Photo: Dave Knight/The Food Passionates/Corbis
Editor's Note - September 24, 2012: Dear Readers: We’re sorry that the paella photo in this week's Around the Table column did not accurately portray the accompanying recipe. Due to a tight deadline, we’d used a stock photo of a paella that contained several ingredients that were missing from our recipe. To make up for the inconvenience, we’re offering you another paella recipe here that is more in line with the picture, and we hope that you enjoy it. Please do let us know what you think, and thank you to all the alert readers who brought the recipe discrepancy to our attention!
It’s National Rice Month (who knew?). In honor of the occasion, whip up one of these classics.
Sauté 3 scallions in 1 Tbsp olive oil for 2 minutes. Add 2⁄3 cup arborio rice and cook 2 minutes. Add 2 cups water and 1⁄2 tsp instant chicken bouillon granules. Bring to a boil, reduce heat, and cover. Cook 20 minutes. Remove from heat. Let stand for 5 minutes, then stir in 1⁄3 cup grated Romano cheese.
Cinnamon Raisin Pudding
Beat 3 eggs, 1 1⁄2 cups milk, 1⁄3 cup sugar, and 1 1⁄2 tsp vanilla extract. Add 1 cup cooked white rice and 1⁄3 cup raisins. Pour into a baking dish and sprinkle with 1 tsp cinnamon. Set in a slightly larger pan; pour water into larger pan to a depth of 1 inch. Bake in 325°F oven for 50 minutes or until set, stirring once.
Slow Cooker Curry
In a slow cooker, combine 2 tsp minced garlic; 1 (1-inch) piece fresh ginger, grated; 2 Tbsp red wine vinegar; 1 1⁄2 tsp curry powder; 1 Tbsp water; 1 tsp cumin; 1 tsp salt; and 1⁄2 tsp pepper. Add 1 1⁄2 lb boneless, skinless chicken thighs. Toss to coat. Cook for 7 hours on low. Add 2 cups cooked long-grain white rice, 3 diced plum tomatoes, and cilantro.
In a large pan, combine 1 (14 1⁄2-oz) can stewed tomatoes, undrained; 1⁄2 cup water; 1 (15 1⁄2-oz) can black beans, rinsed; 1 cup uncooked instant brown rice; 1 cup corn; 1⁄2 tsp cumin; and 1⁄4 tsp chili powder. Simmer for 10 minutes or until liquid is absorbed. Add salt and pepper to taste.
In a large saucepan, bring 2 cups water to a boil. Add 1 cup long-grain white rice and 1⁄2 tsp salt. Cover and simmer for 20 minutes or until rice is tender. In a skillet, sauté 1 chopped onion in 1 Tbsp olive oil until soft. Combine rice, onion, 1 cup thawed frozen peas, 1 lb cooked prawns or shrimp, 1 1⁄2 cups diced, cooked chicken, and 1⁄2 cup chopped parsley. Add salt and pepper.
For a Paella recipe that is more in line with the picture above, please click here.
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More Easy Things to Do With Rice
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