PORTUGUESE RICE AND SALT COD SALAD
Provided by Emeril Lagasse
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saute pan, heat 3 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes, stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason, if necessary. Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the eggs and green olives.
RED RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
- Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
- Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.
SALADA DE ARROZ (RICE SALAD) - PORTUGUESE BRAZIL
This is from "Cuisines of Portuguese Encounters", where the author put together the dishes she encountered while going through the Portugal and its former colonies. I haven't made it yet. Times don't include the 2-hour chillng time, nor the time to precook a few ingredients.
Provided by Debbie R.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place rice in large bowl. Add apple, avocado, pimiento and peas.
- In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
- Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.
MOUNTAIN RICE (ARROZ DA SERRA) - PORTUGUESE BRAZIL
This is from "Cuisines of Portguguese Encounters", which as recipes from the author's travels thru Portugal and its former colonies. This dish was made by Portuguese settlers combining their foods with the customs of the Tupi-Guarani Indians It's now part of Brazil's national cuisine. I haven't made it yet.
Provided by Debbie R.
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Bring 4 cups of water to a boil. Add rice, stir, cover, reduce heat and simmer for 20 minutes.
- Meanwhile, saute the beef until it's not pink. Set aside.
- Peel bananas and slice 1/2-inch thick. Heat oil in a large skillet and brown them quickly on each side. Remove and drain on paper towels.
- Heat oven to 350. Butter a 2-qt. casserole and layer the ingredients. Start with the rice, then beef, slices of cheese and banana slices. Continue layering, ending with bananas. Bake for 15 minutes or till cheese is melted.
- Serve warm.
Nutrition Facts : Calories 659.2, Fat 25.6, SaturatedFat 12.8, Cholesterol 81.3, Sodium 246.4, Carbohydrate 79.5, Fiber 4, Sugar 15.4, Protein 27.8
ARROZ TAPADO (RICE-ON-TOP)
A fun Peruvian dish that looks cool and is always a hit with the kids! Seasoned meat is the surprise center to the rice on top. Makes great leftovers!
Provided by Katie
Categories Appetizers and Snacks Tapas
Time 1h30m
Yield 6
Number Of Ingredients 21
Steps:
- Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
- Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
- Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
- To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 63.1 g, Cholesterol 80.6 mg, Fat 18 g, Fiber 3.5 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 116.4 mg, Sugar 4.1 g
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