Rice With Duck And Okra Recipes

Steps:

• In a heavy-bottom pot over medium heat, cook the onions in the oil until deep golden. Rinse the rice in cold water, drain well and add. Continue cooking, stirring frequently until the rice begins to turn golden, about 5 minutes.
• Add the tomatoes, chicken broth, duck, okra, salt and pepper and cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Add extra salt and pepper to taste and serve.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside.
• In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for 20 minutes, or until fluffy.

Steps:

• Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
• Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.

Steps:

• Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
• While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
• Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
• Toss sausage mixture with rice, scallions, and salt and pepper to taste.

Steps:

• Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
• Lower heat; cover and simmer 1 hour or until ducks are tender.
• Remove ducks from stock; strain stock and reserve.
• When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
• Cook rice by following the package directions.
• Drain mushrooms, reserving the liquid.
• Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
• Saute chopped onion in the melted margarine until tender.
• Add in flour, stirring until smooth.
• Add in mushrooms; cook/stir constantly for 1 minute.
• Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
• Stir in duck, rice, half-and-half, and parsley.
• Spoon into a greased 2-quart shallow casserole dish.
• Sprinkle almonds over the top.
• Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

Steps:

• In a 10-inch nonstick skillet, heat the oil over medium-high heat.
• Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
• Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
• Stir in remaining ingredeints except for the okra.
• Heat to boiling, reduce heat; cover and simmer until rice is tender.
• Add the okra, cover and simmer 10 minutes longer or until okra is tender.
• Remove bay leaf and serve.

Steps:

• Slice your okra if you have to. Frozen sliced okra works in a most awsome way.
• Dice your bacon and brown it on medium heat.
• add okra, rice,and basil and stir to coat with oil.
• Add stock, hot sauce (I prefer Sriracha, the wife's a crystal fan), and salt and bring to a boil.
• Cover and let cook on low for 20 minute or so.
• When rice is done let it set for 5 min uncovered then fluff and serve.

Steps:

• Put the duck in your largest pan, cover with water and add the coriander, bay, thyme, star anise, leek top, onion, carrot, orange zest and a grinding of black pepper. Place over a medium heat and bring to the boil, skimming off any scum from the surface. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.
• Heat oven to 180C/160C fan/ gas 4. To make the rice, heat the oil in a large frying pan over a medium-high heat and sauté the leek, onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and cook for 15 mins, covered, without stirring, or until the rice is puffed and dry.
• Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.