Rice originated in south Asia from eastern
India to southern China in to south eastern Asia. Western Africa also cultivated a different
strain of rice. Rice was cultivated between
10 and 15 thousand year ago. Rice is a
variety of grass. Rice is grown in
paddies that allow flooding and draining.
The rice plants are planted in the flooded paddy that allows two thirds
of the plant to be above water. The
paddies are drained to fertilize the rice plants and then flooded again. The paddies are drained at harvest. The flooding prevents weeds growing among the
rice plants. The rice grows in heads and
is ready for harvest when the heads turn yellowish and droop. There are four part in a grain of rice, the
hull which is removed, the bran which is left on in brown rice, the endosperm
which is starchy and white, and the germ that grows at the base of each grain.
Rice
comes in long and short varieties and in white, brown, red and black varieties. White rice is by far the most common. Shorter wider rice (such as ariobo, carnaroli,
bella) is used for dishes like risotto, pudding, sushi and paella. Long grain rice (such as basmanti and
jasmine) is all-purpose rice and makes fluffy rice. Both brown and red varieties have the bran
intact. This gives them a nuttier flavor
and more vitamins. They take longer to cook. Black rice, also called forbidden rice, is
unrefined rice and should be soaked before steaming. Wild rice is not a true rice. Broken rice is rice that is broken during
processing and is a cheaper grade of rice and making a comeback. Quick-cooking rice is parboiled, converted
rice is this type. Rice I also puffed
and used in cereals. The flour is fine
like cake flour.
Rice is used in main dishes, side dishes,
salads, soups, desserts, appetizers and beverages. It is one of our most versatile foods.
This Week’s Challenge – Try
a variety of rice that is new to you.
Go shopping and fine a different
kind of rice. I found the black rice at
Sprouts, but you can order online. Then
research the rice online. Decide how you
will use the rice. You can try a
difference cooking method. Don’t forget
to record what you learned in your journal
Tip for this Week – There
are different methods of cooking rice
Growing up I thought rice had to be
steamed. I’ve since learned that there
are many ways to cook rice. Some culture
sauté the rice before cooking and some actually boil the rice and drain
it. Some cultures like rice that lightly
sticks together. Others like fluffy rice
that does not clump. Some cultures like
rice plain, others like to add flavor.
This Week in Punkin’s
Kitchen
Mushroom Risotto
6 C Chicken or vegetable stock
2 T Olive oil
1 sm. Onion, finely chopped
12 Baby portabella or cremini mushrooms
or
3-4 Garlic cloves
1 ½
C Arborio or carnarolli rice
1 Bay leaf
½ C Pecorino Romano or Parmigiano-Reggiano,
grated
Salt, pepper to taste
 |
| The ingredients |
1. In a
large saucepan, bring the stock to simmer and keep warm.
2. In a
skillet with a rounded bottom heat the oil.
 |
| Sautéing the onions and garlic |
3. Add
the onion and garlic and sauté for a few minutes.
4. Stir
the rice, mushrooms, bay leaf, salt and pepper.
 |
| I used Arborio rice |
5. Ladle
in three ladles of stock, stirring slowly until the stock is absorbed.
 |
| I added three ladles to begin. |
6. Repeat
adding a ladle of stock at a time and stirring until the stock is absorbed.
 |
| I added the mushrooms and bay leaf at this point. |
7. Check
the rice for doneness. It should take
about 20 minutes.
 |
| It gets more creamy as the rice cooks. |
8. Leave
a little stock with the rice as the rice will continue to cook and absorb the
stock.
9. When
the rice is just about done, remove from the heat and add the cheese.
 |
| Cheese added. Leave some broth as the risotto continues to cook and absorb the broth. Serve immediately and it thickens as it cools |
10. Stir
to blend in the cheese and allow it to melt before serving.
To
make this recipe a basic risotto, omit the mushrooms and add frozen peas when
the cheese is added. All kinds of
ingredients can be add instead of the mushrooms, like bacon, ham, prosciutto,
artichoke hearts, asparagus, and other kinds of hard cheeses. You can be very creative with risotto
Seafood Paella
12 Shrimps (21-25 count), peeled and
deveined
12
oz. Chicken thighs, boneless and skinless,
cut in fourths
4-6
oz. Chorizo
12 Mussels, scrubbed and debearded (I like
to use 6 mussels and 6 clams)
12 Scallops
9 Garlic cloves, chopped
3 T Olive oil
Salt and pepper to taste
1 Red bell pepper, finely chopped
1 sm. Onion, finely chopped
1 ¼
C Arborio or Valencia rice
½ t Saffron
1
can Diced tomatoes
2 C Chicken broth
¼ C Dry white wine
1/3
C Peas, frozen, thawed and rinsed
 |
| The ingredients |
1. In a
Ziploc bag, add one tablespoon of the olive oil, half of the garlic, salt and pepper
and the prepared shrimp. Set aside.
 |
| The shrimp and scallops marinating in a baggie. |
2. Pat
dry the chicken and season with salt and pepper.
 |
| Chicken thighs deboned and patted dry. |
 |
| Browning the chicken. I suggest buying the thighs already deboned and deskinned and cut the thighs in thirds for large sized potions |
3. Heat
one tablespoon olive oil in a paella pan or a pan with a rounded bottom.
4. Brown
the chicken on all sides and remove from the pan.
5. Add
one tablespoon of olive oil to the same pan and add the chorizo, bell pepper, onion
and a little salt and sauté until the vegetables are soft.
 |
| The chorizo, peppers and onion sautéing. |
 |
| Ready for the rice. |
6. Add
the rice, remaining garlic and saffron, stirring for about half a minute.
 |
| I used Arborio rice |
7. Stir
in the tomatoes and cook about five minutes.
 |
| Tomatoes, broth and wine added. |
8. Add
the broth and wine and bring to a simmer.
9. Add
the chicken and reduce the heat, cover and cook until most of the liquid is
absorbed and the rice is al dente, about 15 minutes.
 |
| Scrub the mussels and clams. Remove the beard from the mussels by pulling hard on it. The beard is fibrous strands hanging from the mussel. See it across my fingers |
10. Set
the mussels (and clams) hinge side down in the rice and arrange the shrimp and
scallops over the top.
 |
| I don't like mussels that well, so I opted to do six mussels and six clams. |
 |
| I emptied the baggie over the mussels and clams and allowed it to cook until the shrimp and scallops were done. |
11. Cover
and cook until the shrimp are opaque and the mussels are open about 7 minutes.
12. Remove
from the heat and discard any unopened mussels.
13. Sprinkle
the peas over the top and replace the cover.
Allow to set about five minutes before serving with lemon slices.
 |
| Peas added, one mussel and two clams discarded. ready to serve. |
Fish of the Week
.
Honey
Mustard Glaze for Fish or Chicken
 |
| Honey Mustard Salmon |
2 T Vinegar, light (Distilled,
Rice, White Wine or Champagne)
1 T Dijon mustard or other
prepared mustard
1 t Honey
1 t Herb, freshly, finely
chopped (oregano, dill, rosemary, etc.)
Salt and pepper to taste
 |
| The ingredients |
1. In small
bowl mix all the ingredients.
 |
| Vinegar, honey and mustard |
 |
| Fresh oregano from my garden |
 |
| Finely chopped oregano added |
 |
| Blend the ingredients by stirring or whisking |
2. Place
the fish or chicken in a baking dish.
3. Brush
the glaze over the top and bake until done according to the fish or poultry being served.
 |
| Glazed salmon ready for the oven. |
4. Remove
from the oven and brush with more glaze.
5. Serve
warm
Note: Experiment with different herbs to go with
the fish or chicken you are serving. I
used salmon and dill would have gone very well with it. If you are cooking chicken rosemary would be
nice. Experiment with different vinegars
or substitute lemon juice or other acid.
The type of mustard you use will affect the color of the glaze.
Original
recipe
Happy Cooking!
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