Braised Rice With Chicken Stock Julia Child Food

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Braised Rice With Chicken Stock (Julia Child) image

Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.

Provided by jenpalombi

Categories White Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup finely minced onion
4 tablespoons butter
1 1/2 cups white rice
3 cups boiling chicken broth
salt and pepper, to tast
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon dried parsley (or two fresh sprigs)

Steps:

Preheat oven to 375.
Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

BRAISED MUSHROOMS

Braised Mushrooms image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
8-ounce can straw mushrooms
3 cups button mushrooms, washed and sliced
1 tablespoon soy sauce
3 tablespoons rice wine
1 teaspoon oyster sauce
1 teaspoon sugar
2 cloves garlic, minced
3/4 cup chicken stock

Steps:

Heat oil in wok. Stir-fry mushrooms for a few seconds. Add soy sauce, rice wine, oyster sauce, sugar, garlic and chicken stock. Turn the heat down and cook about 8 minutes longer. Serve.

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH

Braised Chicken Thighs with Butternut Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 skinless, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 cups cubed peeled butternut squash (about 12 ounces)
1 large sweet onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1 small cinnamon stick
1/3 cup golden raisins
2 wide strips lemon zest, plus the juice of 1 lemon
1 cup low-sodium chicken broth
Fresh cilantro, for topping

Steps:

Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes per side. Remove to a plate.
Add the squash and onion to the skillet and cook, stirring occasionally, until softened and lightly browned in spots, about 3 minutes. Add the garlic and cook until softened, about 30 seconds. Add the turmeric, cinnamon stick and raisins and stir to coat the vegetables.
Add the lemon zest and chicken broth to the skillet and bring to a simmer. Return the chicken to the skillet and reduce the heat to maintain a steady simmer; cover and cook until the chicken is cooked through, 10 to 12 minutes.
Transfer the chicken to plates. Stir the lemon juice into the broth and season with salt and pepper. Spoon the broth and vegetables over the chicken and top with cilantro.

JULIA CHILD'S RISOTTO AL LA PIéMONTAISE

Julia Child's Risotto Al La Piémontaise image

From the French Chef Cookbook this delicious recipe is rice braised in a chicken stock. In my own variation I toss it with butter toasted pine nuts just before serving.

Provided by davinandkennard

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 1/4 cups unwashed raw rice
1/4 cup dry vermouth
2 1/2 cups chicken stock or 2 1/2 cups chicken bouillon
salt
pepper
1/2 cup pine nuts toasted in butter

Steps:

Melt the butter over moderate heat. Add the rice and stir slowly with a wooden fork until the grains turn translucent, then gradually milky white. about 2 minutes. Add the vermouth and let absorb, then stir in 1/3 of the chicken stock or boullion. Lower the heat and cook at the barest simmer for 3 to 4 minutes stirring occasionally. When the liquid is absorbed, stir in half the remaining stock and continue cooking slowly, stirring occasionally with a wooden fork, and when the liquid is again absorbed add the last of the stock. When this if finally absorbed taste the rice. If not as tender as you wish, add a bit more stock or water and cover the pan for a few minutes. Rice should take 15 to 28 minutees total cooking time. Season to taste with salt and pepper and if you wish toss with the optional toasted pine nuts.

Nutrition Facts : Calories 522.3, Fat 30.9, SaturatedFat 18.8, Cholesterol 80.8, Sodium 422.9, Carbohydrate 52.5, Fiber 1.6, Sugar 2.4, Protein 8

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