This makes a great side dish or you can fry up an egg and stick it on top (as in the original) for a fuller meal. The spice paste doesn't smell that great, but don't worry, it will all come together in the end.
One year ago: Parsnip Latkes
Three years ago: Clementine Cake
Indonesian Fried Rice (from Mighty Spice)
Ingredients
2 tbsp vegetable oil
1 onion, finely chopped
5 cups cold cooked rice
3 tbsp soy sauce
Spice Paste
1/4 tsp shrimp paste
1 red bell pepper, seeded and roughly chopped
3 garlic cloves
1 red chili, roughly chopped
pinch of sugar
1 tsp garam masala
1. Put spice paste ingredients into food processor and blend until smooth.
2. Heat wok over high heat, then add 2 tbsp of oil and heat until smoking. Add onion and stir-fry 3 - 4 minutes until golden.
3. Add spice paste and stir-fry 30 seconds until fragrant.
4. Add cooked rice and soy sauce and stir-fry 4 - 5 minutes until warmed through. Serve.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Tuesday, April 23, 2013
Sunday, November 4, 2012
Saffron Rice
This elegant rice's subtle flavours makes an excellent pairing for Middle Eastern dishes. The original instructions call for soaking the rice for 3 hours. I soaked for 30 minutes and still had nicely cooked rice.
The recipe calls for parchment paper to be placed on top of the rice while it is cooking. I'm fairly certain this is to keep the rice from boiling over, so I highly recommend that you do this even if it seems odd to you!
One year ago: Hot and Sour Rhubarb and Crispy Pork with Noodles
Two years ago: Brisket
Three years ago: Bread Pudding
Saffron Rice (from Moro)
Ingredients
80g unsalted butter
1/2 cinnamon stick
5 whole green cardamom pods, cracked
3 whole black peppercorns
200g basmati rice, washed and soaked for at least 30 minutes and up to 3 hours
2 tbsp roughly chopped pistachios
2 tbsp barberries (optional)
1 pinch of saffron infused in 4 tbsp boiling water
sea salt
1. Melt butter in a saucepan over medium-low heat. Add cinnamon, cardamom, and black peppercorns and fry until fragrant, 4 minutes.
2. Drain rice and add it to the pan. Stir to coat for a minute.
3. Increase heat to medium-high. Add pistachios and barbarries. Pour in enough water to cover rice by 1 cm and season with salt. Place greaseproof paper on top of the water and replace lid. Bring to a boil and simmer for 5 minutes.
4. Lift lid and paper and drizzle saffron water over rice. Replace paper and lid, reduce heat to medium-low and cook another 4 - 5 minutes. Serve.
The recipe calls for parchment paper to be placed on top of the rice while it is cooking. I'm fairly certain this is to keep the rice from boiling over, so I highly recommend that you do this even if it seems odd to you!
One year ago: Hot and Sour Rhubarb and Crispy Pork with Noodles
Two years ago: Brisket
Three years ago: Bread Pudding
Saffron Rice (from Moro)
Ingredients
80g unsalted butter
1/2 cinnamon stick
5 whole green cardamom pods, cracked
3 whole black peppercorns
200g basmati rice, washed and soaked for at least 30 minutes and up to 3 hours
2 tbsp roughly chopped pistachios
2 tbsp barberries (optional)
1 pinch of saffron infused in 4 tbsp boiling water
sea salt
1. Melt butter in a saucepan over medium-low heat. Add cinnamon, cardamom, and black peppercorns and fry until fragrant, 4 minutes.
2. Drain rice and add it to the pan. Stir to coat for a minute.
3. Increase heat to medium-high. Add pistachios and barbarries. Pour in enough water to cover rice by 1 cm and season with salt. Place greaseproof paper on top of the water and replace lid. Bring to a boil and simmer for 5 minutes.
4. Lift lid and paper and drizzle saffron water over rice. Replace paper and lid, reduce heat to medium-low and cook another 4 - 5 minutes. Serve.
Sunday, October 21, 2012
Nutty Rice with Cashews, Almonds, and Fresh Mint
The rice recipes in this cookbook continue to surprise me with how satisfying they manage to make a simple grain. I also like this rather different method of cooking rice. The original recipe calls for the nuts to be left whole, but I think it works better (for us at least) chopped. You can use your judgement about what you might prefer!
One year ago: Korean-Style Salmon with Bok Choy
Two years ago: Kung Pao Chicken (revisited)
Three years ago: Penne Arrabiatta Sauce
Nutty Rice with Cashews, Almonds, and Fresh Mint (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee or butter
1 small red onion, cut in half lengthwise and thinly sliced
1/4 cup slivered blanched almonds, finely chopped if desired
1/4 cup raw cashew nuts, finely chopped if desired
4 bay leaves
1 tsp coarse salt
1/2 cup firmly packed mint, finely chopped
1 tsp coarsely cracked black peppercorns
1. Place rice in medium bowl. Fill halfway with water, gently rub grains, drain water. Repeat three or four times. Refill with water and let sit 20 - 30 minutes.
2. Heat ghee in medium saucepan over medium-high heat. Add onion, almonds, cashews, and bay leaves. Stir-fry until onions are light brown, 3 - 5 minutes.
3. Add rice and stir to coat grains. Pour in 1 1/2 cups water and add salt. Stir. Boil until water has evaporated and craters form, 5 - 8 minutes.
4. Stir once. Cover pan and reduce heat to lowest possible setting. Cook for 8 - 10 minutes.
5. Turn off heat and let pan sit undisturbed for 10 minutes.
6. Fluff rice with fork, remove bay leaves, stir in mint and pepper, and serve.
One year ago: Korean-Style Salmon with Bok Choy
Two years ago: Kung Pao Chicken (revisited)
Three years ago: Penne Arrabiatta Sauce
Nutty Rice with Cashews, Almonds, and Fresh Mint (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee or butter
1 small red onion, cut in half lengthwise and thinly sliced
1/4 cup slivered blanched almonds, finely chopped if desired
1/4 cup raw cashew nuts, finely chopped if desired
4 bay leaves
1 tsp coarse salt
1/2 cup firmly packed mint, finely chopped
1 tsp coarsely cracked black peppercorns
1. Place rice in medium bowl. Fill halfway with water, gently rub grains, drain water. Repeat three or four times. Refill with water and let sit 20 - 30 minutes.
2. Heat ghee in medium saucepan over medium-high heat. Add onion, almonds, cashews, and bay leaves. Stir-fry until onions are light brown, 3 - 5 minutes.
3. Add rice and stir to coat grains. Pour in 1 1/2 cups water and add salt. Stir. Boil until water has evaporated and craters form, 5 - 8 minutes.
4. Stir once. Cover pan and reduce heat to lowest possible setting. Cook for 8 - 10 minutes.
5. Turn off heat and let pan sit undisturbed for 10 minutes.
6. Fluff rice with fork, remove bay leaves, stir in mint and pepper, and serve.
Friday, September 28, 2012
Sri Lankan Pearl Rice with Lemongrass
This is a nicely aromatic rice with a lovely yellow colour. The coconut milk also makes it a good option for pairing with spicier dishes. The author suggests that you can use any short grain rice. I used some leftover Japanese rice and it worked great.
One year ago: Grape Focaccia with Rosemary
Sri Lankan Pearl Rice with Lemongrass (from 660 Curries)
Ingredients
1 cup white Sri Lankan sambha rice
2 tbsp canola oil
1 cup finely chopped red onion
2 tbsp finely chopped lemongrass
4 - 6 green or white cardamom pods
4 whole cloves
1 cinnamon stick
1 tsp coarse salt
1/4 tsp ground turmeric
1 cup unsweetened coconut milk
1. Place rice in a medium bowl. Cover with water, rub grains, and drain. Repeat 3 or 4 times until water remains clear. Drain. Fill halfway with cold water and let sit at room temperature, 45 minutes to 1 hour. Drain.
2. Heat oil in medium saucepan over medium-high heat. Add onion, lemongrass, cardamom, cloves and cinnamon. Stir-fry until onion is light brown, 3 - 5 minutes.
3. Add rice, salt, turmeric, coconut milk, and 1 cup water. Stir once or twice and bring to a boil.
4. Cook rice until water has evaporated and craters are forming, 6 - 8 minutes.
5. Stir once. Cover with a tight-fitting lid, reduce heat to low, and cook 10 - 15 minutes more.
6. Turn off heat, and let pan stand, undisturbed for 10 minutes.
7. Remove lid, fluff rice, and serve.
One year ago: Grape Focaccia with Rosemary
Sri Lankan Pearl Rice with Lemongrass (from 660 Curries)
Ingredients
1 cup white Sri Lankan sambha rice
2 tbsp canola oil
1 cup finely chopped red onion
2 tbsp finely chopped lemongrass
4 - 6 green or white cardamom pods
4 whole cloves
1 cinnamon stick
1 tsp coarse salt
1/4 tsp ground turmeric
1 cup unsweetened coconut milk
1. Place rice in a medium bowl. Cover with water, rub grains, and drain. Repeat 3 or 4 times until water remains clear. Drain. Fill halfway with cold water and let sit at room temperature, 45 minutes to 1 hour. Drain.
2. Heat oil in medium saucepan over medium-high heat. Add onion, lemongrass, cardamom, cloves and cinnamon. Stir-fry until onion is light brown, 3 - 5 minutes.
3. Add rice, salt, turmeric, coconut milk, and 1 cup water. Stir once or twice and bring to a boil.
4. Cook rice until water has evaporated and craters are forming, 6 - 8 minutes.
5. Stir once. Cover with a tight-fitting lid, reduce heat to low, and cook 10 - 15 minutes more.
6. Turn off heat, and let pan stand, undisturbed for 10 minutes.
7. Remove lid, fluff rice, and serve.
Rice and Quinoa with Orange and Pistachios
This grain salad surprised my by how satisfying it was with the mix of bitter arugula, sweet dried fruit, and tart citrus. The original recipe calls for Camargue red rice and dried apricots, but I used wild rice and golden raisins.
One year ago: Lamb Chops with Smoked Paprika Oil, Cumin, and Arugula
Two years ago: Tomato Sauce with Olive Oil, Cheese, and Chopped Vegetables
Rice and Quinoa with Orange and Pistachios (from Ottolenghi)
Ingredients
60g shelled pistachio nuts, toasted
200g quinoa
200g Camargue red rice or wild rice
1 medium onion, sliced
10tbsp olive oil, divided
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, minced
4 spring onions, thinly sliced
100g dried apricots (or golden raisins), finely chopped
40g arugula
salt and black pepper
1. Fill 2 saucepans with salted water and bring to a boil. Simmer quinoa for 12 - 14 minutes and rice for 20 minutes (if you're using wild rice, it will take closer to 35) or until tender but still with a bite. Drain grains and spread on trays to hasten cool down.
2. Meanwhile, saute white onion in 4 tbsp olive oil for 10 - 12 minutes until golden brown. Let cool.
3. In large mixing bowl, combine rice, quinoa, cooked onion, and remaining 6 tbsp olive oil. Add rest of ingredients and serve.
One year ago: Lamb Chops with Smoked Paprika Oil, Cumin, and Arugula
Two years ago: Tomato Sauce with Olive Oil, Cheese, and Chopped Vegetables
Rice and Quinoa with Orange and Pistachios (from Ottolenghi)
Ingredients
60g shelled pistachio nuts, toasted
200g quinoa
200g Camargue red rice or wild rice
1 medium onion, sliced
10tbsp olive oil, divided
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, minced
4 spring onions, thinly sliced
100g dried apricots (or golden raisins), finely chopped
40g arugula
salt and black pepper
1. Fill 2 saucepans with salted water and bring to a boil. Simmer quinoa for 12 - 14 minutes and rice for 20 minutes (if you're using wild rice, it will take closer to 35) or until tender but still with a bite. Drain grains and spread on trays to hasten cool down.
2. Meanwhile, saute white onion in 4 tbsp olive oil for 10 - 12 minutes until golden brown. Let cool.
3. In large mixing bowl, combine rice, quinoa, cooked onion, and remaining 6 tbsp olive oil. Add rest of ingredients and serve.
Saturday, February 18, 2012
Herb and Spice Rice Pilaf
I made this with bulgur wheat because I was out of rice (how do you run out of rice?), but it was still delicious. Herbs, spice, and nuts are an excellent combination. Next time, I might increase the cardamom and cumin, but I'm a bit partial to those spices.
Herb and Spice Rice Pilaf (from Mighty Spice)
Ingredients
1/2 cup slivered almonds
1/3 cup cashews
2 cardamom pods, smashed
2 tbsp olive oil
2 tsp cumin seeds
1 large onion, finely chopped
1 3/4 cups basmati rice
2 1/2 cups chicken stock
2 large handfuls parsley, finely chopped
2 large handfuls cilantro, finely chopped
salt and pepper
1. Soak rice for 5 minutes in cold water, drain.
2. Meanwhile, heat large skillet over medium heat, add cashews and toast. Add almonds and toast. Transfer to plate and set aside.
3. Heat oil in large skillet over medium heat. Add cardamom and cumin and stir-fry 10 - 20 seconds. Add onion and continue stir-frying, stirring, 3 - 4 minutes until onions are soft.
4. Add rice to saucepan and place over medium heat. Add onion and spice mixture and stir in hot stock. Bring to a boil, cover, and reduce heat to low and simmer 10 - 15 minutes.
5. Remove pan from heat and remove lid. Place dish towel over rice, replace lid, and set aside to steam 5 - 10 minutes.
6. Fluff rice with fork and toss with toasted nuts, parsley, and cilantro. Season with salt and pepper and drizzle with a little oil.
Herb and Spice Rice Pilaf (from Mighty Spice)
Ingredients
1/2 cup slivered almonds
1/3 cup cashews
2 cardamom pods, smashed
2 tbsp olive oil
2 tsp cumin seeds
1 large onion, finely chopped
1 3/4 cups basmati rice
2 1/2 cups chicken stock
2 large handfuls parsley, finely chopped
2 large handfuls cilantro, finely chopped
salt and pepper
1. Soak rice for 5 minutes in cold water, drain.
2. Meanwhile, heat large skillet over medium heat, add cashews and toast. Add almonds and toast. Transfer to plate and set aside.
3. Heat oil in large skillet over medium heat. Add cardamom and cumin and stir-fry 10 - 20 seconds. Add onion and continue stir-frying, stirring, 3 - 4 minutes until onions are soft.
4. Add rice to saucepan and place over medium heat. Add onion and spice mixture and stir in hot stock. Bring to a boil, cover, and reduce heat to low and simmer 10 - 15 minutes.
5. Remove pan from heat and remove lid. Place dish towel over rice, replace lid, and set aside to steam 5 - 10 minutes.
6. Fluff rice with fork and toss with toasted nuts, parsley, and cilantro. Season with salt and pepper and drizzle with a little oil.
Sunday, February 5, 2012
Perfumed Basmati Rice with Black Cardamom Pods
I love the rice dishes from this cookbook. The method he uses results in so much flavour for so little effort.
One year ago: Ninfa's Red Sauce
Two years ago: Broccoli, Red Pepper, and Cheese Chowder
Perfumed Basmati Rice with Black Cardamom Pods (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee
5 black cardamom pods
2 bay leaves
1 small red onion, cut in half lengthwise and thinly sliced
1/2 tsp saffron threads
1 tsp coarse salt
1. Place rice in a medium bowl. Fill halfway with water, rub the grains, and drain. Repeat 3 or 4 times until water remains relatively clear. Fill with cold water and let sit at room temperature 20 - 30 minutes. Drain.
2. Heat ghee in a medium saucepan over medium-high heat. Add cardamom and bay leaves and cook until aromatic, 15 - 30 seconds. Add onion and stir-fry until light brown, 3 - 5 minutes.
3. Stir in saffron. Add rice and coat. Pour in 1 1/2 cups cold water and add salt. Stir once. Allow to coil until water has evaporated from the surface and craters begin to form, 5 - 8 minutes.
4. Stir once, cover pan, and reduce heat to lowest possible setting. Cook for 8 - 10 minutes. Turn off heat and let pan sit on burner for 10 minutes.
5. Uncover, fluff with fork, and serve.
One year ago: Ninfa's Red Sauce
Two years ago: Broccoli, Red Pepper, and Cheese Chowder
Perfumed Basmati Rice with Black Cardamom Pods (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee
5 black cardamom pods
2 bay leaves
1 small red onion, cut in half lengthwise and thinly sliced
1/2 tsp saffron threads
1 tsp coarse salt
1. Place rice in a medium bowl. Fill halfway with water, rub the grains, and drain. Repeat 3 or 4 times until water remains relatively clear. Fill with cold water and let sit at room temperature 20 - 30 minutes. Drain.
2. Heat ghee in a medium saucepan over medium-high heat. Add cardamom and bay leaves and cook until aromatic, 15 - 30 seconds. Add onion and stir-fry until light brown, 3 - 5 minutes.
3. Stir in saffron. Add rice and coat. Pour in 1 1/2 cups cold water and add salt. Stir once. Allow to coil until water has evaporated from the surface and craters begin to form, 5 - 8 minutes.
4. Stir once, cover pan, and reduce heat to lowest possible setting. Cook for 8 - 10 minutes. Turn off heat and let pan sit on burner for 10 minutes.
5. Uncover, fluff with fork, and serve.
Sunday, January 29, 2012
Saffron-Laced Basmati Rice
On its own, this rice is nothing special, but paired with a mild nutty curry such as Kerala Korma, it shines. The subtle flavours of the saffron and sweetness of the sugar bring the sauce to a new level. I skipped on the first cleaning phase, but have included it here in case you're feeling more ambitious!
Saffron-Laced Basmati Rice (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee
1/2 tsp saffron threads
2 tsp white sugar
1 tsp coarse salt
1. Place rice in medium bowl. Fill with water. Rub grains, drain. Repeat 3 or 4 times. Then let soak 20 - 30 minutes and drain.
2. Heat ghee in medium saucepan over medium-high heat. Add drained rice and saffron and stir, 1 - 2 minutes.
3. Pour in 1 1/2 cups water. Scrape bottom of pan. Stir in sugar and salt and cook until water has evaporated from the surface, 5 - 8 minutes.
4. Stir once. Cover with lid, reduce heat to lowest possible setting and cook for 8 - 10 minutes. Turn off heat and let pan stand on burner for 10 minutes.
5. Remove lid, fluff rice, and serve.
Saffron-Laced Basmati Rice (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee
1/2 tsp saffron threads
2 tsp white sugar
1 tsp coarse salt
1. Place rice in medium bowl. Fill with water. Rub grains, drain. Repeat 3 or 4 times. Then let soak 20 - 30 minutes and drain.
2. Heat ghee in medium saucepan over medium-high heat. Add drained rice and saffron and stir, 1 - 2 minutes.
3. Pour in 1 1/2 cups water. Scrape bottom of pan. Stir in sugar and salt and cook until water has evaporated from the surface, 5 - 8 minutes.
4. Stir once. Cover with lid, reduce heat to lowest possible setting and cook for 8 - 10 minutes. Turn off heat and let pan stand on burner for 10 minutes.
5. Remove lid, fluff rice, and serve.
Thursday, December 8, 2011
Buttery Basmati Rice with Spinach and Onion
My cookbook suggested I serve this side with my main dish and I have to admit when I first read the list of ingredients, I wasn't terribly excited. Still, I decided to give it a shot. Mostly because it would use up the chard I had in the fridge (chard and spinach are exactly the same, right?) and partly because I had all of the ingredients on hand. The end result, though, is so much more than the sum of its parts. I took one bite and was pleasantly surprised by the depth of flavour. The boy had a bite and was also impressed and wanted to know what was in it. I started listing the ingredients and felt sure I had missed something, but no, I had remembered it all.
Usually I don't bother with the rinsing and soaking of rice, but I figured this time it didn't really add any time as the rice soaks while the onion and greens cook. I'm not sure if that's part of the magic, but it's probably worth doing!
One year ago: Pita Bread
Buttery Basmati Rice with Spinach and Onion (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee
1 tsp cumin seeds
1 medium-size red onion, cut in half lengthwise and thinly sliced
3 cups firmly packed fresh spinach leaves (chard!), well rinsed, patted dry, and coarsely chopped
1 1/2 tsp coarse kosher salt
1. Place rice in a medium bowl. Fill halfway with water to cover rice. Rub grains, drain, and repeat 3 - 4 times until rice remains relatively clear. Fill halfway with cold water and let sit until grains soften, 20 - 30 minutes. Drain.
2. Meanwhile, heat the ghee in a medium saucepan over medium high heat. Add cumin seeds and cook until they sizzle and smell aromatic, 5 - 10 seconds.
3. Stir in onion and add a handful of spinach. Lower heat to medium and stir until greens wilt, about 1 minute. Repeat until all spinach has been added.
4. Cook onion-spinach mixture until all liquid has evaporated and onion has turned soft and honey-brown, 15 - 20 minutes.
5. Add drained rice and toss with onion-spinach mixture. Pour in 1 1/2 cups water and add salt. Stir rice once.
6. Increase heat to medium high and cook until water has evaporated from the surface and craters form, 5 - 8 minutes.
7. Stir once. Cover with lid and reduce heat to lowest possible setting. Cook for 8 - 10 minutes.
8. Turn off heat and let pan sit on burner undisturbed for 10 minutes.
9. Remove lid, fluff, and serve.
Usually I don't bother with the rinsing and soaking of rice, but I figured this time it didn't really add any time as the rice soaks while the onion and greens cook. I'm not sure if that's part of the magic, but it's probably worth doing!
One year ago: Pita Bread
Buttery Basmati Rice with Spinach and Onion (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee
1 tsp cumin seeds
1 medium-size red onion, cut in half lengthwise and thinly sliced
3 cups firmly packed fresh spinach leaves (chard!), well rinsed, patted dry, and coarsely chopped
1 1/2 tsp coarse kosher salt
1. Place rice in a medium bowl. Fill halfway with water to cover rice. Rub grains, drain, and repeat 3 - 4 times until rice remains relatively clear. Fill halfway with cold water and let sit until grains soften, 20 - 30 minutes. Drain.
2. Meanwhile, heat the ghee in a medium saucepan over medium high heat. Add cumin seeds and cook until they sizzle and smell aromatic, 5 - 10 seconds.
3. Stir in onion and add a handful of spinach. Lower heat to medium and stir until greens wilt, about 1 minute. Repeat until all spinach has been added.
4. Cook onion-spinach mixture until all liquid has evaporated and onion has turned soft and honey-brown, 15 - 20 minutes.
5. Add drained rice and toss with onion-spinach mixture. Pour in 1 1/2 cups water and add salt. Stir rice once.
6. Increase heat to medium high and cook until water has evaporated from the surface and craters form, 5 - 8 minutes.
7. Stir once. Cover with lid and reduce heat to lowest possible setting. Cook for 8 - 10 minutes.
8. Turn off heat and let pan sit on burner undisturbed for 10 minutes.
9. Remove lid, fluff, and serve.
Sunday, November 27, 2011
Tomatoey Rice Pilaf
I love good recipes that use up leftovers. I had extra braising liquid leftover from making the polpettone and it seemed a shame to let the deliciousness go to waste. Luckily, the book also had a suggestion for what to do with it. This was a success and gives you one more reason to make the polpettone!
Tomatoey Rice Pilaf (from All About Braising)
Ingredients
1 cup leftover braising liquid from polpettone
1 cup chicken stock
coarse salt and freshly ground black pepper
2 tbsp unsalted butter
1 cup long-grain white rice
1. Heat the oven to 350F.
2. Measure leftover braising liquid and add enough stock to equal 2 cups. Taste for salt and pepper and adjust as needed.
3. Melt butter in an ovenproof, medium deep skillet over medium heat.
4. Add rice, stir, and saute until grains are coated with butter and you hear a faint crackling sound, 2 - 3 minutes.
5. Pour in braising liquid mixture and bring to a simmer. Cover tightly and slide into oven and bake until rice is tender and has absorbed liquid, 30 - 35 minutes.
6. Let rice sit, covered, for 5 minutes, then stir before serving.
Tomatoey Rice Pilaf (from All About Braising)
Ingredients
1 cup leftover braising liquid from polpettone
1 cup chicken stock
coarse salt and freshly ground black pepper
2 tbsp unsalted butter
1 cup long-grain white rice
1. Heat the oven to 350F.
2. Measure leftover braising liquid and add enough stock to equal 2 cups. Taste for salt and pepper and adjust as needed.
3. Melt butter in an ovenproof, medium deep skillet over medium heat.
4. Add rice, stir, and saute until grains are coated with butter and you hear a faint crackling sound, 2 - 3 minutes.
5. Pour in braising liquid mixture and bring to a simmer. Cover tightly and slide into oven and bake until rice is tender and has absorbed liquid, 30 - 35 minutes.
6. Let rice sit, covered, for 5 minutes, then stir before serving.
Sunday, July 10, 2011
Turmeric Rice
I seem to be drawn to flavoured rices. This one is great and fairly simple. I scaled it down quite a bit and the water amount seemed a bit low so I included slightly more. The original recipe is below.
One year ago: Raspberry Cheesecake Pots
Turmeric Rice (from Madhur Jaffrey's Quick and Easy Indian Cooking)
Ingredients
2 cups basmati rice
3 tbsp vegetable oil
3 whole cloves
1 bay leaf
4 cardamom seeds
1" stick cinnamon
2 cloves garlic, chopped
1/4 tsp ground turmeric
1 tsp salt
2 tbsp sliced chives or green onions
1. Put oil in heavy saucepan and set over medium-high heat.
2. Add cloves, bay leaf, cardamom pods, and cinnamon.
3. Stir once or twice and add in garlic.
4. As soon as garlic turns medium brown, add rice, turmeric, and salt. Stir gently for a minute.
5. Add 2 3/4 cups water and bring to a boil.
6. Cover tightly, turn heat down to very, very low and cook for 25 minutes.
7. Sprinkle with chives before serving.
One year ago: Raspberry Cheesecake Pots
Turmeric Rice (from Madhur Jaffrey's Quick and Easy Indian Cooking)
Ingredients
2 cups basmati rice
3 tbsp vegetable oil
3 whole cloves
1 bay leaf
4 cardamom seeds
1" stick cinnamon
2 cloves garlic, chopped
1/4 tsp ground turmeric
1 tsp salt
2 tbsp sliced chives or green onions
1. Put oil in heavy saucepan and set over medium-high heat.
2. Add cloves, bay leaf, cardamom pods, and cinnamon.
3. Stir once or twice and add in garlic.
4. As soon as garlic turns medium brown, add rice, turmeric, and salt. Stir gently for a minute.
5. Add 2 3/4 cups water and bring to a boil.
6. Cover tightly, turn heat down to very, very low and cook for 25 minutes.
7. Sprinkle with chives before serving.
Sunday, March 27, 2011
Thai Fried Rice with Chicken and Basil
What to do with leftover rice and rabbit? Make fried rice of course. I scaled the rice in half, but kept the spices at their original level. I can't imagine using the spices for twice as much rice! I made quite a few substitutions and omissions (skipped on onion, peas, and used tomato paste instead of tomatoes), but I think it worked for giving new life to leftovers.
Thai Fried Rice with Chicken and Basil (adapted from The Best of Vietnamese and Thai Cooking)
Ingredients
2 tbsp vegetable oil
3 cloves garlic, minced
1/2 tsp red curry paste
225g chicken breast, cubed (I used leftover rabbit)
2 cups cooked rice
1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
1 tbsp tomato paste
15 fresh basil leaves
2 green onions, chopped
1. Heat oil in a large nonstick frying pan.
2. Add garlic and curry paste and stir until fragrant, about 20 seconds.
3. Add chicken and cook until chicken turns white, about 3 - 4 minutes.
4. Reduce heat to moderate. Splash in 2 tbsp water if the pan seems dry.
5. Add rice and, using a spatula, turn over often.
6. Add fish sauce, oyster sauce, soy sauce, and sugar and toss rice so seasonings are well mixed.
7. Cook for 3 minutes, then add tomato paste.
8. Just before serving, stir in basil and green onions.
Thai Fried Rice with Chicken and Basil (adapted from The Best of Vietnamese and Thai Cooking)
Ingredients
2 tbsp vegetable oil
3 cloves garlic, minced
1/2 tsp red curry paste
225g chicken breast, cubed (I used leftover rabbit)
2 cups cooked rice
1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
1 tbsp tomato paste
15 fresh basil leaves
2 green onions, chopped
1. Heat oil in a large nonstick frying pan.
2. Add garlic and curry paste and stir until fragrant, about 20 seconds.
3. Add chicken and cook until chicken turns white, about 3 - 4 minutes.
4. Reduce heat to moderate. Splash in 2 tbsp water if the pan seems dry.
5. Add rice and, using a spatula, turn over often.
6. Add fish sauce, oyster sauce, soy sauce, and sugar and toss rice so seasonings are well mixed.
7. Cook for 3 minutes, then add tomato paste.
8. Just before serving, stir in basil and green onions.
Sunday, October 17, 2010
Celebration Yellow Rice
This rice is amazing and the colour is beautiful. Serve with Beef Rendang. Once again, I substituted lime zest for kaffir lime leaves. I know it's not the same, but I'm going to go with it being close enough for now!
The recipe cautions against halving, because the aromatics won't be submerged in the liquid. I didn't have a full 2 cups of rice in the pantry (and didn't want to make a 4th food shopping trip in one day!), so I 3/4th the recipe and didn't have difficulty with submersion. Original is included below.
Celebration Yellow Rice (adapted from Cradle of Flavor)
Ingredients
2 cups jasmine rice
1 1/2 cups water
1 1/2 tsp ground turmeric
1 cup coconut milk
1 tsp kosher salt
2 stalks fresh lemongrass, knotted*
zest of one lime
1. In a bowl, combine water and turmeric. Stir to combine.
2. In a 2 quart saucepan, combine rice, turmeric-water, coconut milk, salt, lemongrass, and lime zest. Stir well to combine, submerging the lemongrass.
3. Place pot over high heat and bring to a boil, stirring to prevent the rice from scorching. Allow to boil for 15 seconds. Reduce heat to lowest possible setting and cover pot with lid. Cook for 15 minutes.
4. Remove pot from heat, keeping cover on for 10 minutes.
5. Open pots, remove lemongrass, and fluff with fork.
*To knot the lemongrass, cut off the hard, brown bottom end of the stalk and an inch or so of the green top. Peel away the tough outermost 2 - 3 sheaths of the stalk. With the base of a knife handle, smack the stalk down until the plant is pliant. Finally, tie the stalk in a knot.
The recipe cautions against halving, because the aromatics won't be submerged in the liquid. I didn't have a full 2 cups of rice in the pantry (and didn't want to make a 4th food shopping trip in one day!), so I 3/4th the recipe and didn't have difficulty with submersion. Original is included below.
Celebration Yellow Rice (adapted from Cradle of Flavor)
Ingredients
2 cups jasmine rice
1 1/2 cups water
1 1/2 tsp ground turmeric
1 cup coconut milk
1 tsp kosher salt
2 stalks fresh lemongrass, knotted*
zest of one lime
1. In a bowl, combine water and turmeric. Stir to combine.
2. In a 2 quart saucepan, combine rice, turmeric-water, coconut milk, salt, lemongrass, and lime zest. Stir well to combine, submerging the lemongrass.
3. Place pot over high heat and bring to a boil, stirring to prevent the rice from scorching. Allow to boil for 15 seconds. Reduce heat to lowest possible setting and cover pot with lid. Cook for 15 minutes.
4. Remove pot from heat, keeping cover on for 10 minutes.
5. Open pots, remove lemongrass, and fluff with fork.
*To knot the lemongrass, cut off the hard, brown bottom end of the stalk and an inch or so of the green top. Peel away the tough outermost 2 - 3 sheaths of the stalk. With the base of a knife handle, smack the stalk down until the plant is pliant. Finally, tie the stalk in a knot.
Saturday, July 17, 2010
Lime-Flavoured Rice with Yellow Split Peas
This recipe surprised me a bit with extra soaking time. Why can't people put instructions like that in the instructions instead of the ingredient list (or alternatively why can't I remember what I saw skimming from one day to the next)? In the end, this rice exceeded my expectations. I did make a few changes. I substituted ground mustard for mustard seeds and omitted entirely 12 fresh curry leaves and 2 fresh chiles. I also didn't take the rinsing process quite as seriously as the original. If you have time to soak and rinse the rice 3 or 4 times, let me know if you can tell a difference ... it's just a little too much for me.
Lime-Flavoured Rice with Yellow Split Peas (adapted from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp sesame oil
1 tsp ground mustard (or seeds)
1/4 cup yellow split peas
2 dried red Thai chiles
1 1/2 tsp coarse kosher or sea salt
juice of 1 lime
1/2 tsp ground tumeric
1. Soak the rice in a medium bowl with cold water for 20 - 30 minutes. Drain.
2. At the same time, soak the yellow split peas in a separate bowl with hot water for 15 minutes. Drain and pat dry.
3. Heat oil in a medium saucepan over medium-high heat. Add mustard, split peas, and dried chiles. Stir-fry until the peas are reddish brown and the chiles have blackened, 2 - 4 minutes.
4. Stir in rice. Pour in 1 1/2 cups cold water and salt. Stir once to incorporate.
5. Boil without stirring until water has evaporated from the surface and craters are starting to appear in the rice, 5 - 8 minutes.
6. Stir once. Cover the pan with a lid, reduce heat to low, and cook for another 8 - 10 minutes.
7. Turn off heat, but keep the pan on the burner and the lid on for 10 minutes.
8. Meanwhile, combine the lime and tumeric in a small dish.
9. Fluff rice with fork and pour lime mixture on top, stirring to combine.
Lime-Flavoured Rice with Yellow Split Peas (adapted from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp sesame oil
1 tsp ground mustard (or seeds)
1/4 cup yellow split peas
2 dried red Thai chiles
1 1/2 tsp coarse kosher or sea salt
juice of 1 lime
1/2 tsp ground tumeric
1. Soak the rice in a medium bowl with cold water for 20 - 30 minutes. Drain.
2. At the same time, soak the yellow split peas in a separate bowl with hot water for 15 minutes. Drain and pat dry.
3. Heat oil in a medium saucepan over medium-high heat. Add mustard, split peas, and dried chiles. Stir-fry until the peas are reddish brown and the chiles have blackened, 2 - 4 minutes.
4. Stir in rice. Pour in 1 1/2 cups cold water and salt. Stir once to incorporate.
5. Boil without stirring until water has evaporated from the surface and craters are starting to appear in the rice, 5 - 8 minutes.
6. Stir once. Cover the pan with a lid, reduce heat to low, and cook for another 8 - 10 minutes.
7. Turn off heat, but keep the pan on the burner and the lid on for 10 minutes.
8. Meanwhile, combine the lime and tumeric in a small dish.
9. Fluff rice with fork and pour lime mixture on top, stirring to combine.
Saturday, October 17, 2009
Mexican Rice
I've tried a lot of recipes for Mexican rice over the years. None of them seem quite right though. They usually involve adding chicken broth and salsa to the rice and cooking it together. The result is almost invariably a mushy mess with chunks of tomato and bell pepper on top with very little flavour in the rice. Finally, I've found a recipe that's delicious and as close to restaurant Mexican rice that I've ever come.
Mexican Rice from Homesick Texan
Ingredients
1 cup of rice
2 cups of chicken broth
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste
1 tablespoon of lime juice
1/2 cup of cilantro
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Mexican Rice from Homesick Texan
Ingredients
1 cup of rice
2 cups of chicken broth
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste
1 tablespoon of lime juice
1/2 cup of cilantro
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer.
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Subscribe to:
Comments (Atom)