Tag:

rice

First introduced to me by my sister from another mister Luana- this recipe is traditionally made with pork (and lots of it!), but since she’s allergic I’ve adapted a pork free version. Thankfully for us this recipe is very flexible and delicious with any substitute you can think to toss in! Give it a try!

With Pork:

Feijoada with pork

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Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 2 slices bacon OR 1 Tbsp bacon fat
  • 2 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (pork, chicken, or beef)
  • 1 lb diced (1″ pork (Literally anything you’ll eat: bacon, pork shoulder, roast, loin, chops, ham- seriously. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/4 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add bacon slices. When crispy remove the bacon from the pan, crumble, and set aside. Leave the bacon fat in the pan and the heat on, add the olive oil.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced pork, and 1/4 tsp salt. Stir and brown the sausage, pork, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, crumbled bacon, and orange juice.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

Did you make this recipe? I’d love to see it!

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Without Pork:

Feijoada (no pork)

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Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 3 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (chicken or beef)
  • 1 lb diced (1″ beef (Literally anything you’ll eat: steak, roasts, leftover corned beef, stew meat, lengua. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 4 cups chicken broth
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/2 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add oil of choice.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced beef, and 1/4 tsp salt. Stir and brown the sausage, beef, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, and orange juice, and chicken broth.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water or chicken broth to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
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Chicken and Mushroom Congee

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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
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Ingredients:
 
  • 1 pound Chicken breasts
  • 2 oz dried shiitake mushrooms
  • 10 cups chicken stock
  • 1.5 cups sushi rice
  • 2 inches ginger (peeled and sliced,)
  • 3 bunches green onions
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 Tablespoons Mirin
  • 1 Tablespoon black peppercorns
  • 1/4 tsp Chinese five spice
  • 1 head garlic sliced in half
  • 2 Tablespoon tamari + more for drizzling
  • 1 Tablespoon sesame oil + more for dizzling
  • Crushed peanuts for topping
Instructions:
  • In a large stock pot over high heat add 10 cups of chicken stock, 2 bundles of green onion, ginger, star anise, head of garlic, cinnamon, five spice, shiitakes, 1 Tablespoon tamari, 1 Tablespoon sesame oil, and chicken breast. Bring to a boil.
  • Once your stock is boiling reduce the heat to low and allow to simmer for 30 minutes.
  • After your stock is done simmering, remove the mushrooms and chicken from the broth, and set aside. Strain the remaining broth though a fine mesh strainer or colander into a large bowl. Discard the leftover spices and seasonings. They’ve done you well. Feel free to pour up for them as you bid them farewell. Plum wine pairs nicely with this! You should be left with a pure and flavorful broth. Return the broth to the pot.
  • Over medium low heat. Add your rice to the simmering broth, stir and cover. You will need to check on your rice and stir occasionally. I find every 15 to 20 minutes is enough. Simmer for about 45 minutes or until rice is soft and forms a porridge as pictured. If you would like a soupier porridge- while it’s cooking feel free to add water or more chicken broth to thin as desired.
  • When you’ve reached your fave consistency add the mushrooms and chicken back to the pot and mix it up like stir fry. Allow to warm through for 2-3 minutes. Taste for salt remembering you’re going to drizzle with tamari and peanuts.
  • Spoon congee into bowls, and top with tamari, green onion, sesame oil, and peanuts.
  • Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

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While allowing the blended rice time to set overnight produces a better flavor. It isn’t a must if you’re pressed for time. The blended rice really only needs 2 to 3 hours to give a nice flavor. Just let it sit for as long as your can before you need to move to the next step. 

Homesick Horchata

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Prep Time: 1 day
Total Time: 1 day 5 minutes
Course: Drinks
Cuisine: Mexican, Tex-Mex
Servings: 4
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Ingredients:
 
  • 2.5 Cups jasmine rice
  • 6 Cups water
  • 1 Cup half and half
  • 1 Cup whole milk
  • 2 Cinnamon sticks
  • 1 Tbsp vanilla extract
  • 3/4 Cup white sugar
  • 1/4 tsp nutmeg
  • 1/16 tsp ground clove
  • 1/2 tsp ground cinnamon
Instructions:
  • Add rice, water, cinnamon sticks, vanilla, sugar, nutmeg, cloves, and ground cinnamon to blender.
  • Blend all ingredients until rice is broken into small pieces. The rice should look fine, like micro beads.
  • Allow to sit covered in the blender at room temperature overnight. In the morning blend again, and strain through a fine mesh strainer into a pitcher.
  • Add the half and half, and milk to the rice water, and stir.
  • Taste for sweetness and spices and adjust as desired.
  • Enjoy over ice, and think about sweet sweet Texas.

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Craving pho, but not the 18 hour broth making process? Grab your Instant Pot and try this!

Vietnamese Pho

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Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 4
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Equipment

  • Pressure Cooker
Ingredients:
 
  • 8 large beef bones (Dealers choice - I used legs and knuckles)
  • 1/2 cup Red Boat fish sauce
  • 4 Tbsp coconut sugar
  • 2 teaspoon whole white peppercorns
  • 2 teaspoon whole black peppercorns
  • 2 Tablespoons whole coriander seeds
  • 10 Black cardamom pods
  • 4 cinnamon sticks
  • 10 whole star anise
  • 2 heads of garlic
  • 4 large sweet onions
  • 4 large shallots
  • 2 bunches green onions
  • 4 teaspoons salt
  • 16 cups water
  • 2 16 oz packages fresh rice noodles
  • 1 pound thinly sliced steak
  • Sliced jalapenos (garnish)
  • Quartered limes (garnish)
  • Bean sprouts (garnish)
  • Sliced white onion (garnish)
  • Chopped cilantro (garnish)
  • Thai basil (garnish)
Instructions:
  • First set your ovens broiler to high and place the beef bones onto a sheet pan.
  • When the broiler is ready place the pan of bones underneath the broiler for 20 minutes on each side or until they are a dark amber. Almost pushing the boundary of charred.
  • While the beef bones are cooking prep your vegetables on another sheet pan. Slice the sweet onions, shallots, ginger, and garlic in half. If you have room in your oven you can broil them at the same time as the bones, but if not no worries.
  • When the bones are finished broiling place the vegetables in for 15 minutes, after 15 minutes place the green onion on the tray with the vegetables and broil another 10 minutes. Everything should be nicely charred and soft around the edges.
  • While the vegetables are broiling toast all your dry spices in a pan over low until fragrant and lightly browned. This should take around two to four minutes. Set aside.
  • Now that all your bones, vegetables, and spices have been prepped. We're ready for some pressure cooking!
  • Working in two batches, take half of all the prepped ingredients and place into the Instant Pot with 8 cups of water including half of the sugar and fish sauce.
  • Set the Instant Pot to high pressure and cook for 60 minutes. Allow to naturally pressure release for ten minutes.
  • While this is cooking prep your garnishes.
  • When done, transfer the contents of the pot to a large stock pot on your stove top and set to a low simmer. Start batch two following the same instructions as batch one. When batch two is done also add all the contents to the stock pot.
  • After both batches have finished in the pressure cooker, allow them to come to a boil together in the stock pot over medium heat for 15 minutes. Taste for seasoning, and adjust as needed.
  • Remove the bones and large vegetables from the stock pot and discard. Pour the broth into a large bowl through a fine mesh strainer. This removes any bits of ingredients that have boiled down and leaves you with a beautiful silky smooth broth. You can dilute with extra water if desired.
  • Return the broth to the stock pot and bring to a boil
  • Follow the preparation instructions on your selected packages of rice noodles.
  • Add the cooked rice noodles to your bowls and pour the boiling hot broth over the noodles. About four cups of broth per serving. Add your raw sliced beef, lots of garnishes, and don't fear the beef. The broth will be hot enough to cook the beef when stirred in. Enjoy!

Did you make this recipe? I'd love to see it!

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