SheikYerbuti Posted June 10, 2010 Share Posted June 10, 2010 Tomorrow I'm doing kabobs on the grill, and serving them over a bed of rice. I like white rice, but the Sheikette says she wants rice to have more flavor. So, give me some ideas on making rice burst with flavor. . .herb combinations? roasted garlic? Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 10, 2010 Share Posted June 10, 2010 This is the way I make rice almost all the time now. Dirt simple and has a nice little Cajun flavor. 2 cups uncooked rice 2 1/2 cups stock (use chicken stock with a chicken dish, beef stock with a beef dish, etc.) 1 1/2 Tbs minced onion 1 1/2 Tbs minced celery 1 1/2 Tbs minced green pepper 2 Tbs butter, melted 1/2 tsp salt 1/8 tsp garlic powder pinch of black pepper pinch of cayenne pepper pinch of white pepper Combine all ingredients in a 9x5x2 1/2 inch bread loaf pan and cover with aluminum foil. Bake at 350 degrees Fahrenheit for 1 hour and 10 minutes. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted June 10, 2010 Share Posted June 10, 2010 flied lice Quote Link to comment Share on other sites More sharing options...
Puddy Posted June 10, 2010 Share Posted June 10, 2010 Not sure if you want fried rice with the kabobs but I just made this on Monday and is was really good. 2c uncooked white rice 5 eggs 2/3c chopped sweet onion 2/3c finely chopped or shredded carrots 1/2c scallions 1c soy sauce garlic butter (i probably used 1/3 lb total which I made out of unsalted butter, minced garlic and some soy sauce) salt & pepper safflower oil I made this on the stove in a big stainless steel pan. Cook rice as directed in a separate pot. In the big pan I greased using the safflower oil and put in a few tbs of garlic butter. Add the onions, scallions and carrots and saute for maybe 8-10 minutes. Cook scrambled eggs in a separate pan (I chopped them up pretty small as they were cooking with the spatula). Add eggs, rice, soy sauce and a more garlic butter to the sauteed veggies. Mix together well and add s&p to taste. I also cooked grilled chicken on our griddle in the safflower oil and garlic butter. Diced it and added to the rice. I got compliments from everyone who ate it. Quote Link to comment Share on other sites More sharing options...
dmarc117 Posted June 10, 2010 Share Posted June 10, 2010 brown rice. with some light salt. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 10, 2010 Share Posted June 10, 2010 What kind of kabobs? I used lamb recently and served over a mixture of jasmine rice, grilled (and chopped) pineapple, and cucumber. I don't think I'd do that with beef though. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 10, 2010 Share Posted June 10, 2010 What kind of kabobs? I used lamb recently and served over a mixture of jasmine rice, grilled (and chopped) pineapple, and cucumber. I don't think I'd do that with beef though. yep! what is your flavor profile? ................ but here are some options (we can play with the ingredients to match your kabobs): - fried - sticky - steamed - risotto - pilaf plus... if you like we can make rice cakes from the sticky or risotto........... Quote Link to comment Share on other sites More sharing options...
untateve Posted June 10, 2010 Share Posted June 10, 2010 pilaf is so easy and you can create all kinds of flavor. I usually use warm up 2 1/4 cups of stock, beef or chicken. In another pan, I heat up about a table spoon of olive oil. When the oil is good and hot, I throw in a cup of basmati rice. Coat the rice well with the oil. I then pour the stock and bring to a boil. Once it boils, I throw in a variety of things. My boys like when I cook up some chorizo and throw that in along with garlic, and pepper. Then, into a 400 degree oven, covered, for about 20 mins. When it comes out, I throw in some butter (2-3 tablespoons), crumbled goat cheese, and chopped scalliions. If used other cheeses (parmesean is nice as is feta). Smoked paprika is nice. Cayenne. Sometimes thyme. It really just depends on what I feel like and what I have around the house. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted June 11, 2010 Author Share Posted June 11, 2010 yep! what is your flavor profile? ................ The kabobs are: chicken onion mushroom zucchini grape tomatoes red, orange and yellow bell peppers Marinaded overnight in: olive oil a pantload of pressed garlic oregano ground mustard seed a little cumin a little coriander Quote Link to comment Share on other sites More sharing options...
slambo Posted June 23, 2010 Share Posted June 23, 2010 (edited) This is the way I make rice almost all the time now. Dirt simple and has a nice little Cajun flavor. 2 cups uncooked rice 2 1/2 cups stock (use chicken stock with a chicken dish, beef stock with a beef dish, etc.) 1 1/2 Tbs minced onion 1 1/2 Tbs minced celery 1 1/2 Tbs minced green pepper 2 Tbs butter, melted 1/2 tsp salt 1/8 tsp garlic powder pinch of black pepper pinch of cayenne pepper pinch of white pepper Combine all ingredients in a 9x5x2 1/2 inch bread loaf pan and cover with aluminum foil. Bake at 350 degrees Fahrenheit for 1 hour and 10 minutes. Made this last night, went with big pinches of pepper. Quick, easy, tasty. Thanks for the recipe. ETA: I used store bought chicken stock Edited June 23, 2010 by slambo Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 23, 2010 Share Posted June 23, 2010 What Cid did (gonna try that recipe next time I do a dish with rice). Or, if using a rice cooker, use the stock or broth in lieu of water. Can't get my wife to remember to do this, but it sure adds flavor. Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted June 25, 2010 Share Posted June 25, 2010 Jasmatti ... Scooby makes rice perfectly. Quote Link to comment Share on other sites More sharing options...
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