DIRTY RICE
Dirty rice gets its color from caramelized sirloin and the roux - flour browned (but not burned) in oil. The New Orleans-based chef Isaac Toups offers a 15-minute roux shortcut in his book "Chasing the Gator," but you may find your roux browns more quickly in the smoking hot oil. Be sure to stir, stir, stir once you add the flour. You cannot walk away from the pot while making this roux. Prep the "trinity" - bell peppers, onion and celery - in advance as you won't have time to do it while the roux cooks. When the roux turns the color of milk chocolate, toss in the chopped vegetables to stop the roux from cooking any further. Instead of adding rice and the serving components, you could do as Mr. Toups suggests and use the meat gravy as a base for a lasagna ragu. Just throw in some fresh tomatoes and cook it down "until it's nice and tight" and make it your lasagna filling.
Provided by Sara Bonisteel
Categories grains and rice, side dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Sear the meat: Season the sirloin - just use it how it comes out of the tray from the grocery store - with 1 teaspoon of salt on each side.
- In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin in the skillet in one piece and let it sear until it browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer.
- Once the block of sirloin is well browned - nearly caramelized, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
- Make the gravy: Start by making a dark roux. Heat the oil in a Dutch oven over high heat until it just starts to smoke. Add the flour and immediately start stirring with a long-handled spoon. Stir constantly, scraping the bottom and edges well to keep the flour from burning. Once it's the color of milk chocolate, anywhere from 4 to 15 minutes (the most important thing to watch is the color of the roux), add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well.
- In 1/3-cup increments, add the stock, stirring well between each addition. Reduce heat to low and stir frequently, but not continuously, until you have a well-emulsified gravy, thick enough to coat the back of a spoon, about 4 minutes.
- Once the gravy is done, add the cooked beef. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the sauce has no chalky or floury flavor.
- Make the rice: While the gravy is cooking, put rice, 2 cups water, salt and bay leaf in a 4-quart saucepan over medium-high heat and bring to a boil. Reduce the heat and bring to a bare simmer. Stir, cover and simmer for 10 minutes. Remove from the heat and let steam in the covered pan for another 10 minutes, until all water is absorbed. Fluff with fork. Spread it out in a single layer on a baking sheet and refrigerate until ready to serve.
- To serve: Add the cooked rice, butter and scallions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
DIRTY RICE
This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
- Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
- Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.
BAKED RICE WITH MUSHROOMS
Southern "church lady rice" made with beef consomme, real butter, and mushrooms!
Provided by Family Savvy
Categories Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Place stick of butter in 11 x 13 casserole dish.
- Place in oven; turn temperature to 350 degrees.
- Remove dish when butter is melted.
- Add rice, soups, and mushrooms to dish atop melted butter.
- Stir loosely with fork or spoon so that all rice is dispersed in liquid.
- Place dish in oven and bake for 30-40 minutes or until top is golden.
Nutrition Facts : Calories 127 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
DIRTY RICE
This is an easy recipe to make and it's very flavorful and spicy.
Provided by Candice
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 22
Steps:
- In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
- Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
- When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 71.4 g, Fat 9 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 1.4 g, Sodium 424.2 mg, Sugar 5.8 g
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