Unicorn (Unicorn@Indenial.com)
Mon, 22 Feb 1999 12:42:10 -0500
Here's the latest entry in our new bride's diary:
Wednesday: I decided to serve rice and found a recipe which said,
"wash thoroughly before steaming the rice". So I heated some water
and took a bath before steaming the rice. Sounded kinda silly in the
middle of the week. I can't say it improved the rice any.
Dirty Rice
2 Tbs (30 ml) vegetable oil
1/4 lb (125 G) ground pork or beef
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 tsp (5 ml) paprika
1 tsp (5 ml) dry mustard
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
1 Tbs (15 ml) finely chopped garlic
1/2 cup (250 ml) EACH, finely chopped onions,
green and/or red bell pepper, and celery
3 cups canned or fresh beef or chicken stock
1+1/2 cup (375 ml) uncooked white rice
Cook the meat in the vegetable oil in a large skillet over high heat
for about 5 minutes, until thoroughly browned. Stir in the seasonings
and the onion, peppers, and celery. Reduce the heat to a moderate
flame and cook, stirring frequently, for about 10 minutes. Add the
stock and stir, being careful to scrape all the brown bits off the
bottom of the skillet. Add the rice and stir thoroughly. Cover and
reduce the heat to very low. Cook for 15 minutes without lifting the
lid. Remove from the heat and fluff the rice with a fork. Keep
tightly covered if not served immediately. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Tue Feb 23 1999 - 09:00:08 EST