Rice Soubise

Rice Soubise
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
6 servings


1/2 cup rice
2 quarts water, bring to a rapid boil in a medium size pot
1 Tablespoon salt (add to water after it has come to a boil)
4 Tablespoons butter
2 pounds (6 to 7 cups) thinly sliced yellow onions
1/2 teaspoon salt
1/8 teaspoon ground pepper (preferably white pepper)
1/4 cup heavy cream (whipping cream)
1/4 cup grated Swiss-type cheese; such as Gruyere or Jarlsberg
2 Tablespoons soft butter
Minced fresh parsley, or fresh thyme leaves (for sprinkling on finished dish)
additional salt & pepper as desired


Note: You'll need a 3 quart oven-proof Dutch oven or casserole with lid
A warm vegetable dish for serving the Soubise


Position rack in center and preheat oven to 300˚ (F)
Cook the rice in the rapidly boiling, salted water.  Boil for exactly 5 minutes, then drain and set aside.
In the Dutch oven or casserole, melt the 4 Tablespoons butter. When the butter begins to foam add sliced onions, stir to coat the onions, stir in the rice and salt & white pepper. Cover and cook in the preheated oven for about 1 hour, stirring occasionally. By end of baking time both the rice and onions should be very tender, and may be a light golden color. (May be cooked in advance to this point and reheated later.)  Just before serving stir in the cream and cheese, taste and adjust seasonings. Transfer to hot serving dish, sprinkle with herbs and enjoy!


Recipe adapted from Julia Child's "The Art of French Cooking"




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Slow Roasted Chipolte Salmon with Pineapple Rice

Slow-Roasted Chipolte Salmon with Pineapple Rice
4 servings

Recipe adapted from Cuisine at Home

3 Tablespoon adobo sauce (from a can of chipotle peppers in adobo)
3 Tablespoons brown sugar
1 teaspoon kosher salt
4 skinless salmon fillets (about 6 ounces each)
1 cup dry white wine
2 Tablespoons sugar
2 Tablespoons fresh ginger, grated
2 Tablespoons fresh lime juice
2 Tablespoons unsalted butter, softened
1 teaspoon cornstarch
1 Tablespoon scallions (green part only), thinly sliced

Preheat the oven to 225* (F)
Line a baking sheet with foil, and coat with cooking spray or brush with olive oil.

In a small bowl combine the adobo sauce, sugar, and salt. Place the salmon on the baking sheet and brush the tops with half of the sauce.

Roast in the oven for 20 to 40 minutes depending on how thick the salmon is.

Adjust the heat to broil, brush the remaining glaze on the salmon, and broil 3 inches from the heat for about 3-5 minutes.

In a small saucepan combine the wine, sugar, ginger, and lime juice. Bring to a boil and boil until reduced to about 3/4 cup (about 5 to 7 minutes) stirring occasionally.

Blend the butter and the cornstarch together and whisk into the sauce. Simmer until thickened (about 1 minute.) Stir in the scallions and serve with the salmon and the rice.

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Pineapple Cilantro Rice
Makes 4 cups

1/4 cup onion, diced
1 Tablespoon unsalted butter
1 cup long grain rice
1 can crushed pineapple, undrained (15 oz) I used fresh pineapple chunks in juice from the refrigerated case)
3/4 cup pineapple juice (6 oz)
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup minced fresh cilantro

In a 2 to 3 quart saucepan (with tight fitting lid) saute onion in butte rover medium-high heat for 3 minutes. Stir in rice and saute for one minute more.

Add pineapple, pineapple juice, water, salt and sugar. Bring to a boil, cover, reduce heat to low and simmer until all the liquid is absorbed, 25 minutes. Fluff rice with a fork, then stir in cilantro.

With many thanks to Pam at Sidewalk Shoes for featuring these recipes on her blog.

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Oven Baked Parmesan Risotto

Oven Baked Parmesan Risotto

12 servings *

3 cups arborio or other short-grained rice suitable for risotto

6 cups chicken stock (I use Pacific Organic Broth, from the box)

2 cups finely grated Parmesan cheese

3 ounces butter

Salt and cracked black pepper

Preheat oven to 355* (F), 180*(C)

In an oven-proof pot with a tight fitting lid stir the rice into the chicken stock.

Cover tightly with foil and/or lid and place in preheated oven and bake for about 40 to 45 minutes or until the liquid is almost all absorbed and the rice is al dente.

* [Back to Edit: After making this the second time, I found it turned out much more like traditional risotto by stirring a few times while the rice is baking ~ adding more liquid as needed.]

Remove from oven; stir in the Parmesan and butter until creamy, season with salt and pepper to taste. Stir in more stock if the rice mixture is too thick. Serve hot.

* Note:

I halve this recipe and have found that it is necessary to increase the broth by a couple of tablespoons, and to reduce cooking time to about 35 to 40 minutes. (The baking time will depend upon the size and construction material of your baking vessel.) But don't worry if your risotto bakes a little drier than you like ~ simply stir in additional stock at the end of baking time.

Recipe adapted from Donna Hay

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Asparagus & Lemon Risotto

The recipe I used this time is from British chef Nigel Slater, from his BBC television program "The Kitchen Diaries."

Asparagus and Lemon Risotto
Serves 2 generously


Nigel's notes: "You could use vegetable stock instead of chicken stock. The flavour will be much the same, but your risotto will lack the soul, not to mention the silky texture, that can only be achieved with a fine, gelatinous chicken stock. "


Ingredients:



50g/1¾ ounces butter

1 small onion, finely chopped

200g/7 ounces arborio rice

125ml/4½ fluid ounceswhite wine or white vermouth

1 litre/1¾ pints hot chicken stock

400g/14 ounces asparagus, chopped

salt and freshly ground black pepper

2 lemons, zest and juice

3 tbsp grated parmesan


Method:



I keep the stock/broth on a low flame near the risotto pan, it is crucial that the stock/broth be hot when stirring into the rice.



Melt the butter in a wide, high-sided pan over a very low heat. Peel the onion and chop it finely. Don't fry the finely chopped onion, instead allow it to soften in the butter, stirring from time to time so that it does not brown but instead becomes "translucent and silky".



Stir in the rice, folding the grains over briefly in the butter with a wooden spoon. Pour in the wine or vermouth and allow it to gently simmer until the wine has nearly all evaporated. While the wine is reducing slice asparagus into 1/2 to 3/4-inch pieces. (I reserve all of the tips for garnish, steam or microwave them until just crisp tender, and still bright green.)



Add a large ladleful (about 8 ounces) of hot stock to the rice, turn the heat up a bit, then let the liquid almost disappear before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing.



Stir the rice often, grating and squeezing the lemons as the rice is cooking.



Season with salt, pepper, the lemon zest and juice and continue cooking till the rice is creamy but has a bit of texture left in it. Stir in the cheese and eat immediately.







Recipe adapted from Nigel Slater.

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