BAHAMIAN PEAS AND RICE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
- Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
- Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
- Serve warm.
BARIIS ISKUKARIS (SOMALI-STYLE RICE)
Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the dish comes from Ayaan and Idyl Mohallim, twin sisters who make their own xawaash, an aromatic spice mixture that is layered with fenugreek and turmeric. The finished rice is also generously seasoned with saffron, as well as softened peppers and raisins. At Thanksgiving, the rice is a versatile side with roast turkey and vegetables, and the day after, it's a great base for leftovers. You could easily use a vegetable stock in place of a meat stock for a vegetarian version, and add more vegetables to the topping. The Mohallim sisters, on occasion, add blanched green beans to the mix.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 28
Steps:
- Soak rice in cold water 30 to 45 minutes, then drain.
- Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
- Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
- In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
- Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.
BASMATI RICE - INDIAN STYLE
Great authentic basmati rice to be served with chicken tikka masala or chicken tandoori. Don't be intimidated by the spice mix, they blend very well. If you like indian food, you'll appreciate this dish.
Provided by Cristina Barry
Categories Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. DO NOT skip this step, its very important.
- Heat the oil in a large pot or saucepan over medium heat.
- Add the cinnamon stick, cardamom pods, cloves, and cumin seed.
- Cook and stir for about a minute, then add the onion to the pot.
- Saute the onion until a rich golden brown, about 10 minutes.
- Drain the water from the rice, and stir into the pot.
- Cook and stir the rice for a few minutes, until lightly toasted.
- Add salt and water to the pot, and bring to a boil.
- Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed.
- Let stand for 5 minutes, then fluff with a fork before serving.
- Remove the pods, cloves, cinnamon stick before serving.
Nutrition Facts : Calories 219.6, Fat 6.1, SaturatedFat 0.9, Sodium 8.3, Carbohydrate 37.3, Fiber 1.9, Sugar 0.9, Protein 4
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
BERMUDAN STYLE RICE
This was posted for ZWT III, from Caribbean Choice. A lovely rich tasting rice side cooked mainly in the oven so no pot watching!
Provided by Mandy
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Cook the bacon in a an ovenproof pan until crisp, remove from pan, let cool.
- In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and sauté for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and sauté for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes.
- Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving.
Nutrition Facts : Calories 466.6, Fat 16.1, SaturatedFat 5.3, Cholesterol 23.1, Sodium 422, Carbohydrate 69.1, Fiber 3.8, Sugar 6.3, Protein 10.8
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