Wednesday, August 18, 2010

Red Rice

Joe near Rice U campus

well, i'm blogging painfully with one hand this time- another story- but  Miss Apronless  demanded that i put my arroz recipe where my mouth was, or something, so here is my basic go at the idea from a couple of years ago. I might make minor adjustments to it now, but this still holds true until i can get my other typing hand back in the game. Here ya go, madame, and thanks for luring me back to work:

"Spanish" Rice or "Red Rice"

This makes enough rice for four people as a main dish or six people as a side dish. Try to use Texmati, Cajun “Popcorn” rice, or Basmati as they are the best long-grain rices on the market these days. They have extra flavor and aroma that standard white rice lacks. I am using a sort of pan-Mediterranean method here, as I think it gives the best flavor and look. This works equally well for Cajun or Mexican food, as they are both derived from this method of cooking rice. I try to use broth made from the ingredients of the other dishes in the meal- for seafood, use a seafood broth, for chicken, chicken, etc.

1 cup long-grain white rice
Extra-virgin olive oil
1/2 yellow onion chopped
1 short stick celery, chopped
1/2 carrot, diced
Half a tomato, chopped fine or liquified, or some tomato paste in a rush
Handfull English peas, frozen (raw) or fresh (cooked)
Dry white wine (leftover wine is good)
2 cups broth
1/2 t. Salt & Pepper

Sauteé the onion, celery, and carrot in 1 T. butter and 1 T. olive oil until soft. Add the rice and heat until it becomes opaque. Add wine to cover, simmer until evaporated. Add tomatoes and heat until they lose their liquid and become soft. Add peas, broth, salt and pepper and bring to a simmer, cover, turn to lowest possible flame, heat for 20 minutes. Rest covered for 5 minutes and serve.

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