Gullah Spiced Rice Recipes

GULLAH RICE

Steps:

• Heat 1/4 cup oil in a heavy-bottomed pot. Season chicken with Gullah seasoning. Brown chicken in oil, about 8 minutes; remove and set aside. Add onion to pot and sauté until tender, about 5 minutes.
• Return chicken to pot with onion and add stock. Bring to a boil, reduce heat, and briskly simmer until juices run clear when the chicken is pierced with a fork, about 15 minutes. Remove chicken and set aside. Strain stock into a bowl and discard onion. Return stock to pot.
• Heat butter in another heavy-bottomed pot over medium heat. Whisk in flour and cook over medium heat, whisking continuously, until mixture turns dark brown, about 10 minutes. Whisk mixture into stock, then bring to a boil. Reduce heat and briskly simmer until stock thickens, about 5 minutes. Add rice and return to a simmer, then cover and continue to simmer until rice is tender, 20 to 25 minutes.
• While rice is cooking, strip chicken meat from bones. Discard bones and any sinew. Dice the meat.
• In a clean, heavy-bottomed pot, heat remaining 1/4 cup vegetable oil. Add pepper and carrots; sauté until vegetables are tender, about 5 minutes. Add shrimp and sauté 3 minutes more. Add chicken and sausage and heat through. Add mixture to rice, mix well, and cook until heated through. Serve immediately.

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.

PADMA LAKSHMI'S EASY RED RICE SIDE DISH COSTS LITTLE AND FEEDS MANY

Steps:

• Place rice in a fine mesh strainer and wash under cool water, rinsing it with your hands until water runs clear. Set aside to drain. In a blender, combine onions, bell pepper, garlic, tomatoes, tomato paste and ⅓ cup water (or stock, if using). Process until smooth. Heat a deep nonstick pot over medium. Add oil. When oil is hot, add puree. (Be careful not to splash!) Stir well. Cover and cook 5 minutes. Uncover, making sure to tip the water on the underside of lid back into pot. Add thyme, paprika, cayenne, pepper and salt. Stir well. Cover and cook 30 minutes, stirring often (always replace lid after stirring). Add remaining 3 cups of water (or stock, if using). Turn heat up to high. Stir and cover. Once you have a vigorous boil, add rice, stirring to mix well. Cover. As soon as you hear it come back up to a boil (1-2 minutes), reduce heat to low. Cook 20-25 minutes. Uncover and carefully fluff rice with a big fork. If rice is not tender enough, or if it's dry, add a bit of water and continue to cook, covered, on low. If the rice is too wet, cook a few minutes more, until water is absorbed and rice is done. If lucky, you may get a crunchy crust at the bottom! Keep rice covered until ready to serve. Garnish with fresh parsley and lemon juice.

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 SPICED RICE

Steps:

• Heat the oil in a large skillet over medium heat. Add the rice and toast, stirring constantly, until it begins to smell nutty, about 2 minutes. Stir in the cumin, garlic powder, paprika, celery seeds, mace and 1 teaspoon pepper and cook, stirring occasionally, 2 minutes more. Stir in the broth, tomato sauce, corn and 1/2 teaspoon salt. Cover the skillet and simmer until the rice is cooked and has absorbed all the liquid, 30 to 40 minutes. Fluff with a fork before serving.