Tuesday, October 16, 2012
Asian sesame rice is so incredibly fragrant and delicious. From the moment the jasmine rice comes to a boil the nutty aroma permeates your senses. Once the sesame oil touches the steaming rice, the air is filled with a dynamic nutty aroma. All of this is building up to the pure satisfaction of diving into a bowl of this fabulous rice. You are going to love it.
Wednesday, September 5, 2012
We really don't eat out much, but when we do and we have something that we really enjoy, I love to create my own version at home. Last winter my sister-in-law and her kids came over for a visit while they were in town. We ended up getting dinner from Chipotle. The food was really great, but when I tried the Cilantro Lime Rice, I knew there were so many possibilities for this dish. So, I decided to create my own delicious version. It is truly amazing.
Saturday, September 3, 2011
When searching for the perfect accompaniment to the Pineapple Pork Chops I made for "Date Night & Dinner Parties" I combined some flavors that go very well with pineapple: red onion, walnuts, saffron and basil. Mr. W doesn't eat chunks of onion, so I diced these finely so they would dissolve into the rice. If you want chunks, cut them bigger.
This rice pilaf is amazing!!!
Saffron Walnut Rice Pilaf
16 ounces low sodium chicken broth
Pinch of saffron threads
1/4 cup finely diced red onion
2 tablespoons unsalted butter
1 cup long-grain rice
1 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup chopped walnuts, toasted
4 Basil leaves, chopped
Heat broth small saucepan over moderate heat until hot, then sprinkle saffron, salt and pepper into liquid and stir. Remove from heat. Set aside. (You will notice the broth has started to take on the lovely amber color from the saffron).
In a separate 2-quart heavy saucepan cook onion and butter over medium heat, stirring occasionally, until golden brown, approximately 5 minutes.
Add rice into onions and cook, stirring, until pale golden, about 3 minutes. Stir in saffron broth, and bring to a boil.
Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in walnuts. Garnish with basil and serve.
Thursday, July 7, 2011
Peppered Baked Brown Rice
1 1/2 cups brown rice (I prefer Mahatma Brown Rice)
2 3/4 cups water
1 tablespoon fresh cracked black pepper, course grind
1 tablespoon unsalted butter
1 teaspoon kosher salt
Preheat oven to 375°.
Place the rice into an 8-inch square glass baking dish. Bring the water, butter, pepper and salt to a boil in a covered pot on the stove top.
Once your water boils pour it over the rice, stir to combine and cover the dish tightly with aluminum foil. Bake in the middle rack of the oven for 1 hour.
After 1 hour, remove cover. You will see the top speckled with your pepper. Fluff the rice with a fork. Sprinkle with fresh cracked black pepper for garnish . Serve immediately or allow to cool and refrigerate.
To reheat rice drizzle 1/2 - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.
Wednesday, July 6, 2011
Lemon Pepper Baked Brown Rice
¾ cups brown rice (I prefer Mahatma Brown Rice)
1 ¼ cups low sodium chicken broth (or water if you prefer)juice of one medium lemon (approximately ¼ cup) and zest
½ teaspoon kosher salt
1 teaspoon fresh cracker black pepper (plus more for serving)
Preheat oven to 375F.
Place the rice into an 8x6 -inch glass baking dish.
Bring the chicken broth, lemon juice, salt and pepper to a boil in a covered pot on the stove top.
Once your water boils pour it over the rice, stir to combine and cover the dish tightly with aluminum foil.
Bake in the middle rack of the oven for 1 hour.
After 1 hour, remove cover. You will see the top speckled with your spices.
Fluff the rice with a fork. Sprinkle with fresh cracked black pepper for garnish . Serve immediately or allow to cool and refrigerate.
To reheat rice drizzle ½ - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.
This recipe is adapted from Alton Brown.
Wednesday, June 22, 2011
My family eats a lot of brown rice, we have for years. It makes a healthy carb when we are dieting and a healthy side dish when we are not. The problem I always had was that it came out sticky or under cooked, flavorless and it did not get any better when you reheated it.