Category Archives: Rice

Maqluba – Upside-down Rice

Ingredients:

  • Olive oil, 1/4 cup
  • Eggplant, sliced into 1/4-inch rounds, 1 medium size
  • Onion, minced, 1 medium size
  • Allspice, 1 tsp
  • Cinnamon, 1/2 tsp
  • Nutmeg, 1/4 tsp
  • Black pepper, 1/4 tsp
  • Salt to taste
  • Tomato, sliced into 1/4-inch rounds, 2 large
  • Potatoes, peeled, sliced into 1/4-inch rounds, 2 large
  • Water or stock, well seasoned with salt, 2 cups
  • Rice, soaked 1/2 hour in water to cover, 1 1/2 cups
  • Pine nuts, 1/2 cup

Method:

  1. Drain the rice and put aside
  2. Gently roast the pine nuts and put aside
  3. Heat the oil in a large skillet over medium heat. Sauté the eggplant slices on each side to lightly brown. Remove to a plate
  4. Add more oil to the skillet if needed and sauté the onions until translucent. Add allspice, cinnamon, nutmeg, salt and pepper and sauté. Add water / stock and put aside
  5. Grease a 3-quart heavy bottomed saucepan well with olive oil. Lay the tomato slices to cover the bottom of the saucepan. Sprinkle about 1/2 cup of the rice over the tomatoes. Lay the potato slices to cover the rice and sprinkle about 1/2 cup of rice over the potatoes. Lay eggplant slices to cover the rice and press down well to compact all the ingredients. Add the rest of the rice and the seasoned water or stock
  6. Bring to a boil over medium-high flame, then quickly reduce heat to low, cover tightly and simmer for 30-35 minutes. Toward the end of the cooking time, check to see if more water needs to be added
  7. Remove from heat and let rest for 15 minutes. Remove lid and invert a serving platter over the saucepan. Turn upside-down and carefully slip the saucepan off the rice
  8. Cover with roasted pine nuts and serve hot

Servers: 6

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Paella

Paella

Ingredients:

  • 1 cup long grain rice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 onion, chopped finely
  • 1/2 medium carrot, halved and sliced
  • 1 cup green beans, cut into 1-inch length pieces
  • 1 zucchini, halved and sliced
  • 1/2 red pepper, cut into 1 inch length slices
  • 1 large tomato, diced
  • 1 cup spinach, chopped (fresh or frozen spinach)
  • 2 cups tofu, diced
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon saffron
  • 1 teaspoon whole cumin
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 2 cups vegetable broth

Method:

  1. Use a big pan with a tight fitting lid instead of a pot for this recipe. Rinse rice with water and drain
  2. In a pan, heat 1 tablespoon of olive oil on medium heat and toss in a clove of crushed garlic. Add rice into the pan and sauté until the rice become dry and grains are slightly translucent. This will take about 10 minutes. Pour the toasted rice in a bowl and keep aside
  3. Using the same pan, add 1 tablespoon of olive oil and sauté the onions, garlic, bay leaf, and carrot for 2 minutes. Add the zucchini, peppers, tofu, and green beans and sauté for another 2 minutes
  4. Add rice into the vegetable mixture, as well as all the spices. Stir until all is well combined. Add diced tomatoes and pour in the vegetable broth. Let the pan come to a slight simmer (about 7-8 minutes) and cover it with the lid. Let it cook under medium heat for 10 minutes
  5. Open lid quickly, toss in your spinach, cover the lid again and then turn off the heat
  6. Let the pan sit for another 15-20 minutes. Don’t not open the lid. This ensures that all moisture and flavor is absorbed completely into the rice. After 15-20 minutes, stir the rice and serve hot

Servers: 4

Remarks:

This recipe has been adapted by adding tofu. The tofu is frozen and then thawed to give a unique texture

You may substitute tofu with 1/2 cup chopped almonds. Vegetable broth gives a unique flavor to this recipe; do not substitute it with water

Mushroom Risotto

Ingredients:

  • 1 cup Arborio / Jasmine rice
  • 1 tbsp butter / olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, grated
  • 8 oz mushroom, washed and cut in medium size pieces
  • 1 can Campbell Mushroom soup
  • 1 cup milk
  • 1/2 cup edamame, boiled cooked
  • 1/4 tsp black pepper powder

Method:

  1. Pressure cook rice in 2 cups of water (3 whistles) and then keep aside
  2. Heat the butter / oil in a pan and saute onions till soft
  3. Add grated garlic and saute for 1 minute
  4. Add mushroom pieces and salt to taste and stir fry till mushroom soften
  5. Add mushroom soup and milk and mix thoroughly, bring to boil and then lower the heat to medium-level and cook for 2-3 minutes
  6. Add cooked rice, edamame and pinch of black pepper powder and mix well
  7. Serve with your favorite Italian soup

Servers: 4

Asparagus and Squash Brown Rice Risotto

Risotto

Risotto

Ingredients:

  • 1 tbsp butter
  • 1 1/2 cups diced butternut squash (1/4-inch)
  • 1 cup chopped onions
  • 2 cups cooked brown rice
  • 1 cup 1 inch-long pieces of asparagus
  • 2 small cubes of vegetable bouillon
  • 1 tsp dried thyme
  • 1/4 cup shredded Parmesan cheese

Method:

  1. Melt butter in a skillet on medium – high heat
  2. Stir in squash and onions and add vegetable bouillons and cook for 5 minutes
  3. Stir in asparagus pieces and thyme and cook for additional 2-3 minutes
  4. Add rice and stir on medium heat for a minute, making sure it doesn’t stick to the bottom of the skillet
  5. Turn the heat off, stir in Parmesan cheese
  6. Serve immediately

Servers: 4

Inspiration source:

Riley’s “Something Extra” – Apr, May, June 2012 issue

Broken wheat and moong dal porridge / Fada ni Khichadi

Fada ni Khichadi

Fada ni Khichadi

Ingredients:

  • 1 cup split yellow gram (yellow moong dal)
  • 1 cup broken wheat (gehun ka fada/dalia)
  • 1 cup potatoes, diced
  • 1 cup green peas
  • 1 cup cauliflower florests
  • 1 cup onions, diced
  • 1 tablespoon green chili-ginger paste
  • 1/2 teaspoon whole peppercorns
  • 1/2 teaspoon turmeric powder (haldi)
  • 1 teaspoon chilli powder
  • salt to taste

For the tempering

  • 2 sticks cinnamon
  • 6 cloves
  • 1 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon asafoetida (hing)
  • 2 tablespoons ghee

Method:

  1. Wash and soak the moong dal and broken wheat for at least 15 minutes. Drain and keep aside in a large vessel that can accommodate all the ingredients and will fit in your pressure cooker
  2. Prepare the tempering in a small pan by heating the ghee and adding the cinnamon, cloves, cumin seeds and asafetida and stirring for 30 seconds
  3. Add tempering to the dal and broken wheat along with all the vegetables and other ingredients and stir for 4 to 5 minutes
  4. Add 4 cups of water to it and pressure cook for 3-4 whistles
  5. Allow the steam to escape and open the pressure cooker
  6. Stir the khichdi vigorously, adding a little hot water if required so that the dal and the broken wheat mix well
  7. Serve hot with raita or plain yogurt by the side

Servers: 2

Rice and Quinoa Pilaf

rice and quinoa pilafIngredients:

  • 2 tablespoons (or a bit more) canola, safflower, or olive oil
  • 6 or 8 green onions (scallions) chopped finely
  • 1/4 cup finely chopped bell pepper or 1 jalapeno pepper minced after removing seeds and veins
  • 1 cup green beans, rinsed, trimmed, and cut into 1/4 pieces
  • 1 cup carrots, rinsed and cut into sugar cube-size small pieces
  • 2 1/4 cups boiling water with 1 teaspoon salt (or to taste)
  • 3 whole cardamom pods
  • 1 stick of cinnamon broken into small bits
  • 3 whole cloves
  • 2/3 cup white basmati rice, rinsed and thoroughly drained
  • 2/3 cup quinoa or millet, rinsed and thoroughly drained
  • Juice of fresh lemon or lime
  • Fresh chopped cilantro for garnish

Method:

  1. Prepare the vegetables as described
  2. Heat the oil_ in a saucepan over medium heat and stir-fry the scallions and peppers for five minutes
  3. Add the green beans and carrots and sauté for about three minutes
  4. Remove the vegetables from the pot, transfer them to a bowl, and set them aside
  5. In another saucepan, bring water and salt to a boil. Turn the heat down, and keep it simmering while preparing for the next step
  6. In the same oily pot used for the vegetables, stir-fry the rice and quinoa for five minutes over low heat, adding just a little oil to moisten them
  7. Add all the spices and vegetables and continue to stir-fry for two more minutes
  8. Pour in the simmering salted water and stir to mix._ Raise the heat to medium and bring the mixture to a boil. Cover, reduce the heat and cook for 10 minutes. Uncover, and check the grains to see if they are done by pressing one or two between your fingers
  9. Cover the pot again, remove it from the heat, and keep covered for five minutes. Sprinkle with lemon or lime juice and garnish with cilantro before serving

Servers: 4

Remarks:

If you cannot find quinoa in your area, substitute it with millet. Basmati rice and quinoa cook quickly and perfectly with the small pieces of beans and carrots.

Curd Rice

curd riceIngredients:

  • 1 cup cooked rice, cooled
  • 1 cup fresh curds (yoghurt)
  • 1/2 cup cucumber, washed and chopped (unpeeled)
  • 1 cup carrots, grated
  • 1/4 cup chopped coriander
  • 1/2 tsp grated ginger
  • salt to taste

For the tempering

  • 1 teaspoon cumin seeds (jeera)
  • 1 to 2 green chilies, slit
  • 1 tablespoon urad dal (split black lentils)
  • 1/2 teaspoon asafetida (hing)
  • 4 to 6 curry leaves
  • 1 tablespoon oil

For the garnish

  • dill leaves (optional)

Method:

  1. In a large bowl, combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well
  2. In another pan, heat the oil and add the cumin seeds
  3. When they crackle, add the urad dal, green chilies, asafetida, curry leaves and sauté for 1 minute
  4. Pour the tempering over the rice and mix well
  5. Serve chilled, garnished with dill leaves if you like

Remarks:

Approximately 1/2 cup of uncooked rice will yield 1 cup of cooked rice