Best 9 Toasted Rice For Fish Egyptian Recipes

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.

EGYPTIAN RICE FOR FISH

Steps:

• cook onion in the oil till it is dark brown but not burned (very important not to burn the onions).
• add the rice stir and the water and salt (as i said you could put a small spoon of cumin or a handful of raisins or prawns).
• boil then put on very low heat till the rice is cooked.

EGYPTIAN RICE

Steps:

• Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
• Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
• Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
• Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
• Bring the rice water mixture to a boil, then reduce heat to low and simmer covered for 15-20 minutes or until all the water is absorbed.
• Once rice has cooked through and water is absorbed, remove from the heat but leave covered for another 10 minutes. After 10 minutes, remove the lid, and fluff the rice with a fork and serve.

TOASTED RICE FOR FISH----EGYPTIAN

Steps:

• Heat the oil over med-high heat.
• Add the onion, and stir for just a minute to coat with the oil.
• Add the rice and coat well with the oil, stir and fry until it becomes a nice brown color.
• Now, add the water (but be careful in case it sputters at you) and the spices.
• Once it is boiling, cover and simmer over low heat about 20 min or until done.
• Enjoy!

EGYPTIAN RICE WITH SPICY TOMATO SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Heat the oil & saute the onion but do not let it brown. Add the rice to the pan & cook for 2 minutes or until the rice becomes translucent.
• Place the rice, water, chicken stock, & spices in an ovenproof casserole dish. Cook uncovered for 20 minutes or until all the liquid is absorbed.
• Heat the tomato sauce & harissa in a pan, add salt & pepper if needed. Serve the rice mixed with the spicy tomato sauce.

ROASTED EGYPTIAN FISH RECIPE

Steps:

• DIRECTIONS 1. Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out. 2. With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside. 3. Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes. 4. Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste. 5. Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. 6. Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad. OR Splash filets w/lemon juice. Toss fish, tomatoes, onions and smashed garlic in oil. Sprinkle spices on both sides of fish and roast all in the oven. Top with fresh parsley.

EGYPTIAN STYLE BAKED FISH (SANEYA SEMAAK)

Steps:

• Spray a glass baking dish with a bit of non-stick cooking spray, or rub lightly with Olive Oil.
• Wash the fish well.
• Slice the fish into medium size slices. Not too thick or thin, up to you.
• Lay the fish slices in baking dish.
• Sprinkle generously with cumin, salt, pepper, old bay spice and add a bit of garlic, keep the rest for top later. Squeeze the juice of lemon over this.
• Take remaining garlic, jalapeno, celery leaves and cilantro, add a half teaspoon of cumin and pound into a paste (using a mortar pestle or even a quick spin in food processor), does not have to be totally paste, but put together and blend well, spread this over fish. (You can squeeze lemon juice into this to make easier to blend).
• Add all chopped vegetables, peppers, onions.
• Squeeze the juice of orange into baking dish, top with pats of butter. You may add a bit more seasoning to top if you like.
• Cover with foil and bake in oven at 350 degrees for approximately 45 minutes.
• Towards end of baking, you may uncover if you want to lessen juices or to brown, but just as good with juices, great over brown fish rice with onion. (see my recipes).
• ***LEFTOVER TIP*** If you make this dish and you have leftovers, the next day slice an onion, sauté it in butter, chop a small tomato, add to the onion and cook until a bit smooth, add leftover fish dish, and a few pats of butter...this way is even better than when made fresh the first time, it was for me anyway... ENJOY!

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat.
• Stir in 2 cups converted long-grain rice, 1 teaspoons 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.

RUZZ BI I MUKASSARAT - EGYPTIAN RICE WITH NUTS

Steps:

• Finely chop onion.
• In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
• Add rice, fry, stirring, until slightly glassy.
• Add stock, salt to taste (if necessary).
• Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
• Turn off heat and let the rice stand for 10 more minutes, still covered.
• Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
• Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
• Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.