Pacific Rim Aromatic Rice Recipes

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AROMATIC YELLOW RICE



Aromatic Yellow Rice image

Categories     Rice     Side     Quick & Easy     Low/No Sugar     Summer     Bon Appétit

Number Of Ingredients 10

2 tablespoons peanut oil
3 large shallots, chopped
2 cups jasmine rice or other long-grain white rice, rinsed, drained
1 teaspoon turmeric
1 teaspoon ground coriander
1 cinnamon stick
1 teaspoon salt
1/2 teaspoon ground cumin
3 1/2 cups canned low-salt chicken broth
3 fresh or frozen kaffir lime leaves

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add shallots and stir 3 minutes. Add rice and next 5 ingredients; stir 2 minutes. Add broth and lime leaves and bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Discard cinnamon stick and lime leaves. Transfer rice to bowl.

PACIFIC RIM GEODUCK CARPACCIO



Pacific Rim Geoduck Carpaccio image

Provided by Food Network

Categories     appetizer

Time 34m

Yield 4 to 6 servings

Number Of Ingredients 18

1 bunch or 8 ounces spinach, stems removed, washed and trimmed
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1 tablespoon toasted sesame seeds
24 (1/2 to 1 ounce) thinly sliced pieces geoduck siphon, pounded
Dipping Sauce, recipe follows
2 green onions (scallions), green part only, thinly sliced
2 tablespoons sliced pickled ginger
2 tablespoons chopped shallots
2 teaspoons minced garlic
1 tablespoon Asian barbecue sauce
2 teaspoons hot bean sauce
2 tablespoons hoisin sauce
2 tablespoons Chinese Shoaxing wine or dry Sherry
2 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon sugar

Steps:

  • In a large saucepan of boiling salted water, blanch the spinach for about 1 minute, or until leaves are just wilted. Drain and rinse under cold water until the spinach is thoroughly cooled. Drain well and wrap spinach in clean, dry towel. Squeeze to remove excess moisture. Place spinach in medium bowl, sprinkle on sesame oil, rice wine vinegar, and salt and toss to mix. Set aside until ready to use. Sprinkle with sesame seeds for garnish just before serving.
  • Place a portion of the Sesame Spinach in the center of 4 plates. Or, place spinach on 1 large platter for buffet or family-style serving. Arrange 6 geoduck slices around the spinach. Drizzle some sauce on the geoduck and garnish with a sprinkling of green onions. Serve a bit of the sauce on the side as a dipping sauce, if desired. Place pickled ginger in center of salad in a mound.
  • In a small saucepan over medium heat, combine shallots, garlic, Asian barbecue sauce, hot bean sauce, and hoisin sauce and cook for 30 seconds. Add wine and cook for 1 minute. Add soy sauce, stock and sugar and cook for 2 minutes. Adjust with sugar, to taste. Transfer mixture to a blender and process until liquefied. Let cool.;

PACIFIC RIM CHICKEN WITH WILD WEST SAUCE



Pacific Rim Chicken With Wild West Sauce image

A super tangy barbecue sauce that works just as great for chicken as it does ribs. I serve this chicken dish with potato salad or mashed potatoes, a green salad and corn bread.

Provided by greysangel

Categories     Chicken Breast

Time P1DT25m

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons maple syrup
2 tablespoons rice vinegar
1 tablespoon salad oil
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 teaspoon ground pepper
6 boneless skinless chicken breast halves
1 firm ripe mango
3/4 cup water
1/2 cup ketchup
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon tamarind paste or 1 tablespoon lemon juice
2 teaspoons chili powder
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon regular black pepper

Steps:

  • In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.
  • Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.
  • Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
  • For Sauce:.
  • In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.
  • Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).

Nutrition Facts : Calories 273.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1541.4, Carbohydrate 24.2, Fiber 1.5, Sugar 19.3, Protein 30.6

AROMATIC BAKED RICE



Aromatic Baked Rice image

Provided by Mike Emanuel

Categories     side dish

Time 2h

Yield Serves 4

Number Of Ingredients 12

1 ½ cups white basmati rice
Salt
3 shallots, peeled and thinly sliced
3 tablespoons canola oil
5 tablespoons butter, plus more for the baking dish
1 cinnamon stick
5 cardamom pods
1 bay leaf
3 allspice berries
½ teaspoon peppercorns
1 small pinch saffron threads
3 tablespoons whole milk

Steps:

  • In a fine-mesh strainer, rinse the rice thoroughly but gently. Soak in a generous amount of water for about an hour then rinse again, strain and reserve. Bring a large pot of generously salted water to a boil.
  • Meanwhile, in a medium skillet, fry the shallots in the oil until golden and crisp. Drain shallots and reserve on a paper towel, saving the delicious flavored oil for another dish.
  • Melt the butter in a small saucepan over medium heat, add the spices and gently fry until they are very aromatic, about 3 minutes. Add the milk to the spice pot and set aside.
  • Preheat oven to 375 degrees. Generously butter a deep clay or ceramic baking dish (a soufflé dish works well) and have a piece of heavy-duty foil ready. Cook the rice in the boiling water, stirring gently once or twice, until the grains are just cooked but still offer a little resistance to the tooth (think al dente pasta), about 6 minutes. Strain and immediately scoop into the prepared baking dish. Pour over the spice butter mixture, top with the crisp shallots and cover with the foil. Bake for 18 minutes. Remove from oven and let rest covered for at least 20 minutes before gently fluffing to serve.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 363 milligrams, Sugar 4 grams, TransFat 1 gram

AROMATIC MEXICAN RICE



Aromatic Mexican Rice image

I learned this recipe from Rick Bayless, one of my favorite chefs. It is very unconventional, but the results are consistently delicious. It is a little more time consuming than my "Easy Mexican Rice" posted on this site, but well worth the effort, if you want to serve the very best accompaniment to your enchiladas, tamales or chiles rellenos.

Provided by Deja A

Categories     Medium Grain Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups medium grain rice
2 fresh tomatoes, chopped or 1 (15 ounce) can well drained canned tomatoes
1/2 white onion
2 garlic cloves
1 1/2 tablespoons vegetable oil
2 carrots, peeled, quartered lengthwise & cut into 1/4 inch dice
1 3/4 cups chicken broth
2 jalapenos, with slits cut into their sides
1/2 teaspoon salt
2 tablespoons fresh parsley, minced
1 cup frozen peas, defrosted

Steps:

  • Rough chop tomatoes, onion & peeled garlic.
  • In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both.
  • In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes.
  • Add the diced carrots and saute for 2 minutes.
  • Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier.
  • Add the chicken broth, salt, jalapenos, parsley & bring to a boil.
  • Cover, reduce heat to simmer and cook for 15 minutes.
  • Open pot and scatter peas on top. Recover and let sit for 5 minutes.
  • Fluff with fork and serve.
  • Discard jalapenos or use to decorate the dish.

Nutrition Facts : Calories 258.1, Fat 4.3, SaturatedFat 0.7, Sodium 461, Carbohydrate 47.4, Fiber 3.1, Sugar 4.1, Protein 6.7

SABZI POLO (AROMATIC HERB RICE)



Sabzi polo (aromatic herb rice) image

Serve this Persian rice as part of a sharing meal with family and friends. It's ideal for a celebration, such as Iranian New Year

Provided by Sabrina Ghayour

Categories     Side dish

Time 35m

Yield Serves 4-6

Number Of Ingredients 8

500g basmati rice
3 tbsp dried coriander
3 tbsp dried parsley
3 tbsp dried dill
3 tbsp dried chives
1 heaped tbsp garlic granules
8 spring onions, thinly sliced
75g butter, roughly cut into cubes

Steps:

  • Put all the ingredients, apart from the butter, in a large non-stick saucepan with a lid. Add 800ml cold water and mix well until the herbs are evenly distributed. Season generously with salt and pepper, dot the butter all over the top, put the lid on, and cook for 25-30 mins over a low-medium heat (use a low heat on a gas cooker) until the rice on top is cooked. Fluff up with a fork and serve. It's a bonus if you get a 'tahdig' (Persian for rice crust), which you can serve in pieces on top of the rice.

Nutrition Facts : Calories 391 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.46 milligram of sodium

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