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.
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!
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!
A continuation of the FMR contributions:
Moongdal – Rice Baath from Ruchi
Madhu shows us how she makes this flavorful-sounding rice dish.
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.
Please go to Part III (below) for the conclusion of the From My Rasoi #6 entries. Thank you!
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.
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.
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.
Theme: For the Love of Rice
Come on, join us! See here for the rules.
Jollof rice is a common rice dish eaten in West Africa. The main ingredients consist of rice, vegetables, stewed tomatoes, beef or chicken, and seasoning.
Many add their own preferred ingredients to make their dish extra special. Some add chile pepper, garlic, thyme, bay leaf, ginger, cinnamon, curry powder. Others use beef or chicken stock/broth or Maggie cubes, tomato paste. An assortment of vegetables like bell pepper, string beans or green beans, green peas,carrots or cabbage are used. A few add prawns or shrimp (fresh or dried). Cooks can garnish the rice with fresh parsley, cilantro, lettuce, or a hard boiled egg.
I grew up eating a lot of jollof rice. I’d eat it at home, a friend or relative’s home. I eat it for lunch, dinner, or at a party on celebretory occasions. My aunt Toshie used to make the best jollof rice I’ve ever remembered tasting. She was an excellent cook and baker . If you ask anyone in my family about her, they always mention her food, including her jollof rice.
Despite my lifetime-jollof-rice-eating experiences, I’ve never prepared it before. You see, I’m a jollof rice-making newbie. Now that I’m into cooking, I would have loved to learn my aunt’s secret to making the best jollof rice. Unfortunately, she’s no longer around.
I found a number of recipes on the internet and finally chose one from epicurean.com. I adapted the ingredients to the ones commonly used in my household (and other Ghanaian households). For example, the epicurean ingredients called for using cooked smoked ham. However, we’ve never used ham in the jollof rice we eat. Instead, we use corned beef. It’s either some kind of meat or corned beef. No one I know (or no Ghanaian I know) prepares jollof rice with ham. It’s rarely eaten and definitely not made with jollof rice.
In place of cabbage and green beans as the epicurean recipe calls for, I used frozen mixed vegetables. I know a lady who only uses green peas in her jollof rice.
Lastly, this recipe calls for using cinnamon. I’ve never heard of using that in jollof rice. But I used it and it worked. It didn’t take away from the authentic taste of the food. Later, I asked my mother about the use of cinnamon and she gave me a look as if I was crazy and where did I get that idea? I didn’t tell her I’d added the cinnamon.
My jollof rice-making adventure went well. I encountered a slight problem when I used more water than the recipe instructions. This caused my rice to come out softer than I would have liked. However, my rice still tasted very good. Next time, I will use one cup of water instead of two. And I will put the chicken aside while the rice cooks and add it back to rice later.
While I cooked, the rice set off a wonderful aroma in the kitchen that prompted me to do my happy-cooking-kitchen dance (also known as the Snoopy dance.) Yes, the rice turned out well indeed. Not bad for a newbie!
I plan on making more jollof rice from now on and experimenting with the recipe till I get it just right!
This post is my contribution to the 6th From My Rasoi Food Event. The food theme is rice and the deadline falls on June 30. If you’re interested in participating, there’s still time. You can read more about it here.
2 cup Water I would use 1 cup instead or 1 -1/2C
3 lb chicken — cut into 8 Pieces
2 16oz cans stewed tomatoes
2 tsp Salt
1/4 tsp Black pepper
3/4 cup Cooked smoked ham — cubed I used a can of corned beef, instead
1 cup Uncooked rice
1 large Onion — sliced
3 cup Cabbage — shredded I used frozed mixed vegetables, instead
1/2 lb Fresh green beans — Quartered And stems removed OR 10oz pack frozen beans
1/4 tsp Ground cinnamon (unheard of ingredient in jollof rice but it worked for me)
1/4 tsp Cayenne pepper
Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper. Cover; bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, 25-30 minutes.
Yield: 8 servings
Note: I would remove the chicken before adding the rice and cooking it. I think the chicken added more water to the dish and made the rice too soft. I would return the chicken to the rice when it’s almost cooked.