Rice Recipes

Wild Rice with Chestnuts:

Soak the chestnuts overnight. Drain and reserve the water
In a heavy 2 quart saucepan, heat the oil. Add the shallots and celery and sauté for 1 minute
Add the chestnut soaking liqiud plus enough water to equal 3 cups and bring to a boil
Stir in the rice, reserved chestnuts, currants, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the grains have butterflied and almost all the liquid has been absorbed, about 50 minutes
Let stand, covered, off the heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon, or drain it off
Serve hot

In a large Dutch oven, heat the sun dried tomato oil until fairly hot
Add the onions, garlic, celery and carrots. Cook over medium heat for 10 minutes or until the vegetables soften
Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer
Stir in the sun dried tomatoes, the chopped tomatoes with the juice and the vegetable stock. Cover and simmer for 20 minutes
Remove the cover, stir in the lemon peel, lemon juice, cashews and basil. Cook for an additional 15 to 20 minutes or until the rice is tender and most of the liquid has been absorbed
Season to taste with salt and pepper
Serve hot and garnish

Peanuts can be used in place of the cashews
Can be garnished with lemon twists, sprigs of fresh basil, carrot and onion curls, etc.

Presoak the rice for an hour and then rinse well, picking out the dirt
Heat the ghee in a heavy pot and sauté the cumin until it is brown
Add turmeric, cloves, peppercorns and cardamom. Stir for about a minute
Stir in the coconut. Sauté until golden
Add the rice and continue sautéing, over medium heat for about 2 more minutes
Pour in water, add salt, bring to a boil, lower heat, cover and cook for about 20 minutes, until the water has evaporated and the rice is cooked
Garnish with cashews, raisins and almonds
Serve with any main course curry

Mix all the dry ingredients, add the water, in a large saucepan and bring to a boil
Boil for 1 minute, reduce heat, cover saucepan with close fitting lid and let simmer until all the water has evaporated and the rice is nice and fluffy
Serve hot and garnish

Can be garnished with sprigs of fresh herbs, sprinkles of paprika, onion curls, etc.
Serve with an entrée

Preheat oven to 350°F
Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear
Put the rice in about 2 cups of cool water to soak for 20 minutes. Strain the soaking water into a saucepan and heat. Leave rice to dry in a strainer
While the rice is drying, chop the onion finely and set aside. Dice carrots and set aside. Measure spices.
When the rice is dry, heat oil over a medium high flame in heavy, oven proof skillet or casserole dish
Add the spices. When spices become fragrant, add the butter and onions. Cook until the onions are tender and light golden brown
Add the carrots and cook for 3 to 5 minutes
Add the rice and cook, stirring very gently for 5 minutes
Add the salt and heated soaking water, bring to boil. Reduce the heat and simmer until water on top of rice has boiled off
Cover tightly and cook for 20 minutes in a preheated 350°F oven
Remove from the oven, let rest for 10 minutes, then serve
Serve and garnish

It is important to handle the rice gently so that the grains are not broken. It's also important to use whole spices, because ground spices would overpower the rice
This dish can be re-heated in the oven
Can be garnished with carrot and onion curls
Serve with an entrée, particularly one fron India

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