Reddened rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White long-grain rice -- |
| Try Texmati, they say | ||
| 2 | Cloves garlic/peeled and | |
| Minced | ||
| ½ | Onion /peeled and minced | |
| 4½ | cup | Water |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Minced fresh marjoram leaves |
| I never have these | ||
| 2 | Scant Tbsp medium-hot pure | |
| Chile powder | ||
| This may still be pretty | ||
| Ot | ||
| 1 | teaspoon | Salt |
Directions
Modified from "Prairie Fire Reddened Rice", p.115 of _Coyote's Pantry_ by Mark Miller and Mark Kiffin. The major differences are that I replaced the b*tt*r with water for the saute', I like to toast the rice, and ⅓ cup (even 3 Tbsp) of chile powder is way too mouth-blistering with the "New Mexico" chile powder I got at the local Mexican grocery. Total time: about 45 minutes; 30 minutes unattended
In a large pan or skillet over low heat, saute' 2 cloves garlic and onion in a tablespoon or so of water, until soft and beginning to dry. Add rice and increase heat to medium-high; dry-toast until golden brown, stirring frequently. Add water and all remaining ingredients, bring to a boil, and cook for two minutes.
Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the water has just evaporated. Remove from heat and let stand five minutes. Fluff up with a wooden spoon.
Yum yum.
From: Barbara Laufersweiler <barblauf@...>. Fatfree Digest [Volume 10 Issue 41], Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV