Out of the Hat Rice

Out of the Hat Rice

12 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    35 m
JusSuz
Recipe by  JusSuz

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (12)

Rate This Recipe
Crystal S
77

Crystal S

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 fresh coarse cracked pepper. The extra bite from the pepper with the rice provided an occasional extra burst of flavor Loved the presentation and was the perfect pairing served with salmon. Thanks JusSuz for your submission.

Sarah Jo
44

Sarah Jo

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. My husband and I thought this was great, especially me but the kids were less than enthused. Whatever, I'm making it again no matter what they say. ;) I REALLY liked the flavor of the brown rice with the green onions, garlic and the lemon. I served this with Coq Au Vin, My Way, which is also from this site. Probably not the best pairing but we ate every bite.

naples34102
31

naples34102

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 love basmati rice and it was definitely the right choice for this. I used baby arugula rather than the spinach, only because it's what I had in the fridge, not because I thought it was a better choice. I cooked the rice in chicken broth and the white part of the green onion, then stirred the green part in at the end to preserve its color. I used the lemon juice "to taste," just a little squeeze - less than the recipe called for. This was the ideal complement to "Veal Cutlet with Red Peppers," also from this site. Happy to be the first reviewer of your recipe, JusSuz! Nicely done!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 44.6 g
  • 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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