Orzo Paella
January 27, 2010 | Filed Under Orzo, Paella, Pasta, Poultry | 8 Comments
Orzo! I love this rice-shaped pasta and jumped at the opportunity to make Orzo Paella when I saw the recipe on Haalo’s blog, Cook (almost) Anything at Least Once. Orzo Paella? Never heard of it before. Gotta try it, I thought to myself. Try it I did. And did I like it? Did everyone else at home like it? Yup. Like it we did.
One of the things I liked about this recipe was that it’s quick and easy to make. The ingredients are very simple. I didn’t have to go to Timbuktu in search of anything special or exotic. I had almost all the ingredients right there in my kitchen. The only ingredient I didn’t have was the chorizo. I could only get it in a store a couple of blocks away. But I was feeling too lazy to walk down there. So I called another store closer to me (about a block away) and had them deliver Italian sausage since they didn’t carry chorizos.
Haalo suggests topping the orzo paella with shards of manchego or grated Mizithra/Myzithra. I didn’t have that either, so good ole Parmesan cheese substituted. I’ve never tasted Manchego or Mizithra cheese. I’ll have to go buy some one of these days because I’ll definitely make Orzo Paella again. Thanks, Haalo!
Paz
Orzo Paella
Cook (almost) Anything at Least Once
2 red onions, sliced
2 garlic cloves, sliced
1 red capsicum (bell pepper), sliced thickly
4 skinless chicken thighs, sliced thickly
1 chorizo, diced
green peas
chopped tomatoes (fresh or canned)
Heat a little oil and butter in a large pan and saute the chicken in batches until browned. Set to one side and in the same pan, saute the onions and garlic until softened.
Add the diced chorizo and cook until golden. Add the sliced capsicum and continue to saute for 5 minutes before adding the tomatoes, peas and chicken. Stir through and add enough water or stock to just cover the mixture. Simmer until reduced.
The orzo will only take about 5 minutes to cook so make sure that this chicken mixture is cooked and seasoned to your liking.
Over a very low flame, stir in the orzo and top with enough water to just cover the mixture. Place a lid on the pot and let it cook undisturbed for about 5 minutes.
After this, stir the mixture and taste — check that the orzo is cooked through and adjust the seasoning if necessary.
Serve at once. Top with shards of manchego or grated Mizithra/Myzithra.
Archives: Basmati and Nut Pilaf
December 8, 2009 | Filed Under From the Archives, Rice | 3 Comments
**I haven’t been cooking or food blogging lately. So, I’ve decided to go through my archives and repost some of my earlier posts, from the days when I started learning to cook and bake (I’m still learning). It certainly brings back good memories.
I’ve mentioned several times on my blog that I love rice. All types of rice. Here’s one nice rice recipe that I need to make again.
Paz
* * * * * * *
First posted December 7, 2005
Once upon a time there was a girl who liked to read food blogs. As she read Michelle’s Oswego Tea, she came across an interesting smoothie recipe – Banana Cardamom Smoothie.
“Cardamom? What’s cardamom?” She asked herself, never having heard, seen or tasted the unfamiliar ingredient.
Later she found out that it’s a popular spice. Spelled two ways – cardamom or cardamon – it comes in two forms (green or white fruit pods that contain tiny brown aromatic seeds, or decorticated seeds without the shell). She learned it’s widely used – from Danish pastries, Saudi Arabian, to North African, Asian, and Indian cooking, and in spice blends like garam masala, curry powder and berbere.
Michelle sent the girl a Basmati and Nut Pilaf recipe. “It’s what introduced me to cardamom,” she let the girl know.
“Rice with cardamom, cumin seed, ground coriander, and black mustard seeds? Oh wow! This should taste interesting,” the girl spoke to herself (She did that a lot.) while reading the ingredient list with interest. Normally a rice eater, she’d never made rice with the spices mentioned in the recipe.
The spices used
Eagerly, the girl set out to go buy the cardamom. She searched high and low in her neighborhood. The people she asked in the grocery stores didn’t know what she talked about or they said that didn’t have it.
So, the girl went out of her area and searched. No luck. She returned to a store in her neighborhood and asked a manager who pointed her to the spice section. In a little bottle, she found the cardamom pods. They’d been there all that time, right under her nose!
Cardamom pods
Although the remaining ingredients for the recipe weren’t hard to find, for one reason or another, it took the girl a little longer to get them. The list called for cashew nuts, but every time the girl would buy the nuts, she’d eat it all before it was time to prepare the meal. This happened twice. She couldn’t find black mustard seeds and used regular mustard seed and instead of sunflower oil used safflower oil.
With everything finally on hand, the girl prepared her meal. Michelle noted that the basmati didn’t require as much stock or water as the recipe recommended. Instead, her basmati took equal parts water to rice, so that’s what the girl used. However, the girl’s rice stayed dry and she ending up adding more water (in effect, returning to the recipe’s ratio).
Everything turned out well. The flavor of the cardamom (sweet and somewhat lemony), along with the other spices lent a tasty essence to the rice. Delicious! The aroma, heavenly. She enjoyed her rice and sent Michele good thoughts.
Content with her Basmati and Nut Pilaf recipe, the girl lived happily ever after.
The End. To be continued.
Paz
Basmati and Nut Pilaf
1 ¼ cups basmati rice
1 onion chopped
1 garlic crushed
1 large carrot, grated
1-2 tbsp sunflower oil
1 tsp cumin seeds
2 tsp ground coriander
2 tsp black mustard seeds
4 cardamom pods
2 cups stock or water
1 bay leaf
salt and pepper to taste
cashews –a handful or two, or however many you like. Salted or unsalted whichever is your preference.
Wash rice. Fry the onion, garlic and carrot in oil. Add rice and spices and cook another 2 minutes or so. Pour in stock or water, add bay leaf and season. Bring to a boil. Cover and simmer gently for about 10 minutes. Remove bay leaf an cardamom pods. Add the nuts.
Arroz con Pollo (Rice with Chicken)
February 15, 2009 | Filed Under Ecuadorian Recipes, Poultry, Rice | 20 Comments
We all know that there are different variations of Arroz con Pollo (Rice with Chicken) and depending on the country or region, it is made a little differently.
Ever since I discovered this particular rice recipe below, I’ve been making it at least once a week. Each time, my rice becomes better and better. I HEART it. Actually, I PUFFY HEART it. This Ecuadorian-style rice with chicken recipe has become my favorite rice recipe. When I first saw it, some of its ingredients, like beer or wine, intrigued me. Rice cooked with beer or wine? I used the wine and found that worked really well. The rice had an extra special taste.
I enjoyed everything in the rice — the seasoned chicken, the carrots, the tomatoes…. Thankfully, I didn’t have much trouble with the amount of water in relation to the amount of rice. Normally when I make these chicken rice dishes (see my jollof rice), I usually end up with too much water or too little water, making my rice soggy or dry. Uggh! Fortunately my rice turned out very well with this recipe and the more I made it, the better it turned out.
As suggested, I served the chicken rice with ripe fried plantains and pickled onions. Other times, I served it with a side salad, avocado slices and aji criollo (Ecuadorian hot sauce). It depended on what I had in the kitchen.
When one of my brothers stops by and I prepare this rice, he makes sure to take some home in some tupperware. The boy never brings back the tupperware. *sigh*
Now. I have a confession about the Arroz con Pollo photo above. While I’ve made rice and chicken several times, in this particular instance, you are looking at rice with turkey wings (the only part of the turkey that I like). I can happily write that the rice with turkey turned out just fine. The photo is of my leftovers, which I took to work the next day. Thanks, Laylita for the recipe.
Paz (the riceaholic)
Arroz con Pollo (Rice with Chicken)
Ingredients:
3 lbs chicken, assorted pieces
1 tbs achiote powder
½ tbs ground coriander
10 garlic cloves, crushed
2-3 tbs oil or butter1 white onion, diced, about 2 cups
2 celery stalks, finely diced
4 roma tomatoes, peeled and diced
1 cup beer or white wine
1 to 1 ½ cup water or broth
2 medium carrots, diced
1 cup peas, fresh or frozen
3 tbs finely chopped cilantro
Salt and pepper
Sides – ripe fried plantains, pickled onions or side salad, avocado slices and aji criollo
Preparation:
- Mix the crushed garlic, achiote, cumin, coriander and salt together.
- Rub the garlic seasoning on the chicken pieces.
- Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side.
- Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.
- Add 1 cup of beer or white wine, cook for about 20-25 minutes over medium heat until the liquid is reduced by half, stir frequently.
- Add the broth or water, rice, peas and carrots, mix well.
- Cover and cook over medium heat for about 20 minutes.
- Reduce the heat to low and cook for an additional 10-15 minutes or until the rice is tender but still slightly firm.
- Stir in the chopped cilantro and serve with ripe fried plantains, a small salad, pickled onions, avocado slices, and hot sauce on the side.
Spiced Shrimp and Peas Pullao
May 15, 2007 | Filed Under Indian Recipes, Rice, Seafood, Shrimps | 21 Comments
In the mood for shrimp (and always in the mood for rice), I found the above-titled recipe that satisfied my mood. So, I went out to buy some shrimp. There was a time when I felt intimidated to buy seafood (I’ve never really cared for food shopping in general). I never knew which fish to pick or what size shrimps to choose, etc… But since I started cooking, that discomfort has now passed. Now, I’m more confident food shopping. Strangers actually ask me food questions while I’m picking my groceries and I actually know what to tell them. Wow! It’s a miracle!
So, I pointed to the shrimps I wanted and the fish guy (what do you call him? Fishmonger? Way too formal for me.)? picked them out and weighed them for me. I bought my rice and green peas and I was on my way to cooking.
After knowing how to cook, only, with salt and black pepper, I’ve been having fun learning to cook with other spices. The spice of the week for me is garam masala. Until this recipe, I’d never used it before. Oh, how I love the smell of this spice. Put it on the list of ingredients that will make me doing my kitchen dance as soon as I get a whiff of it. I only used a tiny bit of the garam masala, as the recipe called for. Yet, it was sufficient to make the rice fragrant and special. It blended well with the other spices.
My rice turned out really well. Delicious. The only thing I didn’t care for, while preparing this meal, was peeling and deveining those damned shrimps. It took forever. Grrr! Perhaps next time, I should buy them already deveined and peeled. Of course, that’s at an extra cost… Hmmm… I’ll have to think about it. I guess, at least, I have the option.
Once the shrimps were deveined and peeled, there were no problems cooking. Putting the cooked shrimps and rice together, I was able to enjoy my meal. Not bad at all.
Paz
Spiced Shrimp
rachaelraymag.com
4 Servings
Prep Time 15 min (plus marinating)
Cook Time 5 min
3 scallions, thinly sliced crosswise
2 cloves garlic, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon turmeric
1½ pounds large large shrimp, peeled and deveined (tails left on)
3 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons fresh lemon juice
1. In a large bowl, mix together half the scallions, the garlic, coriander, cumin, cayenne and turmeric. Add the shrimp and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.
2. In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly and seasoning with the salt, until nearly opaque, about 2 minutes. Add the lemon juice and continue frying until the shrimp are cooked through, about 1 minute more. Top with the remaining scallions.
Peas Pullao
rachaelraymag.com
4 Servings
Prep Time 5 min
Cook Time 30 min
2 tablespoons vegetable oil
1 onion, thinly sliced
¼ teaspoon garam masala
1/8 teaspoon turmeric
1½ cups long-grain rice
1½ teaspoons salt
1 cup frozen peas, thawed
1. In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and cook until browned, about 10 minutes. Add the garam masala and tumeric and stir to combine. Stir in 3 cups water and bring to a boil over high heat. Add the rice and salt and return to a boil, stirring briefly to break up any clumps. Lower the heat, cover the pan and simmer, without disturbing, until all the water is absorbed and the rice is cooked through, about 18 minutes.
2. Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated through.
Rice with Pigeon Peas (Arroz con Gandules)
January 27, 2007 | Filed Under Latin Recipes, Pigeon Peas, Rice | 6 Comments
My name is Paz and I’m a riceaholic. Yup, I love rice. It’s a staple in my home and I have to eat it at least once a week.
In All God’s Children Need Traveling Shoes by Maya Angelou, the author writes about her stay in Ghana, West Africa. I don’t remember why, but for some reason, the cafeteria at the YMCA, where Dr. Angelou ate, did not serve rice. The non-rice menu continued for several days, till one of the other boarders, a dignified-looking woman from Sierra Leone almost went crazy from lack of eating rice.
The next time the cafeteria served lunch and there was no rice in the plate, the woman’s entire demeanor changed. “I want some ri’,” she insisted.
“I want some ri!” She got bolder and crazier.
In order to calm her down the staff had to run out and buy rice, cook it, and serve her on the spot. She wasn’t the same until she got her rice.
Haha, I could relate! I want my rice!
Now that I’m learning to cook, instead of the plain white rice, which I’d normally eat (and the occasional brown rice when my health conscience kicks in), I’m learning to cook different types of rice. My rice repertoire includes Jollof rice, which I used to eat as a child in Africa. I’ve mentioned that my Auntie Toshie made the best Jollof rice (she made the best everything, actually). I’ve made Basmati and Nut Pilaf (I really love this one), Forbidden Rice, Yellow Rice with Corn (Arroz Amarillo con Maiz – I really like this one, too!), Garlicky Rice, Rice and BeansRice Water, and Paella. (Moros y Cristianos)
When I first made rice it was touch and go because I’d either add too much water or not enough. Uggh! I’m happy to say that things are looking up. My rice turn out pretty good.
I came across an interesting-sounding rice prepared by celebrity chef Daisy Martinez called Rice with Pigeon Peas. It was definitely something I wanted to try.
My cooking adventure wasn’t bad. There were a few things I had to prepare first before making the rice. I had to make achiote oil, which gives the color to the rice. It’s not hard to do – fry achiote seeds in oil and be careful not to leave it in the oil too long otherwise it will turn green and bitter. Second, I made sofrito, which flavors the rice. Oh, how I love to prepare that. I love the smells of the fresh herbs, especially the cilantro. I love the smell and taste of cilantro, which makes me start doing my happy dance in the kitchen when its fragrance is released into the air. Yes! You can buy ready made sofrito from the store but I prefer the homemade one, which is so much fresher and tastier.
The recipe calls for using smoked pork neck bones, smoked turkey wings or smoked ham. With the exception of the occasional bacon and eggs or bacon, lettuce and tomato sandwich, I don’t normally eat ham but I was curious about the taste of the smoked pork neck bones and decided to use that in my rice. Ummm… I didn’t like it.
Next time I make this rice, I’ll use the turkey wings instead. I liked the pigeon peas, the alcaparrado and everything else in the rice.
The recipe also mentions banana or plantain leaves but I didn’t use them because I couldn’t find them at my local grocery store.
So now you know I love rice. I’m curious: What foods do you need to eat? What foods will drive you crazy if you couldn’t eat it after a couple of days?
Rice with Pigeon Peas (Arroz con Gandules)
Daisy Cooks
Makes 10 to 15 servings, as part of a larger meal
1/2 cup Achiote Oil
1 cup Sofrito
3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
3 tablespoons fine sea or kosher salt
1 tablespoon cracked black pepper
2 teaspoons ground cumin
1-1/2 pounds smoked pork neck bones or smoked turkey wings or one smoked hamhock
One 13-ounce bag frozen pigeon peas OR one 15-ounce can pigeon peas, drained
6 cups long grain rice
Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
1 banana leaf*, optional
*Note: Banana leaves and/or plantain leaves, are large, pliable, dark green leaves that are used quite a bit in Latin American cooking. Here they lend the rice a subtle flavor. They are available, usually frozen in 1-pound packages, in Latin markets and some specialty stores.
Heat the achiote oil in a heavy 5-quart pot or Dutch oven over high heat until rippling. Stir in the sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the sofrito stops boiling and starts to sizzle, about 5 minutes.
Add the pork bones and stir until they’re coated with oil, then stir in the rice until everything is mixed together and the rice is coated with oil.
Stir in the pigeon peas and enough broth and/or water to cover the rice by the width of two fingers. Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big, healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook until the water is absorbed and the rice is tender, about 20 minutes.
Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot.
Every Kitchen Tells Its Stories: Recipes to Warm the Heart by Ruth Daniels
January 7, 2007 | Filed Under Cookbooks, Every Kitchen Tells its Stories, Rice, Vegetables | Leave a Comment
Garlicky Rice
Our fellow food blogger and friend, Ruth Daniels has a recently released cookbook. It’s called Every Kitchen Tells Its Stories: Recipes to warm the heart. Months ago, I had the pleasure of being one of her recipe testers and I liked the recipes I tried.
The cookbook is filled with favorite family recipes and personal stories. I like how each recipe comes with a “Tips and Variations” section. There’s also a “Cooking Primer” section. All are helpful to the reader.
The first recipe to jump out at me from this new cookbook was the Garlicky Rice. I’m a rice eater, so this recipe called my name (“Paz, Paz! Make me first! Make me first!”).
The ingredients consist of rice, butter, onions, carrots, chicken stock and most important of all, garlic. The recipe calls for 8 cloves of garlic. Who’s afraid of a little garlic? As long as it tastes good, I say, “Bring it on!” Besides, garlic is good for you. 
Years ago, I’d read the memoir of two American sisters called Having Our Say: The Delany Sisters’ First 100 Years. At the time they were age 101 and 103 and part of their health regiment consisted of eating a clove of garlic (raw, I think) daily. So, I’m not afraid of garlic.
The combinations of the ingredients were delicious! Ruth recommends serving this rice with grilled steaks and chicken, other slow cooked roasts or your favorite shrimp or scallop dishes.
If you’re looking for a different version of rice to make, try this Garlicky Rice.
Congratulations Ruth on the release of your cookbook!
Paz
Garlicky Rice
Every Kitchen Tells Its Stories – Ruth Daniels
Ingredients:
4 tbsp butter
8 cloves garlic, minced – This is not a typo!
1 large onion, coarsely chopped (1 cup)
1 medium carrot, peeled and chopped or grated (1/2) cup)
2 cups plain white raw rice, preferably Italian, well rinsed and drained
4 cups chicken stock
1- In large skillet, melt butter and cook carrot and onion until golden, about 5 minutes.
2- Add garlic now so it will be aromatic. If you cook garlic in step 1 with onion, mixture it will become bitter.
3- Add rice to the pan with an additional tbsp of butter if needed. Stir to coat the rice.
4- Add chicken stock, bring to a boil then lower the heat to medium-low and cover. Simmer for 20-30 minutes.
5- Remove from heat, fluff/stir gently with a fork. Re-cover and let rest for 5 minutes or so.
Steamed Chicken and Rice with Cilantro Pesto
November 1, 2006 | Filed Under Poultry, Rice | Leave a Comment
Click on photo with larger image
I got this delectable chicken recipe from Is It EDible. At first glance, it looked so simple and delicious that I knew I would be making it.
The ingredients were easy to find and purchase and the recipe was easy to make. I must say that I boiled the chicken more than steamed it, but it still turned out well. I was also very proud and happy with my very first cilantro pesto. Oh, how I love cilantro!
I liked how the recipe calls for adding some of the chicken broth into the rice (Jasmine rice, which I love). That certainly gave it more flavor. Rice, chicken, cilantro pesto — the combination made an enjoyable meal. Thanks, Ed, for the recipe!
Paz
Steamed Chicken and Rice with Cilantro Pesto
Is it EDible
For the Cilantro Pesto
1 bunch cilantro , washed and patted dry
3 cloves garlic
1 inch of ginger
2 tablespoons soy sauce
1/4 teaspoon black pepper
2 tablespoons oil
For the Steamed Chicken & Rice
3 lbs of chicken thighs, bone-in, skin-on (about 10 pieces)
1/8 teaspoon salt
3 cups of rice, uncooked
1) In a food processor, pulse the cilantro, garlic, ginger, soy sauce, and black pepper. Gradually add in the oil until to form a thick emulsion.
2) Fill a large pot with about 2 inches of water. Place the pasta insert inside. Cover and bring to a boil.
3) When the water is rapidly boiling, reduce to medium high heat. Place the chicken pieces skin side down in the pasta insert. It’s ok for the pieces to be stacked on top of each other.
4) Cover and let steam for 45 minutes or until chicken is done. Sprinkle salt over the chicken pieces.
5) Meanwhile, cook 3 cups of rice according to directions on package.
6) When rice is cooked, fluff the rice. Take 3/4 cup of the broth (including chicken fat that has drained down) from the stockpot and pour over the cooked rice. Fluff the rice again.
7) To serve, place 1/2 cup of rice on a plate with 2 chicken thighs. Spoon 1 tablespoon of cilantro pesto on top of each chicken thigh.Makes about 5 servings.
Ed’s 1st Note: I like to use jasmine rice because it is so fragrant. Do not use instant rice, converted rice, or Rice-a-Roni (even if it is the San Francisco treat). They are not starchy enough for this dish.
Ed’s 2nd Note: You can also serve this with sliced raw cucumbers as edible garnish.
From My Rasoi #6: For the Love of Rice (Part I)
July 2, 2006 | Filed Under Food Blogging Events, From My Rasoi, Rice | 1 Comment
I chose RICE for June’s food theme. It’s global and versatile. Almost everyone eats rice — vegans, vegetarians, meat eaters, and even those who are gluten intolerant. One can also use rice flour as well as the grains.
Part of Meena’s rules for the event dictate that one can submit recipes that are Indian or non Indian in flavor. Our fellow food bloggers have presented an interesting array of ‘rice’ dishes.
Here is the lineup:
Risotto Tricolore from Cream Puffs in Venice
In support of Italy in the 2006 FIFA World Cup, Ivonne waves
the “proverbial Italian flag in the form of the rice dish” Risotto Tricolore.
Inarizushi from Kafka na Praia
Karen prepares rice mixed with vegetables, Japanese style.
Paneer Biryani from Hooked on Heat
Meena prepares an enticing-looking Indian recipe for
Biryani (a one pot rice meal) with Paneer (cottage cheese).
Vangi Bhath (Eggplant rice) from Vineela’s Cooking
Vineela shares a delicious-looking Indian eggplant-rice recipe.
Crouching Tiger, Hidden Dragon Rice from Rice and Noodles
Mae presents another delectable-looking one pot rice dish,
topped with tiger prawns.
Jeera Rice with Peas from Myriad Tastes
Lera cooks up an “aromatic and appetizing Indian rice dish.”
Fish Biriyani from My Workshop
RP makes a tasty-sounding rice dish with King fish.
Thai Basil Fried Rice from Is it EDible?
Ed turns left over steamed rice and Thai basil into a filling first-class meal.
Vegetable Biriyani from Samayal
Sudhav shares a lovely-sounding vegetable rice dish
she learned from her mother-in-law.
Soya Chunks-Vegetable Pulao from
Sailu’s Indian Food Andhra Recipes
Sailu makes a healthy rice recipe using soya chunks,
mixed vegetables and fried bread cubes.
It’s a meal that her husband and son ask for seconds!
Sakharbhaat from Happy Burp
Vaishali prepares this mildly spiced sweet rice dessert,
which is her father’s favorite birthday treat.
Mango Rice from Cascading Flavours
Ramya creates this mouthwatering-sounding mango rice recipe,
which is served with roasted peanuts.
BisibeleBath from Indian Potpourri
Indianadoc presents this “hot and spicy medley of
vegetables, dal and rice.”
Easy Biriyani from En Ulagam
For potluck occasions, Revathi always falls back on this rice recipe, in which a bunch of mint is used.
Time to start a new post. Please go to the next post below for a continuation of the FMR #6 contributions. Thanks!
Paz
From My Rasoi #6: For the Love of Rice (Part II)
July 2, 2006 | Filed Under Food Blogging Events, From My Rasoi, Rice | Leave a Comment
A continuation of the FMR contributions:
Moongdal - Rice Baath from Ruchi
Madhu shows us how she makes this flavorful-sounding rice dish.
Wild Rice Salad from A Veggie Venture
Alanna shares with us a family favorite salad consisting of enticing flavors
Saffron Rice from Kitchen Wonders
Sumitha shows us how she uses saffron to make a lovely-looking rice dish.
Rice Pudding with Raisins from
Cook (Almost) Anything at Least Once
Haalo makes a luscious-looking Moroccan rice pudding that packs a lot of flavor.
Palaya Saadam (Old Rice) from En Ulagam
In addition to the Easy Biriyani dish featured above, Revathi makes a second savory dish — soaked rice mixed with curds, pearl onions and curd chillies
Channa Pulao from Sugar and Spice
Priya makes a tasty and filling-looking rice dish
with ingredients that include Basmati rice and chickpeas.
Pasipparuppu Sadam from Nila’s World
Nila shows us how she makes this quick, high protein meal of lentil rice.
Puristic or Pragmatic: Risotto from The flying Apple
Angelika loves risotto and shares two delicious-looking rice dishes with us:
1- A steaming risotto made with the first chanterelle mushrooms of the season and
2- a Jerusalem Artichoke risotto with seared scallops.
Curried Rice and Red Lentils from Kalyn’s Kitchen
Kalyn makes a great-sounding Indian-inspired flavored rice dish
from one of her favorite cookbook authors, Mark Bittman.
Please go to Part III (below) for the conclusion of the From My Rasoi #6 entries. Thank you!
Paz
From My Rasoi #6: For the Love of Rice (Part III)
July 2, 2006 | Filed Under Food Blogging Events, From My Rasoi, Rice | Leave a Comment
Khichudi from Ahaar
Mandira shares a traditional Bengali dish that her dad would request on rainy days.
Vegetable Pulao from Akshayapaatram
Priya describes this fried rice recipe as “a Savior dish,” in which you can use as many vegetables as you desire. You also have the option of making it as spicy or mild as you want.
Brown Rice with Chickpeas, Onion,
Mustard Seeds and Roasted Tomatoes
from Lucullian Delights
Ilva prepares this healthy rice meal from simple ingredients listed in the title.
Risotto ai funghie prezzemolo from What’s for lunch honey?
Meeta makes a tantalizing-looking dish of risotto with mushrooms and parsley. She also has a wonderful idea for foodbloggers participating in this event to also share the types of rice that they use their kitchens. I’ll start my list here: Basmati rice, Forbidden rice (Black rice??), Jasmine rice and White rice. You can post your “rice list” in the comments section.
Kedgeree from Tomato
Ed prepares this lovely-sounding dish that his mother
used to make, which he has now refined.
Risotto con Ossibuchi from Saffron and Peppper
Saffron writes this dish of risotto and ossibuchi is not a typical summer dish but is very tasty.
Wajik from Pusiva’s Culinary Studio
Puspha uses gutionous rice, coconut milk and palm sugar to make a mouth-watering dish.
Sutlac from Rustic
Betul shares her recipe for a delicious-looking Turkish Burnt Rice Pudding
Pongal from Mahanandi
Indira makes a luxurious-looking rice dish with
roasted dal, roasted cashews, cumin and peppercorn
Rice and Toor Dal Patties from Flavour Ride
Flavour Ride shares a family favorite recipe.
[No Photo]
Green Rice from Chef Michele’s Adventures
Michele makes her rice casserole for holiday or potluck meals, as side dishes or stand-alone meals. Unfortunately no photo is available for her dish, but we can use our imagination.
On a rice-cooking roll, I made a second rice dish from a Latin based recipe.
Our next FMR guest host for the month of July is Revathi of En Ulagam. Let’s head over there to see what food celebration theme Revathi has picked for us!
Paz
