The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [144]
green rice
SERVES 6 TO 8
2 tablespoons vegetable or olive oil
1 white onion, cut into ¼-inch dice
2 garlic cloves, minced
1½ cups long-grain rice
2½ cups homemade or low-sodium store-bought chicken or vegetable stock, or water
½ cup finely chopped fresh cilantro
1 poblano chile, seeded and finely chopped
Coarse salt and freshly ground pepper
1. Heat the oil in a large saucepan over medium heat. Add the onion; cook until it is soft and translucent, about 8 minutes. Add the garlic; cook 2 minutes. Add the rice, and stir to coat. Add the stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until the rice is tender, about 15 minutes.
2. Turn off heat; let stand, covered, until the liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in the cilantro and poblano. Season with salt and pepper. Serve hot.
coconut almond rice
SERVES 6
We serve this creamy rice dish with grilled skewered shrimp and a spicy lime dipping sauce.
1 stalk fresh lemongrass, outer leaves peeled, 3-inch-long piece cut from root end and sliced in half lengthwise
2 cups unsweetened coconut milk
1 cup water
2 to 4 fresh or frozen kaffir lime leaves
2 teaspoons coarse salt
1½ cups long-grain rice
¼ cup slivered almonds, toasted
½ cup lightly packed fresh cilantro leaves, coarsely chopped, plus several sprigs for garnish
Freshly ground pepper
1. In a medium saucepan, combine the lemongrass, 1¾ cups coconut milk and the water, kaffir lime leaves, and salt. Heat over medium-high heat until the milk just begins to simmer. Stir in the rice, and reduce heat to a simmer. Cover; cook until the rice is tender, 20 to 25 minutes.
2. Stir in the nuts, cilantro, and remaining ¼ cup coconut milk; season with pepper. Discard the lemongrass. Serve immediately, garnished with cilantro sprigs.
three-grain pilaf
SERVES 8
2 tablespoons unsalted butter
1 small onion, finely chopped
1½ cups jasmine rice, rinsed
½ cup red rice, rinsed
1 cup quinoa, rinsed
¾ teaspoon coarse salt
Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.
lemon risotto with asparagus and peas
SERVES 4 AS A MAIN COURSE OR 6 AS AN APPETIZER
If you would prefer a simple lemon risotto, omit the asparagus and peas.
6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup Arborio rice
½ cup dry white wine
6 thin asparagus spears, trimmed and cut into 1-inch lengths
1 cup thawed frozen peas
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley
½ cup finely grated Parmigiano-Reggiano cheese, plus more for serving
Coarse salt and freshly ground pepper
1. Bring the stock to a boil in a medium saucepan; turn off heat.
2. Melt 2 tablespoons butter over medium heat in another medium saucepan. Add the onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add the rice; cook, stirring constantly, until the edges of the grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add the wine; cook, stirring constantly, until the wine has completely evaporated.
3. Add ½ cup stock; cook, stirring constantly, until the stock has been completely absorbed and a wooden spoon drawn through the rice leaves a trail in its wake. Continue adding about 4 more cups stock, ½ cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
4. Stir in the asparagus. Add ½ to 1 cup more stock,