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Saffron Rice with Honey

In Pastas, Rice & Legumes (Beans & Grains) On May 19, 2016 0 Comments

This delicious rice gets its yellowish hue from saffron and its slightly-sweet flavor from honey. I think this dish lies somewhere between Paella and the exquisite rice found in Persian cuisine.

The only problem is that once you taste this Saffron Rice with Honey, you’ll go over your limits. But don’t take my word for it – just make it and see for yourself!

Prep time: 25 to 30 minutes
Serves: 4 to 6

Ingredients:
4 tablespoons olive oil
1 medium brown or white onion, finely chopped
1 cup Basmati rice, rinsed under cold water and drained
1-1⁄2 cups chicken broth
3⁄4 to 1 cup cold water
0.375 grams ground Saffron
3⁄4 to 1 teaspoon salt
Dash ground cinnamon
2 to 3 tablespoons honey or a little more

Directions:

1. In a 10-inch nonstick skillet, heat the oil.

2. Add the chopped onion and stir-fry on medium-high heat for 3 to 4 minutes.

3. When onion is golden brown, add the rice.

4. Stir-fry the rice and onion for 2 to 3 minutes.

5. After 2 to 3 minutes, add 1-1/2 cups chicken broth and 3⁄4 cup cold water, the saffron, salt, cinnamon and honey.

6. Immediately set heat on low, cover the rice and bring it to a boil.

7. When rice comes to a boil, stir it ONCE.

8. Cover the rice again and cook on the lowest heat setting for 10 minutes.

9. After 10 minutes, using a spoon, taste rice from center of skillet.

10. If rice is a little raw and dry, add the remaining 1⁄4 cup water, cover and cook for an additional 3 to 4 minutes.

11. After 3 to 4 minutes, taste rice again – if it is too firm, add 1 to 2 tablespoons more water.

12. At this point, cook rice for 1 to 2 more minutes.

13. After 1 to 2 minutes, taste rice (it should be tender but not overcooked). If needed, add a little more honey, to taste.

14. If rice is done, set skillet aside on a cold burner and cover the rice.

15. Let rice stand 4 to 5 minutes.

16. After 4 to 5 minutes, serve rice as a side dish to meat, poultry, fish or as part of a vegetarian meal.
Text & Photograph ©2016 Nancy DeLucia Real

Speckled Brown Rice Salad (Vegan)

In Pastas, Rice & Legumes (Beans & Grains), Salads On August 29, 2015 0 Comments

When I created this recipe I was in the mood to fine-tune brown rice into something exciting. I combined organic brown rice, colorful bell peppers, onions, carrots, lime juice, olive oil and white Balsamic vinegar. It’s vegan, too!

This “speckled” brown rice salad makes for a perfect side dish at our upcoming barbecue on Labor Day weekend. Have fun!

Cook time (rice): 25 to 35 minutes
Prep time (chopping ingredients): 10 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:
1 cup raw, organic, long grain rice
1-3/4 cups water
4 tablespoons extra virgin olive oil
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped green bell pepper or Pasilla pepper
3 green onions, cut into thin circles (including light green stems)
1 tablespoon white Balsamic vinegar
Juice of 1 lime or lemon
salt and ground black pepper, to taste

Directions:

1. In a 12-inch, nonstick skillet, combine the rice and water. Cover and bring rice to a boil.

2. When rice comes to a boil, lower heat to simmer and stir the rice once.

3. Cover the rice and simmer for 25 to 35 minutes or until rice is al dente or crunchy-tender.

4. When rice is cooked it will be puffy and dry. Immediately transfer it to a glass or porcelain bowl.

5. Gently stir 1 tablespoon olive oil into the rice.

6. Set rice aside to cool for 10 minutes.

7. After 10 minutes, gently stir remaining ingredients into the rice. Taste and, if needed, adjust seasonings.
Text and Photograph ©2015 Nancy DeLucia Real

Seafood Paella

In Fish & Shellfish, Pastas, Rice & Legumes (Beans & Grains) On October 3, 2014 0 Comments

Paella, a rice dish, was born in Valencia, on the Eastern coast of Spain. The original regional dish, known as Paella Valenciana is made with rice, green vegetables, beans, chicken and/or rabbit, snails and saffron. Seafood paella is a variation that replaces land animals and vegetables with seafood. Paella is made in a paellera or paella skillet with an attached gas heating element or, alternatively, over a barbecue grill. I’ve tried making paella on a grill, but the heating was uneven. This resulted in patches of crunchy or raw rice.

Here I am trying not to look frazzled over my first attempt at making Paella Valenciana:
Image.PaellaNRoutside

You can cook paella in a paellera (just like the one you see in the above photograph); in a 14-inch, nonstick skillet on a stovetop; or in a nonstick, 16-inch electric skillet. After attempting all three cooking methods, I opted for the latter.

Cooking paella in an electric skillet is hassle-free because every time you add ingredients, you set a timer and walk away. Since the paella cooks itself, you can sit, have a glass of wine and converse with your guests. Look at how successful my paella turned out (BTW, this was my third attempt):
Image.SeafoodPaellaNR

Finally, I can relax while making dinner for friends! Here’s the Seafood Paella recipe that I brought back from Spain!

Prep time: 50 to 60 minutes (preparing all ingredients)
Cook time: 50 to 60 minutes
Serves: 4 to 6

Ingredients* [TO MINIMIZE WORK ON THE DAY OF MAKING PAELLA, READ NOTES ON PREPPING INGREDIENTS AT BOTTOM OF THIS PAGE]:

4 to 4-1/2 cups homemade chicken broth
.37 grams ground saffron (to turn the rice bright yellow, use 3 envelopes saffron, each weighing 0.125 grams)
1 cup dry white wine
1 large red onion, finely chopped
12 live mussels, in-shell
1/2 cup extra virgin olive oil
4 garlic cloves, crushed
1 red bell pepper, finely chopped
1 vine-ripened tomato, chopped into 1/4-inch pieces
1/2 cup chopped Spanish chorizo (this resembles Italian pepperoni sausage)
1/4 teaspoon ground cayenne pepper
2-1/2 cups Dacsa® rice (this rice brand is from Valencia, Spain and is a key ingredient)
1-1/2 teaspoons salt
Dash ground black pepper
4 ounces Spanish pimientos, rinsed and cut into 1-inch strips
1/3 cup frozen peas
15 to 18 fresh, medium shrimp, peeled, deveined and rinsed (wild shrimp is preferable, since it has more flavor than the farm-raised variety)
1/2 pound fresh sea scallops, rinsed
4 calamari bodies, cut into 1/4-inch thick circles and then rinsed
8 to 10 calamari tentacles, rinsed
3/4 pound wild salmon, skin discarded and fillet cut into 4-inch pieces (this is an optional ingredient)

Prepare the Broth & Mussels:
1. In a 2-quart sauce pot, heat the chicken broth to just boiling.

2. Stir the saffron into the hot broth; set aside, covered.

3. In a 1-quart sauce pot, bring the wine and half of the chopped red onion to a boil. Reserve the remaining onion for the paella later.

4. Rinse the mussels under cold, running water and then transfer them to the boiling wine mixture.

5. Cook the mussels in the wine mixture, on medium heat, for 5 minutes.

6. After 5 minutes, remove the mussels from the wine mixture and set them aside in a glass or metal bowl, covered with aluminum foil.

7. Strain the wine mixture, discard the onion and reserve the liquid. Set aside.

Start the Paella:
1. In a nonstick skillet (stovetop or electric), heat the olive oil.

2. When the olive oil is hot and shimmering, stir in the remaining chopped red onion, crushed garlic and chopped bell pepper.

3. Stir-fry the mixture over medium-high heat until the onion is translucent, about 2 to 4 minutes.

4. After 2 to 4 minutes, stir in the chopped tomato and Spanish chorizo.

5. Stir-fry the mixture over medium-high heat for about 2 minutes (do not let the chorizo burn).

6. After 2 minutes, add the reserved wine liquid, the cayenne pepper and the rice.

7. Bring the mixture to a boil and stir once.

8. After stirring, carefully pour 4 cups of chicken broth into skillet.

9. Season the rice mixture with salt and black pepper.

10. Cover the rice mixture and cook on medium-low heat (325°F for electric skillet) for 15 minutes – DO NOT STIR THE RICE.

Add Pimientos, Peas & Seafood to the Paella:
1. After 15 minutes, check the rice by inserting a spoon in center of skillet.

2. If the rice is dry and there is no liquid, add the remaining 1/2 cup broth.

3. If the rice is simmering with liquid, do not add the broth.

4. Scatter the pimientos and the rice over top of paella.

5. Next, scatter the shrimp over paella and press it gently into the rice.

6. Repeat this method with the scallops, calamari bodies and tentacles and the salmon pieces.

7. Cover and cook the paella on medium-low heat (325°F for electric skillet) for 10 minutes.

8. After 10 minutes, taste the rice to check doneness – it should be crunchy-tender.

9. If rice is done, cover the paella and remove the skillet from heat. Let it rest for 5 minutes.

10. After 5 minutes, serve the paella in individual dinner plates with a green salad. Alternatively, serve the paella and salad as a buffet and ask guests to help themselves.

*NOTE: One day ahead, prepare the following ingredients:

1. Prepare the chicken broth: in a 3-quart sauce pot, cover 2 chicken thighs, 2 chicken legs and 1 white or brown onion with cold water and bring it to a boil. Cook chicken broth for 40 minutes & add salt, to taste. Transfer chicken to a plate and use for another purpose. Strain the broth and store it in a glass or porcelain bowl, covered & refrigerated.

2. Buy the seafood a day ahead: rinse all raw seafood. Peel and devein the shrimp; cut the calamari bodies into rings. Cut the salmon into 4-inch pieces.

3. Store each seafood variety in separate glass jars or disposable plastic containers, covered & refrigerated, until ready to use.

*NOTE: On the day of making the paella, prepare the following ingredients:

1. Chop the onion; store in an airtight container, refrigerated.
2. Crush the garlic; store in an airtight container, refrigerated.
3. Chop the red bell pepper; store in an airtight container, refrigerated.
4. Chop the tomato; store in an airtight container, refrigerated.
5. Chop the chorizo; store in an airtight container, refrigerated.
6. Rinse and cut the Spanish pimientos; store in an airtight container, refrigerated.

Wine Pairing: Chilled white wine from the Rioja region of Spain; Chardonnay; or Pinot Grigio.
Text and All Photographs ©2014 Nancy DeLucia Real

Rice-Spice Cookies (Gluten-free)

In Cookies, Candies & Sweets On September 6, 2013 4 Comments

A few weeks ago, one of our friends on Facebook/The Kitchen Buzzz asked us for a gluten-free recipe. Here it is – rice cookies with a hint of cinnamon, allspice and a drizzle of chocolate. Please make our Rice-Spice Cookies and let us know how they taste with coffee, tea or cappuccino!

Prep time: 25 minutes (cookies and chocolate drizzle)
Bake time: 12 to 15 minutes

Ingredients:

1-2/3 cup white rice flour (preferably organic)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground allspice
1/3 cup granulated, unbleached sugar
1/2 teaspoon vanilla extract
1/4 cup light olive oil
1/4 cup raisins (optional)
2/3 cup plus 1 to 2 tablespoons cold water
1/2 cup semi-sweet chocolate chips (for chocolate drizzle)

1. Preheat oven to 350°F.

2. In a 2-quart mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, sugar and vanilla.

3. Using a fork or pastry cutter, mix in the oil and raisins.

4. Add 2/3 cup water and mix again. If mixture is too crumbly, add 1 tablespoon water and mix again. If mixture is still crumbly, add the remaining tablespoon of water; mix until a dough is formed.

5. After dough is formed, pull off a piece of dough to form a one-inch ball. Place ball on a 18X12-inch baking sheet lined with parchment paper. Continue forming dough balls, spacing them one inch apart from each other on baking sheet.

6. Using a fork, flatten the cookie dough tops slightly.

7. Place baking sheet with cookie dough balls on rack positioned in center of oven.

8. Bake cookies 12 to 15 minutes or until undersides are light golden brown.

9. After cookies are done, transfer the baking sheet to a counter; cool the cookies completely.

Note: Due to the consistency of the rice flour, these cookies have a grainy texture.

Make the Chocolate Drizzle:

1. When cookies are cool, set the chocolate chips in a double boiler and melt. When chocolate has melted, set the upper portion of the double boiler on a trivet, away from heat. Cool the chocolate for 2 to 3 minutes.

2. When chocolate is still warm and melted, but cool enough to handle, transfer it to a pastry bag fitted with a narrow tip.

3. Holding the pastry bag with both hands, squeeze it to drizzle the chocolate over cookie tops.

Cool and serve Rice-Spice Cookies with coffee, tea, milk, cappuccino or other favorite drink.

Text and Photographs ©2013 Nancy DeLucia Real

Butternut Squash Risotto

In Pastas, Rice & Legumes (Beans & Grains) On November 9, 2011 0 Comments

On Thanksgiving Day, while sipping some “vino” with my guests, we’ll make this risotto together. It’s so easy – every time a cup of broth is added to the rice, I’ll pass the wooden spoon to one of my friends so they can do the stirring, aka “all the hard work”.

By adding bits of butternut squash to this “delizioso” risotto, you’ll find a sweet surprise in every spoonful. And with a sprinkling of Parmigiano Reggiano cheese, this first course is to die for. Buon Appetito!

Prep time: 25 to 30 minutes
Serves: 4 to 6 (as a first course) / 8 to 10 (as an appetizer course)

Ingredients:
3 cups freshly diced butternut squash (raw)
1 teaspoon salt
1/4 cup extra virgin olive oil
1/2 cup finely chopped white or yellow onion
1 garlic clove, crushed
1 pound Arborio rice*
5 to 6 cups chicken broth
1 cup dry white wine
0.250 grams saffron powder (not saffron threads)*
2 to 3 tablespoons unsalted butter
Salt & ground black pepper, to taste
2/3 cup grated Parmigiano Reggiano cheese

1. In a 2 to 3-quart saucepot, combine squash with cold water (add enough water to cover the squash).

2. Bring to a boil. Stir in 1 teaspoon salt and cook 7 to 8 minutes until squash is fork-tender.

3. Drain squash and set aside in a bowl.

4. Meanwhile, in an 8 to 10-quart stockpot, heat the oil. Add onion and garlic; sauté on medium heat, stirring with a wooden spoon, until onion is translucent.

5. Stir in the rice and 1 cup of broth. Cook, on medium-high heat, stirring occasionally, about 2 minutes or until broth is absorbed. Repeat adding one cup of broth at a time and cooking 2 minutes until broth is absorbed.

6. Stir in the wine and saffron; cook and stir for 2 minutes or until wine is absorbed.

7. Stir in 1 cup broth; cook and stir for 2 minutes or until broth is absorbed.

8. Repeat broth addition and cooking instructions 5 to 6 more times or until rice is tender-firm (not overcooked).

9. Stir in the butter, salt and pepper. When butter has been absorbed, add the squash, stirring until warmed through.

Serve immediately in individual bowls. Ask guests to add grated Parmigiano Reggiano cheese (optional).

Wine pairing suggestion: Chilled Chardonnay or Pinot Grigio (whites).

*Arborio rice and Saffron powder can be found in most supermarkets or in specialty foods stores.

Text & Photograph © 2011 Nancy DeLucia Real