rice – Westchester Supper Club

March 13, 2020 » by Michael » Theme: Latin America

Gallo Pinto (Costa Rican Beans and Rice)

gallo pinto in wooden bowl

Traditionally served with breakfast alongside fried or scrambled eggs, Gallo Pinto is a hearty and delicious traditional Costa Rican dish. It’s a cinch to prepare, too!

Course Breakfast, Side Dish
Cuisine Costa Rican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 to 10 servings
Calories 165kcal
Author Amanda Biddle

Ingredients

2tablespoonslight-tasting oil(vegetable, mild olive, canola)
1red bell pepper, chopped
1small yellow onion, chopped
2clovesgarlic, minced
2cupscooked black beans , in 3/4 cup reserved cooking liquid*
1/4cupSalsa Lizano**
3cupscooked rice, preferably, day-old and refrigerated
1/4cupchopped fresh cilantro

Instructions

Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated. Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes. Stir in chopped cilantro. Season to taste with additional Salsa Lizano (we added about a tablespoon extra).

Notes

*Low-sodium canned beans in their liquid can be substituted here if time is of the essence. But, if you do have the time to soak and cook beans from dried, the flavor and texture will be a big reward!

**Salsa Lizano is essential to this dish. It’s available in some Latin markets, much to my pleasant surprise, in the International aisle at my local grocery store, and can be ordered online.

If you’re absolutely unable to locate Salsa Lizano, you can make this recipe with Worcestershire Sauce, but the flavor will not be traditional. If using Worcestershire Sauce, add ground cumin to the rice to bring some of the smokiness of the Lizano to the dish (start with 1/2 teaspoon and increase, to taste, from there).

Nutrition

This recipe appeared on stripedspatula.com.

March 7, 2018 » by Michael » Theme: Red

Red Rice and Quinoa Salad with Orange and Pistachios

made by Loren

Adapted from Yotam Ottolenghi’s!! recipe in Food & Wine.

Serves 6

Ingredients

1 tablespoon finely grated orange zest

1 cup quinoa

1 cup Bhutanese red rice

1/4 cup extra-virgin olive oil1 medium onion, thinly sliced

Salt and freshly ground pepper

1/3 cup fresh orange juice

1 tablespoon fresh lemon juice

1 garlic clove, minced

1/2 cup dried apricots (diced), cherries or cranberries

1-2 Navel Oranges, supremed and cut into small pieces

1 large or 2 small red beets

Bring 2 medium saucepans of salted water to a boil. I added 1 ½” chunks of beet to the red rice water, for color, removing them after it was sufficiently red, before adding the rice.Add the quinoa to 1 saucepan and the red rice to the other.

Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.

While grains are cooking, grate the rest of the beets and put aside.

Step 2

In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.

Step 3

In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, and shaved beets. This can sit for 1-2 hours before serving. Add apricots, pistachios and scallions and lettuce just before serving.

Make Ahead

The cooked quinoa and rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.

February 13, 2014July 30, 2014 » by Dana & Nancy » Theme: Ingredient Grab-Bag

Goat Cheese Risotto

Recipe from: http://rosanaskitchen.blogspot.com/2007/10/goat-cheese-risotto.html

Ingredients:
2 tablespoons butter
1 1/2 cups chopped onions
2 cloves garlic, chopped (or minced)
1 cup of arborio rice
A little olive oil
4 cups of heated chicken stock
1 package of chevre goat cheese (approx. 4-6 ounces)
Fresh grated Parmesan cheese
Salt
Pepper

Directions:
1. Melt the butter in a medium pot. Drop in the onions and cook slow and low, as if you were making French onion soup. This normally takes about 30 minutes, with a little stirring here and there. You want the onions to go golden and soft slowly. There will be bits that caramelize.
2. Raise the heat a little and throw in the garlic. Let that cook a minute or two, then add the rice. Pour a little olive oil on the rice and stir, until it gets shiny. Add salt and pepper to taste.
3. Add about two cups of chicken stock and stir. Lower the heat. Pay attention to it! I’m not of the “stir risotto constantly” school of thought, but you do need to stir it fairly often.
4. When the liquid comes to the “shoulders” of the rice (an expression I heard Mario Batali use on Molto Mario), add another cup of stock. Repeat. If the risotto is still not tender after you’ve used up your stock, you can always add water. I find that overdoing the stock overdoes the flavor of the stock in your risotto.
5. Once the risotto is creamy and cooked to taste, cut up the goat cheese and stir the risotto until it melts. Add a few tablespoons of fresh grated Parmesan cheese. Don’t put in too much Parmesan, because the real star is the goat cheese. Now taste and add a little salt and pepper accordingly. Eat warm and gooey.