Tag: rice

Eritrean Shrimp Thingie

From an old NYT restaurant review (I doubled it):

4 tablespoons olive oil
3 medium red onions, thinly sliced
4 to 6 cloves garlic, minced
5 very ripe and juicy tomatoes, chopped coarsely
Salt and freshly ground black pepper, to taste
1/2 cup finely chopped fresh basil (1 bunch)
15 pitted dates ( 1/2 cup), cut crosswise in thirds
3 tablespoons unsweetened shredded coconut
1/2 cup half-and-half
1 pound medium shrimp (16 to 20), shelled and deveined
2/3 cup grated Parmesan cheese
2 1/2 cups cooked basmati rice
1. In a large, heavy pot, heat olive oil over medium heat. Add onions, and saute until wilted, about 10 minutes. Add garlic, and continue sauteing, stirring frequently to prevent sticking, for 2 minutes longer. Stir in the tomatoes, salt and pepper. Cover, and cook for about 5 minutes. [Uh, more like 25 minutes… -Ed.]
2. Add basil, dates and coconut, and reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 5 more minutes. Add the half-and-half, cover and cook for 3 minutes.
3. Add shrimp to sauce. Cook, covered, until shrimp turns pink, about 5 minutes. Stir in the cheese, and then the rice, and serve immediately.

Coconut sticky rice with mango(e)s

I got the coconut rice recipe here:

https://www.epicurious.com/recipes/food/views/coconut-milk-sticky-rice-with-mangoes-233842

I used the Thai-style sticky-rice steamer:

Palm sugar usually comes in domes of various sizes; it is hard to estimate what 3/4 cup would be; I was probably a bit shy of that, but I don’t like super-sweet things anyways, so I thought it was alright.

Bon appetit!

Wild Rice Hotdish

Ingredients

5 tablespoons butter
1/2 large onion, diced
2 garlic clove, minced or pressed
2/3 cup uncooked wild rice blend, rinsed
1 pound broccoli
1/4 teaspoon ground mustard powder
1/8 teaspoon cayenne pepper
1 tablespoon all-purpose flour
1/2 cup whole milk
1/3 cup low-sodium vegetable or chicken broth
4 ounces cheddar cheese, coarsely grated
Salt to taste
Freshly ground black pepper to taste

Directions

Heat 2 tablespoons butter in a medium saucepan over medium heat. Once melted, add onion garlic, and salt and pepper to taste and saute until translucent, about 5 minutes. Add rice to onion and garlic, and cook for 1 minute, then add 1 1/3 cups water. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 60 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.

Heat oven to 400 degrees.

Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.
You can use this same pan to make the cheese sauce.

Melt remaining 3 tablespoons butter in pan over medium heat. Once the butter is melted, add the mustard powder, cayenne, and flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then add the broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes.

Remove pan from heat and stir in 1/2 of  the grated cheese until melted (reserving the other half to sprinkle over the top later). Add salt and pepper to taste.

Combine cooked wild rice blend, broccoli, and cheese sauce in a 2-quart baking dish or a 9-inch oven-safe skillet. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.