Are you bored with plain rice? There are plenty of delicious ingredients you can add for extra flavor. Whether you prefer something sweet, savory or spicy, there’s a delicious rice recipe perfect for everyone!
Seasoned rice is a buttery, herbaceous side dish that pairs perfectly with almost anything. Plus, it takes very little effort or time to make – ideal for when you have limited time or energy!
1. Fried Eggs
Fry eggs for breakfast on the go, in an egg sandwich or served over pasta with olive oil and Parmesan – they’re a quick and convenient way to get your nutrition on!
To achieve optimal results when frying an egg, it’s important to use the proper tools. A non-stick surface like Teflon or seasoned cast iron skillet is ideal as a greasy pan can quickly burn your eggs.
To prevent that from happening, preheating the pan before pouring in your egg will help it not stick to the bottom and give your fried egg whites extra crispy edges.
You can also add butter or cooking fat when frying your eggs, which helps create an even brown on your fried egg.
A fish spatula is an invaluable kitchen tool for safely transferring a fried egg onto your plate without breaking the yolk. It features a beveled edge that slides into the light-cooked yolk and an extended head that makes for effortless transfer of your cooked egg onto your plate.
This tip can save your chef from having to screech when the yolk breaks. Additionally, using very fresh eggs for fried egg recipes is a wise idea.
A good frying pan should usually have either ceramic or Teflon coating, which helps prevent eggs from sticking to the bottom. However, if you opt for stainless steel, make sure it’s fully preheated before pouring in your eggs.
If you’re using a cast iron pan, add some tamari or soy sauce before you begin frying your egg. Doing so will enhance the flavor of your fried egg.
Eggs make an excellent addition to rice dishes like Puerto Rican arroz a cavalo. This dish, featuring a runny egg atop rice and garnished with corned beef or other delectable meats, has become popular around the world; it’s particularly common in Vietnam and Indonesia.
Sauerkraut, also known as sauerkraut in German, is one of the world’s most beloved fermented vegetables and easy to make at home. Not only does it contain probiotics and essential vitamins and minerals your body needs without adding excessive salt or calories, but it’s also one of the world’s most beloved pickles!
Sauerkraut is also a good source of fiber and calcium, which can help you feel full for longer and reduce the risk of heart disease and other health issues. Furthermore, the probiotics and antioxidants found in sauerkraut may reduce your chances of developing certain cancers.
You may find flavored and spiced versions of sauerkraut at your grocery store, but be sure to read the labels carefully since some contain a lot of sugar. Jarred sauerkraut isn’t as healthy as its plain counterpart; opt for low-sugar and high-fiber varieties instead.
Raw sauerkraut is high in fiber, which can make you feel full for longer and help reduce appetite. It also contains protein which aids muscle growth and repair as well as iron, vitamin C, vitamin K1, potassium, copper, and manganese.
Some studies suggest that eating large servings of sauerkraut may improve brain health and memory in children, though more research is needed to confirm this connection. It also helps regulate your immune system to fight off illness; some research even suggests consuming it as part of a low-fat diet can boost production of natural killer cells (NK cells) which are essential for fighting infections.
Sauerkraut’s anti-inflammatory effects can reduce your risk for inflammation-related diseases like asthma and inflammatory bowel disease. Furthermore, it increases absorption of mood-regulating minerals from food sources, helping you feel more balanced and less stressed.
However, if you’re already taking medication for depression or other mental illnesses, it’s wise to consult your doctor before adding sauerkraut to your diet. Certain drugs, such as monoamine oxidase inhibitors (MAOIs), may interact with the compounds present in sauerkraut.
3. Dried Mushrooms
When you want to add a meaty, umami-rich taste to your dish, dried mushrooms are the perfect pantry ingredient. Not only do they add great depth without needing oil or rice, but their versatility allows for endless creative possibilities when creating dishes with them.
Dried mushrooms are typically sold in packets or jars and come in various varieties such as shiitake, porcini, morels and chanterelles. While they tend to be pricier than fresh mushrooms, they also taste much better.
Dried mushrooms don’t need to be refrigerated like fresh ones and can last up to two or three years without refrigeration. However, they may go bad if stored incorrectly or become moistened. Store them in a dark and cool place to prevent moisture damage and spoilage.
Dry mushrooms can be rehydrated in water to create a flavourful broth or liquid that can be used instead of plain water in soups, stews and sauces. You could also use it as the basis for stock, braising liquid and risotto recipes.
Before using them in your recipe, soak the mushrooms in boiling or very hot water to remove any grit and make them plump up. Your mushrooms will then be ready for use as directed.
After soaking, you’ll have a mushroom liquor that adds an earthy umami taste to any stew or sauce you use it in. Button suggests using this liquor especially for slow-cooked dishes like braises and soups where the mushroom essence will blend with stock or braising liquid to bring out deep, complex flavors.
If you don’t need the mushroom liquor right away, strain it through a paper towel or coffee filter to get rid of any bits that have formed. You can then store it in an airtight jar or freezer for later use.
One way to rehydrate dried mushrooms is in the microwave, which will quickly soften them and release more of their mushroomy flavor. But if you’re in a rush, room temperature water works just as well and will give your reconstituted mushrooms more of a texture closer to cooked than fresh.
Tomatoes bring an irresistible acidity to any meal when paired with flavorful meats. From ribs and oven-fried chicken, tomatoes make the perfect accompaniment for any meal – a Southern must-have that won’t let you down!
This straightforward tomato rice recipe, featuring just a few ingredients and generous amounts of bacon grease, makes the ideal side dish to accompany many meals. The flavorful juice from canned tomatoes and chicken broth add an extra layer of smokiness-savory goodness to this dish – not to mention it’s super simple to prepare on the stovetop!
Begin by melting 2 tablespoons of bacon grease in a large pot over medium-high heat. Once it’s melted, add 1 medium diced onion and cook until softened and translucent.
After the onions have cooked for a few minutes, add one teaspoon of sugar and a pinch of salt. Stir to mix everything together and dissolve any spices stuck to the bottom of the pot.
Next, pour in two 14.5-ounce cans of petite diced tomatoes with their juices and 4 cups chicken broth. Simmer until all liquid has been absorbed and the rice has cooked through, about 20 minutes.
Finally, remove the pot from heat and cover the rice with a lid for another 10 minutes. Finally, fluff with a fork before serving garnished with herbs and dollops of yogurt.
Make this quick and effortless dish for dinner in no time. Enjoy it on its own or pair it with your favorite main course like fried eggs, sauerkraut, or dried mushrooms!
You can reheat tomato rice in the microwave or by bringing it to a boil on the stovetop. Please note that depending on what kind of rice you use, rewarming time may differ according to its package instructions.
This tomato rice is a flavorful and spicy side dish made with brown basmati rice, ripe tomatoes and warm spices. It makes an ideal weeknight dinner choice! Try pairing it with grilled steak fajitas or fish tacos; for even more color and fresh basil you can top the dish off with more tomatoes for an eye-catching presentation!