Mojardara

400ml oil

4 large onions, cut in half and thinly sliced

275g or 1.5 cups green lentils

1 tbsp cumin seeds

300g or 1.5 cups basmati rice 

1 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

1.5 tsp turmeric

2.25 cups water

 

Fry onions in oil until golden brown and crispy, drain on a plate with a paper towel. Discard oil.

Boil lentils for 15 minutes until they soften but don't turn to mush. Rinse in cold water.

In the former onion pan, fry cumin seeds for a minute and add rice, spices, and a good amount of salt. Then add lentils (and optional: raisins) and stir. Add water, stir again, cover, and cook 20 minutes. Turn off the heat and let it sit for 10 minutes to cook through. Mix in the fried onions and serve.

 

Source: Persiana by Sabrina Ghayour

Mujadara

1 cup coarse bulgur wheat

1 cup small green lentils

2-3 tsp lebanese spice blend (allspice, cinnamon, black pepper, cardamom, coriander, ginger, clove)

1 tbsp butter

1/4 cup olive oil

2 large onions, sliced evenly

Boil 1 1/4 cup water, add butter, bulgur, 1 tsp spice mix, some salt. Simmer until cooked.

Cook lentils, adding some salt and 1 tsp spice blend

Cook onions until caramelized, add wheat and lentils, and more spice blend if you want.

Source: http://www.spicetreeorganics.com/mujadara

Potato-onion poha

3 cups thick poha (flattened rice, from an Indian store)

3 tbsp unsalted peanuts

2 tbsp oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1-2 green chiles, sliced

12 fresh curry leaves

2 red onions, halved and finely sliced

1/2 lb potatoes, in 1/4 inch cubes

1/2 tsp turmeric

1 tsp salt

2 tbsp lemon juice

2 tbsp coconut

Rinse poha for a minute.

Toast peanuts in a frying pan 1-2 minutes.

Heat oil, add cumin, mustard seeds, chiles, and curry leaves. Add red onions, cook 6 min until onions are translucent, add potatoes. Cook 1 min, add 1/4 cup water, cover pan, cook 4 min. Uncover, add more water if necessary, cook 4 min more.

Add poha, turmeric, salt, lemon juice, coconut, and a little more water. Cover and cook about 10 min.

 

Source: Fresh India by Meera Sodha

Sabzi polo

or, herbs rice

 

1 1/4 cup basmati rice

2 tsp salt

1/2 cup finely chopped green onion

2 cups finely chopped dill

2 cups finely chopped parsley

6 cups finely chopped cilantry

3 tbsp oil

1 small potato, peeled and thinly sliced

3 tbsp water

1 cup greek yogurt

1/2 cup sour cream

2 tbsp olive oil

Rinse and soak rice 1-2 hours.

Put rice and soaking liquid in a pot; add a little extra water so rice is covered. Boil, simmer 1 min, then add onions and herbs and stir. Simmer 1-2 minutes, not until the rice is done. Set aside.

Rinse and dry the pot. Pour in oil, heat over medium, fry potato slices just about 2 min to get a little color. Cool.

Drizzle 2 tbsp water over potatoes, then put the rice on top of them in a centralish heap. Try to keep the rice from touching the sides of the pot. Then make 5 holes in this heap, down to the potatoes, to be little chimneys.

Drizzle rice with a little oil and 1 tbsp water, reduce to low, cover, cook 20 minutes. Turn off heat and leave covered for another 20 minutes to continue steaming on residual heat.

Mix yogurt and sour cream. Fold in olive oil but don't fully mix. Serve with rice.

Source: Plenty by Yotam Ottolenghi

Dan's note: there's some magic to the rice cooking here; mine keeps burning so I have to add more water. Also, the middle eastern store near us sells Sabzi Polo frozen herbs so I've made it with that a couple times to save a lot of time chopping herbs.

Gardeners' Pilau

1 1/2 cups basmati rice

1 cup fava beans, shelled

2 cups hot vegetable stock

2 tbsp canola oil

1 tsp cumin seeds

2 inch cinnamon stick

2 onions, finely sliced

2 inch piece of ginger, peeled and grated

4 cloves of garlic, crushed

2 green chiles, finely sliced

1 broccoli, broken into florets

1 zucchini, sliced

1 1/2 cups peas

1 tsp black pepper

1 tsp salt or to taste

large handful of fresh dill

large handful of fresh mint

 

Wash the rice, soak 20 min.

Cover fava beans briefly with boiling water, then put in cold water, then remove each bean's skin.

Boil stock, add rice, cook for 10 min, cover, let it rest and steam.

Pour oil into large pan, add cumin and cinnamon, let sizzle until fragrant, add onions, cook 7 min until translucent and softening but not yet colored, then add ginger, garlic, chiles, cook 5 min. Add broccoli, stir, add about 1/4 cup water and cover to steam. Add zucchini, a little more water, fava beans, peas, salt, pepper. Cook for a  minute or two, then remove from heat and add in the rice. Cover with herbs and serve.

Source: Fresh India by Meera Sodha

Vegetable Pulao

(similar to biryani, but for biryani, you make the sauce separately, and biryani is spicier)
2c basmati rice, dry.
2c mixed vegetables, cooked
4 serving spoons oil
2 tsp cumin seeds
2 cinnamon sticks
4 green cardamom
2 black cardamom
4 cloves
whatever you like- mushrooms, tofu, paneer
1 tsp butter
handful raisins/cashews
1 1/2 tsp salt
1 tsp meat masala
1/2 tsp garam masala
1c mixed fruit (optional- if you add this it's "Navratan" or Kashmiri Pulao)

1. Boil rice like pasta: in excess water, then drain. You don't want it to be sticky.
2. Heat oil, add cumin, then all whole spices, then vegetables. Cook 1 minute.
3. Add butter, whatever you like, raisins, cashews, salt, masalas.
4. Add rice, mix, cook 2 minutes. Garnish with cilantro, fruit.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Sushi rice

Source: chef Shawn Dempsey, Chiso, at Cook's World cooking class

3 cups short grain japanese rice (1 cup is about 3-4 rolls)
3 1/4 c. water
Vinegar:
1/3 c. rice vinegar
3 tbsp sugar
1 tsp salt

Wash rice with cold water until water is clear (can soak for 30 minutes before cooking). Add a little over 1 cup of water to 1 cup of rice (or 1 knuckle over the rice). Keep the lid on the rice, or cover with foil with a little hole in it. Cook on high heat until it boils, then turn down to low, simmer 10 minutes. Turn the heat off, let it sit for 10 minutes, do not remove the lid ever.

Transfer to a big mixing bowl or deep plate, spread out evenly, add vinegar mixture, fold in with spatula, cool it with a fan or an open window, let it cool.
10 minutes later, turn it over so it all cools at the same rate. After 15-20 minutes, it'll be ready to use.

Wild Rice with Butternut Squash, Leeks, and Corn

Wild Rice with Butternut Squash, Leeks, and Corn
10 Servings
Source: Bon Appetit, November 2008, c/o Jill Ricker

1 1/2 cups Wild Rice (about 9 ounces)
2 tsps coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-lb squash)
3 tbsp olive oil
6 tbsp (3/4 stick) butter, divided (Jill's note: or much less, like 1 tbsp, and it still turns out fine)
1 1/2 cups finely chopped leeks, white part only
1 1/2 cups frozen white corn kernels, thawed (Jill's note: make sure it's small corn)
1 tbsp chopped fresh Italian parsley

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 tsps coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, and slightly split, about 45 minutes (although it varies). Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. Can be made 1 day ahead. Cover and chill.

Preheat oven to 350 F. Oil rimmed baking sheet. Toss squash cubes and 3 tbsp oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. (Jill's note: cook longer, make sure it's not hard) Transfer squash to bowl. Cool. Can be made 1 day ahead. Cover and chill.

Melt 4 tbsp butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tbsp butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Dan's notes:
Sarah suggested more wild rice.

Shahi Sabz Korma

(Royal Braised Vegetables in Cardamom Nut Sauce)

2 medium potatoes (about 1/2 lb.)
2 medium turnips (about 1/2 lb.)
1 carrot (about 1/4 lb.)
12 tbsp vegetable oil
Paneer from 4 cups of milk, or another potato (about 1/4 lb.)
2 c. finely chopped onions
1 tbsp. finely chopped garlic
1 1/2 tbsp. finely chopped ginger
2 green chilies, seeded and minced (dan's note: I used cayenne)
12 green cardamom pods
1 stick cinnamon, 3 in. long
24 cloves
5 tbsp. ground blanched almonds
1 c. plain yogurt
1/4 c. peas, fresh or frozen
1 tbsp. salt
1/4 c. heavy cream

Peel and dice potatoes, turnips, carrot. Put into a bowl of cold water to prevent discoloring.
Heat 3 tbsp oil in a big heavy pan. Add paneer, saute (with a lid handy), remove to a bowl.
Add the rest of the oil, onions, garlic, ginger, chilies, increase heat to high, fry until light brown (~10 min.), stirring constantly to prevent burning. Add cardamom, cinnamon, cloves, and fry 5 more minutes. Add almond powder, stir, fry for 2 more minutes.
Add the yogurt, 2 tbsp at a time (add more when evaporated). Keep stirring a lot so it doesn't burn.
Drain and add vegetables. If peas are fresh, add now. Add salt, 1 1/2 c. hot water. Boil, simmer, cook (covered) until tender but still firm, about 30 min. Add paneer, cream, and peas if frozen, cook (uncovered) 10 minutes. The sauce should be thick. If it's too thin, simmer it some more; if it's too thick, add milk or water. Season, serve. Stores well, tastes better the next day.

Also, check it out: to make Shahi Sabz Biriyani, cook 2 cups basmati rice, add, put in the oven for 30 minutes at 300.

Source: Classic Indian Cooking by Julie Sahni, pg. 269-271, 381-382

Wild Mushroom Risotto

1 onion, diced
1/2 lb. wild mushrooms (or butternut squash, carrots (some pureed, some in chunks), whatever.)
4 tbsp butter or olive oil
5 c. vegetable stock
2 c. Arborio rice
salt and pepper
3/4 c. Parmesan cheese, grated

Melt the butter over medium heat, add onion and mushrooms, stir and cook until onion is soft and translucent (do not brown).
Meanwhile, in a different pan, bring stock to a simmer, and maintain at a simmer.
Once the onion is soft, add rice, cook on medium, stirring constantly, for about 3 minutes. Adjust heat as necessary. Do not brown the rice.
Ladle in the stock, 1/2-3/4 c. at a time. Stir constantly. Make sure to scrape the bottom of the pan so nothing sticks. There should be little bubbles from time to time; if there are more than that, reduce heat to medium-low.
When most of the liquid is absorbed, add a little more, keep stirring, as before. It'll take about 20 minutes to add everything. Taste it to see if it's done. If you need more stock, heat some more up, or use water.
Add salt and pepper, stir, add cheese and stir, serve immediately in warm bowls with extra Parmesan on hand.

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08

Bahamian Peas and Rice

Authentic Bahamian Peas and Rice
http://allrecipes.com/Recipe/Authentic-Bahamian-Peas-and-Rice/Detail.aspx

"This is an authentic version of Bahamian peas and rice, I am a native of the Bahamas and this is how it was taught to me, hope you enjoy it. Serve with any prepared meat."
Original recipe yield: 8 servings.

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 8 ounces cubed cooked ham
* 1 tablespoon tomato paste
* 1 tomato, chopped
* 2 slices bacon - cooked and crumbled (optional)
* 8 ounces corned beef, chopped
* 1 (15 ounce) can pigeon peas, drained
* 2 sprigs fresh thyme
* salt and pepper to taste
* 1 (10 ounce) can coconut milk
* 6 cups water
* 1 teaspoon browning sauce
* 3 cups uncooked brown rice
DIRECTIONS:

1. Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
2. Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.

Dan's notes: a little bland. Seasoning with cinnamon is nice. Maybe that's because all I know is that coconut milk and cinnamon go together. Where do you get pigeon peas? Also, maybe reduce the water a little bit, by a cup or so, because it was a little watery after the rice was done absorbing.

Nasi Goreng 2

Nasi Goreng Indonesian Fried Rice

2 cups rice
3 1/2 cups chicken broth
1/3 cup oil
4 onions chopped
2 cloves garlic, minced
2 cups cooked chicken strips
1 1/2 cups chopped cooked shrimp
1 cup cooked crab meat
1 cup cooked cubed ham
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp crushed dried chiles
1/4 tsp ground mace
1/4 cup peanut butter

Combine rice, salt to taste and chicken broth in saucepan. Cover and cook over low heat 20 min. until rice is tender.

Heat oil in a large skillet. Add onions and garlic. Cook 10 min., stirring frequently. Add chicken, shrimp, crab meat, ham, coriander, cumin, chiles, mace, and peanut butter. Mix thoroughly. Cook over low heat 10 min. stirring gently. Makes 6 to 8 servings.

http://www.internationalrecipes.net/recipes/view.pl?64

Dan's notes: super peanutty, and very sticky. Not what I thought of when I thought "fried rice".

Nasi Goreng

Nasi Goreng

http://recipes.epicurean.com/recipedetail2.jsp?recipe_no=347

Ingredients:
3 eggs
salt and pepper
oil for frying
250 g (8 oz.) raw prawns
500 g (1 lb.) pork or lean beef steak
2 medium onions
2 cloves garlic
1/2 teaspoon dried shrimp paste (trasi)
4 cups cold cooked rice
6 spring onions, thinly sliced
2 tablespoons light soy sauce
1 green cucumber, thinly sliced

Directions:
Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn out on a plate to cool. (Do not fold omelette.) Repeat process with remaining eggs. When cool, put one omelette on top of the other, roll up and cut into thin strips.
Shell and devein prawns, cut beef or pork into fine strips. Chop onions roughly and put in a blender container with garlic and trasi. Cover and blend to a paste. (If blender is not available, finely chop onions and crush garlic. Dissolve trasi in a little hot water. Combine these three ingredients.) Heat 3 tablespoons of oil in a large frying pan or wok and fry the blended ingredients until cooked. Add prawns and meat to pan and fry, stirring constantly, until they are cooked. Add 2 tablespoons more oil and when hot stir in the rice and spring onions, tossing and mixing until very hot. Sprinkle with soy sauce and mix evenly.
Serve the fried rice garnished with strips of omelette and cucumber.

Dan's notes: good! 4 cups is a lot of rice. I just made it with chicken; it's probably better with shrimp and pork/beef.

Beet and Brown Rice Salad

Beet and Brown Rice Salad

from Farmer John's Cookbook by John Peterson

4 cups cooked brown rice
1 large or 2 smaller beets, grated (2-3 cups)
1 cup arame seaweed
1/4 cup sesame seeds
1/2 cup thinly sliced scallions (about 3)
1/2 cup toasted sesame oil
1/3 cup brown rice vinegar
1 tbsp Umeboshi vinegar
3 cloves garlic, minced
salt and pepper

1. Put the rice and beets in a big bowl. In another bowl, soak the Arame seaweed for 15 minutes.
2. Toast the sesame seeds over medium heat, 3-5 minutes; make sure they don't burn.
3. Boil the seaweed (undrained) for 8-10 minutes or until tender.
4. Mix the scallions, sesame oil, brown rice vinegar, umeboshi vinegar, and garlic in a jar, and shake well. Season with salt and pepper.
5. Drain seaweed, add to beets and rice, toss. Add dressing and toss.
6. Chill 1 hour or overnight.

Dan's note: pretty good. You really taste the sesame, so it's important. Toasting them is good. The type of seaweed is important- I substituted a different kind, and it got all mushy and weird. Also, I just used rice vinegar for all the vinegar, and it was fine.