NCT's Iron Chef 18: Battle Rice

Adillo303

*****
Gold Site Supporter
For Iron Chef 18, the secret ingredient is……..

Rice

As with the other ICs, this is a challenge to ourselves. There is no judging, and no winner. We are ALL winners in this since we will all benefit from the creativity and new recipes that this challenge will bring us.

The rules are simple, make any kind of dish you want, however you want. Drink, Appetizer, Main Course, Dessert, etc. The only stipulation is that you must use rice in some way.

Once your dish is ready, it’s a good idea to make a new post with your recipe. Then, post a link and a picture of your recipe to this thread. Alternatively, if you like, post your recipe and pictures here. In the end, we will compile all the results into one thread for easy searching.

Now, let Battle Rice begin!

My appologies if I have done any of this wrong. Keltin IS THE MASTER. Just helpin out here. (summer help so to speak)

Andy
 

FryBoy

New member
RISOTTO WITH ASPARAGUS
Risotto alle Asparago

5 cups chicken broth
2½ tablespoons olive oil
1 medium onion, minced
2 cups Arborio or Carnaroli rice
16 fresh asparagus stalks
2½ tablespoons butter
1 cup freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper to taste
Boiling water as needed

1. Put broth in saucepan and bring to boil; reduce to low simmer.

2. Cut asparagus on diagonal into 1-inch pieces; discard tough ends.

3. Heat olive oil in non-stick Dutch oven over medium heat.

4. Add onion to Dutch oven and saute until golden, about 3 minutes.

5. Add rice to Dutch oven and stir for about 2 minutes until all grains of
rice are well coated with oil.

6. Increase heat to medium-high and add 1 cup of the heated broth,
stirring constantly; when the rice has absorbed most of the liquid, add
another cup of broth and continue stirring; repeat until all broth has
been added.

Note: the rice will need 20 to 22 minutes to cook after it’s been
added to the pot, so turn down heat if the broth is disappearing too
quickly – you want it to be absorbed by the rice, not evaporated by
the heat.

7. After 10 minutes, add the cut-up asparagus; continue stirring and
adding broth until the asparagus is tender and the rice is al dente (firm
to the bite but not hard), about another 10 minutes ; cook a couple of
minutes longer if you like the rice a little softer.

Note: the risotto should be quite soupy at this point; if all the broth
has been absorbed, begin adding hot water as necessary.

8. Remove the Dutch oven from the heat and add the butter and
Parmesan, stirring carefully to blend the cheese with the rice without
breaking up the asparagus.

Note: when it’s done, risotto should be creamy, not dry or soupy;
add additional hot water if needed to obtain the proper texture.
9. Taste and add salt and pepper as desired; serve immediately.
 

FryBoy

New member
Red Beans & Rice
Adapted from Southern Living’s Cooking Across the South

1 pound dried red beans
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 stalks celery, sliced
2 cloves garlic, minced or pressed
2 small smoked ham hocks
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon cayenne pepper, or to taste
½ teaspoon Tabasco Sauce
1 bay leaf
1 tablespoon fresh parsley, minced
½ teaspoon dried thyme
½ teaspoon dried basil
1 tablespoon all-purpose flour (optional)
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt, if needed, or to taste
4 cups hot cooked rice

1. Rinse beans and soak overnight in enough cold water to cover
completely; drain before using.

2. Heat oil in a Dutch oven or deep pot over medium-high heat.

3. Add onion, bell pepper, & celery; sauté until tender, about 5 minutes.

4. Add garlic and sauté for one additional minute.

5. Add drained beans, ham hocks, black pepper, cayenne pepper,
Tabasco Sauce, bay leaf, parsley, thyme, and basil.

6. Add about 6 to 7 cups of cold water, enough to cover all the
ingredients by one inch.

7. Cover, bring to boil, reduce heat and simmer for about 2½ to 3 hours,
stirring occasionally, until beans are very tender; uncover for last hour
to thicken sauce if desired.

8. If sauce needs additional thickening, combine flour in a cup with 2 or 3
tablespoons of the sauce, mix until smooth, and add to pot during the
final 30 minutes of cooking, mixing well.

9. Remove ham hocks from beans; cut off and chop any meat,
discarding fat, gristle, and bone; return meat to pot.

10. Taste sauce and add salt if needed.

11. Stir in lemon juice just before serving.

12. Serve over hot rice with additional Tabasco Sauce, chopped raw
onions, chopped parsley, and lemon wedges, if desired.
 

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vyapti

New member
Great! I'm hoping for a schooling this week. I've never done much good with anything more than just plain basmati rice. Everything else clumps.
 

Cooksie

Well-known member
Site Supporter
I'm envisioning a stir fry on the menu this week or maybe some orange chicken over rice :wub:. I would like to see someone do dirty rice. I love the stuff, but I've never made it myself.

Adillo, thanks for taking charge while Keltin is away.
 

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
Fryboy, I adore red beans and rice. I'd have thrown some buttered sweet potatoes on there. Love the spicy and sweet combination of those.
Looks delicious!
 

homecook

New member
I think I may have a couple recipes up my sleeve............which one do I do????
DH and DS aren't big rice eaters, so I have to choose wisely. LOL
 

chowhound

New member
Hmmm, rice....
So I suppose; bring water to a boil, add rice, stir, cover for five minutes then fluff with a fork is out?

:yum:
 

Adillo303

*****
Gold Site Supporter
Fred - You just made my day - Thank You

You would do it and post it - wouldn't you.

I love it.
 

heb1976

New member
I think I may have a couple recipes up my sleeve............which one do I do????
DH and DS aren't big rice eaters, so I have to choose wisely. LOL

make your chicken and rice and then invite me over for dinner! :wink:

Maybe this is an excuse to make some sweet and sour chicken. yummy! now that i have a deep fryer - it will be less messy and alot easer.
 

FryBoy

New member
This may sound like blasphemy to the purists, but it produces a very good risotto in a few minutes with only minimal work (i.e., no constant stirring for 20 to 25 minutes). It's great if you want to serve a simple risotto as a side dish but don't have the time due to other kitchen chores or guests that need your attention. Note that the small measures (1/8 teaspoon) of saffron and white pepper are correct -- the pressure cooker amplifies the flavor of spices.

RISOTTO MILANESE
Pressure-Cooker Method

1 tablespoon olive oil
1 small onion, finely chopped (about ¾ cup)
1 cup arborio rice
2 cups low-fat chicken stock
¼ cup vermouth or dry white wine
1/8 teaspoon crushed saffron
1/8 teaspoon ground white pepper
½ teaspoon salt
1 tablespoon butter
¼ cup grated Parmesan cheese

Heat the oil in a pressure cooker over high heat.

Add the onion, cook, stirring, until translucent,
about 2 minutes.

Add the rice and cook, stirring, for about 30 seconds
until the outer edges turn translucent.

Add the stock, wine, and saffron.

Cover and bring to high pressure over high heat.

Reduce heat to stabilize pressure. Cook 7 minutes.
Quick-release pressure and remove cover.

Stir in white pepper, salt, butter, and Parmesan.

Let sit for 2 minutes before serving.

Makes 4 Servings
 

Keltin

New member
Gold Site Supporter
WOW! FooD! That looks amazing! Have you got a recipe? I'm going to have to try this!! :clap:
 

FooD

New member
Thanks Keltin, there's really not much to making these riceballs. There's no filling, I seasoned some short grained rice with rice vinegar, formed them, brushed them with soy sauce and crisped them on both sides, then wrapped them in seaweed.

These are great if you have some left over rice. I usually make fried rice with left over rice though.

:)
 

SilverSage

Resident Crone
In our house, rice means Paella! I'm having friends for dinner tonight, so I'll have pics of my paella in the AM.
 

homecook

New member
I started out with dessert first.....Rice Krispie Treats. lol Dinner will come later.
 

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Sass Muffin

Coffee Queen ☕
Gold Site Supporter
omg Barb! who would have thought of rice krispie treats?
:)
it's been a long time since I made those.
 

SilverSage

Resident Crone
I made my Paella for guests Friday night - here's the shot!

It has chorizo, chicken, shrimp, mussels, roasted peppers, peas, and of course, valencia rice cooked with the sofrito and saffron.
 

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Cooksie

Well-known member
Site Supporter
Love the ricer krispie treats, HC. Lots of memories making those tasty little things.

Gorgeous dish, SS, with such beautiful colors!
 

homecook

New member
Love the ricer krispie treats, HC. Lots of memories making those tasty little things.

Gorgeous dish, SS, with such beautiful colors!

Thanks Cooksie.........my son and I had fun making them. Even though he thought I was nuts. lol
 
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