Dalmatiansoap

Cmmon give me an idea for tomorrow lunch! I need something with rice .
Familly said: if U cant work now U can cook
Mans got to do what mans got to do

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Bob3

Like they say down in Louisiana: I got the rice on, what should we have for dinner?

I like to toss some chicken bullion in with the rice water instead of plain salt, sorta gives it a head start.
After the rice is cooked just see what ya have in way of leftovers & toss it in a pan with a couple cups of cooked rice.
Maybe add some sliced green onion, frozen corn and/or peas, but frozen peas don't need cooking so they're the last to go in.
Finish it all off with an egg if ya want.
Don't forget the garlic!

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sunfish

Free Recipes - Sweet sticky rice and bananas recipe - desserts - sweets | cuisine.com.au

http://www.google.com/url?sa=t&sourc...NRnEbg&cad=rja

sandy0225

Go to allrecipes.com and put in a couple of the ingredients you want to use and let it find a recipe for you. If you pick one with 4 stars, you won't go wrong!

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Sandy Burrell



Northern Tropics Greenhouse
1501 East Fuson Road
Muncie, IN 47302
www.northerntropics.com


specializing in bananas, heirloom tomatoes and water gardening plants~
check out our new online store at our website!

Bob3

Whoa...
- Sweet sticky rice and bananas recipe
I gotta make some of that !!!

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sunniesbloomers

Here's a wonderful recipe for rice: We gave it a 5*

Mediterranean Chicken Paella

3


Tbsp


olive oil

1



onion, medium chopped

2


Tbsp


garlic minced

3/8


tsp


dried chili flakes

1



red bell pepper seeded and chopped

1


cup


artichoke hearts, frozen and thawed

3/4


cup


olives, stuffed, halved and sliced

22


oz


chicken broth


1


cup


rice, long grained

1


tsp


salt

1/2


tsp


paprika

1


pinch


saffron thread




black pepper

2


cups


chicken breast, cooked and chopped

3/4


cup


green peas, frozen and thawed

1


Heat oil in large skillet over medium heat.

2


Add in onions, garlic, bell pepper and chili flakes. Sauté for about 3 minutes.

3


Add in artichokes and olives; cook, stirring for 2 minutes.

4


Add in broth; bring to a boil.

5


Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper, cover and simmer over medium-low heat for about 15 minutes

6


Add in the cooked chicken and peas; mix to combine; cover and cook for another 5 to 7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.

7


Season with more salt and pepper, if desired.

8


Remove from heat; let stand for 5 minutes, then fluff with a fork.

Servings: 4

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 45 minutes

tasanas

I strongly recommend this recipe, especially taken with sweet ripe mango or durian.

gautam

If you could narrow your preference a little,that would be a bit more helpful,as in, what does family like, hate [onion, garlic, spices, that would be impt. to know!!],what you have ready at hand [economize]. because rice can be made to fit many a Procrustean bed, provide you provide a few more specs!!

Do you have/like white or brownrice, long or short grain?
So I ask you kind friend, WHAT RICE?

Do you mean a recipe where rice is cooked with a meat/fish, or what exactly is your preference?

And, how large is this family we are cooking for, so that we can put QUANTITIES in our recipes? Are there small children? Then we shan't be too adventurous? Inquiring minds NEED to know!

Brown rice: add modest amount of olive or other oil in heavy bottom pan, when fairly hot add 2 cups long grain brown rice. Lundberg's is great if the price is right. Toss in some chopped onion or leek if you like. Stir until the rice looks chalky. Add 2 cups water, stir well,cover and cook on low, 15 min, until all grains expanded. Stir WITH FORK, and add ONE cup water, cover tight, bring up steam, and simmer on low another 15-20 min. See if done. If not, stir, add 1/2c hot water, steam covered.

Do you have hulled orange lentils? Lens culinaris? wash thoroughly, cover with water, Corning covered 3-4 qt.casserole, microwave 22 min, check for total velvety softness, or add water, zap more. Too much water = huge mess, too little = charring, cakey; so be wary.

In hot oil, add Nigella seed if you have, add minced onion, sweat it, then chopped garlic, cook briefly, add some cumin powder, half bay leaf, some chopped Roma tomato, some chopped mild green chiles if you wish, then the cooked lentils. Let all come to simmer. Sprinkle with cilantro paprika if you wish.

[ you can do the same with whole lentils, BTW, or canned white pea beans.]

Serve with rice, slices of avocado & lime, Cabot sharp cheddar, green salad.

To this you may add a winter stew thus, with an Indian flavor:

In olive or other oil:

add minced onion, followed by minced garlic & root ginger, the 1/2 bay leaf, and fresh ground [I keep a dedicated $10 coffee grinder for spices only] coriander seed, cumin seed, some peppercorn, a few cloves, a few green cardamom, a piece of cinnamon, some turmeric and paprika, some jalapeno chopped. Stir, do not scorch, add chopped tomatoes. Then add chunks of wintry veg.: yukon gold potatoes, sweet potatoes, kohl rabi or beet or rutabaga,acorn squash with skin on, collard or kale stalks, big chunks of cauliflower stems minus florets, daikon, etc. Add water in CAREFUL 1 cup increments. DON"T drown in gravy.Cook covered until just tender. Stir in spoons of ONE: almond, cashew or peanut butter at the very end to create a balanced mouthfeel but don't drown any flavors. Balance sugar, salt, serve with above rice, lentils & avocado, lime.

Dalmatiansoap

Thank You all!
As Im comming from the country that doesnt have "high" rice culture we dont have many dishes with rice
I love it and I hope that we will use it more and more. White rice is the most common typ here and there is brown rice lately too but in general still isnt food we are used too
Im a sort of "hungry" for tastes from all over the World and realy enjoy to experiment, so shoot what ever U have!

This is how our lunch looked like today

some of ingredients







some are still missing here but U cant with camera all the time

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Bob3

That's some really good looking lunch by anybody's standards!!!

Should you ever happen to need a package shipped to you from the US, the rates aren't all that scary.
rate page: Croatia

We have some "flat rate boxes" that go for:

Medium – $43.45; 13 5/8" x 11 7/8" x 3 3/8" or 11" x 8 1/2" x 5 1/2".
Maximum weight 20 pounds.

Large – $55.95; 12" x 12" x 5 1/2".
Maximum weight 20 pounds.

You can stuff a LOT of sticky rice into boxes those sizes!
(there's a huge amount of rice grown in our local area here & it's reasonably priced)

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sandy0225

Stuffed Cabbage Head

1 head cabbage

1 medium-large onion chopped

4 cloves garlic minced or 1/2 t garlic powder

1 lb ground beef, turkey, or chicken

1 t salt

1/4 t black pepper

1 tablespoon minced parsley

2 cans tomato soup

2 t worchestershire sauce

1 1/2 cups cooked or instant rice

Remove the stump from the cabbage and discard. Cut the core out of the cabbage in a triangular cone shaped cut.

Scoop out and save the inside of the cabbage, leaving about a 1" shell. Reserve one large leaf from the outside of the head, set aside.

Chop the cabbage you saved from scooping out the inside.

Mix uncooked meat, rice, 1/2 cup of the soup (still concentrated), garlic, onion, worchestershire, pepper and 1/4 t of the salt. Mix together like a meatloaf.

Sprinkle the remaining 1/4 t salt inside the hollowed-out cabbage head. Pack the meat mixture inside the head of cabbage, doming it up if necessary. Smear a little bit of the condensed soup on top. Top with the large reserved leaf, sealing the meat mixture inside.

Place the stuffed cabbage head inside a large roasting pan with lid, or inside crockpot. Surround the head with the remaining cabbage. Pour the remaining soup over all, and sprinkle with the parsley.

Bake at 375 degrees for about an hour and 1/2, or in crockpot on low for 8-10 hours. Cut into wedges to serve.

Delicious with crusty rolls!

__________________
Sandy Burrell



Northern Tropics Greenhouse
1501 East Fuson Road
Muncie, IN 47302
www.northerntropics.com


specializing in bananas, heirloom tomatoes and water gardening plants~
check out our new online store at our website!

gautam

Please forgive me if my geography is rusty, but a part of Croatia is quite close to Venice and that region of Italy, is it not? I am curious to learn if the rice culture we hear about Venice, the famous risotto etc. also spread to contiguous regions of Croatia? Or is the risotto thing somewhat overemphasized in current American foodie trends, and is a minor thread in Venetian foodways, hence not prominent in Croatia?

Now as to Arborio and other expensive risotto rices, many find Chinese sticky/glutinous rice a fair substitute. There also is a Thai jasmine sticky rice, a slightly different grain than the Chinese or Korean kinds. I think this type would be the ideal for the coconut milk/cream + Thai candied small bananas or sliced fresh mangoes suggested upthread.

These days there are so many Thai restaurants in Italy as well as Pakistani+ Bangladeshi immigrants in the region, that I believe sourcing many types of rice, including basmati white & basmati brown, would not be difficult. These people run a shadow, as well as an open, economy catering to their own dietary needs.

Croatia & Slovenia have sizable communities of folk very seriously practicing Eastern religions, including ISKCON, Krishna Consciousness. These last are very traditional in the food offerings they make for worship, i.e. excellent vegetarian Indian cookery [nothing like restaurant garbage] served free to all. They have super rice dishes.

FREE. Eat, smile, nod your head, vamoose.They will teach you anything you fancy. Like every religious group, they are interested in your soul ----- you are interested in what recipes they can show you!!

I will append a video link soon to a great rice dish made by them. But these folks will have contacts for cheaper good rice, various legumes and spices in a place like Croatia, where these items may not be common.

Croatia is fun because you can plant your own teeny saffron patch of 20-50 crocus and play with them for your rice dishes!!

Dalmatiansoap

Yes, here in costal regions we do prepare lot of rizottos, specialy with Sea food but unfortunally we know rice only as "rice" single variety of white rice.
Im well aware about plenty cultivares for various dishes and I would like to taste them and lear more about it.
I disagree with statement of having lot of Krishna followers and their large comunity here and Indian culture (food as well) is rare in general in this area.
I like that shaffron idea! Time to do something about that!
Looking forward to see that video!

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Dalmatiansoap

My favourite rizotto
Crni Rizoto (Black Risotto) Recipe by shantihhh | ifood.tv
A recipe for Black Risotto
black risotto - Google pretra¾ivanje

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JuniPerez

Whatever rice you're making, for a nice "twist" of flavor, try grating a little bit of green plantain onto the rice while it's cooking... just a little. Mmmmm....