Friday Recipe Exchange: Black “Forbidden” Rice

Pineapple riceI love rice. It’s a staple in my diet. I especially like brown rice and was very excited when brown jasmine and brown basmati were available at my local store. I make a big batch and refrigerate it for the week. It’s easy to warm it for a simple side. It also makes a quick lunch – heat it up, add some nuts, ponzu sauce, or butter, maybe leftover veggies and yum.

While rice is usually considered a side dish, I love it as a main course. That’s what most of tonight’s recipes are, including the featured recipe, which was inspired by a bag of black rice given to me by a friend. She wasn’t sure what to do with it and thought for sure I would. I didn’t, but had some fun experimenting.

To start off, pictured above is my Pineapple Rice Bowl, the complete dinner menu, recipes and shopping list are here.

Then there is Wash Day Beans and Rice, recipe here.

JeffreyW gives a great review on his Rice Cooker, click here and then uses it to make Fried Rice, recipe here.

What’s on your menu for the weekend? We have great weather right now, but snow is coming. Don’t forget to share your recipes, rice or otherwise, I’m always looking for something new.

Black rice 2a

Tonight’s featured recipe was inspired by a bag of black rice, also know as Emperor or Forbidden Rice, in my pantry. It’s a heritage grain and it has a complex flavor – it’s deep, nutty, savory, earthy. I had never even heard of it, much less tasted it. I cooked up a cup of it and it was love at first bite. But what to pair it with – it easily overwhelmed chicken and pork, and the flavors did not balance with beef. I did use it with some crumbled Spicy Italian sausage and that worked, the balance was right. What I thought it really needed was a citrus or vinegar pairing, some veggies, I wasn’t sure about nuts. Time to experiment.

Limes were on sale this week, so I settled on a citrus vinaigrette and fresh veggies paired with the rice (pictured above) for last night’s dinner and I think it worked out very well.  Walnuts worked well, cashews were overwhelmed by the rice. I served it warm, but it was good cold today.

Black “Forbidden”Rice with Citrus Vinaigrette

  • 1 cup black rice, rinsed
  • 1-3/4 cups water
  • snow peas (or veggie of your choice)
  • tomatoes (grape tomatoes work well)
  • toasted walnuts
  • 1/4 cup fresh limejuice
  • 1 tbsp lemon juice
  • dash of orange juice
  • pinch of lime zest
  • dash of ground ginger
  • 2 tbsp white wine vinegar
  • honey to taste
  • 2 tbsp olive oil

saucepan, serving bowl

In the saucepan, add rice and water. Bring to a boil, cover, reduce heat and let simmer on low until all water is absorbed, about 40 minutes. Fluff with a fork.

Cut snow peas into about four pieces each, half the grape tomatoes, and lightly chop the walnuts. (You’ll notice I had to settle for ripe on the vine tomatoes yesterday – no grapes to be found).

For the vinaigrette, whisk juices, vinegar, ginger and honey together. Drizzle in oil, whisking constantly. Give it a quick taste and add more ginger and honey as desired.

Toss rice and veggie mixture with vinaigrette and serve warm or refrigerate and serve cold.

That’s it for this week. Next week pull out your favorite Super Bowl snack recipes and we’ll focus on those for the recipe exchange. Have a good weekend – TaMara

cropped-185286673.jpg



 

 

 

 

Stuffed Peppers

DSC_9123 (1600x1060)So then, what to stuff these babies with was the question.  There are many more recipes out there than I had peppers for so I stuck close to the basic recipe of tomatoes + meat + rice, after toying with one that featured an egg baked on the top.  Maybe sometime…DSC_9133 (1600x1060)

I made two versions today, one with sauteed grape tomatoes and pancetta and the other with crumbled Italian sausage and roasted grape tomatoes.  Don’t ask which is which in the photo, though if pressed I would say the pancetta variant is in the foreground.  Both recipes combined the meat plus tomato with brown rice and shredded mozzarella.  They baked at 400 for about 25 minutes, more shredded mozzarella added to the top during the last few minutes.DSC_9135 (1600x1060)I didn’t parboil the peppers, hoping they would turn out soft enough.  I think they were just right.  I cut the first pepper right down the middle but that resulted in a pair of pepper platters rather than two bowls so I ended up cutting about a third off of the remaining peppers and using the two thirds left for filling and baking.  I opened a jar of my famous Awesome Sauce to pour into the bottom of the casserole.  It was pretty thick and was looking to dry out and burn so I splashed a little water in there when the cheese topping went on.  Both versions were tasty.  Mrs J couldn’t pick a favorite, liking them both equally.

Weekly Dinner Menu: Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa

I love tuna steaks. I live in a land-locked state. This is when it’s good to have a relationship with your butcher, because he’ll let you know when some really good tuna arrives.  I don’t make this every often, but enjoy it when I do. It very simple. I’ve also grilled it instead of pan-searing, which adds a depth of flavor. Remember to preheat the grill and oil the grate well before placing steaks on to cook.

On the board tonight:

  1. Seared Ginger Tuna
  2. Rice*
  3. Mint-Papaya-Pineapple Salsa
  4. Tossed Salad
  5. Sliced Apples w/Caramel dipping sauce

Seared Ginger Tuna

  • 4-4oz tuna steaks
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp fresh minced ginger, or 2 tsp dried
  • 2 green onions, chopped
  • salt & pepper to taste

skillet

Heat oil in skillet over medium high heat. While pan is preheating, rub tuna with 1 tbsp lemon juice, season with a little salt & pepper. Cook tuna for 1-2 minutes on each side, depending on thickness, and remove from pan. This will cook it rare (it will be cool pink in the center). Remove and place on serving platter. Turn heat down to medium and add remaining lemon juice & the rest of ingredients to pan and cook for 1 minute.  Season with salt and pepper. Pour over tuna and serve immediately.  Serves 4

Mint-Papaya-Pineapple Salsa

  • 1 papaya, cut in small cubes
  • 8 oz pineapple chunks, canned or fresh
  • 1 cup fresh mint – chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • chili pepper flakes to taste

serving bowl

Combine all & stir well.  I know it’s called salsa, but it’s a nice fruity side, or serve it over the rice. Serves 4

*Rice:  Change things up a bit and try a different style of rice – Jasmine, Aborio, Basmati or Brown rice, each one brings its own flavors.

Shopping List:

  • 1 lb tuna steaks
  • 1 small fresh ginger root
  • 2 green onions
  • 1 small white or yellow onion
  • 1 papaya
  • 8 oz pineapple chunks, canned or fresh
  • 1 bunch fresh mint (enough for 1 cup)
  • 1 oz white wine vinegar
  • 1 cup rice
  • Salad fixings of your choice
  • 4 apples
  • Caramel Dip

Also: olive oil, lemon juice, soy sauce, chili pepper flakes

Originally posted September 2009

==========================================

Thursday Recipe Exchange: Rice

JeffreyW makes a delicious rice side.

Rice is a staple in my house. I usually make a big batch and serve it with various things over the week. I’ve even switched over to brown rice pastas which I find far superior to most wheat pastas. Let’s get right to it. Here’s an overview of various types of rice:

Brown rice – I prefer long grain, though at the local Asian market I can get brown jasmine, basmati and aborio fairly easily, each with a unique flavor. Brown rice is nutty and a bit sweet.  It’s a great compliment with any fish, beef, poultry or pork.  The only addition it needs is a touch of butter and salt.  Besides being full of flavor, it is also packed with nutrients.  Per cup it has 5 grams of protein, 3 grams of fiber, calcium, iron, magnesium, potassium and niacin, as well as other vitamins and minerals.  It’s a great side that adds flavor to many dishes.  Brown rice cooks like regular rice in a 2:1 ratio of water to rice.  But it takes longer to cook.  About 45 minutes at a low simmer.

I still use white rice, though.  White rice varieties are more delicate and are necessary when you want the rice to take on the flavor of a sauce or spice.  Brown rice’s rich flavor can overpower the balance of flavors in some dishes.

Jasmine—A long grain rice, delicately fragrant, soft, moist and slightly sticky, compliments any Asian dish.

Arborio (white) – A medium grain rice, with a chalky white appearance. It is this chalky area that makes this grain unique, allowing the grains to absorb unusually large amounts of liquid and hence flavor during cooking. This is also what makes it especially suited to risottos, paellas, dolmades and other Mediterranean dishes.

Basmati— An aromatic long grain rice that has the unusual characteristic of doubling in length but not width during cooking. This dry, separating grain is especially suited to Indian and Middle Eastern dishes, such as curries, pilafs.

Time to hit the comments with some of your favorite rice dishes.  I’m curious if anyone makes a good paella. Next week: Soup

Now here’s a little something with brown rice:

Chicken and Rice Wraps

Substitute raspberries, peaches or plums if you like.

  • 2 chicken breasts, cooked and cubed
  • 1 cup baby spinach leaves
  • 1 cup sliced strawberries
  • 1/2 cup chopped pecans
  • 1 cup cooked brown or wild rice
  • 4 large tortillas (flavored ok)

Dressing:

  • 1/4 cup Raspberry Dressing
  • 2 tbsp mayonnaise
  • 2 tsp red wine vinegar
  • Fresh mint

Mix together chicken, spinach, strawberries, pecans and rice. Mix together dressing ingredients, toss with chicken mixture. Let sit 15 minutes or more. Roll 1/4 of mixture in each tortilla.


Mmm…jambalaya

I had a handful of brown rice in the cupboard I wanted to use up so I used it in this classic Cajun dish.  The dish was designed to use up odds and ends of fixings, and nothing can be really considered out of bounds, be it muskrat, raccoon, shellfish or etc & etc.  Nothing outre in this one, never fear!  

Emeril has a popular recipe that I used as a guide today.  Brown rice can be a pain to cook, so I did it apart from the rest of the dish, using my rice cooker on the brown rice setting.  I dumped the cooked rice into the pot atop the veggies and let it come back to heat before adding the chicken.  Tossed in some tasso just because I had some, along with the Andouille.

My shrimp was already cooked, so I added it the very last thing before serving, giving it enough time to warm through.  Since our patio cherry tomato bushes are producing well I halved a bunch of those instead of chopping a regular tomato.  They were very good in this.

 

 

 

 

 

Chicken and Rice Wraps

This recipe takes advantage of what’s available from the garden these days.  Substitute raspberries, peaches or plums if you like.

Chicken and Rice Wraps

  • 2 chicken breasts, cooked and cubed
  • 1 cup baby spinach leaves
  • 1 cup sliced strawberries
  • 1/2 cup chopped pecans
  • 1 cup cooked brown or wild rice
  • 4 large tortillas (flavored ok)

Dressing:

  • 1/4 cup Raspberry Dressing
  • 2 tbsp mayonnaise
  • 2 tsp red wine vinegar
  • Fresh mint

Mix together chicken, spinach, strawberries, pecans and rice. Mix together dressing ingredients, toss with chicken mixture. Let sit 15 minutes or more. Roll 1/4 of mixture in each tortilla.

Curried Chickpeas

While rummaging in the big freezer I came across the rest of the garbanzo beans I cooked when I tried my hand at hummus a while back.  I din’t feel like making more hummus to I went to the Google and looked for a recipe.  Decided to include brown rice in the search because they seemed related in some whole foody, vegetarian way.  Sure enough, there are plenty of recipes that combine them . This chickpea curry caught my eye. I had most of the stuff called for so my recipe was pretty close to hers as far as the spices went.  I have some curry powder but I’m sure it isn’t what she used, mine is a yellow curry powder from Jamaica I’ve had for a while and was happy to use in this dish.  Oh, and I used red wine vinegar instead of white wine vinegar.  That’s pretty much it.  And the tomatoes.  I used a can of diced tomatoes with jalapenos.  It was either that can or a can with green chilies in it.  OK, now that’s really it.  And the chicken.

I pounded a couple of chicken breasts flat and fried them in olive oil until they turned golden.  Sliced them into strips and plated them on top of the brown rice and then ladled the chickpeas over both.  Tasty!

Enjoy!

This slideshow requires JavaScript.

Bok Choy Stir Fry and More

The stir fry was just the last episode in a fun day.  Took off to town this morning to go to the stores, and to drop by the credit union for some cash.  I wanted some more dried red peppers for the chorizo I planned making, and needed to pick up some dark ale for another batch of mustard.  Had great success finding everything I needed, and found a few items I wanted.

Once I made it home I got busy grinding the peppers and other spices for the sausage.  Made 5# this time, this batch has more red pepper in it than the last, and some ground cumin seeds this time (one of the things I bought today-cumin seeds).  I stuffed the fresh made chorizo into a gallon sized plastic storage bag where it will mature for a few days, then I will divide it into smaller portions for freezing.  I think half pounds will be about right.  I fed Mrs J the chorizo hash last night and she was full of ideas on how to use more of it, tacos, burritos, etc etc.

I also brought home some black mustard seeds and started a batch of the whole grain mustard recipe.  Used a different ale this time, still a dark ale, and used all black mustard seeds. Last time I used 1/3 yellow seeds because I didn’t buy enough black ones, I had plenty of the black seeds today.  Ran out of red wine vinegar, though I had just enough for this one batch.

Oh!  And Mrs J took Homer to the vet for routine shots, and the vet took the cast off!  Yay!

OK, almost forgot the stir fry.  I’ll run down the sauce recipe as best as I can remember:  Chicken stock, soy sauce, oyster sauce, a dab of plum sauce for sweetness, some red pepper flakes, some hoisin sauce, dry sherry, and corn starch.  The chicken was marinaded in half soy and half sherry, then drained and mixed with some corn starch and flour in a bit of water for a thin batter before frying.  Cook the chicken first, then set it aside, add more oil to the same pan and toss in the mushrooms, the peppers, and the stems of the bok choy, add the ginger and garlic, stir in the sauce, then add the chicken back.  Last thing stir in the leaves.  Serve over rice, I used brown rice today.

Phew!

This slideshow requires JavaScript.