Rice Dishes

Rice is the most important source of food for a large part of the world population,especially in Asia, Middle East and Latin America. As well as the West Indies.

Rice is a grain that has the second highest world production after corn.

Rice was first grown as a domesticated grain in China,in the region of the Yangtze River.  In the late 3rd millenium BC there was a quick expansion of rice cultivation into South East Asia and across India and Pakistan . Africa cultivated rice for 3500 years, most likely brought to the continent by the Arabs coming from the East coast in the 6th -11th Century.

Cultivation and cooking of this grain spread to the west in the middle ages. The South of Europe saw this grain as a hearty meal,it was brought to them by the Moor Conquest. Rice was grown in Valencia and Majorca. Majorca stopped cultivating the grain after the Christian conquest of the south.

The Muslims introduced the rice to Sicily,and after the 15 C its popularity spread to Italy and France and the rest of the European continent.

During the era of the European explorations of the New Worlds it was introduced to the Caribbean and the Latin American countries by the Spanish  and the Portuguese Conquistadores.

In 1694 rice arrived to South Carolina in the United States. The slaves from the region of Africa were bought at the highest prices because of their knowledge of the rice cultivation.  The plantation owners learned how to dyke the mashes and periodically flood the fields. With the American Civil war,it became less profitable, and eventually died after the turn of the 20th century.

California cultivated rice during the Gold Rush,when the Chinese emigrated there. The Chinese workers grew small amounts of rice for their own consumption,this crop became commercial in 1912.  First grown like this in the town of Richvale in Butte county. Today California’s rice production is the second largest in the world.

Rice is a little grain that is very big!

The ideal rice portion is a 100 grams per person,and double the amount of liquid.

Plain Rice, For 6 people.

1/2 a kilo of rice, several garlic cloves,to taste. Lemon,oil and water. ( Double the amount of water to the one of rice )

1) In a large sauce pan, fry the garlic clove cut into fine slices. when they are of a golden color,set aside.

2) In the same oil fry the rice  giving it a stir,add the boiling water and stir. Cook until it is half-cooked. Add the lemon juice. The lemon juice is added so it does not stick. Add salt and pepper to taste. Cook until done,to your taste. Cover and let it rest for 5 minutes.

ARROZ A LA CUBANA

To the above recipe,you add tomato sauce, some  bananas fried  in some butter (cut in half)   One or two fried eggs per person. To give it more of a boost you may also add, if you like ,some minced meat to the tomato sauce.

SPANISH RICE

Serves 6 people.

1/2 kilo of rice, 1/2 a kilo of beef or pork,1/2 a glass of white wine, 250 g of peeled tomatoes, 1 chopped green pepper, 1 sliced onion, 5 garlic cloves chopped,chopped parsley oil salt and 2 eggs.1 sachet of baking of baking powder.(16 g)

1) Cut the meat into bite size pieces. Put the meat int a bowl with the garlic and salt leave to rest for an hour.

2) Stir fry the meat until golden,add the onion chopped and the green pepper,when they are tender add the tomatoes. Stir,and add the parsley and if you like two more minced garlic cloves and the white wine. Cook until tender,on a low heat and covered.

3) Cook the rice according to the first recipe.(Plain Rice )

4) In an oven proof dish, add the rice and the meat in alternative layers,last layer being one of meat and sauce.

5) Beat the egg whites until stiff,add the egg yolks and some salt and the baking powder,mix and por the mixture over the meat and rice dish.

6) Grill for two minutes or until egg layer is golden .

Orange Rice

This is an original way to prepare the rice as a side dish to accompany the main course of your choice.

Preparation Time: 10 Minutes.

Cooking Time: 15 Minutes.

Serves 4 to 6 People.

Ingredients:

1 1/2 Cups of Rice.

1 Table- spoon of Olive Oil.

15 g of Butter.

1 Onion, chopped.

1/2 Cup of Sweet Sherry.

2 Tea-spoons of Orange zest.

1/2 a Cup of Orange Juice.

1 1/2 Cups of Chicken Stock.

1) Rinse the rice under  the cold water tap. Drain the rice from the excess water.

2) Heat up the oil and the butter in a casserole over a medeium  heat. Stir fry the onion until golden and tender. Add the rice and stir fry for 2 minutes or until it is lightly of a golden colour.

3) Add the orange zest and the orange juice, as well as the sherry and the chicken stock. Bring to boiling point, stir once or twice. Lower the heat  and simmer with a lid on top for 8 to 10 minutes. ( until the water is absorbed or the rice is cooked) Take off the heat and let it rest covered for 5 minutes.

4) Just before serving seperate the rice with a fork.

Paella a yummy rice dish!

Paella is one of the best known gastronomic dishes of spain. Its name is derived from the name of the pan that is used to cook it in, though any good size pan will do. There is a wide variety of ways to prepare the paella. It can be done with fish,meat or poultry and vegetables. Any of the combinations will do.  The paella is served as a main and only dish, to accompany it you may serve a green salad.

Paella.

Preparation time: 25 minutes.

Cooking time:  20 minutes.

Serves 4 to 6 people.

2 table spoons of Olive oil.

4 chicken drumstick,  with out the bones,  cut into 4 pieces.

1 Red pepper.

1 Table spoon of chopped parsley.

425 g of squid, prawns,mussels and small clams.

2 Cups of round rice.

2 Cloves of garlic.

1 Medium size onion.

1/2 a tea spoon of saffron.

4 cups of chicken stock.

1 cup of frozen peas.

125 g of chorizo cut into strips.

Lemon slices to garnish.

1)  Heat up one table spoon of olive oil in the pan, fry the chicken pieces for 2 to 3 minutes, take out of the pan and save for later. Cut the red pepper into chunks and add to the pan with the parsley and the fish medley stir fry for one minute and take out of the pan for later use.

2) Take the rice and rinse under the cold water tap,  and drain from the excess water.

3)  Heat up the rest of the oil and add the chopped garlic and the onion also chopped and stir fry for one minute. Add the rice and stir, making sure the rice is well mixed up with the oil. Add the chicken pieces, you put to one side,  with the fish medley and the chorizo strips. Stir. Add the saffron and the chicken stock.

4) Bring to boiling point on a medium heat, stirring. Lower the heat and cook for 15 minutes or till all the liquid has evaporated.

5) Take off the heat  and let the rice rest for 5 minutes with a cover. With a fork separate the rice before serving with lemon cut in pieces . Each person may add the lemon juice to taste.

This is a great dish to serve to guests . You may want to try making the paella in the open air in picnic site. Also instead of chicken you may use pork or rabbit, if you do use rabbit omit the fish . Or you may want to do a vegetarian paella .

Buen Provecho !

Panaché and a Veggie paella.

Panaché

Panache is a french word that is applied to stews that are mixed with two or more vegetable ingredients.

It also refers of the mixing up of two drinks,  not in our case. The stew of today is a mixture of vegetables and meat. The different ingredients are cooked separately and than joined to make our dish

Panaché de Verduras.

Cooking and Preparation Time: 10 Minutes.

Serves: 6 People

Ingredients:

250 g of green beans

250 g of peas

250 g of carrots

250 g of Lima beans

250 g of broccoli

6 white asparagus

3 Small new potatoes

150 g of bacon or serrano ham

Olive oil to taste

salt

1) In a big casserole , bring to a boil 2 to 3 liters of water with salt.  Put in the green beans and cook for 15 to 20 minutes.  Set aside.

2) Cook the peas in the water from 5 to 10 minutes, add the lima beans  cook for 3 minutes add the carrots and broccoli cook for 15 minutes. ( if you like cook the carrots and the lima beans with the green beans  and set aside )

3) Boil the potatoes for 25 minutes, peeled and cut into quarters.

4) Place the vegetables in a plate with the tinned asparagus, cut the bacon or the serrano ham into cubes and fry till golden, pour the mixture in the vegetables and serve,  add salt to taste.

Vegetarian Paella.

Cooking and Preparation time : 40 minutes.

Serves: 6 people.

Ingredients:

600 g of rice.

150 g of green beans.

150 g of artichokes.

100 g of lima beans.

150 g of peas.

1 1/2 Liters  of vegetable stock.  ( You may want to use the liquid you boiled the vegetable in for the Panaché )

saffron.

6 Table spoons of olive oil.

salt to taste .

1) Put the vegetable stock to  boil in a pan,  add the saffron,  cover and place on a low heat.

2) Clean and cut the vegetables,  put the olive oil in a frying pan , on a low heat. Add the diced vegetables  and cook for 10 minutes . Stir the vegetables so they do not stick to the pan .

3) Add the rice,and stir fry the mixture for 3 to 4 minutes. Add the vegetable stock ( 2 cups of stock for each cup of rice ) Cook over a low heat for 15 minutes. Taste if rice is cooked, if it is not, add some more boiling stock and cook to taste.

Buen Provecho …hasta Mañana !