applecrisp1
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Post by applecrisp1 on Oct 3, 2016 15:23:09 GMT -5
I saw two recipes on budgetbytes.com that sounded good and great for a fall dinner. They both call for white rice. I know so much easier to just buy some white rice rather than trying to sub brown rice (I use brown rice) and not have to deal with tweaking the cooking time, adding more stock, or ending up with crunchy rice. I remember reading a tip that you can cook the brown rice separately for a bit, then add to a recipe that calls for white rice (and have same cooking time). Anyone familiar with that? Here's the recipes, I think they both sound really good and might be worth going all out there, and having white rice. : ) First up, Spanish Chickpeas and Rice. To give you an idea, some of the ingredients: chickpeas, smoked paprika, cumin, artichoke hearts, lemon ... Picture from her site:  The other one is, TOMATO HERB RICE WITH WHITE BEANS AND SPINACH. Some of the ingredients: cannellini beans, spinach, long grain wh rice, oregano, basil, diced tomatoes. |
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Post by karenw on Oct 3, 2016 18:54:24 GMT -5
Thanks, those both look really good esp. the first since I love chickpeas and artichokes. I think I have mentioned the tip that you are referring to for swapping brown rice for white. I do it all of the time. I just precook brown rice in a big pot of boiling water as if you were cooking pasta for about 10 min. Then drain and use in your recipe as you would white without any other alterations in the original recipe. It has always worked reliably for me, but do watch the liquid in your recipe as you are making it. If you need to add more, you can usually do it easily at any time.
Karen
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applecrisp1
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Post by applecrisp1 on Oct 3, 2016 20:05:47 GMT -5
Karen, Thanks so much for the info -- just what I was looking for! I'm hoping to try that first recipe in the next few days. I might just pick up some white rice in the bulk bin, but I could certainly use that tip for many other recipes I have saved/come across.
I had a feeling that it was you that mentioned it but I wasn't 100% sure -- I thought I saved that tip but couldn't find it.
Thanks again!
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applecrisp1
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Post by applecrisp1 on Oct 4, 2016 18:52:04 GMT -5
Review time -- I made the first recipe (mentioned above) tonight and I thought it was really good!
The spice mix (and I love smoked paprika) gave it great flavor. I did make a few small changes/adds (used chicken broth since that is what I had etc etc) ... but pretty much followed it as written. I ended up using white rice, as mentioned in her recipe, since I just picked up the amount I needed from the bulk bin. It turned out I was almost out of my usual brown rice anyway.
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applecrisp1
Politicos
I have made 1,543 posts
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Post by applecrisp1 on Oct 13, 2016 18:25:49 GMT -5
I'm having my friend over for dinner and I'm thinking of making the Spanish Chicken and Rice recipe again. I know I'll have leftovers --- how do you think it will freeze (the only part not sure about is the artichokes)?
Also any suggestions on what to have with it? I just had a simple salad when I made it for myself. Also I was thinking of adding some veggies to the mix, haven't thought beyond that.
Thanks.
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Post by mcgee on Oct 13, 2016 18:44:06 GMT -5
Missed this when you first posted it but it looks good. I do eat a lot of white rice. My favorite is TJ's basmati - I just love that stuff. I also like their brown basmati but given a choice, I'll take the white  I'm putting this on my "to try" list. Sorry I can't help with your freezing question but if you give it a try, let us know how it works out for you. |
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applecrisp1
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Post by applecrisp1 on Oct 14, 2016 10:00:50 GMT -5
mcgee -- I thought it was really good -- it has some of my favorite ingredients/flavors. If you try it, hope you like it.
I think it would also be good with maybe some chicken. IMO super flexible recipe so can add other veggies too.
Thanks for the suggestion about the TJ's rice. I did make this with white rice and it has been years since I used white rice at home and gotta say, I do like white rice better than brown.
I really like smoked paprika and I think that was key in the recipe, gives it a great flavor.
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