Tag: rice
Timman Bagilla
Timman Bagilla
In Arabic, Timman Bagilla means beans and rice. This dish can be eaten by itself or be accompanied by either chicken or lamb and a garlic mint yogurt sauce. Timman Bagilla is typically cooked in large batches and served at banquet. The addition of golden raisins and pomegranate seeds gives the rice a slight sweetness to help balance out the richness of this dish.
Ingredients
Rice and Beans
- 4 tbsp olive oil
- 1 medium onion diced
- 1 bunch dill chopped
- 1 tsp turmeric
- 1 lb fava beans
- 1 cup basmati rice rinsed
- 2 1/2 cups water
- 3 tbsp golden raisins
- salt and pepper to taste
Chicken
- 2 lbs boneless skinless chicken breast cubed
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup cornstarch
Garlic Mint Yogurt Sauce
- 2 cups whole milk plain Greek yogurt
- 4 garlic cloves minced
- 10 mint leaves chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- pomegranate seeds
Instructions
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the onions for 5 minutes.
- Stir in the dill, turmeric, and fava beans. Sauté for 2 minutes.
- Add in the water and the basmati rice along with the golden raisins. Bring to a boil and simmer until the liquid is 50% evaporated.
- Cover the pot and reduce the heat to low. Cook for 15 minutes.
- While the rice is cooking, season the chicken with salt and pepper. Coat in the cornstarch.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken.
- Sauté for 7-8 minutes until the chicken is cooked through.
- By the time the chicken is finished, the rice will have absorbed all of the liquid.
- Mix together all of the yogurt sauce ingredients.
- Place the rice in the center of the plate. Place the chicken around the rice, with the yogurt sauce off to the side. Garnish with pomegranate seeds.
Gallo Pinto
Gallo Pinto
Gallo Pinto is the Costa Rican national dish. It is eaten almost every day for breakfast, accompanied by fried eggs, plantains, fried cheese, avocado, and corn tortillas. To get the traditional taste, the most important ingredient in this dish is salsa lizano. Salsa lizano is a vegetable based condiment, used almost similar to Worcestershire sauce. It adds a salty, peppery, cumin taste to the rice and beans. You can find salsa lizano at any Latin market.
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 1/4 cup salsa lizano plus 1 tbsp
- 1 can black beans with juices
- 2 tsp salt
- 3 cups day old white rice
- 1/4 cup cilantro chopped
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Add in the onions and bell pepper. Sauté for 8 minutes.
- Add in the garlic. Sauté for 1 more minute.
- Stir in the black beans with it’s juices, salsa lizano, and salt. Simmer over medium heat for 5 minutes.
- Add in the day old rice. Mix thoroughly with the beans, breaking up any rice clumps. Simmer for another 5 minutes until the liquid is absorbed by the rice.
- Turn off the heat. Stir in 1 tbp of salsa lizano and the chopped cilantro.
Mushroom Tofu Fried Rice
Mushroom Tofu Fried Rice
I couldn’t be happier with how this fried rice recipe turned out. This is a real good base fried rice if you are trying to make a take out version. You can use any protein if you’re not a fan of tofu such as bbq pork, chicken, shrimp, ham, Chinese sausage, bacon, etc. You can add onions, bean sprouts, peas, or carrots to this rice. It is very versatile and a great way to use up anything leftover in the fridge. If you want this rice to be vegan, omit the eggs.
Ingredients
- 1 brick firm tofu pressed
- 2 tbsp cornstarch
- cracked black pepper
- 8 oz button mushroom sliced
- 4 garlic cloves minced
- 3 green onions chopped
- 3 cups day old white rice
- 2 large eggs beaten
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- vegetable oil for frying and sautéing
Instructions
- Cut your pressed tofu into small cubes. Toss in cornstarch and black pepper. Heat up cooking oil in large sauté pan or wok over medium high heat. Fry the tofu on all sides. Remove from the pan and set aside.
- Make sure there is only 2 tbsp of oil left in the pan. Add in the mushrooms; sautéing for 5 minutes.
- Add in the garlic and green onions. Sauté for 2 minutes.
- Stir in the white rice, breaking up any clumps. Fry for 3-4 minutes.
- Push all of the rice to one side of the pan. Add the beaten eggs. Once cooked through, mix back into the rice.
- Cook the rice for 2 more minutes.
- Mix in the hoisin and soy sauce. Make sure all of the rice is coated.
- Stir the tofu back in. Cook for 1 more minute. Add more soy sauce to adjust flavor to your liking.
