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New World Risotto
Recipe from: From
the Earth to the Table by John Ash and Sid Goldstein
4 tablespoons olive oil
1 cup finely diced onions
One-fourth cup slivered garlic
One and one-half cups Arborio rice
2 teaspoons toasted cumin seed (page 36)
One-fourth teaspoon red chile flakes
One-half cup dry white wine
5-6 cups hot corn stock (page 56) or vegetable stock
2 cups fresh raw corn kernels, cut from the cob (about 3 large ears)
One-half cup husked and diced tomatillos
One-fourth cup each diced red and yellow peppers
One-half cup green beans sliced into tiny rounds
One-half cup diced yellow summer squash
One-half cup freshly grated dry Jack or Parmesan cheese
One-fourth cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
In a deep saucepan over moderate heat, heat the olive oil and saute the onions and garlic until soft but not brown. Add the rice and saute, stirring, until the rice is translucent, about 3 minutes. Add the cumin seed and chile flakes.
Add the wine and cook, stirring constantly, until completely absorbed. Add the hot stock in one-half cup increments, stirring constantly, until the liquid is almost absorbed. When the risotto is almost complete, add the corn, tomatillos, peppers, beans, and squash. Continue stirring and add the last of the stock, cooking until the vegetables are tender and the risotto is creamy but not overcooked. Stir in the cheese and cilantro and season to taste with salt and pepper. Spoon into warm bowls.
Surround the risotto with a small ladleful of any leftover corn stock.
Wild Rice Stuffed Green Peppers
Recipe from: The Recipes of Madison County by Jane M. Hemminger, Courtney A. Work.
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon butter or margarine, melted
1-1/2 cups beef broth
3/4 cup long-grain, brown, and wild rice blend
1/3 cup sliced celery
1/4 cup finely chopped carrot
1 (14-1/2-ounce) can diced tomatoes, undrained
1 cup sliced fresh mushrooms
1/2 cup chopped zucchini
2 tablespoons chopped fresh parsley
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon ground thyme
2 large green peppers, stem ends sliced off
1 to 2 tablespoons tomato juice (optional)
1/4 cup grated fresh Parmesan cheese
Saute onion and garlic in butter in a large saucepan until tender. Add broth, rice, celery, and carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until rice is almost done. Remove from heat; stir in tomatoes and next 5 ingredients.
Place peppers in a saucepan; cover with water. Bring to a boil; cook 3 minutes or until crisp-tender. Drain; stuff with rice mixture. Place peppers in a 1-1/2-quart greased casserole; spoon any extra rice around peppers. Cover with foil; bake at 350 degrees F for 25 minutes or until tender, basting with tomato juice after 15 minutes if mixture seems dry. When
almost done, remove foil, and top with Parmesan; bake 5 more minutes.
Chana Dal Pilaf
Recipe from: Hawkins Futura Cookbook, 1987
Supplement
1/2 cup vegetable oil
2 bay leaves
6 peppercorns
6 black cardamom pods
6 whole cloves
1/3 cinnamon stick (1" piece)
1 1/2 teaspoons cumin seed
1 1/2 cups chana dal* (soaked in water for 2 hours and drained)
2 1/2 cups basmati rice
1 tablespoon salt
4 1/2 cups water
To cook reduced quantities: reduce all ingredients proportionately but not
below one-fourth.
Heat oil in cooker on medium-high heat. Add bay leaves, peppercorns,
cardamoms, cloves, cinnamon and cumin seed. Stir for a few seconds till cumin
seeds darken a few shades. Add dal. Stir fry for about 3 minutes. Add rice. Stir
fry till rice turns opaque (approximately 3 minutes). Add salt and water. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3
minutes. Remove cooker from heat. Allow to cool naturally to 5 minutes. Press
finger-tip control lightly to release pressure. Open cooker. Fluff up rice
gently with a fork to separate grains. Discard bay leaves, cardamoms and
cinnamon. Serve hot, accompanied with yogurt.
Red Chile Rice with Shrimp and Bacon
Recipe from: Salsas that Cook by Rick Bayless.
To serve Red Chile Rice on a buffet, you may want to choose small shrimp and
peel them completely (taking off the final joint and tail) for the convenience
of your guests. Don't forget to mix everything well before serving, since bits
of salsa and green onions rise to the top during baking.
4 thick slices smoked bacon, cut into 1/2 inch pieces
2 cups rice, preferably medium grain
2 cups Mellow Red Chile Salsa (Recipe follows)
1 1/2 cups hot rich-tasting chicken broth or hot water
1/2 teaspoon salt
4 green onions, sliced crosswise 1/4 inch thick
1 pound medium-large (about 24) shrimp, peeled and deveined
1/2 cup chopped fresh cilantro
Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, cook the bacon
over medium heat, stirring, until crispy and brown, about 5 minutes. Remove with
a slotted spoon, leaving behind the fat (you'll need a generous tablespoon to
fry the rice). Set the crisp bacon aside. Add the rice to the pan and cook,
stirring, until lightly browned, about 5 minutes.
Add the salsa and stir for 1 minute, then add the broth, salt and green
onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes.
Remove from the oven.
Uncover and lay the shrimp on top of the rice mixture; re-cover and bake
until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro and
crispy bacon, mix everything thoroughly with a fork and serve.
Mellow Red Chile Salsa (for Red Chile Rice with Shrimp and Bacon
above)
4 dried New Mexico chiles (1 1/3 ounces)
3 medium plum tomatoes (1/2 pound)
1/2 small white onion, sliced 1/4 inch thick (2 ounces)
1/2 head garlic cloves, peeled
1/4 teaspoon dried oregano, preferably Mexican
1 1/2 tablespoons cider vinegar
about 1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon sugar (optional)
Heat the broiler. Pull the stems off the dried chiles, tear them open and
shake out the seeds (if you prefer a salsa with a more refined texture, be
sure to remove all the seeds). Place in a bowl, cover with hot tap water and
lay a plate on top to keep them submerged.
Lay the whole tomatoes on a broiler pan or baking sheet. Set as close to
the boiler as your oven allows and broil for about 6 minutes, until darkly
roasted and blackened in spots — the tomato skins will split and curl. With
a pair of tongs, flip over the tomatoes and roast them for another 6 minutes
or so, until they are soft and splotched with dark spots. Set aside to cool.
Turn the oven down to 425 degrees. Separate the onion into rings and, on a
pan or baking sheet, combine it with the garlic. Set in the oven. Stir
carefully every few minutes, until the onions are soft and beautifully roasted
(don't worry if some of the edges char) and the garlic is soft and browned in
spots, about 15 minutes total.
If you're not inclined toward rustic textures in your salsa, pull off the
peels from the cooled tomatoes and cut out the "cores" where the
stems were attached; catch the flavorful juices on the baking sheet as you
work, so as not to waste any of them. By now the chiles should be soft (to
catch them at the perfect stage of rehydration — before they've lost much
flavor into the water — soak them no longer than 30 minutes); drain. In a
blender or food processor, combine the drained chiles with the tomatoes and
their juice. Process to a fairly smooth puree — chile skins are tough, so
you want to make sure they are chopped up enough. Scrape two-thirds of the
puree into a large bowl. Roughly chop the onion and garlic, then add them to
the blender containing the rest of the chile-tomato mixture. Pulse repeatedly
until all is moderately finely chopped. Scrape down the sides from time to
time to keep everything moving evenly; if the mixture just won't move through
the blades, add a little water to loosen it up. Scrape the puree into the
bowl. Stir in the oregano and vinegar, then add enough water to give this
salsa a lightly consistency.
Taste and season generously with salt — this is a condiment, remember.
Taste again and add a little sugar if you think it's necessary to balance any
lingering bitterness in the chiles. If you're planning to use your salsa right
away, simply pour it into a bowl and it's ready, or refrigerate it covered and
use within 5 days. Makes 2-1/2 cups of salsa.
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