Subject: Red Rice
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 05 2001 - 06:58:39 EDT
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F O O D F U N N Y
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Reader Diane confesses that she "stole" this food funny:
Planning a Christmas weekend of entertaining guests, I made a list of
things I needed to do, including taking food out of the freezer and
grocery shopping. As it happened, a friend whom I had been promising
to take to lunch asked if we could make it that Friday. So, hopping
into the car, I taped my "to do" list to the dashboard and went and
picked her up. As she settled into the car, her face dropped.
"Thanks a lot!" she sulked. Then I glanced at my list and saw the
first item: "Take out the turkey."
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T O D A Y ' S R E C I P E
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This is one of those recipes that has at least as many variations as
there are low-country cooks. Some prefer theirs with bacon, some omit
it; some add garlic, others don't. Feel free to experiment and come
up with your own personal version of this "Charleston Classic."
Red Rice
4 slices bacon
2 medium onions, chopped
4 cups (1 L) water or chicken stock
1/4 cup (60 ml) tomato paste
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
2 cups (500 ml) long-grained rice
Fry the bacon until crisp. Drain on paper towels and set aside.
Transfer 3 to 4 tablespoons (45 - 60 ml) of the bacon grease to a
large pot and heat it over moderate heat. Saute the onions until
tender but not brown, about 5 minutes. Add the water, tomato paste,
sugar, salt, and pepper and bring to a boil. Stir in the rice, reduce
the heat to low, and simmer covered for 30 minutes, or until the rice
is done and all the liquid has been absorbed. Garnish with crumbled
bacon. Serves 6 to 8.
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