Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: rice

FORBIDDEN RICE FEAST

2 Tbsp    Ghee
1 Lg    Shallot, thinly sliced
2 Tbsp    Ginger, peeled & minced
2 C    Forbidden black rice, rinsed & drained
1 Tbsp    Green cardamom pods, cracked
Sea Salt
Thinly sliced scallions, for garnish

In a medium saucepan, heat the ghee. Add the shallot and ginger and cook over moderate heat, stirring occasionally until softened and lightly browned, about 5 minutes. Stir in the rice and cardamom and cook, stirring, for 2 minutes. Add 3 cups of water and a generous pinch of sea salt, bring to a boil. Cover and cook over low heat until the rice is tender and the water is absorbed, about 30 minutes. Remove from the heat and let steam for 15 minutes. Fluff the rice with a fork and season with salt. Transfer to a serving bowl, garnish with sliced scallions and serve.

 

BASMATI RICE WITH GREEN ONION & DILL

Serves: 4-6

1  1/2 cups basmati rice
2 tbsp vegetable oil
1/4 tsp cumin seeds
1/2 cup green onion, trimmed/sliced incl. tops
2 tsp dried dill weed
1/4 tsp garam masala
3/4 tsp salt
2 cups chicken or vegetable stock (or water)

In a bowl or shallow dish, wash the rice in several changes of cold water until it runs clear. Cover with water and soak for 30 minutes. Using a sieve, drain the rice throroughly and set aside.
Heat the oil in a thick sided pot over med-high heat. When very hot, add cumin seeds and toat for 30 seconds. Add the green onion and stir for another 15 seconds. Stir in the rice, dill, garam masala, and salt. Stir to mix and fry the rice mixture for 2 minutes. Stir in the stock or water. Turn the heat up to high and bring the mixture to a boil. Immediatly turn the heat to very low, cover and simmer until the rice is tender but not mushy, or about 20 minutes. Gently fluff with a fork and serve.