Wednesday, July 12, 2006
How To Cook Everything: Quick Cooking Copyright 2003
2 tablespoons butter or oil
1 cup chopped onion
1 1/2 cups long-grain rice
Salt and freshly ground black pepper
2 1/2 cups chicken, beef, vegetable stock, or store-boughr broth, preferable warmed I used beef
Minced fresh parsley leaves for garnish
Place the butter or oil in a large, deep skillet which can be covered and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion. Cook,stirring, until the onion softens but does not begin to brown, 5 to 8 minutes.
Add the rice all at once, turn the heat to medium, and stir until the rice is glossy-and comp;etely
coatedd with oil or butter, 2 to 3 minutes. Season well, then turn the heat down to low and add
the boiling stock, all at once. Cover the pan.
Cook for 15 minutes, then check the rice. When the rice is tender and the liquid is absorbed, it's done. If not, cook for 2 to 3 minutes and check again.
Makes 4 servings.
This recipe did not turn out very well but I believe it was all user error. My son likes to push the button on the mini-chopper and I started out with practically pureed onion. I think this prevented the butter from coating the rice properly. Then I decided it needed more liquid and ended up stirring this way too much because I had a 2 1/2 year old at my feet, screaming for his rice. This came out mushy and I wasn't crazy about the flavors (predominately onion and black pepper).
I know that Mark Bittman is much reverred by some for his cookbook, How To Cook Everything, but I must admit that I pass up that book each and every time I go to the library. I'm not sure why. It has no pictures yet that doesn't usually stop me from checking out a library book. For whatever reason, the book has never come home with me.
It seems that they have broken down the original How To Cook Everything into smaller books. When I saw this book in Ollie's for just $3.99, I bought it. I was very much in the quick cooking mood while I was picking out books that day. I think Ollie's had other books from this collection but this is the only one I picked up.
This is a nice collection of quick recipes, recipes that don't rely heavily on convenience products. The recipes aren't outlandish - I've probably seen each and everyone of them somewhere else, but they aren't all ordinary and boring either. This recipe wasn't too exciting but it seemed like it would be a step up from boiled rice (althought I'm not sure it turned out that way). It accompanied Easy Spiced Italian Pork, a recipe I couldn't wait to make again. I had to make it on the GF grill but it was still really good.
Question of the Day: What are some of the ways you prepare rice?