Sunday, February 28, 2010

Ghosts of rice past...

Do your pots have the ghosts of rice in them?  By this I mean the result of setting the rice on simmer and then forgetting to set the timer.  When you wander back just a leeeeeetle too late you find a sticky mess in the pan which is not only inedible (unless you like truly sticky rice) but it's also a scrub job.  I've done this a few times (by few I mean "more than five but less than ten, I think") and my Calphalon pans now have little outlines of rice grains on the bottom.  (NB:  this isn't crusted food, it's literally an outline of the grains...)

At any rate, the intrepid chef wannabee made another rice dish this evening.  Along with it I had SNOMG II, based on my hamburger creation mentioned below.  No snow in the forecast this time, and, the main changes I made to the hamburger were advanced spices and instead of one cup of water I used one cup of white wine (White Bordeaux as a matter of fact). 

Here is the rice dish I had alongside it.  It is called Orange Cilantro Rice.


2 teaspoons butter (I used EVOO)
1/2 cup diced onion
1 cup uncooked long grain white rice
2 teaspoons ground cumin
1/2 teaspoon garlic powder (I used the chopped garlic you find in little bottles)
1/2 teaspoon onion powder (after all that onion, why more?)
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
salt to taste
1 1/2 cups orange juice
1/2 cup chicken broth
1/2 cup chopped fresh cilantro

Melt the butter in a saucepan over medium-high heat. Stir in onion, and cook until tender. Mix in rice, and season with cumin, garlic powder, onion powder, pepper, cayenne pepper, and salt. Cook and stir until rice is golden brown. Pour in orange juice and broth, and bring to a boil. Reduce heat to low, cover and simmer 20 minutes.

Remove cooked rice from heat, and gently mix in cilantro to serve.

(NUMBER EIGHT in 2010)

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