DIRTY RICE
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 tp 6 servings
Number Of Ingredients 14
Steps:
- In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.
- Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice.
- In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.
HOT DOGS 'N' RICE
When my husband was a child, his mother made this economical entree during the lean times. It never failed to fill up her hungry family. Kids today like it, too.-Susan Martin, Redwood City, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add 1-1/4 cups water and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender.
Nutrition Facts : Calories 373 calories, Fat 19g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 719mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
DIRTY RICE
Using mild Italian sausage in this. Anything called "gizzard" can't be good. Paul Prudhommes's recipe with a variation in meat. I cut the spices a little as well.
Provided by Chef Jeff S
Categories Rice
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine seasoning mix and set aside.
- Preheat a large skillet for a few minutes. Cook sausage and bay leaves until sausage is browned. Chop onion, celery and garlic.
- After sausage has browned stir in seasoning mix, onion, celery and garlic. Add butter and stir until melted. Reduce heat to medium and cook for 8 minutes, stirring constantly.
- Add stock and cook 8 minutes on high. Add rice, cover and cook on low for 15 minutes.
- Remove bay leaves and serve.
Nutrition Facts : Calories 373.2, Fat 20, SaturatedFat 8.1, Cholesterol 43.5, Sodium 1018.8, Carbohydrate 33, Fiber 1.6, Sugar 3.3, Protein 14.7
DIRTY RICE
Dirty rice gets its color from caramelized sirloin and the roux - flour browned (but not burned) in oil. The New Orleans-based chef Isaac Toups offers a 15-minute roux shortcut in his book "Chasing the Gator," but you may find your roux browns more quickly in the smoking hot oil. Be sure to stir, stir, stir once you add the flour. You cannot walk away from the pot while making this roux. Prep the "trinity" - bell peppers, onion and celery - in advance as you won't have time to do it while the roux cooks. When the roux turns the color of milk chocolate, toss in the chopped vegetables to stop the roux from cooking any further. Instead of adding rice and the serving components, you could do as Mr. Toups suggests and use the meat gravy as a base for a lasagna ragu. Just throw in some fresh tomatoes and cook it down "until it's nice and tight" and make it your lasagna filling.
Provided by Sara Bonisteel
Categories grains and rice, side dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Sear the meat: Season the sirloin - just use it how it comes out of the tray from the grocery store - with 1 teaspoon of salt on each side.
- In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin in the skillet in one piece and let it sear until it browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer.
- Once the block of sirloin is well browned - nearly caramelized, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
- Make the gravy: Start by making a dark roux. Heat the oil in a Dutch oven over high heat until it just starts to smoke. Add the flour and immediately start stirring with a long-handled spoon. Stir constantly, scraping the bottom and edges well to keep the flour from burning. Once it's the color of milk chocolate, anywhere from 4 to 15 minutes (the most important thing to watch is the color of the roux), add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well.
- In 1/3-cup increments, add the stock, stirring well between each addition. Reduce heat to low and stir frequently, but not continuously, until you have a well-emulsified gravy, thick enough to coat the back of a spoon, about 4 minutes.
- Once the gravy is done, add the cooked beef. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the sauce has no chalky or floury flavor.
- Make the rice: While the gravy is cooking, put rice, 2 cups water, salt and bay leaf in a 4-quart saucepan over medium-high heat and bring to a boil. Reduce the heat and bring to a bare simmer. Stir, cover and simmer for 10 minutes. Remove from the heat and let steam in the covered pan for another 10 minutes, until all water is absorbed. Fluff with fork. Spread it out in a single layer on a baking sheet and refrigerate until ready to serve.
- To serve: Add the cooked rice, butter and scallions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams
HOMEMADE DOG FOOD
I have made dog food ever since my dogs were puppies - 4 years now! They are very healthy and have never had any problems. You can also add it to their kibble. They love it! My dogs are large breed so they get 2 cups in the a.m. and p.m.
Provided by redgirl
Categories Everyday Cooking More Meal Ideas Recipes Pet Food Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Place the water, ground turkey, rice, and rosemary into a large Dutch oven. Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. Add the frozen vegetables, and cook for an additional 5 minutes. Remove from heat and cool. Refrigerate until using.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 64.1 g, Cholesterol 71.7 mg, Fat 9.8 g, Fiber 4.5 g, Protein 23.1 g, SaturatedFat 2.5 g, Sodium 118.3 mg, Sugar 0.5 g
DIRTY RICE
This is a cajun classic. Dirty rice is basically a rice pilaf that is called dirty because it's cooked with minced chicken livers or gizzards. Don't run away now! The rice doesn't taste like liver, it just deepens the flavor of the rice and the crispy bits are so small you won't really notice them. You have a choice of using green bell peppers or jalapenos, depending on your heat tolerance. Enjoy!
Provided by LifeIsGood
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.
- While the rice is cooking, mash and finely chop the chicken livers, or purée briefly in a blender. In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.
- Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more.
- Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.
- Turn off the heat and add the green onions. Toss once more to combine and serve hot.
Nutrition Facts : Calories 568.7, Fat 26.8, SaturatedFat 7.2, Cholesterol 88.1, Sodium 489.2, Carbohydrate 59.2, Fiber 1.9, Sugar 1.9, Protein 20.4
DIRTY, DIRTY RICE
Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h30m
Yield 6
Number Of Ingredients 21
Steps:
- Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
- Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
- Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g
DIRTY RICE
This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. -Mrs. Lum Day, Bastrop, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.
Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
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