Wednesday, February 16, 2011

And Away We Go.....

I've been pondering doing some kitchen/cooking things in my blog, and so here we are. I mentioned yesterday how much I am enjoying a new show I found where they review cookbooks. I thought I would do the same, and share actual recipes, with my modifications. I did learn that you can't copyright a recipe....and I'm not copying it verbatim, so I'm not worried about legal issues. I hope I peak your interest in maybe trying something new!

Jan made one of the recipes in here while we were at a quilting retreat last December, which will be the first one I share here, with my modifications. I've made this rice pilaf probably 5 times since late December, and it has never disappointed.

Rice and Zucchini Pilaf

1 lb small zucchini (they are nice a small at the store these days, I do two of them)
1/2 C (4 oz) long-grained rice, washed thoroughly under cold water and drained
I've used brown rice and had equal success.
1 1/2 tsp salt
4 TBSP (2 oz) butter (pick your chin up!)
1 onion, coarsely chopped
1/4 cup currents (I've always used golden raisins)
1/2 tsp black pepper

Top and tail the zucchini and rinse them well (oops). Cut into 1/4 inch rounds. If the zucchini are quite plump, cut them in half lengthways before slicing crossways.

Bring about 2 1/2 C water to a boil in a saucepan and add 1/2 tsp of the salt, and the rice. Boil for 8-10 minutes (no lid), then drain and set aside.

Melt the butter in a large saucepan, add the onion and fry, stirring frequently, until soft and turning golden. Add the zucchini slices and fry for 2-3 minutes, occasionally turning carefully.

Add the rice, raisins, the rest of the salt and the pepper and stir carefully. Cover and cook over a low heat for about 10 minutes, or until the rice and zucchini are tender. Set aside to rest for 10-15 minutes

Often I add some chopped mushrooms. I put them in after the onion and before the zucchini.

I even took a photo to show you my mise en place.....

I have learned lately to definitely get everything chopped and ready before starting to cook anything. You can see the page of this book is already well splashed upon. Sign of a much used recipe.

Let me know if you are out there. If you try the recipe and what you think!!

Following my Looking Back, Moving Forward theme, I will be doing old family recipes as well. I know everyone needs to remember how to make the famous tuna/potato chip casserole.....


Piecefulafternoon said...

That recipe looks good - I love yellow crook neck squash and might use that instead of zucchini.

Anonymous said...

cookbook cover looks a bit pornographic!

:guess who: