Tag: side dish
Saffron Pulao
Saffron Pulao
This recipe is exactly why I make large amounts of steamed rice. The leftovers are always turned into something else; whether it’s fried rice, rice stuffed omelettes, or this saffron pulao. Pulao is kind of the Indian version of fried rice, but with completely different ingredients. The saffron gives the basmati rice a nice color and aroma while the rest of the ingredients have a balance of sweet and savory that permeates throughout the pulao. What is also great about this rice is that it takes less than 10 minutes to cook.
Ingredients
- 2 cups basmati rice cooked and cooled
- 1/2 tsp saffron
- 4 tbsp vegetable oil
- 6 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup golden raisins
- 1/4 cup cashews
- salt to taste
Instructions
- Soak the saffron in 1 tbsp of warm water for 5 minutes.
- Mix it in with the cooked basmati rice. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the cardamom pods, cinnamon stick, and bay leaves for 1 minute.
- Add in the golden raisins and cashews. Sauté for 2 minutes.
- Stir in the rice. Sauté for 5 minutes.
Casamiento (Honduran Red Beans and Rice)
Casamiento (Honduran Red Beans and Rice)
Red beans and rice is a popular side dish served in just about every home in Honduras. What’s different about this bean and rice dish is that the red beans aren’t kidney beans. They are a particular type of red bean called silk beans. You can usually find them in the Latin section of the grocery store labeled as Salvadoran or Central American beans. They are smaller than a kidney bean, darker, and smoother in texture.
Ingredients
- 2 tbsp vegetable oil
- 1 green bell pepper diced
- 1/2 medium onion diced
- 1 1/2 cups bean broth
- 2 cups basmati rice cooked
- 1 1/2 cups dry red beans cooked; bean broth saved
- salt to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions and green pepper for 8 minutes.
- Stir in the rice. Fry for 2 minutes.
- Pour in the bean broth and beans. Season with salt. Reduce the heat to medium low and simmer for 10 minutes until all of the liquid has been absorbed.
Smoked Corn on the Cob
Smoked Corn on the Cob
Wanna get 2 birds stoned at once? Smoked corn on the cob is an easy side that you can smoke along with whatever meat you’re smoking. Simply pull back the husks of the corn, leaving it attached. Remove all of the silt. Place the corn in a pot of salted water standing upright, trying to keep the husks as dry as possible. Soak the corn for 2 hours. Pull the husks back over the corn and smoke in a preheated 250 degree smoker for 2 hours. You can use any type of wood chips. Rub the corn with butter.
Equipment
- Electric Smoker
Ingredients
- corn on the cob unshucked
- salt water
Instructions
- Pull back the husks of the corn, leaving it attached. Remove all of the silt. Place the corn in a pot of salted water standing upright, trying to keep the husks as dry as possible. Soak the corn for 2 hours.
- Take out of the water. Pull the husks back up over the corn.
- Place the corn in a preheated 250 degrees smoker for 2 hours.
