Charleston Rice

Charleston Rice

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon butter or margarine
3 cups cooked rice (cooked in chicken broth)
1 (2 1/2-ounce) can mushrooms, drained and chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper
1 large egg, beaten

Cook onion, celery and green pepper in butter until tender in large skillet over medium heat. Add rice, mushrooms, poultry seasoning and salt; stir in egg.

Turn into greased shallow 1 1/2-quart baking dish. Cover and bake at 350 degrees F. 15 minutes.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.

Arroz a la Mexicana (Mexican Rice)

Arroz a la Mexicana (Mexican Rice)

1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas, thawed
1/2 cup cooked carrots, diced

Cook rice in hot oil in 2 to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.

Combine tomato paste and 1 tablespoon water.

Stir tomato mixture, peas, and carrots into rice; fluff with fork.

Makes 4 servings.

Recipe provided courtesy of USA Rice Federation.

Basic Risotto

Basic Risotto

3 tablespoons olive oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
1 cup white wine
8 cups any flavored broth or hot water
Salt and freshly ground pepper

Heat the oil in medium saucepan, add onion and garlic, and cook until softened. Stir in the rice until nicely coated.

Stir in the wine, and cook over medium heat, stirring constantly, until the wine has nearly evaporated.

Add 2 cups of the broth or water, and continue cooking over medium heat, stirring constantly, until the liquid is nearly absorbed, stir in another 2 cups of broth or water and repeat the cooking process until all the broth or water has been added and rice is tender, about 30 minutes.
Season to taste with salt and pepper and serve immediately.

Hispanic Recipes: Spanish Rice

Spanish Rice

cooked rice (1 cup dry equals three cups cooked)
jar of salsa (16 oz. jar)
chicken broth
4 Cheese Mexican shredded cheese

Cook the rice. Add salsa in equal parts to rice. Blend in chicken broth. Heat thoroughly. Top with shredded cheese.

Black-Eyed Peas with Jasmati Rice

Black-Eyed Peas with Jasmati Rice


Makes about 12 servings

l pound smoked sausage, cut crosswise into ¼-inch slices

½ pound diced ham

2 tablespoons vegetable oil

1 cup chopped onions

½ cup chopped bell peppers

3 (l5 ½-ounce) cans black-eyed peas

2 teaspoons chopped jalapenos

Salt and black pepper to taste

4 to 5 cups cooked jasmati rice

In a large heavy saucepan, brown the sausage and ham in the vegetable oil over medium heat. Add the onions and bell peppers and cook for about four to five minutes, or until wilted, stirring often. Add the black-eyed peas and jalapenos and simmer over medium-low heat for about 30 minutes, stirring occasionally. Add the salt and black pepper to taste, and cook for 10 minutes.

Add the rice and mix well. If the mixture is too dry, add a little chicken broth to moisten. Serve hot.

Italian Recipes: Italian Rice Salad

Italian Rice Salad

Makes 4 servings

2 cups Arborio rice

3 cups chicken stock

½ cup finely chopped onions

Salt to taste

2 tablespoons olive oil

¼ cup fresh lemon juice

¼ cup capers, drained

12 cherry or grape tomatoes

¼ cup finely chopped flat-leaf parsley

¼ cup shredded fresh basil leaves

2 garlic cloves, crushed

¼ cup extra-virgin olive oil

Freshly ground black pepper or crushed red pepper flakes to taste

Rinse the rice well in cool water. Drain well and set aside.

Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.

Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.

Add the onions and cook, stirring, until just soft, 1 to 2 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes. Add the stock and salt to taste. Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.

Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon. Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.

When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil. Toss gently to mix. Season with the black pepper or crushed red pepper flakes. Serve at room temperature.

Rice with Garlic

Rice with Garlic

INGREDIENTS:

1 1/2 cups rice
5 cloves garlic
A small bunch of parsley, minced
3 egg yolks
Olive oil
Salt and pepper to taste
Freshly grated Parmigiano


PREPARATION:


Boil the rice in abundant lightly salted water until it reaches the chewy al dente stage. While this is happening, crush the cloves of garlic and whisk the yolks in a bowl with them. When the rice is done drain it, and stir it immediately into egg yolks -- the heat of the rice will cook them -- seasoning everything to taste with salt, pepper, and a drizzle of olive oil. Finally, add them minced parsley and serve, with grated cheese for those who want it.

Cajun Dirty Rice

Dirty Rice

Ingredients:

6 cups Chicken stock or canned broth
1 pound chicken gizzards
1 pound chicken livers
1 tsp. salt
1 Tbsp. Worcestershire
½ tsp cayenne, or to taste
3 T olive oil or bacon drippings
2 medium yellow onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 Large green sweet bell pepper, seeded and chopped
4 ribs celery, coarsely chopped
1 pound lean ground pork
1 pound bulk Italian sausage, hot or mild
2 cups uncooked long-grain rice
Fresh ground black pepper to taste
4 green onions, chopped
¼ cup chopped parsely

Preparation:

Heat the chicken stock in a 12-quart pot and add the gizzards and livers, along with the salt, worcestershire, and cayenne. Cover and lightly boil for 30 minutes.

In the Meantime, chop all of the vegetables. Heat a large frying pan and add the oil and saute the yellow onion, garlic, green pepper, and celery until tender. Remove from the pan.

Add the ground pork and sausage to the frying pan and saute until lightly browned. Drain the meat in a colander and discard the fat.

Remove the livers and gizzards from the chicken stock, reserving the stock. Cool them for a moment and coarsely grind in your meat grinder. Add the gizzards and livers, along with the browned meats, to the vegetables. Place all in the stock pot and add 1/2 cup of the chicken stock. Cover and simmer for 20 minutes.

Meanwhile, using 4 cups of the reserved chicken stock, cook the rice. Add the cooked rice to the completed vegetables and meat and gently stir in the green onions and parsley.

Taste for salt and pepper and serve.

serves 8-10

Straight from the Pits: Grilled Rice

Grilled Rice

Courtesy Wendy Dimmette, Dallas, TX

1-1/3 cups Minute Rice
1 teaspoon Mustard
2 tablespoons Chopped Onion
1 teaspoon Worcestershire
½ teaspoon Salt
2 tablespoons Chili Sauce
Dash Pepper
2 tablespoons Butter
¼ cup Sliced stuffed olives
1-1/3 Cups Water


Directions:

Construct a pouch of heavy-duty aluminum foil to contain your rice and chopped onion.After combining all ingredients, pour mixture over the rice and onion. Carefully fold and secure corners of the pouch together with folds, tightly seal. Position the pouch on the grill and cook approximately 20 to 25 minutes. Remove from grill and carefully unfold pouch to fluff the rice before serving with your barbecue.

Option:

Shortly before removing from the grill, open pouch to enhance smoky flavors

Low Country Red Rice

Low Country Red Rice

5 slices of Bacon
2 cups cooked rice
3/4 cup chopped onion
2 cups canned tomatoes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Hot Sauce

Cook Bacon, remove and crumble. Cook onions in bacon fat until tender. Add remaining items including bacon. Cook on low heat for 30-40 minutes. Keep Stirring, add water as needed.

Sausage, Tomato and Basil Risotto

Sausage, Tomato and Basil Risotto

Ingredients:

• 1 lb. sweet Italian sausage, with casings removed and crumbled


• 4 - 5 cups light chicken broth, preferably homemade (bouillon cubes will serve well also)


• 2 tablespoons Olio Carli olive oil


• 1/2 cup finely chopped onion


• 1 small clove garlic, minced


• 1 cup uncooked Italian Arborio rice


• 1/2 cup peeled, seeded, and chopped fresh or canned plum tomatoes, drained


• 1 tablespoon chopped fresh basil


• 2 tablespoons unsalted butter


• 1/4 cup fresh grated Parmigiano Reggiano, plus more to taste


• Salt to taste


• Freshly ground black pepper to taste


• 2 tablespoons packed torn fresh basil leaves

Directions:

Brown the sausage in a heavy skillet, stirring and breaking up into small pieces with the side of a fork. Spoon out 1 tablespoon of the sausage fat and set aside.Drain and discard the remaining fat and set aside the browned sausage.

Heat the chicken broth in a small saucepan until boiling. Adjust the heat to maintain a steady simmer.

Combine the reserved sausage fat and olive oil in a heavysaucepan and heat over

low heat. Add the onion and saute, stirring, until golden about 8 minutes. Add the

garlic and saute 1 minute more. Stir in the rice and saute over low heat, stirring,

about 2 minutes.

Add enough of the hot broth (about 1/2 cup) to just cover the rice. Adjust the heat to

maintain a steady simmer and cook the rice, stirring constantly, until almost

all the broth has been absorbed, about 3 - 4 minutes.

Add another ladle of broth (about 1/2 cup).Cook, stirring constantly, until all the

broth has been absorbed. Continue adding the broth, about 1/2 cup at a time, and

cooking and stirring. Add the next ladle when the broth is absorbed and the rice

begins to pull away from the sides of the pan as it is stirred.

Add the tomatoes, chopped basil, and half of the reserved cooked sausage during

the last 10 minutes of cooking. Cook until the rice is creamy and firm but not

chalky in the center when it is tasted. The total cooking time is about 25 - 35minutes.

Remove from the heat. Stir in the butter, cheese, and salt. Briefly reheat the

reserved browned sausage. Spoon the risotto onto the plates, divide the

warmed sausage evenly among the bowls. Sprinkle with the ground pepper

nd basil leaves. Serve with additional grated cheese on the side.

RED BEANS AND RICE

RED BEANS AND RICE

(Adapted from a Paul Prudhomme recipe)

1 lb. dry red kidney beans
water to cover beans
2 ham hocks for flavoring (optional)
2-1/2 cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped green bell peppers
5 bay leaves
salt to taste (1-2 tsp.) added when beans are nearly done
2 tsp. pepper
2 tsp. dried thyme leaves
1-1/2 tsp. garlic powder
1-1/2 tsp. oregano leaves
1 tsp. red pepper (cayenne)
1 Tbsp. Tabasco sauce
1 lb. andouille smoked sausage or Polish sausage, cut into 3/4" pieces
4 cups hot cooked rice

Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using.

Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender but not falling apart.

Remove ham hocks and pick meat from bone.

Add salt to beans at this time. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.

Italian: Brown Rice Risotto

Brown Rice Risotto


Ingredients

200g brown rice, washed
400ml water
1 medium onion
½ red pepper
200g sunflower seeds
Mixed herbs to toss
Pinch salt
100g sweetcorn/frozen peas
Soya sauce to taste
1 rounded tsp Marmite


Method

1. Cook the chopped onion in the oil to soften, wash rice and drain well, add to the onion and cook for several seconds turning with a fork.Add the hot water in which the Marmite, soya sauce and herbs have been mixed.Bring to the boil and simmer gently.

2. After 15 mins add the chopped mushrooms and sweetcorn/peas and simmer for a further 20 to 25 mins until the rice is cooked.

3. Season to taste, top with toasted sunflower seeds and serve.The addition of chopped red pepper gives colour to the dish.

Limpin' Susan from the Low Country

Limpin’ Susan

Ingredients:

1/2 small green bell pepper
1/2 small yellow onion
3 cloves garlic
1 pound okra
1 pound medium sized shrimp
3 tablespoons vegetable oil
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon salt
Ground black pepper and cayenne pepper to taste

Directions:

Seed the bell pepper. Mince the bell pepper, onion, and garlic. Cut the okra into 1/4 inch thick rounds. Peel the shrimp. Make a shallow incision along the back of each shrimp and lift out and discard the black vein in the back.

In a large skillet over medium heat, warm the oil. Add the onion and pepper and saute until softened, about 5 minutes. Add the garlic and saute for 2 minutes to release its flavor.

Add the rice, stir well until the grains are coated, and cook, stirring often, until opaque, 3 to 4 minutes.

Add the okra, stock, salt, and black and cayenne peppers. Bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.

Taste and adjust the seasonings. Stir in the shrimp and cook until the shrimp curl and turn pink, 5 to 8 minutes.

Transfer to a bowl and serve.

Serves 4

Recipe Courtesy of USA Rice Federation

Low Country Hoppin' John

Hoppin’ John

Makes 6-7 servings.

Ingredients:

1 1/2 cups dried black-eyed peas
6 strips bacon, diced
1 medium onion, chopped
3/4 cups long-grain white rice
2 TBSP. butter, optional
Salt and pepper to taste
Dash of hot sauce
1/2 cup minced green onions, including tops
3 TBSP. minced parsley

Preparation:

Rinse peas and pick them over. Cover with 3 cups of cold water; add 1 tbsp. salt and let stand overnight. (For a quicker soak, to serve peas the same day, place peas in a large pot and pour on 4 cups of boiling water. Heat to boiling again, and cook for 2 minutes. Turn off heat, cover, and let stand for 1 hour.)

Drain peas, discarding water, and place in a large pot. In a separate pan, sauté bacon until crisp; add it to the peas, reserving the rendered drippings. Add onion, 1/2 tbsp. salt and 2 cups water. Bring just to a boil, lower heat, and simmer until peas are tender, about 20 minutes (longer in high altitude and hard-water areas). A small amount of cooking liquid should remain; if liquid is absorbed too quickly by cooking, add fresh water by 1/4 cups.

Cover rice with cold water. Bring to a boil, stir once, cover and lower heat to the barest simmer. Simmer rice for 20 minutes.

When peas are tender, add cooked rice to pot. Stir in 2 TBSP. reserved bacon fat (or butter, if preferred), salt, pepper and hot sauce to taste. Cover and simmer about 15 minutes longer so flavors mingle and rice absorbed some of the remaining cooking liquid.

To serve, garnish with green onions and parsley.

Source: “Classic American Cooking” by the California Culinary Academy

Red Rice Recipe from the Low Country

Red Rice

Ingredients:

5 slices of Market Style Bacon
2 cups cooked rice
3/4 cup chopped onion
2 cups canned tomatoes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Texas Pete Hot Sauce


Preparation:

Cook Bacon, in skillet, reserve grease. Crumble bacon and set aside. and crumble. Cook onions in bacon fat until tender. Add remaining ingredients and bacon. Cook on low heat for 30-40 minutes, Stirring, and adding water as needed.