Easy Mixed Rice Recipes

Oryza sativa AKA Rice is consider as the world's largest staple food especially in East, South and Southeast Asia, making it as the second most consumed cereal grain. It provides more than one fifth of the calories consumed worldwide by humans.

Domesticated rice comprises two species of food crops in the Poaceae ("true grass") family, Oryza sativa and Oryza glaberrima which are native plants to tropical and subtropical southern Asia and southeastern Africa. Rice cultivation is very well suited to countries with low-costs labour and high rainfall as it is labour intensive to cultivate and require plenty of water for cultivation. It can be grown practically on a steep hill or a mountain.

According to the Microsoft Encarta Dictionary (2004) and the Chambers Dictionary of Etymology (1988), the word rice has an Indo-Iranian origin. It came to English from Greek oryza, via Latin oriza, Italian iriso and finally Old French ris (the same as the present day French riz). It has speculated that Indo-Iranian vrihi itself is borrowed from a Dravidian vari or even a Munda language term for rice or the Tamil name ar-risi from which the Arabic ar-ruzz, from which the Portuguese and Spanish word arroz originated.

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Green and white in color, Fava beans, diced zucchinis, cumin, and savory are combined in a flavorful risotto served with grilled ocean perch fillets. But, in addition to this list, this risotto recipe plays on two things:

-1- The Broth: I will have to say it once more: making your own broth is not difficult. In fact, I do not know anything simpler than homemade vegetable broth.
-2- The Timbale Shape: Rather than present your risotto right from the pan, you can decide to give shape to it and make a small timbale. Nothing easier than this either, and it surely gives a nice twist to your presentation.

Vegetable Broth for the Risotto
For 4 + 1/4 cups water, you need:

♥ 2 carrots
♥ 2 celery branches
♥ 1 leek
♥ 1 onion
♥ 5 pink peppercorns
♥ 1 star anise
♥ A few twigs of fennel greens (optional, I used them because I had them)
♥ 2 twigs of parsley
♥ 1 twig of savory
♥ 1 whole garlic clove, peeled and sliced in halves
♥ Salt and pepper

Steps

♥ Peel, wash and cut the vegetables. Place them in a pot and cover with the cold water. Bring to a boil and let simmer for 20 mns, covered.

♥ Place in a large bowl and let cool down. Cover and let infuse all night in the fridge before filtering the broth the following day. Season with salt and pepper.

Beatrice Peltre's Blog

Photo Courtesy of La Tartine Gourmande

Ingredients

2 cups rice
2 cups water
1 can (6 oz) kogai ajitsuke (seasoned clams), including liquid
1 cup diced carrots
1/2 pkg (7 oz size) kamaboko (fish cake), slivered
4 dried mushrooms, soaked and slivered
2 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
1/2 teaspoon salt
1 cup frozen peas, thawed

Directions

In a rice cooker, rinse rice; drain. Add remaining ingredients, except peas. Mix well; cook until done, about 20 minutes. Stir in peas, cover and let steam for 10 to 15 more minutes. Mix and serve. Makes 8 servings.

Recipe Courtesy of HECO

What I love about this one is its versatility, plain and simple to do especially in the morning hours when things get a little cram. Plus, you can add some left-over meats, celery or any chopped vegetables that you want.

Ingredients

4 tablespoons of Vegetable or Corn Oil
4 cups of cold cooked rice (yesterday's left-over rice), mashed lightly with 1 cup of water
1/4 teaspoon of ground pepper
2 tablespoon minced garlic
1 tablespoon of soy sauce
1/4 cup minced shallots
1 teaspoon salt

Directions

Heat 4 tablespoons of Vegetable or Corn Oil in a skillet until hot. Add garlic and saute until light brown. Then add shallots, rice, soy sauce, salt and pepper. Stir the mixture constantly to prevent it from sticking to the pan and to ensure even cooking. Cook and continue stirring for 10 minutes. Serve hot.

Photo By: jho51e

Information courtesy of IRRI-Graindell


♥ Guess how many kinds of rice are kept in a bank (called genebank) at IRRI? 108,000 varieties!

♥ It takes 5,000 liters of water to produce 1 kilo of rice.

♥ A farmer must walk 80 kilometers to plow 1 hectare of rice land using a water buffalo (carabao).

♥ Rice is eaten by nearly half of the world's population.

♥ Thailand, Vietnam, India, and the USA are the top 4 countries in the world that export rice.

♥ Rice is the single largest food source for the poor.

♥ Almost half of the world's population eats rice -- about 3 billion people.

♥ Rice farming is older than the great, great grandmother of your great, great grandfather. It is about 10,000 years old!

Do you like sushi and norimaki?

These are only two of the many rice-based Japanese dishes. Did you know that Toyota also means 'bountiful rice field', while Honda also translates to 'the main rice field'?

Easy Mixed Rice Recipes by Naiza Oclares is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at www.squidoo.com.