On 2/8/2018 12:21 PM, notbob wrote:
> Yeah. Rice. What to do with it?
>
> I gotta lotta rice. Got 7-8lbs of long grain white rice (probably
> grown in The South) that was gifted to me and I don't know what to do
> with it.
>
> Got any ideas/suggestions/recipes? I like 'pulao's'. Gotta eat this
> rice cuz .....well..... I'm poor, ona fixed income, and wanna keep my
> house fer my kids. (sniff)
>
> Get to you, yet? 
>
> No, really. I gotta learn to start likeing rice. Crickey's, their
> givinitawaynow! ....fer free!! I'll start by trying to incorporate it
> into my weekly batch of red beans (ew!!).
>
> nb --also got 8 lbs of free 'light red kidney beans'
>
Here's one to consider if you like Vietnamese eats.
It's super healthy, low fat, full of taste and texture.
A garnish with a squirt or three of Sriracha sauce is awesome.
https://www.bigoven.com/recipe/shrim...hao-tom/128770
INGREDIENTS
2 Stalks Lemongrass; Outer
3 lg Garlic
2 Finely Chopped Shallots; (2
2 tb Coarsely Chopped Dry-Roasted
1 Bird Or Serrano Chiles; (1
1/2 lb Medium Shrimp; Peeled,
2 cn Chicken Broth; (14 Ounce
4 1/2 c Water
1 c Long Grain Jasmine Rice;,
1/2 ts Black Pepper; freshly ground
1 ts Vegetable Oil; Preferably
1 c Loosely Packed Cilantro
1 tb Fish sauce
1/4 1/4 Teaspoon White Pepper
NSTRUCTIONS
In a small bowl, combine shallots, fish sauce and pepper; add shrimp and
toss to coat. Cover with plastic wrap and set aside in the refrigerator.
Place water and broth in a large soup pot or Dutch oven, add rice and
bring to a boil. Meanwhile, using a mortar and pestle, food processor or
blender, work 1 of the garlic cloves and the lemongrass together into a
paste. Add to rice /broth mixture. When broth reaches a boil, lower heat
to medium and simmer, partially covered, for 15 minutes. Set aside.
Meanwhile, finely chop the remaining 2 cloves garlic. In a skillet or
wok, heat oil over high heat. Add garlic and stir-fry until golden,
about 10 seconds. Ad reserved shrimp pieces with marinade. Stir-fry
until shrimp starts to change color, about 1 minute. Add to soup. Pour
about 1/2 cup of the soup broth into the skillet or wok to deglaze the
pan, then pour it back into soup. Continue simmering soup until shrimp
is fully cooked, 1 to 2 minutes. Ladle soup into bowls and sprinkle a
few peanuts and cilantro leaves over each serving. Serve with side
dishes of chiles, Vietnamese Dipping Sauce and the remaining peanuts and
cilantro, so guests can adjust flavorings as they wish. Makes about 8
cups Nutritional info from Eating Well Mag. 225 calories per serving; 13
grams protein, 3 grams fat (0.5 gram saturated fat), 33 grams
carbohydrate; 1,360 mg sodium; 61mg cholesterol; 1 gram fiber NOTES :
This quickly prepared soup has small pieces of shrimp floating in a
lightly flavored broth, which is loaded with tender rice. A garnish of
chopped roasted peanuts adds a pleasant change of texture and a nutty
taste. The soup is traditionally served with a side dish of Vietnamese
Dipping Sauce (Nuoc Cham) so guests can add extra flavoring as they
wish. Recipe by: Eating Well Mag. Jan/Feb 1997 Posted to EAT-LF Digest
by Irene DiGiuseppe on Oct 31, 1998,