Best Proper Geechee Rice Recipes

GULLAH RED RICE

Gullah Red Rice image

Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish!

Provided by Kardea Brown

Categories side-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 cups uncooked parboiled rice
1/4 cup vegetable oil
8 ounces smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-ounce cans tomato paste
4 teaspoons granulated sugar
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper

Steps:

Rinse the rice until the water becomes slightly clear. (This removes the starch.)
Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE

Sunday Night Roast Beef and Gravy with Easy Rice image

Provided by Food Network

Categories main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups canned low-sodium beef broth
2 tablespoons cornstarch
1/4 cup water
Easy Rice, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 cups long-grain white rice
4 cups water or canned, low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt

Steps:

Preheat the oven to 275 degrees F.
Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.