RED RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
- Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
- Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.
CHARLESTON RED RICE
A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice - or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree's mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you'd like to add sausage, just let it sear with the vegetables in Step 3.) To start, the "holy trinity" (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it's perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.
Provided by Millie Peartree
Categories grains and rice, side dish
Time 4h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
- In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
- In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
- To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
- Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
- Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.
PECAN RICE
This is a recipe from Ricardo. It looks so simple that I decided to write it here for my Zaar friends :) It's a recipe inspired from Louisiana.
Provided by Boomette
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, brown the onions in butter. Add pecans, rice and chicken stock.
- Bring to boil, cover and cook at low heat without stirring, about 20 minutes.
- Stir and adjust seasoning. Serve with poultry or fish.
Nutrition Facts : Calories 328.9, Fat 19.9, SaturatedFat 5.1, Cholesterol 17.4, Sodium 153.8, Carbohydrate 33.1, Fiber 2.8, Sugar 3.4, Protein 6.1
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