Out of the Hat Rice

Out of the Hat Rice

13
JusSuz 0

"I came up with this on Mother's Day to accompany a heavy meal I didn't want to serve with potatoes. It's simple, quick, and surprisingly good!"

Ingredients

35 m {{adjustedServings}} servings 225 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the basmati rice, water, green onions, salt, and pepper together in a saucepan over medium heat; bring to a boil. Stir in the butter. Reduce heat to low, cover the pan, and let simmer for 15 minutes. When the rice has steam openings in the top between the grains, stir in the lemon juice. Cover and let sit off the heat for 10 minutes to finish steaming.
  2. To serve, place 4 spinach leaves in a fan shape on a plate; scoop up several balls of rice using an ice cream scoop. Place the rice scoops decoratively onto the spinach leaves, and serve.
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Reviews

13
  1. 15 Ratings

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Simple rice all dressed up! Gorgeous presentation, delicately seasoned rice with the green onion, lemon and butter that plays the supporting role to your main meat or fish dish perfectly. I lov...

This modest, unassuming rice almost stole the show and the main dish's primary role. Only difference is I used chicken broth in lieu of the water which gave the dish a little more depth and used...

I used brown basmati rice and increased the water to reflect the change in rice. I did saute the green onion and a little bit of minced garlic slightly in a tbsp. of EVOO before adding the water...