Iraqi Pink Rice Food
IRAQI PINK RICE
From sooogood. Do not make this in a rice cooker. It is not Chinese food. Because the rice is steam cooked, it is important not to open lid while cooking, and to add the correct amount of water. One recipe uses ketchup, not tomato paste. I am adding the option of adding more water for a mushier rice per UmmBinat's suggestion since she is from the region and would know. Cook to your taste.
Provided by Dienia B.
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash rice 3 times. We are not making sticky rice here.
- Saute onion in olive oil or veggie oil ,on medium heat for about 5 minutes until lightly browned.
- Add rice until all grains are cooked.
- Add water with tomato paste and salt and pepper mixed inches.
- Turn flame up to high.
- When mixture comes to a boil, cover with a tight fitting lid.
- Reduce to a simmer; allow to cook 20 minutes; turn off heat.
IRAQI PINK RICE PLOW AHMAR
Make and share this Iraqi Pink Rice Plow Ahmar recipe from Food.com.
Provided by Dienia B.
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil.
- Add onion; fry until translucent.
- Add washed rice; stir 2 minutes.
- Add tomato sauce, tomatoes, celery, salt, dillweed, pepper and garlic powder.
- Add 3 1/2 cups water.
- After it comes to a boil. turn heat to simmer.
- Cover and cook until rice is tender; do not open lid for 30 minutes.
Nutrition Facts : Calories 228.1, Fat 3.9, SaturatedFat 0.6, Sodium 378.1, Carbohydrate 43.7, Fiber 2.1, Sugar 3, Protein 4.2
IRAQI RICE (TIMMAN)
Produces a light fluffy, tasty grain. I always use chicken or beef stock depending what I am serving it with. May be made yellow by adding 1/2 tsp turmeric. Enjoy this with Recipe #365961 with or without stock, Recipe #363669, Recipe #11761 or other stews, kabobs, etc.
Provided by UmmBinat
Categories White Rice
Time 40m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Wash rice well in a sieve and drain.
- Heat olive oil or butter in a large based pot, add rice and stir over high heat for two minutes.
- Add stock and bring to high simmer stirring once at first to separate the grains from the bottom of the pot.
- Reduce heat to medium low and cover pot tightly for 15 minutes.
- Open pot and fluff rice with a fork.
- Place paper towels around rim and cover tightly again. (This makes for a fluffier grain).
- Reduce heat to low and leave for 25 minutes then remove paper towels and you can leave longer on low. (I actually preheat my oven to 350F instead of leaving mine on low and then I leave the rice pot on the burner that heat escapes from the oven until we are ready to eat. *Of course this only works if your stove is on top of your oven. I find a good quality grain lasts hours this way and is warm and ready to eat when you are).
- Meanwhile in a small dry pan toast pine nuts over medium high heat until golden. Watch carefully as they tend to burn quickly.
- Sprinkle over rice and fluff with a fork to incorporate.
- Enjoy with any meat stew, bamia (okra) dish or chicken.
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