Rice

Red Wine Risotto

Posted Thu, 03/11/2010 - 22:18 by Audrey

A twist on classic risotto. Doesn't taste too red winey.

From http://www.newitalianrecipes.com/red-wine-risotto.html. Makes 3-4 side dish servings.

Ingredients:
About 3 cups of chicken broth. (Amount needed to finish the red wine risotto will vary, so have a couple of extra cups at the ready, just in case.)
1 T extra virgin olive oil
1.5 T minced shallots (or onions)
1/2 cup Italian Arborio rice
1/3 cup good quality red wine
1 T balsamic vinegar
2 cloves garlic, sliced thinly

Tah Chin (Persian Rice Casserole)

Posted Sun, 02/28/2010 - 18:00 by Audrey

When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious. This recipe is my attempt to recreate the dish from my memory (and with the help of several websites). It may have nothing to do with what I actually ate, but hopefully it will taste good nonetheless.

Louisiana Dirty Rice

Posted Sun, 02/14/2010 - 20:50 by Jon

Adapted from RecipeZaar

6 oz brown rice

1 bell pepper, finely chopped
1 onion, finely chopped
2 celery ribs (tops and all), finely chopped
1 clove garlic, minced

1/16lb andouille sausage, crumbled
2 tablespoons pecans or walnuts (optional)
2 tablespoons bacon drippings

Tabasco sauce
Worcestershire sauce
salt
cayenne
black pepper

Boil rice according to package directions.
In bacon drippings, saute chopped vegetables until the mixture cooks down, 20-30 minutes.
Add sausage and sautee

Zereshk Polo

Posted Sun, 02/07/2010 - 20:11 by Audrey

Growing up, I was exposed to much delicious Persian food (owing to the large Iranian population in LA). One of my favorite dishes is Zereshk Polo - basmati rice with barberries (dried currents ... I think), chicken, almonds, and other yummies. I'm not sure whether the name actually refers to just the rice part or the rice and chicken, but this recipe is for the rice alone. Pair this with your favorite middle eastern-style chicken or lamb dish.

Adapted from this recipe. Makes enough rice to serve 4.

Fried Rice

Posted Tue, 01/19/2010 - 22:00 by Audrey

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

Dolmades (Stuffed Grape Leaves)

Posted Sat, 11/28/2009 - 20:12 by Audrey

We really enjoy the vegetarian dolmades (grape leaves stuffed with rice and other sundies) from Eastern Market, and so we thought we'd try and make them ourselves. We found grape leaves at A Litteri, the Italian grocer in the Florida Market. Overall, these were a lot of work and not as good as what we get at the Eastern Market Grocer. Not sure we'll do this again. This recipe is roughly adapted from these (plus looking at the ingredients list at the Eastern Market Grocer!):

http://kalofagas.blogspot.com/2008/02/dolmadakia.html
http://www.epicurious.com/recipes/food/views/Pine-Nut-Dolmades-with-Yogu...
http://www.astronet.gr/static/content/Stuffed_vineleaves_with_rice.html

Makes about 30 dolmades.

Gallo Pinto

Posted Tue, 08/25/2009 - 12:22 by Jon

1 lb (450 gr.) Small "centroamerica" red beans.
1 small or medium onion
3 cups (700 ml) chicken broth
2 cups (350 ml) precocido / parbroiled white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto

Cover beans with water and soak overnight. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).

Easy Rice and Peas

Posted Tue, 08/25/2009 - 12:20 by Jon

2 cans dark red kidney beans
1 can coconut milk
1 can worth of water
2 cups rice
1 scotch bonnet or habanero pepper, whole
4 T butter
salt, pepper and thyme

In a very large pot, heat kidney beans with their can-water, water (how much?) coconut milk, and spices until simmering. Add rice, butter and pepper, let cook until done.

Add new comment

Audrey and Jon

One year and counting!