serves four
200 grams (7 oz) long grain white rice
300 grams (10 oz) smoked bacon
1 small tube of saffron, or 1 cube of saffron stock
ground red pepper
salt to taste
1 small packet of golden raisins
Cut the bacon into small strips and stir fry them in a pan (using the fats as oil). After about 5 to 10 minutes when the bacon is more or less cooked, add in the ground red pepper. Add in the rice and stir for a while to let the rice absorb the flavours. Add in saffron and 2 cups of water initially, stirring every once in a while. As rice cooks, add as much more water as needed, but in small portions each time until rice achieves consistency you like. Once rice is cooked, add in golden raisins, and stir to make sure they are distributed evenly. Chop parsley and spring onions for garnish.
bacon recipe source: Felicia Lim, Dish by Dish (@_dishbydish), August 11, 2012
Showing posts with label rice pilaf. Show all posts
Showing posts with label rice pilaf. Show all posts
Sunday, October 04, 2015
Tuesday, September 22, 2015
3683. BROWN RICE PILAF with STRING BEANS and BACON
makes six servings
1 lb (approx 2 cups) of brown rice
3 cups of unsalted broth of your choice
1 lb of bacon, chopped
3 tablespoons of vegetable oil (canola, peanut or corn)
2 tablespoons of olive oil
1 large onion, minced
1 lb (approx 2 cups) of string beans, chopped
11⁄2 teaspoon of salt
2 tablespoons of chopped parsley
Pour rice and broth in a deep bowl and let it rest for an hour. Once that time has passed separate rice and broth using a sieve. Set both aside. In a skillet heat the vegetable oil over low heat. Cook the bacon, stirring regularly, until it has released most of the fat. Increase heat to medium and cook until the bacon has turned golden brown and crispy. Remove from he oil and place on a paper towel to absorb the excess fat. You may discard the fat. Heat the olive oil over low heat in a 3 quart cast aluminum or cast iron pot. Add onion and cook stirring until it turns out transparent. Add the string beans and rice, mix until they are coated with the oil. Add the broth and salt and increase heat to medium. Simmer until the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom. Mix in the bacon, and parsley, and lower heat to minimum, and cover with a tight-fitting lid. Simmer for 15 minutes. Uncover and stir, moving the rice from the bottom to the top. Cover and simmer for 5 more minutes. Taste for doneness, rice should be firm but cooked-through. If needed, cover and simmer for 5 more minutes. Serve hot.
bacon recipe source: Clara Gonzalez (@aunt_clara), Aunt Clara's Kitchen, November 24, 2014
1 lb (approx 2 cups) of brown rice
3 cups of unsalted broth of your choice
1 lb of bacon, chopped
3 tablespoons of vegetable oil (canola, peanut or corn)
2 tablespoons of olive oil
1 large onion, minced
1 lb (approx 2 cups) of string beans, chopped
11⁄2 teaspoon of salt
2 tablespoons of chopped parsley
Pour rice and broth in a deep bowl and let it rest for an hour. Once that time has passed separate rice and broth using a sieve. Set both aside. In a skillet heat the vegetable oil over low heat. Cook the bacon, stirring regularly, until it has released most of the fat. Increase heat to medium and cook until the bacon has turned golden brown and crispy. Remove from he oil and place on a paper towel to absorb the excess fat. You may discard the fat. Heat the olive oil over low heat in a 3 quart cast aluminum or cast iron pot. Add onion and cook stirring until it turns out transparent. Add the string beans and rice, mix until they are coated with the oil. Add the broth and salt and increase heat to medium. Simmer until the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom. Mix in the bacon, and parsley, and lower heat to minimum, and cover with a tight-fitting lid. Simmer for 15 minutes. Uncover and stir, moving the rice from the bottom to the top. Cover and simmer for 5 more minutes. Taste for doneness, rice should be firm but cooked-through. If needed, cover and simmer for 5 more minutes. Serve hot.
bacon recipe source: Clara Gonzalez (@aunt_clara), Aunt Clara's Kitchen, November 24, 2014
Monday, March 16, 2015
3598. RICE PILAF with PEAS, MUSHROOMS and BACON
yields six servings
2 tablespoons oil
2 tablespoons butter
1 medium onion, finely chopped
1½ cup rice
¼ cup spaghetti cut in 1 inch pieces
½ cup dry white wine
2½ cup chicken broth
salt
1 cup cooked or canned peas
½ cup grated parmesan cheese
7 oz mushrooms, sliced and sautéed in butter
1½ oz bacon, chopped and fried (may be replaced with ham or prosciutto)
Heat oil and butter in a saucepan and add onion. Saute onion until soft, approximately 5 to 8 minutes. Add rice and spaghetti and stir until rice is slightly golden, 3 to 4 minutes. Stir in wine and bring to a boil. Continue stirring until liquid has evaporated. Stir in chicken broth and salt and reduce heat. Cover saucepan and cook for 18 to 20 minutes or until rice is cooked. Once rice is cooked, stir in bacon, peas and mushrooms. Correct seasoning.
bacon recipe source: Yanuq: La Cocina en el Peru
2 tablespoons oil
2 tablespoons butter
1 medium onion, finely chopped
1½ cup rice
¼ cup spaghetti cut in 1 inch pieces
½ cup dry white wine
2½ cup chicken broth
salt
1 cup cooked or canned peas
½ cup grated parmesan cheese
7 oz mushrooms, sliced and sautéed in butter
1½ oz bacon, chopped and fried (may be replaced with ham or prosciutto)
Heat oil and butter in a saucepan and add onion. Saute onion until soft, approximately 5 to 8 minutes. Add rice and spaghetti and stir until rice is slightly golden, 3 to 4 minutes. Stir in wine and bring to a boil. Continue stirring until liquid has evaporated. Stir in chicken broth and salt and reduce heat. Cover saucepan and cook for 18 to 20 minutes or until rice is cooked. Once rice is cooked, stir in bacon, peas and mushrooms. Correct seasoning.
bacon recipe source: Yanuq: La Cocina en el Peru
Monday, January 31, 2011
2094. RICE PILAF with SPINACH and BACON
makes 4 generous servings
1/4 cup butter
1 small onion minced
1 large oyster mushroom, chopped
1 cup uncooked rice
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 colander full of fresh spinach washed and destemmed
4 slices cooked and crumbled bacon
Melt butter in medium saucepan add onion and mushroom. Saute until tender about 5 minutes. Add rice, stir in chicken broth. Bring to a boil. Add salt and pepper. Cover and reduce heat to simmer. Simmer for 15- 20 minutes. Remove from heat and stir in spinach. Put the lid on for a few minutes. The spinach wilts beautifully. Add bacon before serving.
bacon recipe courtesy of: The Teacher Cooks, May 28, 2010
1/4 cup butter
1 small onion minced
1 large oyster mushroom, chopped
1 cup uncooked rice
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 colander full of fresh spinach washed and destemmed
4 slices cooked and crumbled bacon
Melt butter in medium saucepan add onion and mushroom. Saute until tender about 5 minutes. Add rice, stir in chicken broth. Bring to a boil. Add salt and pepper. Cover and reduce heat to simmer. Simmer for 15- 20 minutes. Remove from heat and stir in spinach. Put the lid on for a few minutes. The spinach wilts beautifully. Add bacon before serving.
bacon recipe courtesy of: The Teacher Cooks, May 28, 2010
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