Jambalaya

It's Mardi Gras! Laissez les bon temps rouler. Back in the 80's, when Cajun food was all the rage, my mom clipped some of Chef Paul Prudhomme's recipes from a magazine. This recipe is adapted from that one. It was made originally from white rice. I always use brown rice. There are better jambalayas in the world, but this is mine.

CHICKEN JAMBALAYA

INGREDIENTS

2 Tbsp butter

1/2 LB smoked ham, diced

3/4 LB boneless, skinless chicken breast, diced

3 1/2 tsp Paul Prudohmme's Cajun poultry magic
OR
1 tsp salt
1/2 tsp thyme
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp white pepper
1/4 tsp sage
pinch of cayenne pepper

1 cup chopped onions

1 cup chopped celery

1 cup chopped green pepper

1 Tbsp minced garlic

1 1/2 cup long-grained white or brown rice

2 1/2 cups low-sodium chicken broth

1 cup tomatoes (I use one drained can)

1/2 cup tomato sauce (one small can)

If using brown rice, preheat the oven to 350. Melt butter (I add some of the butter and continue to add the rest as needed) in a Dutch oven over high heat. Add ham and cook until browned, about 3 minutes. Add chicken and 3 tsp seasoning mix; brown 5 minutes, stirring. Stir in onions, celery, pepper, and garlic; cook until vegetables are tender, about 7 minutes. Stir in rice, then chicken broth, tomatoes and sauce and remaining 1/2 tsp seasoning mix. Bring to boil.

For white rice: reduce the heat, cover and simmer about 20 minutes, stirring occasionally.

For brown rice: after bringing the mixture to a boil, place the covered dutch oven in the oven for 50-60 minutes or until the rice is done.

Bulgur and Mushroom Pilaf

If you like to cook a meat, a vegetable, and a starch, this recipe could help shake things up a bit in the starch section of your plate. It's a pretty quick recipe. When I made this I just skipped the porcini mushrooms. I'm sure they would be good. I didn't have them, so I didn't bother. I just skipped ahead to step 2 and added 1 c water where it called for soaking liquid. Bonus. Bulgur is a whole grain. Make sure you get bulgur wheat and not cracked wheat. They look the same, but aren't. This recipe is from the cookbook "The Quick Recipe from the Editor's of Cook's Illustrated Magazine".

BULGUR AND MUSHROOM PILAF

Serves 4 to 6

INGREDIENTS

½ oz Dried porcini mushrooms

3 T unsalted butter

1 medium onion, chopped fine

1/4 tsp salt

8 oz cremini (preferably) or white button mushrooms, stem ends trimmed, quartered (or cut into 6 pieces if large)

2 medium cloves garlic, minced or pressed through a garlic press (about 2 tsp)

1 ½ c bulgur, preferably medium-grain

1 3/4 c canned low-sodium chicken broth

1 ½ tsp soy sauce

1/4 c chopped fresh parsley

ground black pepper

1. Mix the dried porcini mushrooms with ½ cup hot tap water in a small microwave-safe bowl. Cover the bowl with plastic wrap, cut several steam vents with a paring knife, and microwave on high power for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single layer of paper towel and placed over a measuring cup. Add enough water to the soaking liquid to total 1 cup and set aside.

2. Meanwhile, melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the onion and 1/4 teaspoon salt and cook, stirring occasionally until the onion has softened, 3 to 4 minutes. Add the fresh mushrooms and cook until reduced in volume and beginning to brown, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in bulgur, broth, soy sauce, and reserved mushroom soaking liquid and bring to a boil. Cover, reduce the heat to low, and simmer until the bulgur is tender, about 15 minutes. Using a fork, stir in the parsley and fluff the bulgur. Adjust the seasonings with salt and pepper to taste. Serve immediately.

Black beans and rice salad with orange chili vinaigrette

This is kind of a recipe in progress. The first recipe below is the original recipe. Listed after that is what I did today. I essentially cut the recipe in half, messing around some with proportions. I started with leftover cooked brown rice. I also used orange juice concentrate since I didn't have any OJ ready to go. Extra strong orange flavor can't hurt. And, I cut the oil in half (well, technically 1/4) because I like less oily vinaigrettes. You can serve this as a main dish lunch or as a side dish with grilled chicken. I served mine on a bed of spinach with grape tomatoes and a side of jack cheese. This is a good way to use leftover rice or rice you froze for a time when you needed a quick meal. See my oven baked brown rice recipe. When I come up with a more standard way of making this salad, I'll update.

BLACK BEAN AND RICE SALAD

INGREDIENTS

2 14oz cans chicken broth

½ cup water

1 1 LB package long-grain rice

2 bay leaves

2 15oz cans black beans, drained, rinsed

2 red bell peppers, diced

1 green bell pepper, diced

1 medium red onion, diced

1 medium bunch fresh cilantro, chopped

½ c olive oil

3 T orange juice

2 T red wine vinegar

2 tsp ground cumin

1 tsp chili powder

Bring chicken broth and water to a boil in a heavy large saucepan. Add rice and bay leaves. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to a large bowl and fluff with a fork. Mix in remaining ingredients. Season to taste with salt and pepper. Cover and refrigerate. Can be prepared 1 day ahead.

MY VERSION

2 1/2 c cooked brown rice

1 can black beans, drained and rinsed

1/2 green pepper, chopped (3/4 c)

1/3 c red onion, chopped

1/4 C fresh cilantro, chopped

Vinaigrette:

1 T orange juice concentrate

1 T water

1 T red wine vinegar

1 tsp chili powder

1 tsp cumin

2 T olive oil

Whisk the vinaigrette together. Mix in remaining salad ingredients. Stir in vinaigrette. Season to taste with salt and pepper. Cover and refrigerate. Can be prepared 1 day ahead.

Oven baked brown rice

This is an easy fool proof way to make brown rice, and none is stuck to the bottom. See my whole grain nutrition entry. This reicpe is from America's Test Kitchen.

Oven Baked Brown Rice

Serves 4 to 6

INGREDIENTS

1 ½ c brown rice

2 1/3 c Water, broth or mixture (I add enough water to a can of broth to make 2 1/3 c)

2 tsp butter or oil

½ tsp salt

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.