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Directions. Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover.

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Remove the chicken from the water. Combine the remaining soy sauce with the sesame oil and salt and rub into the chicken. Leave to cool. To make the stock, add the chicken carcasses, ginger and.

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Place 6 cups of water into a pot. Set pot on high heat and bring the water to a boil. To the water add 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, 1 teaspoon of curry powder and the bay leaf. Thoroughly wash the rice (wash about 3 times to remove starch) and add into the pot.

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Heat the oil in a large saucepan over medium heat, add the carrot, capsicum, tomato and zucchini and salt, and cook for 10 minutes or until softened a little. Add the fish, water, rice and obe ata.

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Directions: Heat a large skillet to medium and add chopped bacon or olive oil. Add onion, ginger, garlic, carrot, zucchini, and bell pepper to skillet, stirring until onions become translucent, about 8-10 minutes. Add rice and peas to skillet along with 1 T soy sauce. Make a well in the center of the skillet and crack eggs into the rice mixture.

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Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes.

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Brown Spinach Rice (Check Rice)- A healthy African way of cooking rice spiced up with cayenne pepper, garlic and paprika. It is often served in special occasion as accompaniment to other dishes. Get the RECIPE HERE. Jollof Rice (Oven Baked)- Easy, flavorful and perfectly cooked Jollof rice made completely in the in the oven- So no more blending.

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Brown Rice Stuffed Peppers. For extra flavor, I sometime add beef bouillon to the dish while the peppers bake. It also steams them a little. If also make these with ground chicken or turkey; then I'll use chicken bouillon instead. —Hope Huggins, Santa Cruz, California. Go to Recipe. 39 / 65.

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Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt.

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Time needed: 40 minutes. Prep the Broth. Bring chicken broth to a simmer in a large pot. Once hot, steep saffron in ½ cup of hot broth. Toast the Rice. Pour the remaining broth in a separate bowl. Melt butter in the pot over medium high heat. Add rice and salt, and stir constantly until the rice becomes opaque.

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Pour the bloomed saffron and liquid into the rice mixture and mix until evenly coated. Add the broth, boil, and simmer: Add the cooking liquid (broth or water), bay leaf lime zest, and a healthy pinch of salt. Give the mixture a stir, then bring the water to a boil. Once boiling, turn the heat to low and cover the pot.

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Instructions. In a medium saucepan over medium-high heat, combine all ingredients and bring to a boil. Cover with the lid, reduce the heat and simmer for 8-10 minutes. Remove the saucepan from heat and allow it to sit, covered for 5 minutes before fluffing with a fork and serving!

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Add the eggs and scramble until fully cooked. Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute. Add in the cold rice and peas and sauté for 3-4 minutes.

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Gather all ingredients. Rinse the rice in a strainer or colander under cold running water until the water runs clear. Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes.

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Place the rice in a medium-sized heavy saucepan. Turn the heat up about medium-low and slowly toast the rice. Keep stirring the rice until you can smell it toasting and it turns a slight 'toasted' colour. Next, add the water or stock. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.

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Instructions. Place 2 cups basmati rice in a medium bowl, cover with water, and let soak 1 hour. Meanwhile, prepare the saffron and herbs. Using the back of your knife or a mortar and pestle, grind 1/2 teaspoon saffron threads until finely ground. Transfer to a small bowl and add 1 tablespoon hot water.