rice

August 17, 2009

Toasted Coconut & Almond Rice with Mint

mel entree, recipe, sides & bites almonds, cilantro, coconut, mint, rice

Toasted Coconut & Almond Rice with Mint

After much Googling, more about I’ve finally found a CSA that I think I’ll like and that I don’t have to drive 30 miles to get to. Because it’s too hot and a little backward down here, our season is actually November – April, but you can order tropical fruits, eggs, avocados and fresh herbs during the summer. So, Saturday morning I picked up my delicious, multi-colored eggs, fresh lemongrass, curry leaves, mint leaves, raw honey and just about the biggest avocados I’ve ever seen. I kid you not – these guys are at least 18 inches long and twice the width of a softball. I can’t wait for them to ripen!

So, what does any of this have to do with rice? Not much, really. But I thought it was a nice story and I did use the fresh mint in this unusual side dish. Rice is usually boring – a base for the more interesting things it’s served with – Green Curry, Ropa Vieja or Sushi. But rice can be dressed up and made into a side dish that’s as good as the main.

I grilled some local lobsters with lemongrass and curry leaf butter and wanted a rice dish that stood up to the lobster and paid its respects. I toasted some unsweetened coconut and slivered almonds then tossed them into the rice cooker with chicken stock and brown Jasmine rice. Stir in mint and cilantro and you have an exotic rice that pairs perfectly with grilled anything (and especially lobster). This is no sad side of rice – it’s jubilant and addictive and i can’t wait to make it again.

December 17, 2008

Easy Winter Grain Salad

mel entree, recipe, sides & bites figs, grains, green onions, pecans, rice, whole grains

Easy Winter Grain Salad

If you make your own lunch, nurse this is the recipe for you. Especially if you often have leftover wild rice or grains, site or if you’ve discovered a really good shortcut like I have. I found that Kashi makes a Whole Grain Pilaf, pharmacy that’s already cooked. Just open the bag and eat! Very handy for emergency lunches, and very tasty in this particular salad.

Dried figs, green onions and pecans give it great flavor, texture and color. A light lemony vinaigrette brightens it up and makes for a very happy lunch.

I know I haven’t been posting as much as usual, but the Holidays are hectic and I’m trying to get everything wrapped up before big winter Michigan trip next week. Hope to be back to my regularly proficient posting soon!

May 19, 2008

mom’s arroz con pollo (chicken & rice)

mel entree, recipe chicken, peppers, rice, saffron

mom's arroz con pollo (chicken & rice)

My mom is famous for her Arroz con Pollo. Down here, cure everyone’s mom knows how to make Arroz con Pollo, but my mom’s is the undisputed best ever. There are millions of ways to make this dish, with each country and region laying claim to a different “authentic” variety.

Every Arroz con Pollo starts out with a basic sofrito of diced onions, garlic, bell pepper and spices sauteed in olive oil. Some people make their dish the traditional Spanish way where the rice ends up a bit dry and fluffy. I hate this version. My mom makes hers in the Puerto Rican style, which is very creamy and a bit soupy. Like a Latin risotto. Her secret ingredient? She adds a beer to the pot just before cooking the rice. It plumps the rice up and adds a nice zing to the pot. This recipe reveals her other secret tricks, such as soaking the rice in warm saffron water. I hope she won’t mind.

Arroz con Pollo is the Latin American version of meatloaf. Or pot roast. Or mac & cheese. Everyone’s got a recipe and everyone swears that theirs is the most authentic and the most delicious. Well, they’re wrong. My mom’s recipe is the most delicious. It just is. If you don’t believe me, try it for yourself.