This recipe is similar to Louisiana's jambalaya dish, but it takes the Instant Pot or one-dish meals to another level. If you have a pressure cooker, this recipe shows you how to make this Cajun chicken sausage and rice in a matter of minutes. You can substitute the chicken sausage with any other meats you desire. This recipe is courtesy of Karrie Truman from Happy Money Saver.
In Persian cuisine, this is traditionally a peasant dish made with lamb called 'tah cheen' because tah means “bottom” and cheen means “to layer"; and the dish is essentially layers of rice and meat. The bottom of the pan produces the delicious, flavorful and crispy layer of rice called tah-deeg that gives it the look of a golden brown cake. This recipe is made with boneless chicken, but fish, lamb or a whole chicken are other options. In the Persian tradition, tah cheen should be paired with yogurt, herbs and eaten immediately so that the tah-deeg does not become soggy.As most Persians cooks do not use measurements or recipes because they develop their own during a lifetime of cooking, the cuisine is both challenging and rewarding for the novice cook. A blending of scribbled notes, directions, and tips from my parents and grandmother along with the cookbook A Taste of Persia by Najmieh Batmanglij produced this recipe for tah cheen.Good luck and enjoy!
For those of you who have ever eaten from a "halal cart," the title of this rice recipe probably seems like a bold statement. If the reference means nothing to you, don't worry — before moving to New York, I wouldn't have had a clue either.
A halal cart is a street vendor that, at a minimum, sells two things, and two things very well: chicken over rice and lamb (or gyro) over rice. Most offer the option to wrap up the same fixings — meat, lettuce, generally out-of-season tomatoes, white sauce, and a bit of smoky paprika-based hot sauce — in a pita as well, minus the rice. It sounds simple, but done right, it's absolutely delicious, addictive, and satisfying. The best part? You walk away full after spending just $5.
Some also sell knishes (another mysterious New York thing), kebabs, and falafel. Others even offer pretzels, hot dogs, chestnuts, and Philly cheesesteaks. In other words, if you can walk away with it, they probably have it. (I have yet, however, to see one that sells pizza.)
The rice, in theory, is basmati. Some vendors offer just white rice, others will offer "yellow rice," while some offer a mix of the two. It sometimes has a few peas in it and perhaps some cooked tomato. Some of them cheap out on the rice, though, and offer something that tastes suspiciously like Uncle Ben's. The mystifying thing is: What exactly makes the yellow rice yellow? Is it turmeric? Is it saffron? (Probably not.) A friend recently pointed out that it might be food coloring.
We decided to take the guesswork out of the equation and make a new and improved version of halal-cart rice that you won't get on the street. This version is flavored with saffron, freshly shucked peas, and ripe tomato — the perfect base for grilled chicken, fish, or lamb. Whoever says rice is bland is about to have their world rocked.
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With Halloween only a couple of weeks away now, there's no better time to celebrate the spirit of the holiday and the produce of the season with a warm and hearty dish. This risotto-style rice dish would be great served as a festive side or as a main dish, paired with a fall-inspired soup or salad.
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This recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.Adapted from My New Orleans: The Cookbook by John Besh.
Rice pilaf dishes are common in many different cuisines, including Middle Eastern, East Asian, and Caribbean. A pilaf is essentially rice cooked in a broth with a mix of vegetables and spices.In this case, you aren’t using the Instant Pot’s “rice cooker” setting like you might expect, as this dish really develops its flavor over long periods of time. The “rice cooker” setting is better suited to simply steam rice on its own.This dish is delicious with a hearty roast chicken.25 Rice Dishes That Will Make You Forget Potatoes
Never mind the chicken or the egg. How about the chicken and the egg?
“Oyako” means “parent and child” in Japanese, and so this dish is open to many interpretations. The most commonly found version here in the U.S., however, is the chicken and the egg over rice. Whoever invented this dish had a pretty decent grasp of the concept of irony — I wonder how the chicken would have felt if it had known that it would end up cooked next to its progeny. Or did the egg come first? (In this case, I’m not sure that’s possible.)
Alas, I’m anthropomorphizing, and none of this really matters because unless you live on a farm, those eggs probably didn’t hatch from the same chickens. Either way, it’s a delicious and simple comforting dish.
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