- 1 1/2 c short grain (sushi) rice
- 2 T chicken bouillon
- 2 T chicken schmaltz or butter
- 1 3/4 c hot water
- 2 T rice vinegar
Rinse rice 3 times in cold water or until water runs clear of loose starch. Place in rice cooker with schmaltz and bouillon, hot water and rice vinegar and turn on. You want to use hot water to start in order to ensure that the schmaltz and bouillon are totally mixed in. If you use cold water the schmaltz will stay solid and won’t coat the rice evenly while it cooks.
- 6 eggs
- 3 T fish sauce
- 4 t raw sugar
- 1 large clove garlic, smashed and minced
- juice and zest of 1/2 lime
- 1 t red pepper flakes
- 2 T cilantro, finely chopped
Whisk all together and let sit until rice is done. Once rice is ready, cook in a nonstick pan over low heat just until the eggs are barely set. You can do this either as scrambled eggs or as a couple of thin omelettes. Place over the hot chicken rice and serve with Thai sweet chili sauce, sriracha, and chopped green onions.
12 oz assorted mushrooms. I used crimini and shiitake
1/2 C fresh spinach, washed and sliced into ribbons
8 scallions sliced into 1/2″ pieces
2 garlic cloves, minced
2 C day old cooked but still firm short grain brown rice
1 1/2 – 2 C chicken or vegetable stock
1/2 C dry white wine
2 T butter
1/4 C parmesan cheese
zest and juice of 1/2 lemon
chopped fresh Italian parsley to garnish (optional)
kosher salt and black pepper to taste
Cut the mushrooms into large slices. Sauté in half of the butter along with the scallions. Add kosher salt and freshly ground black pepper to taste. After about 2-3 minutes, add in the garlic and sauté for about a minute more. Remove from the pan and place in a bowl. Add the rice to the empty pan and sauté for 5-8 minutes until it is very slightly toasty. Once it is ready, add back in the mushroom and scallion mixture, spinach, the lemon zest, and the white wine. Cook for about 30 seconds until the wine is nearly all evaporated. Next add in 1/2 C of the stock at a time, stirring all the while. Once most of the stock has evaporated, add in another 1/2 C. Add in enough stock so that the rice is quite plump and juicy and there is a slight sauce in the bottom of the pan. This should take about 10 minutes. Finish by adding in the cheese and remaining tablespoon of butter and the lemon juice. Remove from the heat and mix together. It should be slightly “gluey” from the cheese and starch from the rice. Top with the chopped fresh parsley and a few thinly sliced scallions.
Starting with already cooked brown rice cuts down the time in a major way, and makes the dish healthier (and tastier IMHO) than using white rice. The brown rice gives a nice nutty flavour which pairs well with the mushroom and a chewier texture that is really nice. This is a nice recipe to use up left over brown rice that has sat overnight in the fridge. When I made this I actually used freezed-dried spinach which rehydrates really well and is indistinguishable from in flavour and texture from fresh. You could also use pre-cooked (frozen) spinach, but make sure to drain it well before adding it to the rice.
1 1/2 C medium or long-grain white rice
1 can black beans
1 can kidney beans
3 garlic cloves, minced
1 onion diced
1 T cumin seeds
3 T butter (or oil if vegan)
3 C vegetable broth
*optional other ingredients:
chipotle peppers in adobo
diced green chillies
Sauté the onion and garlic in the butter, adding kosher salt to sweat them. Add in the whole cumin seeds and the rice and toast until about half of the rice kernels are golden-brown. Add in the drained, washed beans and any of the optional ingredients. Add the stock and bring to a boil, reducing to low and covering with a lid. Allow to steam for 20 minutes. If using brown rice or short-grain rice, you’ll have to adjust the liquid and cooking times accordingly (see packaging).
This is a pantry meal where I just use whatever I have on hand. The base recipe is more or less the same, (I don’t always use the cumin seeds), and I just add whatever sounds like it would fit. I made this yesterday and added in 2 chipotle peppers and some of their sauce and probably 10 diced sun-dried tomatoes kept in oil. You could leave out the beans, and add tomatoes, oregano and cumin and have a Mexican-style rice. It’s a very flexible and versatile recipe.
12 chicken thighs, skin on
1 1/2 bunches scallions
4 garlic cloves
1 C dry white wine
4 C unsalted/low-sodium chicken broth
2 cans evaporated milk
3/4 T corn starch
1 T dill seed
2 t celery seed
1 T dried dill weed
2 T fresh dill weed
kosher salt and pepper to taste
steamed long-grain rice for serving
Season the chicken pieces with salt and pepper and place into an cold oiled large, deep sauté pan, and turn on to medium-low. You want to slowly render the fat from the skin until it becomes crispy, repeating for the other side. This can take about an hour or so. You may have to drain the chicken grease out of the pan at least once.
Meanwhile in a small, dry sauté pan, toast the dill seed and celery seed until fragrant and warm, about 5 min. Then grind to a powder using either a mortar and pestle or a coffee grinder used only for grinding spices.
Remove the chicken from the pan. Slice one of the scallion bunches (about 6-8 scallions) into thin coins, and mince the garlic. Drain all of the chicken grease out of the pan, and add in a little fresh vegetable oil, and quickly sauté the scallions and garlic with a little kosher salt. Once soft, add in the wine to deglaze the pan. Once the wine has reduced by 3/4, add in the chicken broth. Bring to a boil and then reduce to a slight simmer. At this point add in the dried dill weed, the dill/celery seed mixture, and return the chicken back to the pan. Braise the chicken on low for about an hour and a half until the chicken broth has reduced by almost half and the chicken is very tender.
Slice the remaining bunch of scallions on the bias and chop the fresh dill. Mix the evaporated milk with the corn starch and add in the dill.
Remove the chicken from the broth and set on a serving platter. Add the milk/cornstarch mixture to the broth and cook until just thickened, whisking to avoid lumps and to loosen any bits stuck to the bottom of the pan, also add in the cream, if using. Check the sauce for salt and add more if needed. Pour the sauce over the chicken and top with the sliced scallions. Serve over long-grain rice.
2 T ghee or butter
1 t cumin seeds
1/2 t turmeric
2 C fragrant long grain white rice (basmati or jasmine)
1/2 t kosher salt
2 3/4 – 3 C water
Add ghee or butter to a large saucepan that has a tight-fitting lid and melt over medium heat. Add in the cumin seeds and turmeric, stirring until fragrant. Add in the rice and salt and stir for about 3-4 minutes until the rice is slightly toasted and completely coated with the ghee and spices. Add in water, bring to a boil, reduce to low, and cover. Let sit on very low heat for 20 minutes. Remove from the heat, fluff and serve.