Recipe index

-Green Rice
-Mustard Rice
-Sesame Rice
-Steamed Yellow Rice
-Wild Rice & Mushrooms
-Quick Rice Tips

Pilaf
-Rice & Vermicelli Pilaf
-Toasted Rice Pilaf
-Wild Rice Pilaf

Risotto
-Barley Mushroom Risotto
-Risotto with Sausage & Tomatoes
-Beet Risotto

Spanish Rice
-Spanish Rice
-Baked Spanish Rice
-Sopa de Arroz



Rice Recipes


Green Rice (Arroz Poblano)

Yield: 4-6 servings
Adapted from "Cocina de la Familia" by Marilyn Tausend with Miguel Ravago

  • 2 fresh poblano or Anaheim chiles, roasted, peeled, seeded, and roughly chopped (about 1/3 C.)*
  • 3 cloves garlic, chopped
  • 1 C. white onion, chopped
  • 1/3 C. fresh spinach, chopped
  • 1 C. parsley, chopped
  • 1/3 C. cilantro, chopped
  • 2 1/2 C. chicken stock, divided
  • 2 Tbsp. olive oil
  • 1 1/2 C. white rice
  • salt to taste
  1. Put chiles, garlic, onion, spinach, parsley, cilantro and 1/2 C. of the stock together in a blender and blend until smooth. Set aside.
  2. Heat oil in a medium saucepan over medium heat until it almost starts to smoke. Add rice and cook, stirring, for 3-5 min until golden brown. Add pureed ingredients to the rice and continue cooking over medium heat, stirring gently to mix ingredients thoroughly. Add rest of broth and salt to taste; bring to a boil, stirring to mix ingredients together. Turn the heat to medium-low, cover, and cook 15-20 min until rice has absorbed all the liquid.
  3. Rice is ready when the separate kernels of rice are tender but firm and there is no liquid left in the bottom of the pan. Remove from heat and let stand uncovered 4-5 min. Fluff rice with a fork and serve.

*Notes: 2 poblano chiles make the dish quite spicy. For a milder version, use 1 poblano, 2 Anaheims or a 4-oz. Can of diced green chiles.

To roast and peel chiles: Place chiles over a gas flame, under a broiler, on a grill, or in a hot (475 F) oven, turning as needed, until skin is charred black on all sides. Place in a paper or plastic bag, close, and let chiles cook for 15 min. Peel off the skin, handling very spicy chiles with rubber gloves, and remove the seeds and core.


Mustard Rice

Recipe from "Mexican Family Cooking" by Aida Gabilondo

  • 4 Tbsp. vegetable oil
  • 1 cup white rice
  • 2 cups stock (chicken or vegetable)
  • 1/4 cup chopped onion
  • 1 tsp. minced garlic
  • 1 Tbsp. prepared mustard (I used deli style)
  • 1/2 tsp. ground cumin
  • 4 Tbsp. butter
  • Salt and Pepper
  • Fresh parsley, chopped
  • NOTE: I used less oil and butter, about 2 T. each.

Saute the rice in the oil, but do not let it brown. Add stock, onion, garlic, mustard and cumin. Stir well. Bring to a boil. Turn down the heat, cover, and let simmer for about 30 minutes, until all the stock is absorbed. Remove from heat. Fluff with fork. Add butter. Season with salt and pepper. Top each serving with chopped parsley.


Sesame Rice

Author: Digital Chef

  • 2 C. basmati rice
  • 3 C. water
  • 1/2 tsp. salt
  • 1 1/2 tsp. canola oil
  • 1 Tbsp. sesame seed
  • 1/4 tsp. sesame oil, optional
  1. Place rice in a sieve and rinse with tap water until the water runs clear (this will remove excess starch). Place in a sauce pot with the measured water and salt.
  2. Bring to a boil over high heat. Cover, reduce heat and cook until rice is tender, about 18-20 minutes. If your sauce pot has a tight-fitting lid, set the lid very slightly off-center so that a small amount of steam escapes.
  3. When the rice is cooked, heat the oil in a small sauté pan over medium heat. Add the sesame seeds and carefully toast until lightly golden, about 10-15 seconds. Add the seeds immediately to the rice and fluff the rice with a fork, stirring in the sesame seeds. Sprinkle with the optional sesame oil and serve.

Steamed Yellow Rice

Publication: The Everyday Kitchen

  • 1 cup basmati rice
  • 1 1/2 cup water
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/2 tsp salt
  1. Rinse rice under hot water until water runs clear, about 1-minute. (Rinsing rice will remove excess starch.)
  2. Combine rice with water, turmeric, paprika and salt. Bring mixture to a boil; cover and reduce heat to lowest setting to steam the rice. Cook until rice is tender and liquid has absorbed, about 18-20 minutes.
  3. Loosen grains of rice with a fork; serve immediately.

Wild Rice and Mushrooms

  • 1 C. dried porcini or shiitake mushrooms
  • 1 C. wild rice
  • 1/2 C. freshly squeezed orange juice
  • 1/4 C. dry sherry
  • 1/2 C. sliced carrots
  • 2 Tbs. chopped fresh parsley
  • Salt or natural soy sauce to taste
  • 1/3 C. finely chopped black walnuts, pecans or filberts (optional)

Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed. Add the chopped parsley and salt or natural soy sauce to taste. Optional: Stir in the finely chopped nuts (black walnuts, pecans or filberts).


Quick Rice Tips

(use brown rice)

  • 3 green onions, chopped, and 1/4 C. chopped fresh basil, mint, or parsley
  • 1 tsp. curry powder and 1 unpeeled Granny Smith apple, diced
  • 1 clove garlic, minced, 3 Tbsp. chopped parsley, and 2 tsp. lemon peel
  • 2 carrots, shredded, and 2 tsp. chopped fresh thyme
  • 1 zucchini, shredded, and 1 tsp. chopped fresh rosemary
  • 1/4 C. Parmesan cheese and 2 Tbsp. chopped fresh basil
  • 1/3 C. raisins, 1 tsp. grated orange peel, and 1/4 C. mango chutney
  • 2 tsp. soy sauce, 1 tsp. grated fresh ginger, and 1/2 tsp. sesame oil
  • 1 Tbsp. chopped fresh mint and 1/4 C. crumbled feta cheese
  • 1/3 C. bottled salsa and 2 Tbsp. chopped fresh cilantro


Start with 1 C. uncooked rice. When cooked, stir in one of the above choices.


Pilaf


Rice & Vermicelli Pilaf with Mexican Tomatoes

Yield: 8 servings
Adapted from "366 Delicious Ways to Cook Rice, Beans, and Grains" by Andrea Chesman

  • 1 (14.5 oz.) can peeled and diced tomatoes and jalapenos with Mexican seasonings*
  • 3 1/2 C. water
  • 1 Tbsp. canola oil
  • 1 C. onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 1/2 C. vermicelli pasta, finely broken
  • 2 C. white rice
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1-2 Tbsp. lime juice
  1. Drain tomatoes. Combine juice with water to equal 4 C. Set tomatoes and liquid aside.
  2. In medium pan, heat oil over medium heat. Add onion, garlic, and green pepper; sauté 5 min until vegetables have softened. (Add water if vegetables begin to stick to pan.)
  3. Add vermicelli and sauté until golden, about 4-5 min. Add rice, chili powder, cumin, cayenne, and salt; stir 2 min.
  4. Stir in tomatoes, add water/juice mixture. Bring to a boil, stirring well. Cover, turn heat to low, and cook 20 min.
  5. Remove from heat and let sit 5 min. Stir in lime juice, fluffing with a fork.

Toasted Rice Pilaf with Mint

Yield: 4 servings

  • 1 Tbsp. Butter or margarine
  • 1 Tbsp. Olive oil
  • 1/2 C. onion, finely chopped
  • 1 clove garlic, minced
  • 1 C. basmati or long-grain white rice
  • 2 C. vegetable broth
  • 1/2 tsp. Cumin
  • 1/4 tsp. Salt
  • 2 Tbsp. Fresh mint, finely chopped

Heat butter and oil in medium pan over medium heat. Add onion and garlic, sautee 5 min. Add rice, stir 4-5 min. until some of the rice kernels are golden. Add broth, cumin, and salt. Bring to a boil. Continue cooking, stirring often, until the level of the liquid just covers the rice. Cover and turn heat to low. Cook 15 min. Remove from heat and stir in mint, fluffing with a fork. Let sit, covered, 5 min.


Wild Rice Pilaf with Apples and Pecans

(don't use margarine)

Makes 8 to 10 servings

  • 3 3/4 C. water
  • 2/3 C. wild rice, rinsed
  • 2/3 C. long-grain brown rice, rinsed
  • 1 tsp. seasoned salt
  • 2 Tbsp. margarine
  • 1 C. chopped red onion
  • 1/2 C. finely diced celery
  • 2 medium tart apples, such as Granny Smith, peeled, cored, and diced
  • 1/3 C. orange juice (from 1 large orange)
  • 2 scallions, green parts only, thinly sliced
  • 1/4 C. currants
  • dash each: cinnamon, nutmeg
  • freshly ground pepper to taste
  • 2 Tbsp. minced fresh parsley
  • 1/2 C. chopped pecans

Bring the water to a boil in a heavy saucepan. Stir in the wild and brown rice and the seasoned salt, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 40 minutes.

Heat the margarine in a very large skillet. Add the onion and celery and sauté, until the onion is golden. Add the apple and sauté another 5 minutes. Stir in the cooked rice mixture along with the juice, scallions, currants, and spices. Season to taste with pepper.

Sauté over low heat, stirring frequently, another 5 minutes. This may be done somewhat ahead of time to this point, then left covered off the heat until needed. Just before serving, heat through, adding a bit more liquid if the mixture needs it, then stir in the parsley and pecans. Mound in the center of a large serving platter and surround with Leek and Corn Stuffed Peppers.


Risotto


Barley and Mushroom Risotto

(substitute a little olive oil for butter)

From the 1997 "Joy of Cooking"

  • 4-6 Tbsp. Butter
  • 1 1/3 C. onion, finely chopped
  • 8 oz. Shiitake mushrooms (stems removed, diced)
  • 1 C. pearl barley
  • 2/3 C. white wine
  • 1 Tbsp. Garlic, mashed or finely minced
  • 1/2 tsp. Salt
  • 1/2 tsp. Black pepper
  • 6 C. vegetable stock

Heat butter in deep skillet until melted and foam subsides. Sautee onions in butter until translucent but not browned (about 7 min.). Stir in mushrooms and cook until softened. Reduce heat to medium-low. Add barley and stir to coat with butter. Add garlic, salt, pepper, and wine, stirring until liquid is absorbed.

Meanwhile, warm stock in a saucepan. Add 2 C. stock to barley, simmering and stirring until liquid is almost completely absorbed. Add the remaining stock 1/2 C. at a time in the same fashion. Barley need 45-60 min. of cooking to become tender. If you run out of stock before barley is cooked, finish cooking with hot water.


Risotto with Smoked Turkey Sausage and Sundried Tomatoes

Yield: 6 servings
From "Risotto, Risotto" by Judith Barrett

  • 1/2 C. sun-dried tomato halves, packed in oil
  • 1/3 C. packed fresh parsley leaves
  • 1 Tbsp. oil from tomatoes
  • 6 C. chicken broth
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/2 C. finely chopped onion
  • 1 medium clove garlic, minced
  • 8 oz. Smoked turkey sausage, thinly sliced
  • 2 C. Arborio rice
  • 1/3 C. grated Parmesan cheese
  • black pepper to taste
  1. Combine tomatoes, parsley and tomato oil in a food processor and process until very finely chopped, or chop by hand. Set aside.
  2. Pour chicken broth into saucepan and heat on medium-low heat. Keep warm.
  3. In a large pot or skillet, heat the butter and olive oil over medium heat. When hot, add the onion and garlic; sautee 5 minutes. Add sausage, continue cooking 5 minutes.
  4. Stir in the rice to coat with onion mixture and cook 1 minute.
  5. Begin to add the warm broth, about 1/2 C. at a time. (Reserve 1/4 C. broth). Cover and cook 5 minutes, stirring occasionally. Add another 1/2 C. broth, cover and cook another 5 minutes, or until broth is absorbed. Then cook uncovered about 15-20 minutes longer, adding broth gradually and stirring well.
  6. Stir in the reserved 1/4 C. broth, the sun-dried tomato mixture, cheese, and black pepper. Serve immediately.

Beet Risotto

From: The Seattle Times, July 15, 1998 (Adapted from "Risotto" by Judith Barrett and Norma Wasserman)
Yield: 4 servings

  • 5 C. broth
  • 2 Tbsp. butter
  • 1 Tbsp. oil
  • 1/3 C. minced onion
  • 1 1/2 C. Arborio rice
  • 1/2 C. dry white wine
  • 2 whole fresh beets, greens removed, peeled and diced (about 1 C.)
  • 1/4 C. whipping cream
  • 1/3 C. grated Parmesan
  • 1 Tbsp. chopped fresh parsley
  1. Place broth in small saucepan, bring to simmer. Turn heat to low and keep warm.
  2. Heat butter and oil in heavy 4-quart Dutch oven over medium heat. Add onion, cook 1-2 min or until soft.
  3. Add rice, stir 1 min until coated with oil. Add wine and stir until absorbed. Add beets and 1/2 C. hot broth. When broth is absorbed, add another 1/2 C. broth. Stir for 30 seconds. Continue to cook, adding broth in 1/2 C. increments and stirring.
  4. After about 18 min, when rice is tender but still a little firm and all broth has been added, remove from heat and stir in cream, Parmesan, and chopped parsley. Serve in shallow bowls garnished with sprigs of parsley.

 


Spanish Rice


Spanish Rice

  • 2 C. water
  • 1 C. white rice
  • 1 Tbsp. Oil
  • 1 green pepper, chopped
  • 1/2 C. mushrooms, chopped
  • 1/ C. celery, chopped
  • 1 small onion, chopped
  • 3 Tbsp. Tomato paste
  • 1/2 C. water
  • 2 Tbsp. Parmesan cheese
  • 1/2 tsp. Celery seed
  • 1/2 tsp. Oregano
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper

Bring salted water to a boil, add rice. Reduce heat to low and cover for 15 min. Remove from heat, stir, and let stand covered 5 min. Meanwhile, sauté green pepper, mushrooms, celery, and onion in oil about 5 min, then add to rice. Combine tomato paste with 1/2 C. water in a small bowl and add to rice. Stir in Parmesan, celery seed, oregano, salt and pepper. Heat through.


Baked Spanish Rice with Aioli Mayonnaise

Yield: 4 main dish, 6 side dish
From "Vegetarian Cooking for Everyone" by Deborah Madison

Stock:

  • 1 large onion, chopped
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Tomato paste
  • 7 C. water, divided
  • 1 head garlic, outer skin removed
  • 1 tsp. Fennel seeds
  • 2 tsp. Sweet paprika
  • 1/4 tsp. Turmeric
  • 1 tsp. Salt

Rice:

  • 3 Tbsp. Olive oil
  • 1 large onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 10 sun-dried tomatoes (oil packed or reconstituted), cut into strips
  • 1 large clove garlic, minced
  • 2 tsp. Sweet paprika
  • 1 tsp. Turmeric
  • pinch red pepper flakes
  • 1 1/2 C. Arborio rice
  • 1/4 C. finely chopped fresh parsley
  • black pepper to taste

Mayonnaise:

  • 1/2 C. light mayonnaise
  • 1 clove garlic, pressed
  • 1/2 tsp. Dijon mustard
  • 1 Tbsp. Lemon juice
  1. To prepare the stock: Sautee the onion in 1 Tbsp. oil in stock pot until partly browned, then add tomato paste and 1 C. water. Scrape up juices from the bottom of the pot. Add remaining 6 C. water, whole head garlic, fennel seeds, paprika, turmeric, and salt. Bring to a boil, reduce the heat and simmer, partly covered, 25 minutes. Remove garlic head and set aside. Then strain stock, pressing on the solids. Add water if needed to make 5 C.
  2. To prepare the rice: Lightly oil a shallow casserole dish about 12" in diameter, set aside. Preheat oven to 350 F. Heat 3 Tbsp. olive oil in a wide pot over medium heat. Add onion, bell pepper, and dried tomatoes; cook, stirring occasionally, until onion is browned, about 15-20 minutes.
  3. Add the garlic, paprika, turmeric, pepper flakes and rice, stirring until rice is coated. Pour in strained stock, stirring well. Cook, uncovered, over medium heat 10 min, stirring occasionally.
  4. Transfer rice to casserole dish and put reserved head of garlic in the center. Cover and place on the middle oven rack. Bake 25 minutes. Remove from the oven and let stand, covered, 10 min.
  5. To prepare the aioli mayonnaise: Stir together mayonnaise, pressed garlic, Dijon and lemon juice. Refrigerate until ready to serve. Serve a little of the aioli on top of each serving of rice.

Sopa de Arroz

  • 4 tablespoons lard (or oil)
  • 2 cups rice soaked in warm water, rinsed in cold water and drained
  • 2 tomatoes
  • 1 clove garlic
  • salt & pepper
  • 1 celery stalk
  • 1 sprig of parsley
  • 1/2 cup peas
  • 1/2 cup carrots chopped into tiny squares
  • 2 jalapeño chiles (whole)
  • 4 cups of chicken stock
  • the juice of 1/2 lime
  • salt to taste
  1. Chop tomatoes in blender with garlic, salt and pepper to make a sauce. Strain.
  2. The rice is fried in the oil or lard and when it starts to sound like sand in your pot then add the tomato and fry until it gets kind of goose-bumpy (you'll know what I mean when you make it).
  3. Add the celery, parsley, peas, carrots, chiles, stock, lime juice and salt. When it begins to boil cover and lower the flame and cook until it's done. It should take 20 minutes more or less. The rice should be tender - never hard. Also, it shouldn't stick together.