Best 4 Dutch Oven Toasted Balsmati Rice With Oats And Wild Rice Recipes
Tantalize your taste buds with a culinary journey to remember, featuring a trio of delectable rice dishes crafted in the trusty Dutch oven. From the aromatic and nutty Basmati rice, toasted to perfection, to the hearty and wholesome Oats and Wild Rice blend, each recipe promises a unique flavor experience. Whether you seek a simple yet satisfying side dish or a flavorful main course, these recipes have you covered. Prepare to embark on a delightful adventure with every bite!
Let's cook with our recipes!
DUTCH OVEN TOASTED BALSMATI RICE WITH OATS AND WILD RICE
Provided by Food Network
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork.
TOASTED RICE
Steps:
- Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.
DUTCH OVEN TOASTED BALSMATI RICE WITH OATS AND WILD RICE
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat a well-seasoned cast-iron Dutch oven over a good campfire or stove burner (medium high heat, if controllable). Toast grains, salt, and nigella seeds until grains begin to brown. Add water, stir, and turn heat down to low (or move to lower part of fire). Place lid on and don't even peek for about 20 minutes. Grain is done when all water is absorbed and fluffs well with a fork.
WILD AND BROWN RICE
A perfect side dish for game birds. May be prepared ahead of time and microwaved just prior to serving.
Provided by munchmn
Categories Main Dish Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
- In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
- Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 30.1 g, Cholesterol 2.3 mg, Fat 0.9 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 549.7 mg, Sugar 2.3 g
Tips:
- Use a high-quality Dutch oven with a tight-fitting lid. This will help to ensure that the rice cooks evenly and doesn't burn.
- Rinse the rice thoroughly before cooking. This will help to remove any dirt or debris and prevent the rice from sticking together.
- Toast the rice in the Dutch oven before adding the liquid. This will help to give the rice a nutty flavor and prevent it from becoming mushy.
- Use a flavorful liquid to cook the rice. This could be chicken broth, vegetable broth, or even water flavored with herbs or spices.
- Bring the liquid to a boil before adding the rice. This will help to prevent the rice from sticking to the bottom of the pot.
- Cover the Dutch oven and reduce the heat to low. Simmer the rice for the amount of time specified in the recipe.
- Once the rice is cooked, remove it from the heat and let it stand for 5 minutes before fluffing it with a fork.
Conclusion:
Toasted basmati rice with oats and wild rice is a delicious and versatile dish that can be served as a side dish or a main course. It's easy to make and can be tailored to your own taste preferences. With its nutty flavor and fluffy texture, this rice dish is sure to be a hit with your family and friends.
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