Food

Food

Rice is a delicious

staple all over

the world.

ANNABEL COHEN

Special to the Jewish News

I

n Asia, growing and eating rice is a religious,
symbolic and mythical experience. In fact, a big
part of the world — more than half the popula-
tion — eats rice for practically every meal.
In Italy, it's an entree in the form of Risotto, and
ends a meal sweetly as a pudding when cooked with
milk and sugar. The classic Spanish dish Paella starts
with rice. Every other ingredient is left to interpreta-
tion. The same is true in Brazil where the national dish,
Feijoada (black bean stew), is nothing unless served on
a bed of steaming white rice.
Though there are three main types of rice, there are
thousands of varieties. And it doesn't grow white.
White rice is the result of milling, which removes the
darker outer coating and healthy bran. Brown rice is
the whole grain, bran and all. Wild rice, the long, hard,
dark brown grains we see most often in the fall, is not
actually rice, but a grass native to North America.
Like many grains, rice can be processed into thou-
sands of products, from wine, to vinegar to flour.
There's even a sweetener that's made from brown rice.
It's a thick syrup with the texture of honey.
While volumes may be written about all the different
flavors, varieties and cooking methods of this staple
grain, the following recipes touch on a few of the inter-
national methods of cooking specific types of rice.

RISOTTO WITH MOREL AND BUTTON
MUSHROOMS
May/June is morel season. Fresh morels are available in
the produce aisle. If you can't find them fresh, use dried
mushrooms, which can be reconstituted with hot
water, or other fresh or dried wild mushrooms.
1/4 cup olive oil
2 T. minced shallots

2 t. minced garlic
1 cup fresh morel mushrooms, cut into thin rings
2 cups sliced button or white mushrooms
1 cup uncooked Arborio rice (or other Risotto rice)
1/2 cup dry white wine
6 cups vegetable or chicken broth
1/2 - 1 cup fresh grated Parmesan cheese
Kosher salt and pepper to taste
1/4 cup minced chives or fresh parsley, garnish

Heat oil in a large saucepan over medium-high heat.
Add the shallots and garlic and saute for about 2 min-
utes. Add the mushrooms and cook, stirring occasion-
ally, until the mushrooms give up their liquid. Add the
rice and cook, stirring, about 1 minute more. Add the
wine and cook the rice, stirring frequently, until all the
liquid is absorbed.
Meanwhile, bring the broth to a boil in another
saucepan and reduce heat to medium-low.
Pour 1 cup of the broth into the rice and simmer,
stirring frequently, until the liquid is almost absorbed.
Add another cup of broth and repeat. Add the last cup
of broth and cook while stirring until the rice has a
creamy texture (it's important to cook the rice slowly
and at low heat; the rice should cooked, but still have
"bite"). Add half the cheese and salt and pepper to
taste. Serve hot, with remaining cheese on the side and
sprinkled with the chives or parsley. Makes 6 servings.

LEMON JASMINE WITH PEAS, ALMONDS
AND ORANGE ZEST
3 cups water
1 1/2 cups Jasmine rice, rinsed and drained
1/2 t. salt
3 T. olive oil
1/4 cup almond slivers
1 cup fresh cooked peas or frozen peas, thawed (do
not used canned)

1 cup chopped scallions, white and green parts
Juice of 1/2 lemon
1/4 cup chopped fresh parsley
2 T. grated orange zest or peel
Salt and pepper to taste

Bring water, Jasmine rice and salt to a boil over high
heat in a large saucepan with a tight-fitting lid. Reduce
heat to simmer and cook until water is absorbed, about
20 minutes. Remove from heat and set aside.
While the rice is cooking, heat olive oil in a large
nonstick skillet over medium-high heat. Add the
almonds and cook, stirring constantly until the
almonds are golden.
Transfer the rice to a large bowl and break it apart
with a fork. Add the peas, scallions, lemon juice, pars-
ley, orange zest, salt and pepper and toss to combine.
Serve warm or at room temperature. Makes 8 servings.

WILD RICE LATKES
Serve these as appetizers or as a side dish.
2 cups water
1/2 cup wild rice
2 eggs
1/2 cup minced onions
1/2 cup minced red bell pepper
1 T. dried parsley flakes
1/4 t. salt or to taste
1/4 t. ground black pepper, or to taste
1/4 cup vegetable oil
Sour cream, to serve on the side, optional
Salsa, to serve on the side, optional
Bring the water to a boil in a medium saucepan over
high heat.
Meanwhile, rinse the rice under cold water and
drain. Stir the rice into the boiling water and bring
to a boil again. Reduce heat to a low boil and cook,
uncovered, until the rice is tender, about 40-45 min-

5/17
2002

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