Gullah Rice Low Country Recipes

LOW COUNTRY GULLAH RICE

Steps:

• Melt butter in a medium saucepan over medium heat.
• Add celery, carrot, and pistachios; sauté 5 minutes or until tender.
• Add water and salt; bring to a boil.
• Add rice and thyme; return to a boil.
• Cover, reduce heat, and simmer 20 minutes or until most of liquid is absorbed.
• Let stand, covered, 15 minutes or until liquid is absorbed.

GULLAH RED RICE

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
• Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

GULLAH RICE (LOW COUNTRY RECIPE)

Steps:

• In a large skillet, place 3 tablespoons EV0 on medium to high heat. Next, infuse the oil with the chili peppers. Do this by cutting the peppers in half and laying them in the oil, turning them often with tongs until the oil reaches a sizzle.
• Remove the chili peppers and add in 4 cloves of minced garlic. Brown the garlic and then add in the onion and bell peppers. Let this cook for about five minutes stirring often.
• Add in herbs and tomatoes. Cook for about 3 more minutes, and then add in summer sausage until warmed through. Next add shrimp and cook until tender and white-pink, approximately 3 minutes.
• Add to the mixture 4 cups of cooked rice; fold in. Add a pinch of salt and pepper, to taste.
• Makes approx. 14 - 16 one-half cup servings