CURRIED RICE, BACON, AND CABBAGE PILAF
Provided by Anne Marie Gaspard
Categories Garlic Onion Rice Tomato Side Sauté Quick & Easy Bacon Curry Summer Cabbage Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 side-dish servings
Number Of Ingredients 12
Steps:
- Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
- Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
COCONUT BASMATI RICE
Provided by Amber Levinson
Categories Fruit Rice Side Vegetarian Quick & Easy Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups water, coconut milk, sugar, and salt in heavy large saucepan. Bring to simmer, then stir in rice. Cover, leaving slight opening for steam to escape. Reduce heat to medium-low and simmer 12 minutes. Cover tightly, remove from heat, and let stand 10 minutes. Transfer rice to bowl; sprinkle with toasted coconut.
ST. LUCIAN RICE
Make and share this St. Lucian Rice recipe from Food.com.
Provided by huskerlayd
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash rice.
- Put water, rice, olive oil, garlic and salt in pot to boil. (Don't measure the water. Use a 4 quart sauce pot about a cup of rice with water about halfway or more up the pot.
- Half cover with lid.
- Boil (about 30 minutes at sea level).
- As you can see, all ingredients are approximate. They don't use measuring devices in St. Lucia. Can add veggies or other spices to taste. More salt, garlic or less, to taste.
Nutrition Facts : Calories 90.9, Fat 3.5, SaturatedFat 0.5, Sodium 38.9, Carbohydrate 13.4, Fiber 0.2, Protein 1.1
ST. LUCIA BUNS
These saffron-hued sweet buns, called Lussebullar, are a staple of the Swedish tradition of St. Lucia's Day, a winter-solstice celebration. The recipe is from Jennifer Jansch, whose children serve their parents the buns every Dec. 13, when the holiday is observed.
Provided by Sam Sifton
Categories breads, side dish
Time 1h30m
Yield 30 buns.
Number Of Ingredients 9
Steps:
- Place the butter and milk in a medium bowl. Using a mortar and pestle, grind the saffron with a pinch of the sugar, and stir into the mixture. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar and the salt.
- Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.
- Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Shape as desired into buns, braids or lengths. Place on lined baking sheets, and allow to rise again for 30 to 45 minutes. Preheat the oven to 400.
- Brush the buns with beaten egg, and press raisins lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.
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