Add ingredients to rice, and rice can spice meals

May 02, 1993|By Copely News Service

Most of the rest of the world fills out its meals with rice. We eat rice once in awhile and plain at that. But rice can be the star of the show.

Imagine rice with a faintly lemon accent standing by fish! Think of rice with bell pepper, kernels of corn, yellow with turmeric and dancing with the fire of hot pepper sauce and/or cayenne. Or do as the folks in Louisiana do: Toss in mushrooms, nuts and a leek, call the result dirty rice and make a whole meal of it.

Any day, every day, is right for rice as the recipes below, adapted from "For Goodness' Sake" by Terry Joyce Blonder (Firefly Books), reveal.

*

Mexican rice

Yields 6 servings.

2 cups low-sodium chicken stock or water

1 cup brown rice

1 onion, chopped

1 tablespoon olive oil

1 green bell pepper, chopped

1/3 cup corn kernels, fresh or frozen

1/2 teaspoon ground turmeric

dash hot pepper sauce (optional)

1/4 teaspoon cayenne pepper (optional)

salt to taste

1 tablespoon minced fresh parsley or cilantro

Bring stock or water to boil; add rice. Cover, lower heat and simmer. Saute onion in 1/2 tablespoon of oil until soft. Pour in other 1/2 tablespoon of oil and add bell pepper. Cook until pepper is wilted. Stir in corn, add spices and cook until vegetables start to color.

Spoon sauteed vegetables into pot of simmering rice and continue to simmer until all liquid is absorbed (about 40 minutes of cooking in all).

Finally, stir in parsley or cilantro. Remove pot from stove and, leaving cover on, let it sit for 10 minutes to continue cooking. Serve warm.

Each serving has about 125 calories, 3 grams fat, no cholesterol and 90 milligrams sodium.

*

Dirty rice

Yields 4 servings.

1 clove garlic minced

1 tablespoon minced leek

2 tablespoons pine nuts

1 tablespoon olive oil

L 1/4 pound mushrooms chopped (about 4 large ones, 6 or 8 small)

2 cups cooked brown rice

1 tablespoon minced fresh parsley

1 teaspoon soy sauce

Saute garlic, leek and pine nuts in olive oil. Add mushrooms and cook, covered, until leeks are transparent. Add brown rice, parsley and soy sauce. Heat until rice is warmed through and serve.

Each serving has about 175 calories, 6 grams fat, no cholesterol and 90 milligrams sodium.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.