Monday, January 2, 2012

Delicious rice . . .

Delicious rice . . .

Armenian Rice Pilaf

Yield: 8 Servings
1/4 lb Butter or margarine
1/2 c Vermicelli
2 c  Uncooked long-grain rice
4 c  Boiling hot chicken broth
1 t  MSG (optional) Salt
Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly.
Add rice and stir until rice is well coated with butter. Add boiling
broth and MSG and season to taste with salt. Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving.

Aromatic Chicken with Rice (Malaysia)

Yield: 4 Servings
3 c  Cooked rice
1    Chicken (3 pounds)
1    Onion
3 T  Sesame oil
2 T  Light soy sauce
1/2 t Salt
1/4 t Pepper
Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges.  In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy
sauce and sprinkle with salt and pepper.  Put the chicken on the cooked rice in the pie plate. Steam for about 30 minutes or until the chicken
is done. Serve warm.
If you have a rice cooker, you can just put the braised onions and chicken on top of the raw rice and cook it that way.

Arroz Amarillo con Camarones -Yellow Rice & Shrimp Casser

Yield: 6 Servings
1/2 c  Olive oil
1    sm Onion; chopped
1    sm Green pepper; chopped
1    Garlic clove; minced
1    Parsley sprig
1    lg Ripe tomato peeled,
- seeded & chopped
1    Bay leaf
1/4 t  Nutmeg
1/4 t  Cumin
1/4 t  Thyme
1 pn Saffron; toasted
1 lb Shrimp, raw shelled, deveined
1 c  -Hot water
1/4 c  Dry white wine
1 T  Lemon juice
1 T  Salt
1/2 t  Hot sauce
2 c  Long grain white rice
2 1/2 c  -Water
1/2 c Beer Cooked peas Pimiento strips Parsley bouquets
Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party. However, I know that good earthenware is hard to find today.  I
have 2 casseroles that I've had for 15 years.
Heat oil in casserole.  Saute onion and pepper until transparent.  Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.  Mix well, cover, and cook over low heat until mushy (about 15 minutes).  The saffron should be toasting on the lid in the little brown paper.
Add the shrimp to the saute and cook until it turns pink.  Dissolve the saffron in the 1 cup hot water.  Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more.  Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole.  Bring to a quick boil, stir once, and place in preheated 325 degree F. oven for only minutes  Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all.  Cover again and allow to stand 15 minutes longer, before serving.

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