extra long-grain white rice – Aubrey About Town

Ethiopian Ginger Rice

AAT — Fri, 05 Jun 2020 08:46:06 +0000

Ethiopian Ginger Rice

This recipe evokes fond childhood memories. A beautifully savory rice, with a punch of warm and soothing ginger with elegant simplicity that pairs wonderfully with roasted chicken or pork.

CourseRice, Side Dish

Ingredients

2-1/2cups water
1cup extra long-grain white rice
1-1/2tbsp fresh gingerabout 1 large thumb-size finger of ginger, slightly peeled and grated
1tbsp chicken bouillon
1-1/2tbsp olive oil
1-1/2tbsp butter

Instructions

Rinse and slightly peel one large finger of ginger, about the size of your thumb.
Grate ginger on a microplane or box grater. Reserve the last part of the stub, mince coarsely. Set both minced and grated ginger aside.
In a large skillet over MED-HIGH heat, melt butter with olive oil.
Add rice, stir to coat.
Stirring frequently, toast rice until opaque and almond in colour.
Stir in water; chicken bouillon, and grated ginger.
Bring just to a boil, cover with lid, and turn heat down to LOW.
Steam covered on LOW 20 mins. Remove from heat. Let sit 5 minutes.
Lightly fluff with fork. Serves 4 as a side.

Browned Butter Pinoli & Currant Rice

AAT — Wed, 20 May 2020 08:39:13 +0000

The toasty richness of brown butter takes basic white rice to another level, with sweet & tart currants and acidic bright bursts of tomato to make the perfect accompaniment to your next roast pork or chicken dinner. Serves 4.

Browned Butter Pinoli & Currant Rice

CourseRice, Side Dish
CuisineAmerican

Servings4 servings

Prep Time5 mins

Cook Time20 mins

Ingredients

1cup extra long-grain white rice
2cups chicken stockor 2water
1/4cup pinoli nuts
1 small Roma tomatoseeded & finely chopped
2tbsp shallotsminced
2tbsp butter
1tbsp chicken bouillon
1tsp turmeric
1/4cup dried currants

Instructions

In a shallow saucepan or skillet stirring constantly over medium-high heat, toast butter and pinoli nuts until both are a medium chestnut-brown in colour.
Immediately add rice, chicken stock, dried currants, and minced shallots. Bring to a simmer, then cover with lid, turn heat down to low. Continue to simmer covered for 10 mins.
Stir in chicken bouillon and turmeric. Cover and simmer on low for 10 mins more.
Add chopped tomato, and immediately cover with lid (do not stir). Let sit covered for 5 mins to heat through tomato, or until ready to serve.
Fluff with fork and serve. Serves 4.

Lebanese Rice Pilaf

AAT — Mon, 18 May 2020 09:04:36 +0000

Growing up, I fondly remember helping out Marilyn Habib, our church director at St. Nicholas Greek Orthodox Church in San Francisco where she also was the head chef in their banquet kitchen.
There are two recipes I’ve carried close to my heart from her, my Hummus, and this, Marilyn’s Lebanese Rice Pilaf. This rice was used to accompany her baked chicken, which was often served at wedding receptions in the church’s reception hall.

Lebanese Rice Pilaf

CourseRice, Side Dish
CuisineMiddle Eastern

Servings4 servings

Cook Time20 mins

Ingredients

1cup extra long-grain white rice
2cups chicken stockor 2 cups water plus 1 tbsp chicken bouillon
1/4cup Capellini pastabroken into 1/2 inch sticks
2tbsp Dried Zante Currants
2tbsp olive oil
1tsp ground cinnamon
1/2tsp kosher salt

Instructions

In a small skillet, over medium-high heat, and stirring constantly, brown capellini pasta in olive oil until it reaches chestnut in colour.
Add remaining ingredients, stir.
Bring just to a boil, stir, cover with lid, and turn heat to low.
Cook on low for 15 minutes then turn off heat.
Allow to continue to steam (covered) for 10 minutes in residual heat.
Fluff with fork and serve. Serves 4.