Tag: rice
Rice Dish Cooked with Raisins: Kishmish Pulao
It’s nice to have a few rice dishes in your weekday repertoire. This is on top of my list.
I realize a lot of people don’t like sweet things in their meal. Most people I know including my daughter don’t like the idea of having raisins in their rice. I love it- especially accompanied with a spicy dish. I love the bursts of sweetness in my mouth paired with the creamy rice grains, smoky cumin seeds and savory onions. I could eat this just by itself as a meal- with some raita– it would be a complete meal.
We made it with the fish curry and the cucumber and tomato salad. The curry was spiced with ajwain and onion, garlic, ginger and tomatoes. The sweet golden raisins were paired beautifully with the savory fish dish. This versatile pulao can be served with any kind of protein.
I like using golden raisins instead of the dark ones. The lighter ones have more of a tang to them compared to the dark ones which tend to be mostly over sweet. I also like using currants in rice and couscous dishes- same concept of pairing savory flavor with sweet. Obviously any kind of raisins will work in this dish but I would recommend the lighter ones.
It’s an easy delicious side dish to make for any kind of meal- enjoy!
A Southwestern One Pot Recipe: Roasted Salsa Chicken with Red Beans
This is another one pot meal I am proud of. I love when I come up with something that is enjoyed both by adults and kids. My daughter loved it even though she is not a fan of salsas or any tangy sauces. It started with me having tons of cherry tomatoes in the house. I decided to roast them with an onion and garlic and make a roasted salsa. My husband loves salsa with chips- so I thought we can consume the tomatoes in a tasty way. Once the salsa was made, I realized that it is essentially a sauce, with a lot of flavor- and I can cook with it! So I decided to make a rice dish with chicken and beans. I bought my favorite part of the chicken- thighs- I love cooking with them. They have so much more flavor than chicken breasts and they are a lot more forgiving in terms of cooking. Chicken thighs are perfect for curries, stews or really any dish- you can cook the heck out of them and they still taste delicious.
I sauteed them in some olive oil, salt and pepper. I then added the salsa and sauteed it with the chicken for a few minutes as I wanted the chicken to impart some delicious flavor into the sauce. I then added a can of red kidney beans and basmati rice. The beans added a delicious creaminess to the savory dish. I always cook my rice with chicken broth. I love using it- definitely one of my favorite ingredients to have around all the time. It’s a great way to add extra flavor to rice, sauces or curries. I buy the big case of organic chicken broth boxes from Costco- there are six in one big case and I go through them very quickly- since I use it in almost everything I make. If you are a vegetarian, I would recommend using vegetable broth instead.
The dish is easy to make since the salsa has all the flavor. You can also buy your favorite salsa from the store and cook this dish- definitely a quick ‘go to’ meal. It doesn’t take very long at all- the key is to have the staples at home- rice, chicken broth and some cans of your favorite beans.
The dish was a big success. I gave some leftovers to a friend. We ate as a family with a green salad and of course some wine.
Indian Style Rice and Beans
I had volunteered at Sia’s school to cook something for the healthy table at the fair. The foods at that table have had vegan, ethnic and healthy desserts in the past. I initially thought of baking a healthy bread or the chocolate zucchini bread I posted a few days ago- but then I thought maybe I should make a one pot rice dish instead – and maybe even a vegetarian one. The recipe on this blog calls for chicken broth but I made it with water for the fair. I decided to make a pulao, which is a rice dish that can include vegetables, beans or meat. I usually make a pulao with vegetables or meat- I thought maybe I should do an Indian version of rice and beans. Mexican and Indian flavors have so much in common, especially cumin, cilantro and the chilies. I wanted to include the cilantro sauce my grandma used to add to her pea rice dish. It is such a great way to give great flavor to the rice- cilantro, onion and garlic are blended and cooked with cumin before basmati rice is added. It is delicious! I decided to combine the two cuisines and come up with a one pot meal! I am in love with one pot meals- they are so convenient, especially if they are kid friendly. In this case, the rice has the protein from the beans- so I would pair it with a salad and call it a day. My daughter does not like salad dressing, so she eats lettuce without anything! – how weird it that?? I guess whatever works for her- I tell her she is missing out on all the delicious salad dressings out there but then she doesn’t like ketchup either! I digress- the rice dish was a big hit at the fair. I added raisins to it- I can’t help myself- I love the sweet juice right in the middle of the savory cilantro and garlic flavor. I was a little concerned about some people not liking the sweet with the savory but I think it was okay. The kids and adults enjoyed it!
Chicken Rice Pulao with Spinach and Cilantro
I made this dish today for a couple of reasons. My daughter and I are off to Seattle in a day and I needed to make a one pot, no fuss meal for everyone to enjoy. I also needed to use up some things in my fridge including green onions and cilantro. I really wanted to have a chicken and rice dish my Mom makes, but it is too labor intensive and I just didn’t have the time. I started thinking what I could make… I then remembered a rice and pea dish my maternal Grandma made which my Mom and I cook all the time. It includes a green sauce made out of a little onion, lots of cilantro and some garlic. It is all blended together and then cooked with cumin seeds before the rice is added. I love eating the green rice! It brings back delicious childhood memories!
This dish is almost a combination of the two rice dishes. I bought thighs with bones to extract as much flavor as I could while the rice cooked. Although boneless meat is easier to handle, there are times when the flavor takes precedence over convenience! I started with browning the meat and then cooked the green sauce and cumin in the same oil. I added spinach to the green mixture. It is a clever way of incorporating a vegetable without anyone knowing. I also cooked the rice in chicken broth- another way of adding lots of flavor into the dish. Once the rice and chicken were cooked, I took the meat off the bone. It is easier to serve and I have to say, looked more appealing to the eye. I added raisins because I like them in my savory dishes! I love the contrast of sweet and savory in my mouth. The raisins are completely optional and will not take away anything from the dish…. so if you are not too keen on them, leave them out- although I would highly recommend it! Indians usually eat yogurt with most of their meals. I love a big bowl of Raita with this dish. It brings a nice cool brightness into your mouth. Raita is a yogurt salad consisting of vegetables or fruits. It is served savory with salt, roasted cumin, mint, etc. You can go crazy with the different combinations but a simple combination is best. I usually make my Raita with some tomatoes and cucumbers. In this case, I didn’t have a lot of fresh produce so I added salt, roasted cumin and some dried mint. It was delicious! My daughter loved the dish minus the raisins…
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Mango Tamarind Shrimp with Roasted Corn & Lime Rice with Cotija Cheese
I bought two mangoes last week and wanted to use them in some dish. I love the combination of sweet, savory, sour and spicy. Felt like cooking shrimp and that is how I came up with this concoction. I read some recipes that used blended mango as a glaze but I wanted to use it as a sauce, so I cooked it and then added onions with the shrimp. I had gone to the grocery store to buy medium sized shrimp but then I saw the really tiny shrimp were on sale! They worked quite well in the recipe, very tender.. of course you have to be extremely careful not to over cook them. The rice came right from my head, with the hours of food television I watch coupled with all the magazines I read, it kind of just came to me. I wanted to use a Mexican cheese, and found Cotija in the store. It’s very salty and has a firm texture so it doesn’t melt all the way when you add it to the rice, gives it a nice texture. Overall the recipe was a success! It may look a little tedious but it really isn’t, just has a few more steps than usual. We had the meal with some Pinot Noir and called it a night.
- 2 mangoes, cut into one inch pieces
- 2 garlic cloves, chopped
- ½ teaspoon tamarind concentrate (if using tamarind paste, use one and half teaspoons)
- 2 teaspoons worcestershire sauce
- ¼ cup brown sugar
- 1 tablespoon olive oil
- Up to ½ cup chicken broth
In a small frying pan heat the olive oil and add the five ingredients above. Cook on a medium heat for 20 minutes. Once the mango and garlic are soft, blend to a smooth sauce. Add chicken broth if the sauce is too thick. Keep aside.
- 1 pound shrimp
- 1 big yellow onion but into one inch pieces
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
- 1 tablespoon olive oil
- Salt to taste
- ½ teaspoon cayenne pepper
- 1 lime, juiced if needed
Heat up the olive oil in a large frying pan. Add the onions and cook on medium heat for about 5 minutes until they are soft. Then add the shrimp and cook for a minute. Then add the mango sauce and cook for another 2-3 minutes. Adjust seasoning and add the cilantro and green onion. Taste to see if the limejuice is needed.
Roasted Corn & Lime Rice with Cotija Cheese
- 1 cup rice (basmati or any long grain rice)
- 2 cups chicken broth
- ½ cup roasted thawed frozen corn (trader joes brand)
- 4 ounces cotija cheese (queso blanco or ricotta salata will do)
- Zest and juice of one lime
- ¼ cup green onions, chopped
- 1/3 cup cilantro, chopped
- Salt to taste
- 1 tablespoon olive oil
In a heavy pan, bring the chicken broth to a boil. Add the rice and cook on high till it comes to another boil, lower the heat, cover and cook for about 20 minutes. Add the roasted corn and cover for 5 more minutes. Then add the cheese, limejuice and zest, salt, olive oil, green onions and cilantro. Mix well and taste and adjust seasoning.
Toor Dal and Rice Pulao with Peas
These two dishes are the ultimate comfort food for me! It made me want to eat both the rice and the dal today as I stepped outside in the cold and felt the 18 degrees! Also I wanted to give my daughter something light to eat since she was home sick with a fever and sore throat. Typically this dal is made in a pressure cooker, it doesn’t take very long at all, about 10 minutes. I included the regular cooking method so more people can try it. I typically add an ingredient similar to tamarind to add a sour element to the dal. It’s called ‘kokum’ and is only available at the Indian stores. I decided to substitue the ‘kokum’ with lemon juice. The lemon juice adds a good sour flavor and is a good substitute. The smell of cooked rice is very nostalgic, gives me a happy warm feeling inside.. perfect for this weather.
Toor Dal
- 1 cup toor dal
- 3 cups water or more if needed
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 serrano chili, chopped (take the seeds out if too spicy)
- 2 tablespoons olive oil or ghee
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ a lemon, squeezed
- ½ cup chopped cilantro
Tempering
In a large pot, add the toor dal and the water with turmeric and salt. Bring to a boil and lower the heat to medium. Unless you are using a pressure cooker, this dal takes a while to cook, about 40 minutes. Keep it at a simmer and add water as needed.
In a separate small frying pan, heat the oil or ghee and add the cumin and mustard seeds.
Cook till they sizzle, about a minute.
Once the dal reaches the needed consistency, add the cumin and mustard seeds.
Turn the heat off and add the lemon juice and the cilantro.
Rice Pulao with Peas
- 1 cup basmati rice
- 2 tablespoons olive oil
- ½ teaspoon cumin seeds
- 1 medium onion, sliced thin
- 2 cups chicken broth or water
- 1 cup frozen peas
- 1 teaspoon salt
In a heavy pan, heat up the olive oil and add the cumin seeds. Add the onions once the cumin begins to sizzle. Cook the onion on medium heat till golden brown. Add the rice and stir till it is opaque, careful not to burn. Add the chicken broth and salt. Bring to a boil and cover on low-medium heat for about 10 minutes. Add the frozen peas right on top and cover and cook on low heat for another 10 minutes.