Sunday, November 12, 2006

Cooked Rice 15 Ways

From The Dinner Doctor

-Stir a handful of finely chopped fresh parsley into the rice
-Add 1 tablespoon of fresh lemon juice and 1 teaspoon grated lemon zest
-Pour in 1/4 cup heavy cream, add 1/2 cup of grated Parmesan cheese, then stir the rice slowly over low heat for a time-pressed person's risotto
-Saute sliced fresh mushrooms in butter and toss them with the rice.
-Toss some melted butter, a squeeze of fresh lemon juice, and a spoonful or so of drained capers with the rice
-Add sauteed minced onion and cooked peas to the rice
-Stir in chicken stock to moisten the rice, then add currants and sliced toasted almonds. Reheat the rice before serving.
-Toss the rice with garlic slices you have browned in butter
-Mince a scallion and some fresh parsley. Reheat the rice with butter and salt, then fold in the minced scallion and parsley
-Toss the rice with drained canned corn kernels, the kind that come with diced red and green peppers, then reheat it
-Warm 2 teaspoons of curry powder in 1 tablespoon of butter in a small skillet for 1 minute, then transfer the rice to the skillet and reheat it.
-Reheat the rice, then fold in toasted sesame seeds, a dash each of soy sauce and Asian sesame oil, and minced scallion
-Add minced onion and chopped tomato that have been lightly sauteed in olive oil with a dash of saffron or turmeric
-Brown some mild Italian sausage, toss in some fennel seeds, and stir in the rice. Add enough stock to make the rice moist.
-Saute a 1/4 cup each of chopped onion and bell pepper in 1 tablespoon of olive oil, and stir in 1 cup of rice. Season the rice with salt and black pepper, then pour in 4 lightly beaten eggs. Stir and cook, adding 1/2 cup shredded Monterey Jack cheese at the last minute so it melts

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