Text 21806, 96 rader
Skriven 2007-10-26 09:08:33 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: SOUPY WEATHER  71026
============================
 -=> Quoting Hap Newsom to Ruth Haffly <=-

 ->  HN> Anne likes red rice the best, even better than brown! Or did you
 HN> mean
 ->  HN> redbeans and rice? The only rice we have in the pantry right now is
 -> 
 -> I mean the old southern style red rice cookedwith sausage, onion, bell
 -> pepper, tomato, etc.  I first had it about 10 years ago in Charleston
 -> and have been a fan ever since.  I'd rather go for it than baked potato,
 -> french fries or such like.  I have some red rice in the fridge right now
 -> but it's not the same kind (it's red rice, not red rice with everything
 -> else) that I'll probably cook up next week.
 -> 
 HN> I had completely forgotten that "red" rice! My mom always called it
 HN> tomato rice (grin) or spanish rice. What Anne likes is a rice that is
 HN> red before it's cooked a whole grained rice that is much like brown
 HN> rice in texture but has a bit more of a nutty flavor that Anne likes
 HN> best! Particularly with peanut sauce (which I suspect you would NOT
 HN> prefer on yours! ) 

It is a while since I had that kind of red rice, which I remember was
very good.  I think it may be an intermediate stage in polishing rice
from brown to white.  The last lot I bought originated from Pakistan,
but I have also eaten it in the Philippines.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Rice with Curried Cauliflower
 Categories: Rice, Grains, Chicken, Curry
      Yield: 4 Servings
 
           Rice:
    1/4 c  Onion; finely chopped
      1 tb Canola oil
    1/2 ts Curry powder
    1/2 ts Ground cumin
      1 c  Thai red rice
      3 c  Chicken or veg. broth
    1/4 ts Salt
    1/4 c  Golden raisins
      1 tb Fresh lime juice
           Curried Cauliflower:
      1 tb Canola oil
      1 c  Onion; finely chopped
      1    Clove garlic; minced
      1 sm Red bell pepper; finely
           Chopped
    1/4 ts Salt
      1 ts Curry powder
    1/2 ts Ground cumin
    1/4 ts Cayenne
      1 ts Tomato paste
    1/3 c  Chicken or veg broth
    1/2 c  Coconut milk
    1/2 ts Arrowroot dissolved in
      1 ts Water
      1 sm Cauliflower; in small
           Florets
      1 tb Fresh lime juice
 
  To prepare the rice:  In a medium saucepan, saute the onion in the oil
  until softened, about 5 minutes.  Add the curry powder and cumin;
  stir 1 minute.  Then add the rice, broth, salt and raisins. Bring to
  a boil and cover.  Reduce the heat to medium-low and cook 50 minutes,
  or until the broth has been absorbed and the rice is cooked. Stir in
  the lime juice. (The finished rice will be tender but will still be a
  little chewy.) Set aside 5 minutes.
  
  While the rice is cooking, prepare the cauliflower.  In a large
  saucepan, heat the oil over medium heat.  Add the onion and saute 5
  minutes. Add the garlic and bell pepper; saute 5 minutes.  Stir in
  the salt, curry powder, cumin and cayenne; cook 1 minute.  Then stir
  in the tomato paste, broth, coconut milk and dissolved arrowroot.
  Simmer 2 minutes. Stir in the cauliflower and cook over medium-low
  heat 4 to 5 minutes, or until the cauliflower is just tender.
  
  With a slotted spoon, transfer the cauliflower to a colander.  Boil
  down the cooking juices for a few minutes to thicken the sauce.  Add
  the lime juice.  Put the cauliflower back into the sauce, stirring to
  coat with the sauce.  Cover and keep warm if the rice has not
  finished cooking.
  
  Spoon the curried cauliflower over the rice and serve.
  
  Inspired by "Grains, Rice and Beans" by Kevin Graham. Developed by
  CeCe Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by
  MsRooby@sprintmail.com Date: 18 Mar 97 Mastercook Recipes (Mailing
  List) D
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)