Tag: rice
Ojibwe Wild Rice
Ojibwe Wild Rice
Wild rice has been an important part of the Ojibwe’s diet. While not actually rice, but the seeds of marsh grass, wild rice is harvested around the Great Lakes area by beating the grass with large wooden sticks into canoes. This is a simple recipe that is extremely flavorful and makes a great side dish to accompany just about any protein.
Ingredients
- 1 cup wild rice washed and rinsed
- 4 cups water
- 2 tbsp butter
- 2 leeks
- 1/4 cup Grand Marnier optional
- salt to taste
Instructions
- Place rice, water, and optional Grand Marnier in a pot. Bring to a boil. Cover and reduce the heat to low; stirring occasionally. Cook for 20 minutes.
- In another sauté pan over medium high heat, melt the butter and add in the leeks.
- Sauté for 8 minutes, set aside.
- After the rice has simmered for 20 minutes, stir in the leeks. Simmer on low for another 20 minutes until the wild rice is tender.
Season with salt to taste.
Spam and Egg Fried Rice
Spam and Egg Fried Rice
SPAM and egg fried rice is commonly eaten in many Asian cultures. It’s inexpensive and quick and easy to make; giving you your bang for your buck.
Ingredients
- 2 cups day old cooked white rice
- 1/2 can SPAM diced into small cubes
- 4 large eggs beaten
- 1 small onion diced
- 4 green onions chopped
- 2 tsp light soy sauce
- 1 tsp fish sauce
- 2 tsp sugar
- 1/4 cup vegetable oil
- sesame oil
Instructions
- Heat 1 tbsp of the cooking oil in a large sauté pan or wok over medium high heat. Add the beaten eggs to the pan. Allow to set for a minute.
- Scramble the eggs. Cook for another minute and remove from the pan.
- Add the rest of the cooking oil to the pan. Add in the spam and onion. Cook for 4 minutes.
- Add in the rice. Break up all of the clumps. Fry for 4 minutes.
- Season the rice with soy sauce, fish sauce, and sugar.
- Add the eggs back into the rice along with the green onions. Cook for 2 more minutes.
Pabellon Criollo
Pabellon Criollo
Pabellon criollo is a traditional Venezuelan dish consisting of beans, rice, and steak. It is served on a platter; arranged to resemble a flag representing Indigenous, African, and European culinary influences.
Ingredients
Venezuelan Steak
- 1 1/2 lbs flank steak
- 2 beef bouillon cubes
- 3 cups water
- 2 tbsp butter
- 1/2 medium onion diced
- 2 roma tomatoes diced
Beans
- 2 tbsp vegetable oil
- 1/2 medium onion diced
- 4 garlic cloves minced
- 1 can black beans
- 1/2 cup water
- 1 tsp chicken bouillon
- 2 tsp ground cumin
- 1 tbsp vinegar
Rice
- 2 tbsp olive oil
- 3 garlic cloves minced
- 3 tbsp onion finely chopped
- 1 cup white rice
- 1 tsp salt
- 2 cups water
Instructions
Rice
- Sauté the onions and garlic for 3 minutes.
- Add in the rice, water, and salt. Simmer for 15 minutes over medium heat. Set aside.
Beans
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the beans, water, bouillon, vinegar, and cumin.
- Simmer for 10 minutes over medium heat until the liquid has reduced. Season with salt.
Venezuelan Steak
- Dissolve the beef bouillon in a pot of water. Add in the flank steak and garlic. Simmer for 90 minutes. Save the reserved beef stock.
- Chop the flank into pieces.
- Sauté the onions in the butter over medium high heat for 5 minutes.
- Add in the flank and tomatoes.
- Simmer for 5 minutes with 1/2 cup of the reserved beef stock.
