Jump Up and Kiss Me: Rice dishes

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Brown Rice Salad With Black Beans And Corn

Jump Up And Kiss My Pilaf

Wild Pecan Rice And Dried Cranberry Salad

 

* Exported from MasterCook *

 

Brown Rice Salad With Black Beans And Corn

 

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 206

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup black turtle beans

picked over and washed

1 small yellow onion -- cut in half

1 bay leaf

1 chipotle chile

Salt -- to taste

1/2 cup finely diced red onion

2 cloves garlic -- finely chopped

3 tablespoons red wine vinegar

3 jalapeno peppers -- up to 4

roasted and peeled and seeded

and finely diced

1 1/2 teaspoons toasted cumin seed

1 cup uncooked long-grain brown rice

1 tablespoon vegetable oil

1/2 teaspoon turmeric

Freshly ground black pepper to taste

2 cups fresh corn kernels -- (4 to 5 ears)

1/2 cup chopped fresh cilantro

2 scallions shredded -- up to 3

(about 1/2 cup)

1 large tomato -- cut in half

seeded and diced

 

Serves 6 to 8

 

This hearty salad is good by itself or as an accompaniment to a grill menu,

served with a hunk of watermelon on the side. Remember to allow time for

soaking the beans overnight.

 

Rinse the beans and soak in cold water to cover overnight. Drain the beans

and cover with 1 quart fresh water. Add the onion, bay leaf, and chipotle.

Bring to a boil over high heat, then reduce the heat to low and simmer

gently for 1 1/2 hours, or until the beans are very tender. Add salt.

Remove the chile and discard.

 

Cover the red onion with boiling water and set aside for 2 minutes. Dram

and mix with the garlic, vinegar, jalapenos, and cumin. Drain the beans

and add the marinade.

 

Cook the rice in 2 cups boiling salted water for 40 to 45 minutes until

tender. Drain and immediately mix with the oil and turmeric. Add the

pepper to taste. When cool, mix in the beans and corn. Fold in the

cilantro, scallions, and diced tomatoes, and taste for seasoning.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Jump Up And Kiss My Pilaf

 

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 237

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 small yellow onion -- finely chopped

2 cloves garlic -- minced

4 tablespoons butter or olive oil

2 cups uncooked rice

4 cups Vegetable Stock

2 tablespoons Jump Up and Kiss Me Hot Sauce with

Passion

OR other habanero hot sauce

Salt to taste

Freshly ground black pepper -- to taste

 

Serves 4 to 6

 

Infused with curry from the hot sauce, this dish goes well with grilled

vegetables, a summer tomato salad, or winter greens. If you substitute

another Caribbean hot sauce, add a teaspoon of curry before bringing the

rice to a boil.

 

Saute the onions and garlic in the butter until golden, then add the rice,

stirring with a wooden spoon, until rice is well-coated and begins to

color. Add the stock and 1 tablespoon of the hot sauce, bring to a boil,

then lower heat to simmer, cover tightly, and cook until liquid is

absorbed, about 20 minutes. Stir in remaining 1 tablespoon of hot sauce,

and add salt and black pepper to taste. Serve immediately.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Wild Pecan Rice And Dried Cranberry Salad

 

Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 212

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried cranberries

1 cup apple cider -- warmed

1 tablespoon canola oil

7 ounces packaged mild pecan rice

2 cups water

1 1/2 teaspoons mustard powder

1/2 teaspoon ground cayenne pepper

1/4 teaspoon ground allspice

1 teaspoon kosher salt

2 tablespoons brown rice vinegar -- (unseasoned)

1/3 cup canola oil

2 teaspoons mustard seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

1/2 cup coarsely chopped pecans -- toasted

1 cup thinly sliced scallions

2 tablespoons orange zest -- for garnish

3 tablespoons chopped fresh cilantro leaves -- for garnish

 

Serves 4 to 6

 

Wild pecan rice has a wonderful nutlike aroma and woodsy taste, which makes

it ideal for hearty salads. Toasting the rice before adding the liquid

enhances the flavor and keeps grain more separate when cooked. This salad

is startling with its sweet-tart pull from the cranberries, followed by a

delayed bite from the spicy dressing. As this salad sits, it takes on a

beautiful ruby blush coloring. It can be made a day ahead and garnished

just before serving. Also, all the components of the salad can be made and

stored separately, then blended just before serving for a more vibrant and

distinctive flavor. This salad makes a pretty fall dish and is perfect for

Thanksgiving.

 

In a small bowl, cover the cranberries with warm cider. Set aside for 1/2

hour to soften and plump. Drain and discard liquid.

 

In a medium stockpot, heat the canola oil over medium heat and add the

rice. Stir to coat the grains with oil. Continue to heat, stirring often,

until the grains turn golden, about 3 minutes. Slowly add the water,

cover, and reduce me heat to medium-low. Cook until the liquid is absorbed

and the rice is tender, approximately 20 minutes. Remove from the heat,

uncover, and set aside to cool.

 

In a small bowl, whisk the mustard powder, cayenne, allspice, salt,

vinegar, and oil to blend well. In a small cast-iron skillet, heat

(without oil) the mustard seeds, coriander seeds, and peppercorns over

medium-high heat about 1 to 2 minutes, or until fragrant, shaking

constantly to prevent burning. Transfer to a mortar and pestle or spice

grinder and crush slightly. Add to the dressing. Taste and adjust

seasoning if desired.

 

In a large mixing bowl, toss the rice with the pecans, scallions, and

cranberries. Add the dressing and mix well to distribute the spices.

Garnish with orange zest and cilantro. Serve chilled or at room temperature.

 

Converted by MC_Buster.

 

 

 

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