DIRTY TURKEY-RICE PURLOO
New Orleans is famous for "dirty" rice pilafs that get their brownish color from poultry giblets (including livers). Stehling borrows elements of these dishes for his purloo--a Carolinian rice hash. From Robert Stehling of Charleston's Hominy Grill in Low-Country Thanksgiving. MAKE AHEAD: The purloo can be made through Step 3; refrigerate overnight.
Provided by NcMysteryShopper
Categories Long Grain Rice
Time 2h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°. In a large, deep skillet, heat 2 tablespoons of the oil. Add the onion and cook over low heat until golden, 7 minutes. Add the bell peppers and celery and cook until softened, 8 minutes. Add the garlic and eggplant; cook, stirring, until the eggplant softens, 5 minutes. Scrape into a large enameled cast-iron casserole.
- Heat 1 tablespoon of the oil in the skillet. Add the giblets and the sausage, season with salt and pepper and cook over high heat until browned, 5 minutes. Stir in the wine and cook, stirring, until reduced to a syrup, 1 minute. Add the stock and bring to a boil, then transfer to the casserole. Add the bay leaves, crushed pepper and thyme.
- In the large skillet, heat 1 tablespoon of the oil until shimmering. Add the okra and cook over moderately high heat, stirring occasionally, until browned, 4 minutes. Stir in the crushed tomatoes and cook until heated through. Add the tomatoes and okra to the casserole.
- Heat the remaining 1 tablespoon of oil in the skillet. Add the rice and cook over moderate heat, stirring, just until golden, about 3 minutes; scrape into the casserole and smooth the surface. Cover and bake for 45 minutes, or until the rice is tender and the stock has been absorbed. Discard the bay leaves. Fluff the rice with a fork and serve.
Nutrition Facts : Calories 355.8, Fat 14.5, SaturatedFat 3.8, Cholesterol 15.5, Sodium 418.8, Carbohydrate 44.5, Fiber 3, Sugar 3.4, Protein 9.6
DUCK PURLOO
Steps:
- Put duck breasts, skin sides up, in a 6 to 8-quart heavy pot and add broth. Bring just to a boil over high heat, then reduce heat to low and simmer, covered, until very tender when pierced with a fork, 2 to 3 hours. Transfer duck to a bowl with a slotted spoon, then, when cool enough to handle, remove and discard skin and shred meat with 2 forks. Skim off and discard fat from broth and return shredded duck to pot.
- While duck cooks, crumble breakfast sausage into a deep 12-inch heavy skillet and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add kielbasa, 1/4 teaspoon pepper, and red pepper flakes and cook, stirring occasionally, about 5 minutes. Skim off all but about 2 tablespoons fat and discard it.
- Add onions and bell peppers to sausage mixture and increase heat to high, then cook, stirring occasionally, until onions are softened, about 10 minutes. Add mushrooms and cook, stirring, until softened, about 3 minutes. Transfer sausage mixture to a large bowl. Cool to room temperature, then chill, covered, until duck is finished cooking.
- Return sausage mixture to pot with duck meat and add remaining 1/4 teaspoon pepper, habanero chile, and salt. Stir in rice and bring liquid to a rolling boil over high heat, then reduce heat and simmer, covered, stirring occasionally, until rice is tender and moist but not soggy, about 20 minutes. Remove from heat and let stand, covered, 15 minutes. Stir in parsley and season with salt and pepper.
- *Available at dartagnan.com.
RED RICE PURLOO
Hominy Grill-style low country rice casserole. Close relative to jambalaya and paella. Endless possibilities with this dish.
Provided by CVirginiaKing
Categories Pork Recipes
Time 2h40m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Set the bacon on a paper towel-lined plate, leaving bacon fat in the skillet. Brown the ham and sausage in the bacon fat, about 10 minutes. Remove from pan.
- Add the onions, celery, red and green bell peppers to the pan used to cook the meat, adding peanut oil if the pan is too dry. Cook and stir until the vegetables are tender, about 5 to 8 minutes. Stir in the garlic and cook 2 minutes. Add the eggplant, and cook for 5 more minutes. Place the cooked veggies in the bottom of a large casserole or oven-proof baking dish.
- Heat 1 teaspoon peanut oil in the skillet. Pour in the uncooked rice; cook and stir until the rice is fragrant and golden, about 3 minutes. Spoon the rice over the veggies in the casserole dish. Cover the rice with the cooked bacon, ham, and sausage.
- Return the skillet to medium heat, and cook the okra until lightly brown. Pour in the red wine and simmer until the wine has almost evaporated completely. Stir chicken stock, tomato puree, bay leaves, salt, basil, thyme, and black pepper into the okra; bring to a boil. Pour the okra mixture into the casserole dish, and cover the dish tightly with foil. Bake in the preheated oven until the rice is tender, about 1 to 1 1/4 hours. Remove the bay leaves and serve with hot sauce.
Nutrition Facts : Calories 567.3 calories, Carbohydrate 52.9 g, Cholesterol 56.4 mg, Fat 27.8 g, Fiber 4.4 g, Protein 23 g, SaturatedFat 9.5 g, Sodium 2347.8 mg, Sugar 7.7 g
RED RICE PURLOO
Hominy Grill-style low country rice casserole. Close relative to jambalaya and paella. Endless possibilities with this dish.
Provided by CVirginiaKing
Categories Pork Recipes
Time 2h40m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Set the bacon on a paper towel-lined plate, leaving bacon fat in the skillet. Brown the ham and sausage in the bacon fat, about 10 minutes. Remove from pan.
- Add the onions, celery, red and green bell peppers to the pan used to cook the meat, adding peanut oil if the pan is too dry. Cook and stir until the vegetables are tender, about 5 to 8 minutes. Stir in the garlic and cook 2 minutes. Add the eggplant, and cook for 5 more minutes. Place the cooked veggies in the bottom of a large casserole or oven-proof baking dish.
- Heat 1 teaspoon peanut oil in the skillet. Pour in the uncooked rice; cook and stir until the rice is fragrant and golden, about 3 minutes. Spoon the rice over the veggies in the casserole dish. Cover the rice with the cooked bacon, ham, and sausage.
- Return the skillet to medium heat, and cook the okra until lightly brown. Pour in the red wine and simmer until the wine has almost evaporated completely. Stir chicken stock, tomato puree, bay leaves, salt, basil, thyme, and black pepper into the okra; bring to a boil. Pour the okra mixture into the casserole dish, and cover the dish tightly with foil. Bake in the preheated oven until the rice is tender, about 1 to 1 1/4 hours. Remove the bay leaves and serve with hot sauce.
Nutrition Facts : Calories 567.3 calories, Carbohydrate 52.9 g, Cholesterol 56.4 mg, Fat 27.8 g, Fiber 4.4 g, Protein 23 g, SaturatedFat 9.5 g, Sodium 2347.8 mg, Sugar 7.7 g
CHICKEN PERLOO
This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
- Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
- Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
- Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.
CAROLINA PILAU (PERLOO)
In the Carolinas rice often means pilau (pronounced perloo), a combination of meat, vegetables, or seafood and rice that can serve as an accompaniment to other dishes or stand alone as a staple.
Provided by tranch
Categories Long Grain Rice
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
- Add the boiling stock, stir, and bring back to the boil.
- Add chicken, vegetables, bay leaf, salt and pepper.
- Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
- Serving Ideas : Sprinkle with crumbled bacon and parsley.
Nutrition Facts : Calories 509.6, Fat 30, SaturatedFat 9.3, Cholesterol 92.1, Sodium 665.7, Carbohydrate 31.3, Fiber 0.9, Sugar 0.9, Protein 25.9
More about "red rice purloo recipes"
HOW TO MAKE RICE PURLOO | CHARLESTON SC | CHARLESTON MAGAZINE
From charlestonmag.com
Estimated Reading Time 3 mins
CHARLESTON SHRIMP PERLOO RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP PERLOO RECIPE | SOUTHERN LIVING
From southernliving.com
SEA ISLAND RED PEA AND VEGETABLE PURLOO - SOUTHERN KITCHEN
From southernkitchen.com
RED RICE PURLOO | RECIPE | RED RICE, RECIPES, PURLOO RECIPE
From pinterest.co.uk
SAUSAGE PERLO RICE RECIPE | DEPORECIPE.CO
From deporecipe.co
RICE PURLOO RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SAVANNAH RED RICE RECIPE | SOUTHERN LIVING
From southernliving.com
RED RICE PURLOO PRINTER FRIENDLY RECIPE
From crecipe.com
RED RICE PURLOO PHOTOS RECIPE
From crecipe.com
FRINKFOOD - RED RICE PURLOO
From frinkfood.com
RED RICE PURLOO RECIPE - HEAVYSMOKESHOWING
From heavysmokeshowing.blogspot.com
SHRIMP PERLOO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RED RICE PURLOO RECIPE - HEJPROFESORE
From hejprofesore.blogspot.com
PERLO RICE RECIPE | DEPORECIPE.CO
From deporecipe.co
RED RICE PURLOO RECIPE - HALLMARKDAUGHTERORNAMENTTAGKPURCHASE
From hallmarkdaughterornamenttagkpurchase.blogspot.com
RED RICE PURLOO - PORK
From worldrecipes.org
RICE PURLOO RECIPES - THERESCIPES.INFO
From therecipes.info
TASTE OF SOUTH CAROLINA: 3 LOCAL CHEFS SHARE THEIR FAVORITE RECIPES
From today.com
WORLD BEST PEANUT FOOD RECIPES: RED RICE PURLOO
From peanutfood.blogspot.com
DIRTY TURKEY-RICE PURLOO RECIPE - ROBERT STEHLING | FOOD & WINE
From foodandwine.com
RED RICE PURLOO RECIPE - DEPARTMENT56VILLAGEHALLOWEENHAUCHEAP
From department56villagehalloweenhaucheap.blogspot.com
RED RICE PURLOO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RED RICE PURLOO RECIPE - UNKNOWNPLAYWHISTLEASSORTED8BUYNOW
From unknownplaywhistleassorted8buynow.blogspot.com
RECIPES > RICE > HOW TO MAKE PURLOO
From mobirecipe.com
RED RICE PURLOO RECIPE - SANDRA-SUZY-BLOG
From sandra-suzy-blog.blogspot.com
HOW MANY CALORIES ARE IN RED RICE PURLOO (RECIPE)
From slimkicker.com
WHAT IS PURLOO - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
LOWCOUNTRY SHRIMP PERLOO OR PURLOO RECIPE - HUNTER ANGLER …
From honest-food.net
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
RED RICE PURLOO | RECIPE | RED RICE, RECIPES, FAVORITE SIDE DISH
From pinterest.com
TASTE OF SOUTH CAROLINA: 4 DISHES THAT CAPTURE THE CULINARY SOUL OF …
From news.yahoo.com
HOW TO MAKE PERLO, THE DEEP SOUTH'S BEST TAKE ON CHICKEN AND …
From deadspin.com
PASTA RECIPE: REHEATING PASTA BY MYRNA – REDCIPES
From redcipes.com
RED RICE (TOMATO PURLOO) RECIPE - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love