1 Rice, 4 Ways - Easy Rice Dish Recipes - Impatientfoodie.com Meat

1 Rice, 4 Ways

 1 cup of uncooked brown rice will almost triple when you cook it. Technically, one serving is ½ cup of cooked rice, but that seemed paltry to me. For dinner, we enjoyed about a cup of rice each with the sauces below and a salad. Note that each sauce recipe below is configured for two people. If you have more people to feed, boil more rice and adjust accompanying sauces.

 

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The rice

Ingredients

1 CUP OF BROWN RICE
3 QUARTS (12 CUPS) OF CHICKEN STOCK
½  TABLESPOON OF SALT
½ TABLESPOON OF OLIVE OIL

Instructions

  1. Boil the chicken stock
  2. Add salt once stock is boiling.
  3. Slowly pour in the brown rice, maintaining the boil.
  4. Stir once or twice and continue to boil the rice, until it’s done (25-30 minutes)
  5. Drain the rice
  6. Quickly run the rice under cold water for 1-2 minutes and drain very well.
  7. Add ½ Tablespoon of oil, mix well, and cover the rice with foil. Set aside.

MEDITTERANEAN RICE

This “sauce” requires very little time and effort

Ingredients

10 oz (just over ½ pound) OF CHERRY TOMATOES, HALVED
EXTRA VIRGIN OLIVE OIL (enough to coat rice and ingredients well)
LEMON ZEST FROM 1 LEMON
½ CUP OF RICOTTA
¼ CUP OF BASIL, COARSELY CHOPPED
SALT TO TASTE

Instructions

  1. Add all the ingredients to your serving of rice and mix very well.
  2. Chow down.

ASIAN FLAVORED RICE

Yields about ½ cup, we had a bit left over & used it as a salad dressing the next day!

Ingredients

1 TABLESPOON FINELY DICED FRESH GINGER (or shredded on box grater)
1 LARGE GARLIC CLOVE
1 TABLESPOON YELLOW OR WHITE MISO PASTE
1 TABLESPOON OF TAHINI
1 TABLESPOON TOASTED SESAME OIL
2 TABLESPOONS OLIVE OIL
120 G OF SILKEN TOFU (about ¼ of the box)
1 TEASPOON OF SOY SAUCE
PINCH OF SALT
3-4 SHRIMP (CLEANED & PEELED,NO TAIL) PER PERSON

Instructions

  1. Place the grated ginger, garlic clove, miso paste, tahini, toasted sesame oil, olive oil, silken tofu, and soy sauce in a blender and blitz until very smooth.
  2. Add some salt to taste and set aside.
  3. Heat a little bit of olive oil in a pan and add your shrimp. Cook them for about 3-5 minutes until they are pink.
  4. Mix the rice with the sauce well, add shrimp on top, and garnish with thinly sliced scallions.

MEXICAN RICE

Ingredients

1-2 TABLESPOONS OF OLIVE OIL
1-2 CLOVES OF GARLIC, MINCED
1 ONION, CHOPPED
ONE CAN OF BLACK MEXICAN BEANS
3-4 WHOLE SPRINGS OF CILANTRO + QUARTER CUP MINCED FOR GARNISH
½ CAN OF PEELED TOMATOES
1 TABLESPOON OF TOMATO PASTE
SALT
AVOCADO (SLICED)
SMALL SPOONFUL SOUR CREAM OR CRÈME FRAICHE AS A TOPPING

Instructions

  1. Heat the olive oil over medium heat and add the garlic and onion. Cook until translucent about 2-3 minutes.
  2. Add the black beans (liquid included!) to the pot, plus your ½ can of peeled tomatoes and tomato paste. Use your spoon to mix well and break up the tomatoes into small chunks.
  3. Add cilantro sprigs.
  4. Simmer this over medium heat until almost all of the liquid evaporates, about 20 minutes.
  5. When the sauce is thick, salt to taste, remove from the heat, and remove the cilantro sprigs.
  6. Put a layer of the sauce on top of your rice, followed by sliced avocado and some sour cream or crème fraiche. Garnish with chopped cilantro and some Tabasco sauce, if you like spice.

SIMPLIFIED SENEGALESE RICE (WITH OPTIONAL LAMB ADDITION, BELOW)

NOTE: You can also add things like diced carrots, potatoes, eggplant, and okra to this sauce, but it will increase your cooking time by quite a bit.

Ingredients

 

1 TABLESPOON OF PEANUT OIL
1 ONION, CHOPPED
2 GARLIC CLOVES, CHOPPED
1 TABLESPOON OF PEANUT BUTTER
1 TABLESPOON OF TOMATO PASTE
½ 14.5 OZ CAN OF WHOLE PEELED TOMATOES
1 CUP OF CHICKEN STOCK
PINCH OF CAYENNE PEPPER
PINCH OF SUGAR
SALT TO TASTE
¼ CUP OF CILANTRO, MINCED (FOR GARNISH)

Instructions

  1. In a small bowl, add a little bit of boiling water to the peanut butter & the tomato paste, stir well, and set aside.
  2. Heat up peanut oil in a skillet and add garlic and onion, cook until golden.
  3. When garlic and onion are golden, add the canned tomatoes
  4. Break up the tomatoes into small chunks while you stir. Let the liquid cook off for about 5-10 minutes.
  5. When sauce is thickened, add the peanut butter and tomato paste
  6. Add 1 cup of chicken stock and mix well.
  7. Add salt and sugar.
  8. Turn down the heat a let the sauce simmer for about 15 minutes.

 

LAMB (OPTIONAL)

Adapted from Mark Bittman’s Minimalist Mongolian Stir Fried Lamb

Ingredients

 

1 TABLESPOON PEANUT OIL
1 POUND OF LAMB SHOULDER OR LEG, CUBED
1 TABLESPOON OF WHOLE CUMIN SEEDS
2 CLOVES OF GARLIC
PINCH OF SALT

Instructions

NOTE: If you have your Mise en Place all ready, this lamb will take just a few minutes to cook, so wait to cook the lamb until your sauce is close to being done.

  1. Cut the lamb into ½ inch cubes or, better yet, ask your butcher to do this for you.
  2. Toast the cumin seeds in a dry skillet over medium heat until fragrant.
  3. Toss the cumin seeds with the lamb and a pinch of salt
  4. Heat peanut oil in a skillet and turn the heat up high.
  5. Allow time for the skillet to get really hot, you should see the oil shimmer and start to smoke lightly.
  6. When it’s really hot, add the lamb, in one layer (don’t overcrowd!) in your skillet
  7. Cook the lamb undisturbed for about one minute.
  8. Stir to loosen the lamb and cook for another 1-2 minutes.
  9. Quickly stir the cooked lamb in with Sengalese Sauce to coat, and serve over rice.

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