Sunday, December 16, 2007

THE WONDERS OF RICE....(Herbed of Course)

There are few things more basic (or tastier) than freshly cooked, light and fluffy rice.

The addition of certain herbs and spices and other ingredients can elevate this simple dish to gourmet status.

PILAU....there are various spellings of pilao or pulao or, pilaf; but they all start out with rice which has been fried before it is cooked in water.

Spices such as cinnamon, cardamon, bay leaves or saffron are added to get that very special taste for a certain blending with other foods.

For pinto beans ( cooked a day ahead) this is what we enjoy.

1 cup long-grain rice
2 tbsp real butter
salt and fresh ground black pepper
2-1/4 cups hot chicken stock
Extra butter

Cover rice in water and soak for 30 minutes

Drain and saute in hot butter until the rice is dry and begins to stick to pan

Add the salt, pepper, and chicken stock, cover and cook 20 minutes or until rice is tender

Remove from heat, add a little butter, cover and let sit 5 minutes before serving.
In a small frying pan while rice is cooking.

Heat enough butter or olive oil to saute 1 large onion and 1 Cajun sausage link..

Chop the onion and sausage and cook swiftly, stirring constantly just until the sausage is cooked and onions are soft...about 5 to 7 minute

Sprinkle generously with Sage Hill Farms Cajun spice blend.

Remove from heat and serve immediatly.

In a soup bowl, spoon in beans, then rice, then the onion and sausage with a few more beans.

Good with thin and crispy Sage cornbread.

The Sage cornbread can be found in the blog archives.

Need to stock up on herbs and seasonings?

Sage Hill Farms can help you find the right blend for all your needs.

I'm always available for your informational needs.

Happy Holidays and EatWell!

Bea Kunz

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