Yellow Fruited Rice With Fish Food

BASIC YELLOW RICE

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.

YELLOW RICE

Steps:

• Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
• Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
• Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
• Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
• If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
• Yield: about 4 side dish servings

YELLOW FRUITED RICE WITH FISH

Steps:

• Insert a double thickness of aluminum foil in broiler, and preheat.
• Chop whole onion.
• In a very hot nonstick pan, heat oil; saute onion over medium-high heat until it begins to soften and brown. Stir in rice, stock and turmeric; bring to boil, reduce heat, cover, and cook 17 minutes, until rice is tender and liquid has been absorbed.
• After the rice has been cooking for about 5 minutes, wash and dry the fish, and place it in the broiler. Measure the fish at the thickest part and cook 8 to 10 minutes to the inch. For thick cuts, like swordfish or tuna, turn fish halfway through broiling.
• Squeeze lime juice over cherries; set aside.
• Wash, trim and slice scallions; cut banana into small cubes.
• When rice is cooked, stir in cherries with the lime juice, scallions, banana, salt and nutmeg, and serve with fish.

FRUITY RICE WITH TOASTED CASHEWS

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

YELLOW RICE

Steps:

• Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
• Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

YELLOW PEPPER RICE

Steps:

• Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.
• Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and stir through the almonds to serve.

SPANISH SEAFOOD RICE

Steps:

• Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
• Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
• Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.