Notes for "Bring Soul to the Recipe"
Sep. 28th, 2022 08:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithThese are the notes for "Bring Soul to the Recipe" including inspirational recipes and a complete algorithm for red rice.
"A recipe has no soul. You as the cook must bring soul to the recipe."
– Thomas Keller
Recipes can be written as algorithms, with ingredients organized into sets of choices followed by instructions for cooking. They can incorporate ratios, like the respective amounts of rice and cooking liquid. Here are some algorithmic "mix and match" recipes.
Red rice or tomato rice exists in many variations around the world. The color customarily comes from a combination of red tomatoes and red spices, but in the case of allergies or other aversions, you can choose one or the other based on whatever is acceptable. (This is not the same as several species of rice colored by anthocyanins.) Red rice can actually range from almost brown through bright red to pale orange. Sometimes the only chunky ingredient is rice; other recipes may include tomatoes, other vegetables, legumes, meat, and so on. In the latter case the proportions vary from rice with a few extra bits to a pilau with many things mixed together. The tomato flavor ranges from subtle to dominant. Consistency varies from dry through moist to soupy. Each culture develops its own combination of rice type, seasonings, and mix-ins based on what is readily available there.
As with any algorithmic recipe, some combinations may work better than others. Thinking in terms of processes and categories will make it easier to figure out how to make something with whatever ingredients you have. Practice will help you understand which variables influence each other so you know what to tweak for better results, like adding more liquid with concentrated or dry ingredients.
Inspirational recipes:
Arroz Brasileiro (Brazilian Tomato Rice)
Australian Tomato Rice
Buttery Tomato and Cinnamon-Spiced Rice (Persian: kateh gojeh farangi)
Caribbean Red Beans and Rice
Charleston Red Rice
Ghanaian Jollof Rice
Greek Tomato Rice
Hungarian Rice Meat, Grandma`s Style
Israeli Red Rice
Jollof African Red Rice
Koshari - Lentils and Rice with Tomato Sauce
Leftover Pico De Gallo Rice Pilaf
Mexican Red Rice
Paella with Tomatoes
Red Rice (Salsa Rice)
Red Wine Rice
Risotto with tomatoes, basil and chicken
Roasted and Sun-dried Tomato Risotto
Savannah Red Rice
Sayadieh
Skillet Dirty Rice & Beans
Southern Bacon Red Rice Recipe
Split Pea Khichari with Dill and Tomatoes
Tomato Rice (Thakkali Sadam)
Tomato Rice Pilaf
Character combinations:
Shiv: Sayadieh
basmati rice, fish broth, olive oil, onion, fish sauce, tomato paste, white fish flakes, topped with caramelized onions
Gray: Risotto Provençal
Arborio rice, vegetable broth and white wine, olive oil, shallot, garlic, herbes de Provence, fresh tomato, chicken chunks, topped with basil shreds and parmesan
Cook: Southern Red Rice
American long-grain white rice, water + chicken bullion, bacon grease, onion, garlic, creole red seasoning, canned crushed tomato, tomato paste, bacon, topped with parsley
Ingredients:
Rice:
Choose one type of rice, or use a mixed rice blend. Note that brown rice and mixed rice blends can have widely variable water ratios and cooking times. Arborio rice does better stirred than steamed. For best results, follow instructions from the package.
1 cup raw American long-grain white rice + 2 cups liquid
1 cup raw Arborio rice + 2 cups liquid
1 cup raw basmati rice + 1 1/4 cups liquid
1 cup raw brown rice + 2 cups liquid (or per instructions)
1 cup raw mixed rice + 1 3/4 cups liquid (or per instructions)
Ratio of water to rice:
There are many different types of rice. The most popular types require two cups of water for one cup of rice. Some however, need less water:
Short Grained Rice needs 1 and 1/8 cups water.
Basmati Rice needs 1 and 1/4 cups water
American Long Grained Rice needs 1 and 1/2 cups water
Jasmine Rice needs 1 and 3/4 cups water.
Also, when multiplying the recipe, rice often needs less water than you’d think. For example, with American long grain rice:
1 cup rice needs 1 and 1/2 cups water
2 cups rice need 2 and 3/4 cups water
3 cups rice need 3 and 1/2 cups water
Cooking liquid:
Choose one cooking liquid and measure it based on the type of rice. Avoid using plain water because this leads to bland rice. If concerned about additives, you can use a juicer or blender to make cooking liquid from fresh vegetables. When using wine, pour it into the measuring cup first and fill the rest of the way with water or a nonalcoholic liquid.
broth (vegetable, chicken, beef, fish, etc.)
tomato juice
V8 juice (or other vegetable blend)
water + Maggi cube
water + bouillon cube or powder (any flavor)
Optional:
1/2 cup wine (red or white)
Cooking fat:
Typically use 2-3 tablespoons of fat to sauté aromatics, but if you are frying bacon or other meat, use however much fat it leaves. Red palm oil gets its vivid color from carotenoids, and it enhances flavors so you may need less salt; try to find a sustainable brand.
bacon grease (or other fat from frying meat)
ghee (clarified butter)
olive oil
peanut oil
red palm oil
schmaltz
sunflower oil
Aromatics:
Choose 1-3 aromatics to sauté in fat.
1/4 cup bell pepper, diced (red or yellow)
1/4 cup carrot, diced
1/4 cup celery, diced
1-3 small fresh hot peppers, diced
2-4 garlic cloves, minced
1 thumb of ginger, minced
1 thumb of lemongrass, finely sliced
1-2 shallots, minced
1 fresh onion, diced (cooked slightly soft or caramelized)
1-2 leeks, white and light green parts sliced
In case of allergies or food restrictions against onions or other alliums, there are many other aromatics from around the world.
Dry seasonings:
Choose 1 spice blend or 2-3 individual seasonings. Adjust amounts based on personal taste and spice tolerance. If adding optional vegetables and/or protein, you may want to increase the amount or number of dry seasonings. Check for salt in spice blends or other ingredients. Add 1/2 to 1 teaspoon salt if there is none; add less or no salt if you have salty ingredients.
2 tablespoons basil flakes
2 tablespoons baharat
1/2 teaspoon berbere
1/2 teaspoon ground black pepper
1 teaspoon cajun or creole red seasoning
1 teaspoon Caribbean seasoning
1 teaspoon chili powder
1/2 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
2 tablespoons ground coriander
2 tablespoons dried crayfish or dried shrimp
1 teaspoon crushed red pepper flakes
1/2 teaspoon cumin powder
1-2 teaspoons dried garlic bits
1-2 tablespoons dried onion bits
2 tablespoons furikake (Japanese rice seasoning, any flavor)
1 tablespoon garam masala
1/2 teaspoon grains of paradise
2 tablespoons herbes de Provence
1-3 small dried hot peppers or chipotles
1/2 teaspoon Jamaican jerk seasoning
1/2 teaspoon Kolhapuri masala
2 tablespoons paprika (hot, sweet, and/or smoked)
1 teaspoon ground pink peppercorns
1 tablespoon ras el hanout
salt (varies)
1 teaspoon sazón
1 teaspoon taco seasoning
1 tablespoon turmeric
2 tablespoons xawaash spice blend
You can buy spice blends, make your own seasonings or masalas.
Optional wet seasonings:
If desired, choose one wet seasoning. Hot sauce varies greatly; use less of a hotter one or more of a milder one.
1 tablespoon basil paste
1 teaspoon coconut aminos
1 teaspoon fish sauce (any nationality)
1 tablespoon flavored vinegar (balsamic, cider, herbal, red wine, etc.)
1 tablespoon garlic-ginger paste
1/2 teaspoon hot sauce (average heat)
1/2 teaspoon Indian red curry paste
1 tablespoon lemongrass paste (plain or spiced)
1 tablespoon nut butter (almond, cashew, peanut, etc.)
1 tablespoon pesto
1 tablespoon roasted onion paste
1 teaspoon tamari sauce
1 teaspoon soy sauce
1 tablespoon seed butter (sesame, sunflower, etc.)
1 teaspoon Worcestershire sauce
Tomato:
Almost any kind of tomato, fresh or processed, can make red rice, and by choosing different ones, you can adjust the intensity of tomato flavor and color. What varies most is the liquid content, and whether you want a smooth sauce or chunks of tomato in the rice. If using fresh tomatoes, remember that heirloom cultivars offer more flavor and variety than commercial ones. Pico de gallo or canned tomatoes or should be drained and the liquid used for cooking. Choose 1-2 types of tomato. In case of tomato allergies or aversions, use 1-2 substitutes instead (and watch out for tomato in other ingredients).
1/2 cup canned crushed tomato
1/2 cup canned diced tomato
1/4 cup freeze-dried or dehydrated tomato bits (soaked)
1/2 cup fresh cherry tomatoes, chopped (red or mixed colors)
1-2 fresh slicing tomatoes, diced
1/4 cup pico de gallo
1-3 tablespoons powdered tomato
1/4 cup salsa
1/4 cup sun-dried tomatoes, diced
1/4 cup tomato chutney
1-3 tablespoons tomato paste
1/8 cup tomato puree
1/4 cup tomato sauce
Substitutes:
1/4 cup dried unsweetened cranberries (soaked)
1/8 cup plain pumpkin puree
1/4 cup dried sour cherries (soaked)
1/8 cup plain sweet potato puree (red or orange)
1-2 tablespoons tamarind paste
1/2 teaspoon umeboshi paste
1/2 cup canned crushed red bell pepper (plain or roasted)
1/8 cup red bell pepper puree (plain or roasted)
1-3 tablespoons red bell pepper paste (plain or roasted)
While not among the top 8 allergens, nightshade (including tomatoes, potatoes, peppers, and eggplants) is pretty well known. Some people react badly to all of those, other people only to some. Explore ways to replace tomatoes, replace potatoes, replace peppers, and replace eggplants.
Optional vegetables:
If desired, add 1-3 types of vegetables.
1/2 cup canned corn niblets
1/2 cup canned diced carrots
1/2 cup canned hominy
1/2 cup canned mixed diced vegetables
1/2 cup canned diced potato
1/2 cup canned red bell peppers (diced, strips, or fire roasted)
1/2 cup canned southwest corn
1/4 cup dehydrated corn (soaked)
1/4 cup dehydrated carrot dice (soaked)
1/4 cup dehydrated potato dice (soaked)
1/4 cup dehydrated red bell pepper dice (soaked)
1/4 cup dehydrated squash dice (soaked)
1/4 cup dehydrated vegetable medley (soaked)
Optional protein:
If desired, add 1-2 types of protein.
1 cup canned black-eyed peas
1 cup canned small red beans (adzuki beans, cranberry beans, etc.)
1 cup canned small white beans (cannellini beans, navy beans, etc.)
3 ounce can of tuna, drained
1/2 cup cooked bacon bits (pork, duck, turkey, etc.)
1/2 cup cooked chicken (shredded or chopped)
1/2 cup cooked beef (ground or chopped)
1/2 cup cooked diced ham
1/2 cup cooked sausage bits (pork, beef, turkey, etc.)
1/2 cup cooked white fish flakes (cod, pollock, etc.)
1 cup cooked lentils (yellow or red)
1 cup cooked yellow split peas
1 cup crispy fried firm tofu cubes
1/8 cup dried fish flakes (soaked)
2-4 hard-boiled eggs, chopped
Optional toppings:
If desired, choose 1-2 toppings.
1/8 cup almonds (sliced or slivered)
1/8 cup basil, shredded
1/8 cup chives, diced
1/4 cup cilantro, chopped
2 tablespoons everything seasoning
2 tablespoons furikake (Japanese rice seasoning, any flavor)
1/2 cup onions (caramelized or crispy fried)
1/4 cup flat parsley, chopped
1/4 cup mixed fresh leafy herbs, chopped
1/8 cup pine nuts
2 tablespoons sesame seeds
1 fried egg to top each serving
1/2 cup grated cheese (parmesan, cheddar, mozzarella, etc.)
Directions:
First choose the rice and calculate its cooking liquid. Include any liquid drained from pico de gallo or canned tomatoes. (If you are using many wet ingredients, you may want to reduce the cooking liquid slightly.) Pick over the rice to remove any debris. Measure the rice and liquid into separate containers and set them aside.
If you need to fry meat, such as bacon, then do that now so you can use its fat. Choose a large skillet or pot that can hold all the eventual ingredients. Scoop out the meat and set it aside. This typically takes 5-10 minutes.
The skillet needs about 2-3 tablespoons of fat to sauté the aromatics, just enough to cover the bottom so they don't stick. Add the aromatics to the hot fat and cook until they start to soften, about 2-5 minutes. To caramelize fresh onion, cook until soft and brown but not burnt, about 10-15 minutes.
Add the tomatoes, dry seasoning, and optional wet seasoning. Stir until they warm up, about 2-5 minutes.
Rinse the rice in a strainer. Pour the rice and its cooking liquid into the skillet. Bring to a boil, then reduce to low and cover the skillet. Allow to steam until liquid is absorbed and rice is cooked through, typically 20-30 minutes. Exact cooking times may vary depending on the type of rice, so consult the package for details. On average, white rice types cook faster than brown rice.
Fluff the rice with a fork. Gently fold in any optional vegetables and/or optional protein, then allow to warm through. Fluff again. Add any toppings, and serve.
Variations:
For molded rice that holds its shape nicely, you can transfer the sautéed ingredients to a round or fluted bowl for baking, or take cooked rice and press it firmly into a mold. Individual portions can be turned out on the plates for a very pretty presentation. Use a molded rice recipe for inspiration, like Tomato, Sweet Corn, and Basil Risotto Cakes or Greek Tomato Rice.
If you want to make a dry mix for the pantry, it works much like boxed rice from the store. There are many reasons to do it yourself. Combine raw rice, bullion powder, dried onions and/or garlic, dry seasonings, powdered tomato and/or freeze-dried tomato bits, optional dried vegetables and/or dried protein. Seal in a glass jar; label the outside with the name, date, ingredients, and cooking instructions. You'll need to cook it with hot water and preferably fat, although it's possible to make a dry mix that includes butter, cheese, or milk powder. Check out these dehydrated and freeze-dried backpacking meals, or seasoned rice mixes.
You can also make red rice from leftover plain rice. For most types, 1 cup of raw rice makes 3 cups of cooked rice, but for brown rice it makes 4 cups. One serving of cooked rice is 1/2 cup as a side dish or 1 cup as a main dish. Consider that when choosing optional vegetables or protein, because the more you add, the greater the volume and the more it leans toward a main dish. Use those numbers to adjust proportions of ingredients when using cooked rice. The rice can be warmed with a little extra liquid in the microwave or a pot on the stove. The leftover method also makes it possible to use riced cauliflower as a low-carb substitute for rice. An advantage of leftover cooking is that you can add things gradually, looking and tasting as you go, until you get something you like. First fold in seasonings and wet tomato ingredients. Then fold in any optional vegetables and/or optional protein. Adjust the tomato amount for desired consistency, and seasonings if necessary. You can even make a rice bowl bar by providing 1-2 types of plain hot rice, 2-4 types of wet tomatoes, 3-6 types of vegetables (including onions), and 2-3 types of protein. With seasonings, more variety is better; try for at least 3 wet and 4 dry.
"A recipe has no soul. You as the cook must bring soul to the recipe."
– Thomas Keller
Recipes can be written as algorithms, with ingredients organized into sets of choices followed by instructions for cooking. They can incorporate ratios, like the respective amounts of rice and cooking liquid. Here are some algorithmic "mix and match" recipes.
Red rice or tomato rice exists in many variations around the world. The color customarily comes from a combination of red tomatoes and red spices, but in the case of allergies or other aversions, you can choose one or the other based on whatever is acceptable. (This is not the same as several species of rice colored by anthocyanins.) Red rice can actually range from almost brown through bright red to pale orange. Sometimes the only chunky ingredient is rice; other recipes may include tomatoes, other vegetables, legumes, meat, and so on. In the latter case the proportions vary from rice with a few extra bits to a pilau with many things mixed together. The tomato flavor ranges from subtle to dominant. Consistency varies from dry through moist to soupy. Each culture develops its own combination of rice type, seasonings, and mix-ins based on what is readily available there.
As with any algorithmic recipe, some combinations may work better than others. Thinking in terms of processes and categories will make it easier to figure out how to make something with whatever ingredients you have. Practice will help you understand which variables influence each other so you know what to tweak for better results, like adding more liquid with concentrated or dry ingredients.
Inspirational recipes:
Arroz Brasileiro (Brazilian Tomato Rice)
Australian Tomato Rice
Buttery Tomato and Cinnamon-Spiced Rice (Persian: kateh gojeh farangi)
Caribbean Red Beans and Rice
Charleston Red Rice
Ghanaian Jollof Rice
Greek Tomato Rice
Hungarian Rice Meat, Grandma`s Style
Israeli Red Rice
Jollof African Red Rice
Koshari - Lentils and Rice with Tomato Sauce
Leftover Pico De Gallo Rice Pilaf
Mexican Red Rice
Paella with Tomatoes
Red Rice (Salsa Rice)
Red Wine Rice
Risotto with tomatoes, basil and chicken
Roasted and Sun-dried Tomato Risotto
Savannah Red Rice
Sayadieh
Skillet Dirty Rice & Beans
Southern Bacon Red Rice Recipe
Split Pea Khichari with Dill and Tomatoes
Tomato Rice (Thakkali Sadam)
Tomato Rice Pilaf
Character combinations:
Shiv: Sayadieh
basmati rice, fish broth, olive oil, onion, fish sauce, tomato paste, white fish flakes, topped with caramelized onions
Gray: Risotto Provençal
Arborio rice, vegetable broth and white wine, olive oil, shallot, garlic, herbes de Provence, fresh tomato, chicken chunks, topped with basil shreds and parmesan
Cook: Southern Red Rice
American long-grain white rice, water + chicken bullion, bacon grease, onion, garlic, creole red seasoning, canned crushed tomato, tomato paste, bacon, topped with parsley
Ingredients:
Rice:
Choose one type of rice, or use a mixed rice blend. Note that brown rice and mixed rice blends can have widely variable water ratios and cooking times. Arborio rice does better stirred than steamed. For best results, follow instructions from the package.
1 cup raw American long-grain white rice + 2 cups liquid
1 cup raw Arborio rice + 2 cups liquid
1 cup raw basmati rice + 1 1/4 cups liquid
1 cup raw brown rice + 2 cups liquid (or per instructions)
1 cup raw mixed rice + 1 3/4 cups liquid (or per instructions)
Ratio of water to rice:
There are many different types of rice. The most popular types require two cups of water for one cup of rice. Some however, need less water:
Short Grained Rice needs 1 and 1/8 cups water.
Basmati Rice needs 1 and 1/4 cups water
American Long Grained Rice needs 1 and 1/2 cups water
Jasmine Rice needs 1 and 3/4 cups water.
Also, when multiplying the recipe, rice often needs less water than you’d think. For example, with American long grain rice:
1 cup rice needs 1 and 1/2 cups water
2 cups rice need 2 and 3/4 cups water
3 cups rice need 3 and 1/2 cups water
Cooking liquid:
Choose one cooking liquid and measure it based on the type of rice. Avoid using plain water because this leads to bland rice. If concerned about additives, you can use a juicer or blender to make cooking liquid from fresh vegetables. When using wine, pour it into the measuring cup first and fill the rest of the way with water or a nonalcoholic liquid.
broth (vegetable, chicken, beef, fish, etc.)
tomato juice
V8 juice (or other vegetable blend)
water + Maggi cube
water + bouillon cube or powder (any flavor)
Optional:
1/2 cup wine (red or white)
Cooking fat:
Typically use 2-3 tablespoons of fat to sauté aromatics, but if you are frying bacon or other meat, use however much fat it leaves. Red palm oil gets its vivid color from carotenoids, and it enhances flavors so you may need less salt; try to find a sustainable brand.
bacon grease (or other fat from frying meat)
ghee (clarified butter)
olive oil
peanut oil
red palm oil
schmaltz
sunflower oil
Aromatics:
Choose 1-3 aromatics to sauté in fat.
1/4 cup bell pepper, diced (red or yellow)
1/4 cup carrot, diced
1/4 cup celery, diced
1-3 small fresh hot peppers, diced
2-4 garlic cloves, minced
1 thumb of ginger, minced
1 thumb of lemongrass, finely sliced
1-2 shallots, minced
1 fresh onion, diced (cooked slightly soft or caramelized)
1-2 leeks, white and light green parts sliced
In case of allergies or food restrictions against onions or other alliums, there are many other aromatics from around the world.
Dry seasonings:
Choose 1 spice blend or 2-3 individual seasonings. Adjust amounts based on personal taste and spice tolerance. If adding optional vegetables and/or protein, you may want to increase the amount or number of dry seasonings. Check for salt in spice blends or other ingredients. Add 1/2 to 1 teaspoon salt if there is none; add less or no salt if you have salty ingredients.
2 tablespoons basil flakes
2 tablespoons baharat
1/2 teaspoon berbere
1/2 teaspoon ground black pepper
1 teaspoon cajun or creole red seasoning
1 teaspoon Caribbean seasoning
1 teaspoon chili powder
1/2 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
2 tablespoons ground coriander
2 tablespoons dried crayfish or dried shrimp
1 teaspoon crushed red pepper flakes
1/2 teaspoon cumin powder
1-2 teaspoons dried garlic bits
1-2 tablespoons dried onion bits
2 tablespoons furikake (Japanese rice seasoning, any flavor)
1 tablespoon garam masala
1/2 teaspoon grains of paradise
2 tablespoons herbes de Provence
1-3 small dried hot peppers or chipotles
1/2 teaspoon Jamaican jerk seasoning
1/2 teaspoon Kolhapuri masala
2 tablespoons paprika (hot, sweet, and/or smoked)
1 teaspoon ground pink peppercorns
1 tablespoon ras el hanout
salt (varies)
1 teaspoon sazón
1 teaspoon taco seasoning
1 tablespoon turmeric
2 tablespoons xawaash spice blend
You can buy spice blends, make your own seasonings or masalas.
Optional wet seasonings:
If desired, choose one wet seasoning. Hot sauce varies greatly; use less of a hotter one or more of a milder one.
1 tablespoon basil paste
1 teaspoon coconut aminos
1 teaspoon fish sauce (any nationality)
1 tablespoon flavored vinegar (balsamic, cider, herbal, red wine, etc.)
1 tablespoon garlic-ginger paste
1/2 teaspoon hot sauce (average heat)
1/2 teaspoon Indian red curry paste
1 tablespoon lemongrass paste (plain or spiced)
1 tablespoon nut butter (almond, cashew, peanut, etc.)
1 tablespoon pesto
1 tablespoon roasted onion paste
1 teaspoon tamari sauce
1 teaspoon soy sauce
1 tablespoon seed butter (sesame, sunflower, etc.)
1 teaspoon Worcestershire sauce
Tomato:
Almost any kind of tomato, fresh or processed, can make red rice, and by choosing different ones, you can adjust the intensity of tomato flavor and color. What varies most is the liquid content, and whether you want a smooth sauce or chunks of tomato in the rice. If using fresh tomatoes, remember that heirloom cultivars offer more flavor and variety than commercial ones. Pico de gallo or canned tomatoes or should be drained and the liquid used for cooking. Choose 1-2 types of tomato. In case of tomato allergies or aversions, use 1-2 substitutes instead (and watch out for tomato in other ingredients).
1/2 cup canned crushed tomato
1/2 cup canned diced tomato
1/4 cup freeze-dried or dehydrated tomato bits (soaked)
1/2 cup fresh cherry tomatoes, chopped (red or mixed colors)
1-2 fresh slicing tomatoes, diced
1/4 cup pico de gallo
1-3 tablespoons powdered tomato
1/4 cup salsa
1/4 cup sun-dried tomatoes, diced
1/4 cup tomato chutney
1-3 tablespoons tomato paste
1/8 cup tomato puree
1/4 cup tomato sauce
Substitutes:
1/4 cup dried unsweetened cranberries (soaked)
1/8 cup plain pumpkin puree
1/4 cup dried sour cherries (soaked)
1/8 cup plain sweet potato puree (red or orange)
1-2 tablespoons tamarind paste
1/2 teaspoon umeboshi paste
1/2 cup canned crushed red bell pepper (plain or roasted)
1/8 cup red bell pepper puree (plain or roasted)
1-3 tablespoons red bell pepper paste (plain or roasted)
While not among the top 8 allergens, nightshade (including tomatoes, potatoes, peppers, and eggplants) is pretty well known. Some people react badly to all of those, other people only to some. Explore ways to replace tomatoes, replace potatoes, replace peppers, and replace eggplants.
Optional vegetables:
If desired, add 1-3 types of vegetables.
1/2 cup canned corn niblets
1/2 cup canned diced carrots
1/2 cup canned hominy
1/2 cup canned mixed diced vegetables
1/2 cup canned diced potato
1/2 cup canned red bell peppers (diced, strips, or fire roasted)
1/2 cup canned southwest corn
1/4 cup dehydrated corn (soaked)
1/4 cup dehydrated carrot dice (soaked)
1/4 cup dehydrated potato dice (soaked)
1/4 cup dehydrated red bell pepper dice (soaked)
1/4 cup dehydrated squash dice (soaked)
1/4 cup dehydrated vegetable medley (soaked)
Optional protein:
If desired, add 1-2 types of protein.
1 cup canned black-eyed peas
1 cup canned small red beans (adzuki beans, cranberry beans, etc.)
1 cup canned small white beans (cannellini beans, navy beans, etc.)
3 ounce can of tuna, drained
1/2 cup cooked bacon bits (pork, duck, turkey, etc.)
1/2 cup cooked chicken (shredded or chopped)
1/2 cup cooked beef (ground or chopped)
1/2 cup cooked diced ham
1/2 cup cooked sausage bits (pork, beef, turkey, etc.)
1/2 cup cooked white fish flakes (cod, pollock, etc.)
1 cup cooked lentils (yellow or red)
1 cup cooked yellow split peas
1 cup crispy fried firm tofu cubes
1/8 cup dried fish flakes (soaked)
2-4 hard-boiled eggs, chopped
Optional toppings:
If desired, choose 1-2 toppings.
1/8 cup almonds (sliced or slivered)
1/8 cup basil, shredded
1/8 cup chives, diced
1/4 cup cilantro, chopped
2 tablespoons everything seasoning
2 tablespoons furikake (Japanese rice seasoning, any flavor)
1/2 cup onions (caramelized or crispy fried)
1/4 cup flat parsley, chopped
1/4 cup mixed fresh leafy herbs, chopped
1/8 cup pine nuts
2 tablespoons sesame seeds
1 fried egg to top each serving
1/2 cup grated cheese (parmesan, cheddar, mozzarella, etc.)
Directions:
First choose the rice and calculate its cooking liquid. Include any liquid drained from pico de gallo or canned tomatoes. (If you are using many wet ingredients, you may want to reduce the cooking liquid slightly.) Pick over the rice to remove any debris. Measure the rice and liquid into separate containers and set them aside.
If you need to fry meat, such as bacon, then do that now so you can use its fat. Choose a large skillet or pot that can hold all the eventual ingredients. Scoop out the meat and set it aside. This typically takes 5-10 minutes.
The skillet needs about 2-3 tablespoons of fat to sauté the aromatics, just enough to cover the bottom so they don't stick. Add the aromatics to the hot fat and cook until they start to soften, about 2-5 minutes. To caramelize fresh onion, cook until soft and brown but not burnt, about 10-15 minutes.
Add the tomatoes, dry seasoning, and optional wet seasoning. Stir until they warm up, about 2-5 minutes.
Rinse the rice in a strainer. Pour the rice and its cooking liquid into the skillet. Bring to a boil, then reduce to low and cover the skillet. Allow to steam until liquid is absorbed and rice is cooked through, typically 20-30 minutes. Exact cooking times may vary depending on the type of rice, so consult the package for details. On average, white rice types cook faster than brown rice.
Fluff the rice with a fork. Gently fold in any optional vegetables and/or optional protein, then allow to warm through. Fluff again. Add any toppings, and serve.
Variations:
For molded rice that holds its shape nicely, you can transfer the sautéed ingredients to a round or fluted bowl for baking, or take cooked rice and press it firmly into a mold. Individual portions can be turned out on the plates for a very pretty presentation. Use a molded rice recipe for inspiration, like Tomato, Sweet Corn, and Basil Risotto Cakes or Greek Tomato Rice.
If you want to make a dry mix for the pantry, it works much like boxed rice from the store. There are many reasons to do it yourself. Combine raw rice, bullion powder, dried onions and/or garlic, dry seasonings, powdered tomato and/or freeze-dried tomato bits, optional dried vegetables and/or dried protein. Seal in a glass jar; label the outside with the name, date, ingredients, and cooking instructions. You'll need to cook it with hot water and preferably fat, although it's possible to make a dry mix that includes butter, cheese, or milk powder. Check out these dehydrated and freeze-dried backpacking meals, or seasoned rice mixes.
You can also make red rice from leftover plain rice. For most types, 1 cup of raw rice makes 3 cups of cooked rice, but for brown rice it makes 4 cups. One serving of cooked rice is 1/2 cup as a side dish or 1 cup as a main dish. Consider that when choosing optional vegetables or protein, because the more you add, the greater the volume and the more it leans toward a main dish. Use those numbers to adjust proportions of ingredients when using cooked rice. The rice can be warmed with a little extra liquid in the microwave or a pot on the stove. The leftover method also makes it possible to use riced cauliflower as a low-carb substitute for rice. An advantage of leftover cooking is that you can add things gradually, looking and tasting as you go, until you get something you like. First fold in seasonings and wet tomato ingredients. Then fold in any optional vegetables and/or optional protein. Adjust the tomato amount for desired consistency, and seasonings if necessary. You can even make a rice bowl bar by providing 1-2 types of plain hot rice, 2-4 types of wet tomatoes, 3-6 types of vegetables (including onions), and 2-3 types of protein. With seasonings, more variety is better; try for at least 3 wet and 4 dry.
(no subject)
Date: 2022-09-29 01:17 pm (UTC)