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Old 01-04-2011, 10:40 PM   #61
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Red rice is also called cargo rice. Where I live (SE ON), it is in the Thai food section in the grocery store. Probably available in ethnic groc. stores. Cargo rice/red rice has a nutty flavour--takes about 45 minutes to cook. Nice addition to rice dishes.

And, BTW, wild rice is not a rice, it is the seeds of an aquatic grass and the state grain of the state of MN.

K.
Thanks. I'll look for it. I love nutty.
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Old 01-05-2011, 01:08 AM   #62
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Thanks. I'll look for it. I love nutty.
I guess you do...
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Old 01-05-2011, 12:33 PM   #63
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Wild Rice Pilaf Mix (~2 qt)

3 c wild rice, rinsed and drained
2 c lentils (green or brown), rinsed and drained
1/2 c roasted almonds, pecans, or sunflower seeds (salted or unsalted)
2 c raisins or a combination of raisins and dried cranberries
1-1/2 c chopped dried mushrooms (I like using a mix of morrels, shitake, and cremani)
1 c pearl barley
1/2 c brown, white, or cargo rice
3 T dried parsley flakes
2 T dried minced onion
2 tsp dried minced garlic
1 T dried basil
1/2 tsp cinnamon
1/4 tsp ground pepper
1/2 tsp dried sage (I use powdered)
1/8 tsp powdered bay leaf

1. Heat oven to 300. Spread rice and lentils on cookie sheet (thin layer--I usually do 1 c at a time), bake 10-15 minutes until dry and roasted. Stir often.
2. Combine all the other ingredients in a large mixing bowl. Add rice and lentils, blend well. Store in 2 1 qt. airtight jars.

To serve:

Add 1/3 c pilaf mix to each 1 c of boiling water/beef/chicken stock. Reduce heat and simmer for 55-60 minutes. Ready when the wild rice "splits."
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Old 01-05-2011, 01:02 PM   #64
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I often infuse jasmine rice with something aromatic like crushed lemongrass, kaffir lime leaves, bay leaves, lemon or lime juice.

I make literally over 20 kinds of risottos and have a back injury that makes it difficult to stand for more than 10 minutes in one spot. So, earlier in the day I mince my shallots and reconstitute my dried mushrooms or mince my chives or whatever. Then I do make the risotto, doing it in many steps. You don't have to stir it constantly - I often must sit and rest. There are so many variations that it is impossible to tire of them! Risotto is one of my favourite things.
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Old 01-05-2011, 01:06 PM   #65
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I can't believe this thread. I never knew there was so much to discuss about rice....but then I never discussed it "in all it's glory" before

It's a killer thread...lots of useful info....thanks Zhizara. I can smell the dreamy aromas just reading through it
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Old 01-05-2011, 01:26 PM   #66
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I grew up in an Armenian household and rice came in one form only - pilaf. White rice was a major shock to me when I had it for the first time.

I know there are many varieties of pilaf. Mom made a simple and tasty version that still appears on my plate regularly.

4 Tb Butter
2 Oz Angel hair or vermicelli broken into inch long pieces
1 C Long grain white rice, well rinsed
2 C Chicken stock/broth

Melt the butter in a 2-quart saucepan and add the pasta. Cook over medium high heat stirring frequently until the butter and the pasta are a medium to dark brown. This a key step. The browning of the pasta and butter is a major contributor to the flavor of this dish.

Add the rinsed rice and stir until the rice is well coated with the butter.

Add the stock/broth and bring it to a full boil. Reduce to a simmer cover and cook for 25 minutes.

After 25 minutes remove the pan from the heat and leave it to rest.

Fluff with a fork and serve.
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Old 01-05-2011, 01:37 PM   #67
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That sounds like the homemade version of chicken flavored Rice a Roni.
I'm going to give this a try. Thanks for the recipe, Andy. What a great way to use up leftover stock before it gets too old.
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Old 01-05-2011, 01:41 PM   #68
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Wasn't rice-a-roni based on a recipe from an Armenian immigrant who rented a room to one of the people who then took the recipe and refined it for packaging? Seems to me there was a segment on NPR about that a couple of years ago...
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Old 01-05-2011, 01:42 PM   #69
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That sounds like the homemade version of chicken flavored Rice a Roni.
I'm going to give this a try. Thanks for the recipe, Andy. What a great way to use up leftover stock before it gets too old.

Fred, I prefer to think of Rice-A-Roni as a commercial version of Mom's pilaf.

BTW, Near East makes the best commercial rice pilaf I've had.
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Old 01-05-2011, 02:07 PM   #70
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Fred, I prefer to think of Rice-A-Roni as a commercial version of Mom's pilaf.

BTW, Near East makes the best commercial rice pilaf I've had.
As soon as I read my post I realized I was putting the cart in front of the horse
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