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

1875. DEEP-FRIED STRING BEANS and BACON ROLLS

20 string beans
10 pieces bacon
1 egg white
1 tablespoon corn starch
1 cup dried bread crumbs

Remove stems from the string beans. Scald in hot water, then cool under cold running water, pat dry. Cut each piece of bacon in half. Mix egg white with cornstarch. Brush bacon with egg white cornstarch. Roll with 1 string bean. Brush the rolled string bean again with egg white cornstarch. Coat with the crumbs. Heat 2 cups oil in a wok to deep-fry the rolled string bean over medium heat until golden brown for serving.


bacon recipe courtesy of: Asian Online Recipes

1163. SAVORY MARROW, STRING BEANS, BACON and NEW POTATOES

1 large summer vegetable marrow
2 cups ground cooked meat
3 bacon slices
1 small onion
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoon bread crumbs
1 teaspoon chopped parsley
2 tomatoes
stock
(serve with gravy, runner beans and new potatoes)

Cut the marrow through about 2 inches from the end. Remove the seeds and pulp. Peel the large piece of vegetable marrow and boil for 5 minutes. Mince the meat, bacon and onion and mix with flour, salt and pepper, breadcrumbs and parsley. Skin and chop the tomatoes and add to the mixture and moisten with a little stock. Stuff the marrow with the mixture and replace peeled, cut-off end. Put in an ovenproof dish, dot with dripping and bake at 180 degree centigrade for approx 1 hour, basting frequently. Serve with plenty of gravy, runner beans and new potatoes.


courtesy of: The Green Chronicle, enquiries@greenchronicle.com