BASMATI AND BLACK RICE JUK
Steps:
- Place the Thai black rice and 3 cups of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hours (stirring occasionally) or until the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup.
- Add 1/2 of the roasted garlic to the black rice, and simmer 5 minutes more. Pass through a fine mesh strainer.
- While the Thai black rice is cooking, place the basmati rice and 3 cups of water in a medium saucepot and repeat all the steps you followed to cook the black rice juk. In addition to the garlic, add the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 minutes less in total cooking time.
PORK KEBOBS WITH RED GRAPE SAUCE
Steps:
- Preheat oven to 400 degrees F. Lightly spray a baking sheet with cooking spray; set aside. Soak some wooden skewers in a bowl of water for about 15 minutes.
- Rinse pork tenderloin with cold water and pat dry with paper towels. Trim off excess fat and silver skin. Cut into 1-inch pieces. Skewer the pieces and place on baking sheet in a single layer. Sprinkle the skewers with the seasoning mix. Broil in the oven for 10 to 15 minutes, turning the skewers halfway.
- Put grapes and sherry in a skillet and bring up to a boil. Lower the heat to a simmer and cook until grapes just begin to split and the sauce thickens.
- Remove skewers from oven and transfer to a serving platter. Spoon grapes over the pork skewers and serve immediately.
DAMI GOJEH FARANGI
Dami gojeh farangi is a one-pot vegetarian Persian tomato-rice dish that's quick and easy to prepare; the potatoes make it especially hearty and comforting. You can serve it as-is or with some yogurt or a salad on the side. Like many Persian rice recipes, long-grain rice (in this case, basmati) is ideal. If you're a fan of spicy food, add the cayenne pepper for some heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the rice a few times until the water runs clear. Set aside.
- Heat the vegetable oil in a large pot over medium heat. Saute the onion until golden, about 10 minutes. Turn the heat to medium low. Add the potato and turmeric and cook, stirring occasionally, until the potatoes are lightly browned and the turmeric is fragrant, about 10 minutes. Stir in the tomato paste, then add the diced tomatoes, cayenne pepper, if using, and 1 teaspoon salt. Add the rice and 1 1/3 cups water, raise the heat to medium and bring to a simmer. Cook, uncovered, until the water has almost evaporated, 15 to 18 minutes. Wrap a tight-fitting lid in a paper towel and place it on the pot. Turn the heat to medium low and cook until the rice and potatoes are completely tender, another 15 minutes. Turn off the heat and let the rice sit undisturbed for 5 minutes before serving.
HAM & PINEAPPLE FRIED RICE RECIPE BY TASTY
Here's what you need: oil, onion, garlic, carrot, bell pepper, ham, eggs, brown rice, soy sauce, pepper, pineapple
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a wok or deep skillet, heat up the oil over high heat and cook onion, garlic, carrots, bell peppers, and ham until onions are translucent and ham is slightly browned. Push all of the cooked ham and vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, soy sauce, pepper, and pineapple. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 826 calories, Carbohydrate 148 grams, Fat 13 grams, Fiber 8 grams, Protein 26 grams, Sugar 8 grams
HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE
We call this "Ham and Peppers" but there's onion and pineapple too. This is a great quick meal and an excellent use for leftover ham. The recipe was originally from a Doubleday Cookbook but has evolved during the past 12 years to suit our taste--we like the ham and onions slightly browned and the peppers crisp/tender. Serve over steamed rice and add soy sauce to taste. Note that this dish is best just after it's thickened and it doesn't reheat that well, but there's rarely any leftovers.
Provided by TommyGato
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
- When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
- Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
- Remove and set the ham aside.
- Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
- When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
- When the onions have somewhat browned, add the ham and the pineapple, juice and all.
- Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
- Increase heat and stir until the sauce begins to bubble.
- Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
- Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!
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