Ingredients:
1 c rice (uncooked, unwashed)
1/4 c diced onion or green onion
1/4 c diced red, yellow and green pepper and jalapenos
1 c pace picante medium salsa
1 c tomato soup (leftovers are great for this)
1 c water
1 tbsp vegetable oil
1/4 tsp cumin, paprika
Directions:
Medium-grain brown rice, often sold as short-grain brown rice, has a sticky texture and a nutlike aroma and taste. Asian sesame oil, which has a rich toasted flavor, complements the distinctive nature of the rice. If there are leftovers, transform them into a rice salad by adding grated carrot and a generous drizzle of rice vinegar.
Ingredients:
2 3/4 cups water
1 cup medium-grain brown rice
1/2 tsp. kosher salt
2 tsp. sesame seeds
1 tsp. Asian sesame oil
1 Tbs. thinly sliced green onions
Directions:
In a saucepan over high heat, bring the water to a boil. Add the rice and salt, stir once, reduce the heat to low, cover and cook, without stirring, until all of the water has been absorbed and the rice is tender, 35 to 45 minutes.
Meanwhile, in a small, dry fry pan over medium heat, toast the sesame seeds until they are fragrant and have taken on color, about 2 minutes. Pour the seeds onto a plate and set aside.
Carefully lift the cover of the saucepan so that no condensation drips into the rice. Drizzle the sesame oil evenly over the top and sprinkle with half of the sesame seeds. Gently fluff the rice with a chopstick or the handle of a wooden spoon.
Spoon the rice into a warmed serving dish. Sprinkle with the remaining sesame seeds and the green onion. Serve immediately. Serves 4.
This is a Tarla Dalal recipe.
An alternate recipe is here: http://myfoodandrecipies.blogspot.com/2014/06/dhan-shak-parsi-dal-brown-rice-served.html
Ingredients
For The Dhan Shak
3/4 cup toovar (arhar) dal
1 tbsp moong dal (split green gram)
1 tbsp masoor dal (split red lentil)
1 tbsp vaal dal (split field beans/ split butter beans)
1 tbsp urad dal (split black lentils)
1 potato
1 small brinjal (baingan / eggplant)
2 tomatoes
1 small sized bunch of fenugreek (methi) leaves
3 spring onions with greens
51 to 75 mm (2″ x 3″) slice of red pumpkin (bhopla / kaddu)
1 slice of bottle gourd (doodhi / lauki)
6 tsp tamarind (imli) water
4 tbsp ghee
1 onion , chopped
salt to taste
To Be Ground Into A Paste (for the Dhan Shak)
4 green chillies
8 red chillies
10 garlic (lehsun) cloves (lehsun)
25 mm (1″) piece of ginger (adrak)
36 mm (11/2″) cinnamon (dalchini)
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms (elaichi)
4 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp chopped fresh coriander (dhania)
To Be Made Into Powdered Masala (for the Dhan Shak)
3 cardamoms (elaichi)
2 cloves (laung / lavang)
3 sticks cinnamon (dalchini)
For The Rice
3 cups steamed rice (chawal)
2 onions
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3 garlic (lehsun) cloves (lehsun) , crushed (optional)
3 tsp sugar
2 tbsp ghee
1/2 tsp salt
Method
For the dhan shak
Mix the dals and wash them.
Cut the vegetables into big pieces.
Mix the dals and vegetables, add 7 teacups of water and cook in a pressure cooker.
Sieve this mixture. If it is very thick, add a little water.
Heat the ghee in a vessel and fry the chopped onions for a little time. Add the paste and fry again for 3 minutes.
Add the dal mixture and salt and boil for 30 minutes.
Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.
Serve hot with dhan shak rice.
For the rice
Chop the onions.
Heat the ghee in a vessel and fry the onions for a little time. Add the cinnamon, cloves, crushed garlic and fry again.
Add the rice, salt and enough water to cook the rice.
Cook the sugar mixed with 1 teaspon of water on a slow flame. When it becomes brown, add to the rice while it is cooking.
Serve this rice with dhan shak.
Ingredients:
3 c water
1 bay leaf
1 tsp salt
1 pinch saffron
1/2 c converted rice (?)
1/2 c oil
2-3 tbsp white vinegar
fresh ground black pepper
Directions:
Add:
2/3 c finely chopped onion
1/3 c finely chopped seeded tomato
1/2 c finely chopped celery
1/2 c finely chopped green pepper
1/4 c raisins
1/2 c pinenuts
1/3 c chopped parsley
Toss well. Add more oil and vinegar and seasoning to taste.
Spoon into salad bowl.
Decorate with sliced eggs and tomatoes.
Serve very cold.
INGREDIENTS
SERVINGS 6 UNITS US
1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped
2 ripe plum tomatoes, seeded and chopped
1/2 chopped and seeded jalapeno or green chile or green pepper (optional)
1 (8 ounce) can tomato sauce
1 cup chicken or beef broth or vegetable stock or water
1 tablespoon chili powder
3⁄4 teaspoon salt
DIRECTIONS
Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
Add the garlic, chopped onion, and chile and sauté until the onion just begins to brown.
Add the tomatoes, tomato sauce, broth, chili powder and salt, lower heat and cover.
Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes.
Fluff with a fork and serve.
Spanish Rice (Indian Style)
Ingredients:
4 tsp oil
1 c rice (long grain or jasmine)
1/2 c frozen mixed vegetables [FMVs]
1 limdo (curry leaf)
1/4 tsp turmeric
1 pinch hing
1/2 tsp jeera (cumin)
1 c tomato juice
1/2 jalapeno
¼ tsp red chili powder
¼ tsp black pepper
Directions:
1. Wash rice. Set aside.
2. Oil in pot. Temper. Add limdo, jeera, turmeric, hing, red chili powder. Vaghar. Add jalapeno. Add FMVs. Stir well. Cover pot. Let cook 2 min.
3. Add tomato juice and washed rice.
4. Add 1/2 c water.
5. Let come to boil. Remove jalapenos. Add black pepper.
6. Cover pot, let cook 20 min. Stir occasionally.
7. Serve warm and enjoy. Serves 4.
Spanish Rice (Indian Style)
Ingredients:
4 tsp oil
1 c rice (long grain or jasmine)
1/2 c frozen mixed vegetables
1 limdo (curry leaf)
1/4 tsp turmeric
1 pinch hing
1/2 tsp jeera (cumin)
1 c tomato juice
Directions:
1. Wash rice. Set aside.
2. Oil in pot. Temper. Add limdo, jeera, turmeric hing. Vaghar. Add FMVs. Stir well. Cover pot. Let cook 2 min.
3. Add tomato juice and washed rice.
4. Add 1/2 c water.
5. Let come to boil.
6. Cover pot, let cook 20 min. Stir occasionally.
7. Serve warm and enjoy. Serves 4.
Make It For Me Now 