1,000 Jewish Recipes (257 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1.
Prepare the pilaf and the sauce. Then, preheat oven to 350°F. Oil or butter six to eight 4- or 5-ounce ramekins. Spoon cooked pilaf into the ramekins. Press with a spoon so the rice is lightly packed, but do not crush grains.
2.
Put molds in a roasting pan. Add enough simmering water to come halfway up sides of molds. Cover with buttered or oiled parchment paper. Bake for 10 minutes. Leave rice in mold in warm water until ready to serve.
3.
Heat sauce in a saucepan. To serve, unmold the ramekins onto plates. Spoon a little sauce around rice. Top mound of rice with a parsley sprig, if using. Serve remaining sauce separately.
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Although the traditional diet of the Jews of Yemen was based more on bread than on rice, my mother-in-law, who was born in Yemen, loved making this delicious golden rice. What makes it special is the cooking liquidâher spiced chicken or beef soup, a staple in her kitchen. (See
My Mother-in-Law's Spicy Chicken Soup
.) When I don't have this soup on hand, I use chicken or meat stock and season the rice with the same seasoningsâgarlic, cumin, turmeric, and black pepper. For meatless meals, I use vegetable stock.
2 or 3 tablespoons vegetable oil
1 large onion, chopped
4 large cloves garlic, chopped
2
1
â
2
teaspoons ground cumin
1 teaspoon ground turmeric
1
â
2
teaspoon freshly ground pepper
2 cups long-grain white rice
4 cups chicken, beef, or vegetable stock or broth, or stock mixed with water
Salt, to taste
3 tablespoons finely chopped fresh cilantro (optional)
1.
Heat oil in a large saucepan. Add onion and sauté over medium heat, stirring often, about 7 minutes or until beginning to turn golden. Stir in garlic, cumin, turmeric, and pepper. Cook, stirring, for 1 minute. Add rice and sauté, stirring, for 3 minutes or until rice is well coated with onion and spices.
2.
Add stock and salt. Stir once and bring to a boil over high heat. Cover and cook over low heat, without stirring, 18 to 20 minutes or until rice is tender. Remove from heat and let stand, covered, for 10 minutes. Adjust seasoning. Fluff rice with a fork just before serving, and add cilantro, if using. Serve hot.
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This simple dish is perfect with poached or baked chicken, with veal dishes, and with vegetable stews.
2 to 3 tablespoons vegetable oil or olive oil
1 medium onion, finely chopped
1
1
â
2
cups long-grain white rice
3 cups hot chicken, beef, or vegetable stock or water
1 bay leaf
1 large sprig fresh thyme or
1
â
2
teaspoon dried thyme
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil or 2 teaspoons chopped tarragon or snipped dill (optional)
1.
Heat oil in a large sauté pan or wide stew pan. Add onion and cook over low heat, stirring, about 7 minutes or until soft but not brown. Add rice and sauté, stirring, about 2 minutes or until the grains turn milky white.
2.
Add stock, bay leaf, thyme, salt, and pepper. Stir once with a fork and cover. Cook over low heat, without stirring, for 18 minutes. Taste rice; if not yet tender, simmer 2 more minutes. Adjust seasoning. Cover and let stand for 10 minutes or until ready to serve. Remove bay leaf and thyme sprig. Fluff rice with a fork and gently stir in parsley, chives, and basil, if using. Serve hot.
Although restaurant risotto tends to be full of cheese and butter, Jews in Italy make it without dairy foods so it can be served with meat. With a flavorful broth, the risotto is delicious. If you've never made risotto before, you'll discover that it's easier to prepare than you expected.
3
1
â
2
cups chicken or veal stock
1
â
4
teaspoon saffron threads
2 to 3 tablespoons olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1
1
â
2
cups Arborio rice or other round risotto rice
1
â
2
cup dry white wine
Salt and freshly ground pepper, to taste
1
â
3
cup chopped fresh Italian parsley
1.
Combine stock and saffron in a small saucepan and bring to a simmer. Cover and keep warm over very low heat.
2.
Heat oil in a medium, heavy saucepan. Add onion and sauté over medium heat for 5 minutes or until soft but not brown. Add garlic and rice and sauté, stirring, 2 minutes or until rice is coated with onion mixture. Add wine and stir. Simmer over medium heat 1 to 2 minutes or until wine evaporates.
3.
Add 2 cups of hot saffron-flavored broth and stir. Simmer uncovered, stirring occasionally, 9 to 10 minutes or until liquid is absorbed. Add remaining broth, stir, and cook 8 minutes or until rice is just tender but still a little firm, al dente. Remove from heat. Season with salt and pepper. Let stand 2 to 3 minutes. Add parsley. Serve in deep dishes.
RICE WITH VEGETABLES
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Rice and mushrooms is one of our family's favorite combinations, especially for Friday night dinners. We cook the mushrooms slowly with onions, garlic, cumin, and thyme so they absorb the seasonings, then toss the mixture with hot cooked rice. This dish is a good partner for just about any entree, from fish to meat to vegetables. We sauté the mushrooms in olive oil for meat or poultry dinners, and in half oil and half butter for fish or vegetarian meals.
3 to 4 tablespoons olive oil or half oil and half butter
1 large onion, chopped
3 large cloves garlic, chopped
1 pound small mushrooms, quartered
Salt and freshly ground pepper, to taste
1 teaspoon dried thyme
1 teaspoon paprika
1
1
â
2
teaspoons ground cumin
Cayenne pepper, to taste
3 to 4 cups hot cooked rice, white or brown
3 tablespoons chopped fresh parsley
1.
Heat oil in a large skillet. Add onion and sauté over medium heat about 10 minutes or until tender. Add garlic, mushrooms, salt, pepper, thyme, paprika, and cumin. Sauté, stirring often, about 15 minutes or until mushrooms are very tender and well flavored and any liquid in pan has evaporated. Reduce heat towards end of cooking time if necessary. Add cayenne.
2.
Just before serving, toss hot rice with hot mushrooms in a serving dish. Add parsley and toss gently. Adjust seasoning.
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