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Reddened rice
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| Categories: |
Cereals, Digestion |
| Yield: |
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Ingredients:
| 2
| cup | White long-grain rice -- | | | Try Texmati, they say | | 2
| | Cloves garlic/peeled and | | | Minced | | 1/2
| | Onion /peeled and minced | | 4 1/2
| cup | Water | | 1
| tbsp | Dried oregano | | 1
| tbsp | Cumin | | 1
| tbsp | Minced fresh marjoram leaves | | | I never have these | | 2
| | Scant Tbsp medium-hot pure | | | Chile powder | | | This may still be pretty | | | Ot | | 1
| tbsp | Salt |
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Procedures:
| 1 | Modified from "prairie fire reddened rice", p.115 of _coyote"s pantry_ by mark miller and mark kiffin. | | 2 | The major differences are that i replaced the b*tt*r with water for the saute", i like to toast the rice, and 1/3 cup (even 3 tbsp) of chile powder is way too mouth-blistering with the "new mexico" chile powder i got at the local mexican grocery. | | 3 | Total time: about 45 minutes; 30 minutes unattended in a large pan or skillet over low heat, saute" 2 cloves garlic and onion in a tablespoon or so of water, until soft and beginning to dry. | | 4 | Add rice and increase heat to medium-high; dry-toast until golden brown, stirring frequently. | | 5 | Add water and all remaining ingredients, bring to a boil, and cook for two minutes. | | 6 | Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the water has just evaporated. | | 7 | Remove from heat and let stand five minutes. | | 8 | Fluff up with a wooden spoon. | | 9 | Yum yum |
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