Find out how to prepare different and appetizing options to make dinner more special
Rice recipes for Christmas are a fascinating way to surprise guests, offering dishes that combine tradition and creativity. During the holidays, this food can be transformed in a sophisticated and festive way, with the addition of special ingredients, becoming a single dish or a side dish worthy of being highlighted on the table.
Below, check out 5 surprising rice recipes for Christmas!
Rice with lentils
Ingredients
- 2 cups of tea rice white
- 1/2 cup dried lentils
- 2 onions cut into thin slices
- 3 tablespoons of olive oil
- 4 cups of hot water
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- Salt and ground black pepper to taste
- Chopped parsley to finish
Preparation method
Wash the lentils well and place them in a pan with 2 cups of hot water. Cook over medium heat for about 15-20 minutes, until soft but still firm. Drain and reserve. In another pan, heat 1 tablespoon of olive oil and sauté the garlic until golden brown. Add the rice and mix well. Sauté until glossy. Add 2 cups of hot water and salt. Mix and cook over low heat until the rice is tender. Book.
In a large skillet, heat the remaining oil over medium heat and sauté the onions, stirring constantly, until golden and caramelized, about 10 to 15 minutes. Add the lentils and rice to the fried onion and mix. Season with salt, black pepper and cumin. Serve immediately with parsley.
Risotto with cod and olives
Ingredients
- 2 cups white rice tea
- 500 g of cod desalted and chopped
- 1 onion sliced
- 2 cloves garlic, minced
- 1 red pepper cut into thin strips
- 1/2 cup black olives
- 1/4 cup chopped parsley
- Salt, olive oil and ground black pepper to taste
- 4 cups of hot water
Preparation method
In a pan, heat a drizzle of olive oil over medium heat and sauté half the onion until golden brown. Add the rice, season with salt and fry for 2 minutes. Add the hot water and cook over low heat until the rice is tender. Book. In a large skillet, heat the remaining olive oil over medium heat and sauté the remaining onion and garlic. Add the pepper and sauté for 3-4 minutes. Add the cod cut into pieces and mix well, leaving it to cook for about 5 minutes over low heat. Season with salt and black pepper. In a large plate, mix the cooked rice with the cod stew. Add the olives and complete with the chopped parsley. Serve immediately.
Chestnut risotto
Ingredients
- 2 cups white rice tea
- 4 cups of hot water
- 1 onion chopped
- 2 tablespoons of olive oil
- 1/2 cup tea brunettePará coarsely chopped
- 1/2 cup toasted cashews
- 1/3 cup sliced almonds
- Salt and ground black pepper to taste
- 1/4 cup chopped parsley
Preparation method
In a pan, heat a tablespoon of olive oil over medium heat and sauté the onion until translucent. Add the rice, brown it for 2 minutes and add the hot water and salt. Cook over low heat until the rice is tender. In a skillet, heat a tablespoon of olive oil over medium heat. Lightly toast the Brazil nuts, cashews and almonds until golden and aromatic. Mix the toasted chestnuts with the cooked rice, seasoning with salt and black pepper. Serve immediately.
Rice with dried fruit
Ingredients
- 2 cups white rice tea
- 4 cups of hot water
- 2 tablespoons butter
- 1 onion chopped
- 1 clove of minced garlic
- 1/3 cup chopped apricots
- 1/3 cup raisin tea
- 1/3 cup of nuts bites
- Salt to taste
Preparation method
In a skillet, heat 1 tablespoon butter over medium heat and sauté the onion until translucent. Add the garlic and sauté for another 1 minute. Add the rice, mix well and add the hot water and salt. Cook over low heat until the rice is tender. Book.
In a skillet, heat 1 tablespoon butter over medium heat and toast the nuts until lightly browned. Book. In the same pan, quickly heat the apricots and raisins until soft. Stir dried fruit and toasted nuts into the cooked rice. Complete with chopped parsley and serve immediately.
Saffron rice and chicken
Ingredients
- 2 cups of rice tea
- 500 g of breast chicken dice
- 1 teaspoon of turmeric
- 1 onion chopped
- 2 cloves garlic, minced
- 1/2 red pepper cut into thin strips
- 1/2 cup pea tea
- 4 cups hot chicken broth
- 2 tablespoons of olive oil
- Salt and ground black pepper to taste
- Chopped parsley to finish
Preparation method
In a bowl, season the chicken pieces with salt and black pepper. In a large skillet, heat the olive oil over medium heat and sauté the chicken cubes until cooked through. Book. In the same pan, add another drizzle of olive oil, sauté the onion and garlic until golden. Add the turmeric and mix well, allowing the spices to flavour.
Add the rice to the pan and sauté for 1-2 minutes. Add the hot chicken broth and adjust salt if necessary. Cook over low heat until the rice is soft and the liquid has evaporated. When the rice is almost ready, add the browned chicken, striped peppers and peas. Cover and cook for another 5 minutes to integrate the flavors. Sprinkle the chopped parsley over the top and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
