DIRTY RICE - VEGETARIAN STYLE
This version of dirty rice can be made with your favorite meatless ground burger or veggie ground burger. Cooking time does not include the brown rice which should be made according to box instructions.
Provided by DailyInspiration
Categories Brown Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a dry skillet, brown the flour, stirring constantly, until light brown in color (patience pays off in flavor later).
- In a separate skillet, saute the onion, celery and bell pepper, in 3 tablespoons of oil for 10 minutes, stirring constantly. Add to the flour and mix well.
- Brown the mushrooms in 3 teaspoons of oil. Add the veggie burger crumbles and brown well with the mushrooms for 10 minutes. Add to the onion and flour mixture and saute for another 10 minutes. Add the water and simmer for 10 minutes, stirring often. The mixture should be fairly thick. Add the remaining ingredients, mix well.
- Serve with hot Tabasco hot sauce.
DIRTY RICE
This is an easy recipe to make and it's very flavorful and spicy.
Provided by Candice
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 22
Steps:
- In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
- Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
- When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 71.4 g, Fat 9 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 1.4 g, Sodium 424.2 mg, Sugar 5.8 g
DIRTY RICE WITH MUSHROOMS
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Provided by Kay Chun
Categories dinner, weeknight, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
- Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
- Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
- Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.
DIRTY RICE
The name for this dish comes from how it looks, as the rice grains are speckled with bits of ground meat and seasonings. This version uses chicken livers instead of the common combination of both gizzards and livers to offer a distinct flavor profile. Dirty rice is similar to rice dressing, but it isn't relegated to just holiday tables. In fact, you'd be hard pressed to find a spread in Louisiana without it. A much beloved side dish, it's also worthy of being at the center of the plate as a hearty, rustic main dish. If you have leftover rice, you can skip the first two steps and adjust the seasonings to taste.
Provided by Vallery Lomas
Categories dinner, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Rinse the rice in a strainer under cold water until the water runs clear. Heat the stock in a medium saucepan over high until boiling. Stir in the rice and 1 ½ teaspoons Creole seasoning, then reduce heat to low to maintain a simmer. Cover the saucepan and cook until the water has evaporated and the rice no longer has any bite, 12 to 15 minutes. If the water evaporates before the rice is done (bite into a grain to see if it's fully cooked), add ¼ cup water, cover and continue cooking. Once the rice is ready, stir in the butter and set aside while preparing the rest of the dirty rice.
- Finely chop the chicken livers. Transfer to a large bowl and add the beef, pork, 1 tablespoon hot sauce, 1 teaspoon Creole seasoning and ½ teaspoon salt. Stir to combine.
- Heat 3 teaspoons oil in a large skillet over medium-high until it shimmers. Add the meat and cook, stirring to break it up, until all of the meat is evenly browned, about 5 minutes. Remove from the heat and transfer the meat to a plate using a slotted spoon. Discard all but 2 teaspoons fat from the skillet.
- Add the remaining teaspoon oil to the skillet and heat over medium until the oil shimmers. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the bell pepper and celery, and cook until softened, about 7 minutes more. Stir in the garlic and cook, stirring often, until fragrant, about 2 minutes.
- Stir in the Worcestershire sauce, remaining tablespoon hot sauce and ½ teaspoon salt. Return the meat to the skillet and add the cooked rice. Stir until combined and heated through. Taste and add more salt, Creole seasoning or hot sauce as desired. Stir in the scallion greens and parsley, and serve warm.
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VEGETARIAN DIRTY RICE - VANILLA AND BEAN
From vanillaandbean.com
5/5 (5)Total Time 1 hr 15 minsCategory Dinner, LunchCalories 313 per serving
- In a 4 quart sauce pot bring the water to a boil. Add the rice, lentils, bayleaf and 1/2 tsp salt. Bring back to a boil, turn heat down to medium and lid, leaving lid slightly ajar. Simmer for 30-35 minutes or until the rice and lentils are tender. Drain, reserving at least 1 1/4 C (281g) of cooking liquid (it will be used later to make the sauce). Place the rice and lentils back in their cooking pot, lid and set aside off heat.
- *A note about the veggies. Be sure they're diced small, otherwise they'll be crunchyish at the end of cooking. We're looking for them to be soft. In a large, heavy saucepan with 3" sides (7.5cm), add the oil and heat until shimmering. Add the bell pepper, onion and celery. Turn the heat to low. Stir. Cook, stirring occasionally for about 12-15 minutes. The veggies are done when they're tender/soft and brown bits (fond - pronounced fahn – the brown bits that stick to the bottom of the pan) are just starting to appear in the pan.
- To the pan of veggies, add the tomato paste, garlic, Cajun or Creole seasoning and remaining 1/2 tsp salt. Stir for about 30 seconds, coating the veggies. Pour in 3/4 C (180g) of the reserved cooking liquid from the lentils and rice. Stir. To the pan, add the drained kidney beans. Stir. Heat should be on medium-low to low. Lid the pan and gently cook the beans through for about 8-10 minutes. Check on the beans a few times while cooking and If needed, add just a bit more cooking liquid from the reserved liquid. Your beans should be saucy, and moist, not dry.
- Turn the heat to low and transfer the drained rice and lentils to the bean mixture. Add the liquid smoke and Worcestershire sauce (start with 1 tsp of Worcestershire.). Sprinkle a squeeze of lemon over the top and to taste, then gently fold all the ingredients together. If needed, to loosen the mixture or if it starts to get too dry, add a splash of cooking liquid - you'll probably not use it all - thats okay. Taste for salt adjustment and add more Worcestershire to taste. Lid. Leave on low heat for 3-5 minutes just to warm though, checking to make sure it isn't sticking - the pan should be almost dry, with a moist (but not sticky) rice mixture.
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