Cilantro Lime Rice

Ingredients

• 2 cups water
• 1 tablespoon butter
• 1 cup long-grain white rice

• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro

Directions

1. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Chicken dum Biryani

Main Ingredients  for Chicken Biryani:

2 cups long grained basmati rice 500 gm boneless chicken thighs or 750 gm chicken on bone 4 cups water Salt to taste Marination Ingredients : 1 cup hung curd (internet says Greek yogurt can be used as a substitute) 2 tbsp ginger-garlic paste 4 green chillies crushed

2 tsp lemon juice 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp ground coriander 1/2 tsp garam masala powder 2 tbsp fresh coriander leaves finely chopped 1 tbsp mint leaves thinly chopped Salt to taste

Whole Garam Masala Ingredients:

• 1 bay leaf
• 2 whole Kashmiri red chillies
• 2 green cardamoms)
• 2 cloves
• 1-1/2 inch cinnamon stick (cut into bits)
• 1 mace
• 2 star anise
• 3/4 tsp whole cumin seeds (jeera)

Other Ingredients :

• 1 big onion (cut into slices)
• 1 small onion coarsely chopped
• 2 tsp fennel or saunf powder
• 1 tsp yellow chilli powder
• 1/2 tsp cardamom powder
• 1/2 cup fresh cream
• Few saffron strands
• 4 tbsp milk
• 1-1/2 tbsp rose water
• Few ginger julienne
• 2 tbsp pure ghee
• Some brown onions to garnish

Cook the Rice :

•  Wash the rice thoroughly in normal tap water and soak for about 30 minutes.
• Soak the saffron in milk or luke warm water and set aside.
• Heat 2 cups of water in a big pan.
• Add salt and rose water.
• When the water starts boiling then add rice into it.
• Cook the rice over medium high heat for about 10-12 minutes and then simmer the flame.
• When the rice are 3/4th done, then take out half of the cooked rice from the pan and remaining rice are to be set aside.

Cook the Chicken :

 In a medium size bowl, mix all the marinate ingredients.

• Cut the chicken into small  pieces and marinate it with the above mentioned ingredients mixture.
• Coat the chicken pieces well into the mixture, cover and set aside for about 30-40 minutes.
• Meanwhile, heat a big non-stick pan and melt the ghee in it.
• Add whole garam masala and saute for few seconds over moderate heat.
• When the spices turns into little brown then add chopped onions.
• Cook the onion on a low flame and make sure that they should not change their color.
• Stir constantly if the heat is getting too high.
• Put little bit of water to get a nice and glossy color of onions.
• When onions are well cooked, add marinated chicken along with its whole mixture.
• Now add fennel and turmeric powder.
• Mix it well and adjust with the salt.
• At this moment, add 1-1/2 cups of water and leave to cook for 6-8 minutes on semi flame.
• Once the chicken seems to be done, then you can mix cardamom powder along with fresh cream or yogurt.
• Remove from the heat and allow to cool down.
• When the chicken cools down, take the chicken pieces out and strain the whole gravy over the pieces of chicken.
• Garnish with some chopped coriander and set aside.
• Spread a single layer of the prepared chicken over the rice left in the pan and spread some saffron mixture.
• Garnish the biryani with  brown colored fried onion slices.
• Now make the layer of remaining rice and chicken one after the other, sprinkle the saffron mixture, chopped coriander and ginger julienne.
• Now we have to cook this biryani on very low flame, i.e., on dum means without exploring out the steam.
• Cover the pot either with an aluminum foil or with a wheat dough and place a lid on it.
• Immediately reduce the flame.
• Make sure the steam should not come out.
• Let it cook on low flame on dum (low heat) for about 6-7 minutes.
• Serve this delicious chicken dum biryani piping hot with few round onion slices, lemon wedges and raita of your choice.

Chicken dum biryani tastes better with chicken on bone but I prefer cooking my biryani with boneless chicken, so that no bone get stuck in my mouth.

The important aspect of making a proper Chicken Dum Biryani is to cook it on dum with a proper cover or lid. Although there are many methods to cook it on dum.

Source: http://homerecipes.in/chicken-dum-biryani-recipe/115

Cajun Snapper with Red Beans and Rice

Ingredients
2 10-oz. fresh red snapper filets
2 tsp. Creole or Cajun seasoning
1 14.8-oz. pouch cooked long grain rice
1 15-oz. can red beans, rinsed and drained
2 lemons
Italian (flat-leaf) parsley (optional)
2 Tbsp. butter, melted

Directions
1. Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.

2. Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.

3. Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.

4. Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel and parsley. Pass lemon wedges. Makes 4 servings.

Nutrition Facts
Calories 447, Total Fat (g) 11, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 68, Sodium (mg) 1055, Carbohydrate (g) 51, Total Sugar (g) 4, Fiber (g) 6, Protein (g) 38, Vitamin A (DV%) 0, Vitamin C (DV%) 18, Calcium (DV%) 11, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet

bgh.com

Speedy Black Beans and Mexican Rice

This hearty dish is the perfect answer for a meatless main-dish choice.

Prep Time: 12 minutes
Yield: Makes 4 servings

Ingredients

• 2 (8.8-oz.) pouches ready-to-serve Spanish-style rice
• 2 (15-oz.) cans black beans, drained and rinsed
• 2 (4-oz.) cans chopped green chiles
• 1/4 cup chopped fresh cilantro
• Toppings: sour cream, salsa, diced tomato, shredded Cheddar cheese

Preparation

1. Prepare rice according to package directions.

2. Combine black beans and green chiles in a microwave-safe bowl. Microwave at HIGH 2 minutes or until thoroughly heated. Stir in rice and cilantro. Serve immediately with desired toppings.

Note: We tested with Uncle Ben's Spanish Style Ready Rice.

Developed by Rebecca Gordon, Southern Living, APRIL 2010

Hoppin' John Salad

Prep Time: 30 minutes
Chill Time: 2 hours
Yield: Makes 8 servings
Ingredients
1/2 cup uncooked long-grain rice
1/4 cup fresh lemon juice
1/4 cup olive oil
1 jalapeño pepper, seeded and minced
1 garlic clove, pressed
1 teaspoon salt
1/4 teaspoon pepper
1 (15-oz.) can seasoned tiny field peas, drained and rinsed
1/2 cup chopped celery
1/2 cup loosely packed fresh parsley leaves, chopped
1/4 cup chopped green onions
Preparation
1. Prepare rice according to package directions.

2. Meanwhile, whisk together lemon juice, olive oil, jalapeño pepper, garlic, salt, and pepper in a large bowl. Stir in rice, peas, celery, and parsley until blended. Cover and chill 2 hours. Sprinkle with green onions just before serving.

Shrimp Stir Fried Rice

Ingredients
1 tsp vegetable oil
1 lb medium sized raw shrimp, peeled and deveined
1/2 cup red bell pepper, chopped
2 cups snow peas, sliced diagonally
2 cups Success® White or Brown Rice, cooked
1/4 cup prepared bottled stir-fry sauce

Heat oil in a large wok or skillet over high heat. Add shrimp and stir-fry 3 minutes. Add bell pepper and snow peas, and continue cooking 2 minutes. Add rice and stir-fry sauce, and stir 1 more minute or until sauce coats all ingredients and is heated through.

HINT: One, 3.5 ounce boil-in-bag of Success White or Brown Rice will make about 2 cups of prepared rice.

Successrice.com

5 Vegetable Fried Rice with 5 Spice Pork

2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons vegetable oil
1 pound thin pork loin chops, thinly sliced
Salt and freshly ground pepper
2 teaspoons Chinese five-spice powder
2 large eggs, beaten
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 small carrots, shredded (a couple of handfuls)
1 scallion, thinly sliced on an angle
1 cup fresh or thawed frozen peas
3 cloves garlic, finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1/3 to 1/2 cup tamari (dark soy sauce)

1. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and spread on a baking sheet to cool.

2. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. Season the pork with salt, pepper and the five-spice powder; add to the pan and stir-fry for 3 minutes. Transfer to a plate.

3. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.

Source: Rachalraymag.com

Thai Jasmine Rice with Shrimp and Thai Basil:

Serves 4-6
3 tablespoons vegetable oil
1 egg, beaten
1 onion, chopped
1 tablespoon chopped garlic
1 tablespoon shrimp paste
4 cups cooked jasmine rice
12 ounces cooked shelled shrimp
1/2 cup thawed frozen peas
oyster sauce, to taste
2 scallions, chopped
15-20 Thai basil leaves, coarsely chopped, plus an extra sprig, to garnish

1. Heat 1 tablespoon of the oil in a wok or frying pan. Add the beaten egg and swirl it around the pan to set like a thin pancake.

2. Cook until golden. Slide it out onto a cutting board. Roll it up and cut into thin strips. Set aside.

3. Heat the remaining oil in the wok, add the onion and garlic and fry for 2-3 minutes. Stir in the shrimp paste and mix thoroughly.

4. Add the rice, shrimp and peas and toss together until everything is heated through.

5. Season with oyster sauce to taste, taking great care as the shrimp paste is salty. Add the scallions and basil leaves. Transfer to a serving dish and serve topped with the strips of egg pancake. Garnish with a sprig of basil.

Nasi Goreng

Serves 4-6

1-7/8 cup long grain rice, such as basmati, cooked and allowed to become completely cold (perfect for leftover rice)
2 eggs
2 Tablespoons water
7 Tablespoons oil
8 oz. pork loin or tenderloin of beef
4 oz cooked, peeled shrimp
6-8 oz. cooked chicken, chopped
2-3 fresh red chilies, seeded and sliced
1/2 tsp shrimp paste
2 garlic cloves, crushed
1 onion, sliced
2 Tablespoons dark soy sauce or 3-4 tablespoons tomato ketchup
salt & freshly ground pepper
celery leaves, deep fried onions and cilantro springs, to garnish

1. Once the rice is cooked and cooled, fork it through to separate the grains and keep it in a covered pan pr dish until required.

2. Beat the eggs with seasoning and the water and make two or three omelets in a frying pan, with a minimum of oil. Roll up each omelet and cut in strips when cold. Set aside.

3. Cut the pork or beef into neat strips and put the meat, shrimp and chicken pieces in separate bowls. Shred 1 one of the chilies and reserve it.

4. Put the shrimp paste with the remaining chili, garlic and onion, in a food processor and grind to a fine paste. Alternatively, pound together with a mortar and pestle.

5. Fry the paste in the remaining hot oil, without browning, until it gives off a rich, spicy aroma. Add the pork or beef, tossing the meat constantly, to seal in the juices. Cook for 2 minutes, stirring constantly. Add the shrimp, cook for 2 minutes and then stir in the chicken, cold rice, dark soy sauce or ketchup and seasoning to taste. Stir constantly to prevent the rice from sticking.

6. Turn onto a hot platter and garnish with the omelet strips, celery leaves, onions, reserved shredded chili and the cilantro sprigs.

Bacon-Wrapped Orange Shrimp with Basmati Stir-Fried Rice

1 2/3 pounds large shrimp
1/2 cup soy sauce
1/3 cup barbeque sauce
1/3 cup peanut oil or canola oil
1 1/2 tbsp. fish sauce (available in Vietnamese markets
4 oz. red onions chopped
2 02. fresh cilantro
1 1/2 oz. fresh ginger root, peeled and chopped
1/4 cup orange marmalade
Zest of one orange
2 tbsp. red chile flakes (odd 2 more for extra spicy
2 pounds sliced smoked bacon

Peel shrimp leaving tail on, set aside. Place the next ten items into a food processor or blender. Blend until onions and ginger are completely pureed. Pour mixture into a bowl, add shrimp and marinate for 12 to 24 hrs. Drain marinade and start wrapping each shrimp with one slice of bacon. Wrap tightly around the center of shrimp and attach with a toothpick. Leave tail exposed. Heot a wok pan on high. Saute shrimp, making sure bacon is fully cooked.
Place shrimp onto a serving platter.
RICE: 2 cups bosmati rice
4 cups water
1/2 cup rice wine vinegar
1/4 cup Dijon mustard
1 tbsp. ground ginger
2 whole shallots chopped and sauteed
1 bunch green onions chopped (keep green tops for garnish)
1 1/2 cups peonut oil or canola oil

Add rice to water in a medium pot or rice cooker. Bring to a boil, lower heat ond simmer for about 15 to 20 minutes. When rice is done, remove from pot and pour onto a cookie sheet. Let it cool off (this can be done the day before). Combine rice wine vinegar, mustard, ginger, shallotts and green onions into a blender or food processor. While machine is on, slowfy add l cup of oil into blender to create an emulsion. Heat a wok pan on high heat; odd the remainder of the oil to pan. When oil is hot, add rice. Saute and stir for 2-3 minutes. Add the soy mustard mixture to he rice and continue to saute and stir for 5-7 minutes or until rice is a little crispy. Place rice into a serving bowl. Garnish with green onion tops. Serve with shrimp and some steam asparagus.

Sausage Fried Rice

I love this recipe! It makes a bunch too.

5 cups cold cooked rice (might need 6 cups)
1 pound bulk sausage spicy or mild
1 package cole slaw mix containing both the shredded cabbage and carrots or make your own
1/4 cup Soy sauce (may be more adjust to taste)
1 10 oz can bean sprouts drained
1 small bag frozen peas
4 or 5 eggs scrambled
3 stalks green onion using both the green and white part

Important: Do not use freshly made hot rice or the fried rice will turn out gummy. Cold leftover rice works perfect.

Brown the sausage, scramble the eggs and chopped the green onions before getting started on mixing the rice and other ingredients. Once this is done, get a large nonstick frying pan or electric skillet and coat it with olive oil.

Stir fry the cole slaw mix just until the cabbage is tender. Depending on the size of the frying pan, you might want to make the fried rice in two batches. If you do this, remove half of the stir fried cole slaw mix from the frying pan and use half of the following approximate amounts.

Add cold rice. Add some soy sauce to help break the rice upand give it some color, add browned sausage and mix well. Once the rice is broken up and well mixed, add the bean sprouts and frozen peas.

Mix well then add the scrambled eggs. Mix everything well and make sure the eggs are broken up and not in big chunks.

Season with pepper, as needed. Add more soy sauce until it tastes the way you want it to. The last thing you put in is the green onions. Add the chopped green onions and mix well.

Source: Alberta (Bert) LeBlanc found at RealCajunRecipes.com