(no subject)
Jul. 19th, 2008 06:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffHearty Rice Pilaf
4 tbsp butter
1 lb red potatoes, cut into 1/4” thick slices
3 green onions, chopped fine
½ c finely diced yellow onion, cut as you like
2 carrots, peeled and diced 1/8” thick
3 stalked celery, sliced fine
3 ¾ cwater
½ tsp salt
1/8 tsp pepper
2 bouillon cubes (or 2 c broth of any kind)
1 ½ c brown rice
1 can (15-19 oz) beans, kidney, pinto, or black
1 c frozen peas (optional)
¼ c grated parmesan (optional)
½ c shredded mozzarella, (optional)
½ c sliced almonds (optional)
1. Melt butter in a large skillet. Saute potato, onions, and carrots for five minutes, until golden.
2. Add water, salt, pepper, and bouillon, and raise to boiling. Add rice. Keep boiling. Reduce heat to a simmer and cover. Simmer 35 minutes or until rice and vegetables are tender. Stir once, midway through cooking.
3. Mix in remaining ingredients and stir gently until everything is warmed and cheese melts. (you may wish to lightly toasts any nuts beforehand to enhance their flavor)
Jamaican Rice Pilaf
This recipe serves: 4
1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1/4 cup finely diced carrots
2/3 cup converted rice
1 cup chicken stock or water
1 tablespoon jerk sauce
salt to taste
freshly ground black pepper
1. Preheat the oven to 350°F.
2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onions and carrots and cook for 3 to 4 minutes, until the onions become translucent but not brown.
3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
4. Add the stock and the jerk sauce, and bring to a boil over high heat.
5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.
6. Add the salt, pepper, and fluff with a fork.
4 tbsp butter
1 lb red potatoes, cut into 1/4” thick slices
3 green onions, chopped fine
½ c finely diced yellow onion, cut as you like
2 carrots, peeled and diced 1/8” thick
3 stalked celery, sliced fine
3 ¾ cwater
½ tsp salt
1/8 tsp pepper
2 bouillon cubes (or 2 c broth of any kind)
1 ½ c brown rice
1 can (15-19 oz) beans, kidney, pinto, or black
1 c frozen peas (optional)
¼ c grated parmesan (optional)
½ c shredded mozzarella, (optional)
½ c sliced almonds (optional)
1. Melt butter in a large skillet. Saute potato, onions, and carrots for five minutes, until golden.
2. Add water, salt, pepper, and bouillon, and raise to boiling. Add rice. Keep boiling. Reduce heat to a simmer and cover. Simmer 35 minutes or until rice and vegetables are tender. Stir once, midway through cooking.
3. Mix in remaining ingredients and stir gently until everything is warmed and cheese melts. (you may wish to lightly toasts any nuts beforehand to enhance their flavor)
Jamaican Rice Pilaf
This recipe serves: 4
1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1/4 cup finely diced carrots
2/3 cup converted rice
1 cup chicken stock or water
1 tablespoon jerk sauce
salt to taste
freshly ground black pepper
1. Preheat the oven to 350°F.
2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onions and carrots and cook for 3 to 4 minutes, until the onions become translucent but not brown.
3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
4. Add the stock and the jerk sauce, and bring to a boil over high heat.
5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.
6. Add the salt, pepper, and fluff with a fork.
 |
