Pierre Franeys Riz Creole Recipes

CREOLE RICE WITH TOMATOES AND HERBS

Steps:

• Rinse rice and drain well.
• Bring the water to a boil in a saucepan. Add rice. Cook at full rolling boil exactly 17 minutes. Drain immediately and return rice to saucepan.
• Meanwhile, heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add tomato, salt and pepper and cook briefly, stirring. Add this to the cooked rice and stir. Stir in basil and lemon juice. Serve.

RIZ CREOLE

Steps:

• Bring the water to a boil in a saucepan and add salt and rice. When the water returns to a boil, let rice boil vigorously for exactly 17 minutes.
• Drain in a colander; run hot water over the rice. Drain again.
• Add the butter, salt and pepper. Sprinkle with lemon juice and toss until the grains are coated.

CREOLE RICE

Steps:

• Bring the water, with salt, to a boil in a saucepan. Add the rice and stir well. Bring back to a boil and simmer for about 15 minutes, stirring occasionally.
• Drain the rice well. Add the butter, lemon juice, Tabasco, ground pepper and parsley. Blend well and serve.

PIERRE FRANEY'S RIZ CREOLE

Steps:

• Bring the water to a boil in a heavy sauce pan and add salt and rice.
• When the water returns to a boil, allow it to boil vigorously for exactly 17 minutes (these French chefs!).
• Drain in a colander; run under very hot water and drain again.
• Add the butter, salt and pepper to taste, sprinkle with the lemon juice and toss until the grains are coated.
• Voila!

CHICKEN BREASTS CREOLE STYLE

Steps:

• Place half a chicken breast between sheets of plastic wrap. Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder. Repeat with the remaining halves.
• Heat the olive oil in a large skillet. Add the onions, green peppers, celery, garlic and bay leaf. Cook, stirring, until the onions become transparent. Add the paprika, the tomatoes, and salt and pepper to taste. Stir well. Continue cooking for 3 to 4 minutes.
• Add the Worcestershire sauce and the hot-pepper sauce. Simmer until the sauce is reduced, about 5 minutes. Set aside.
• Meanwhile, sprinkle the chicken with salt and pepper to taste. Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes. Turn the pieces and cook for 4 minutes more or until done. Be careful not to overcook.
• Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes. Remove the bay leaf. Keep warm.
• To serve, divide the creole sauce among 4 serving plates. Place the chicken breasts over the sauce and pour the gravy from the skillet over them. Sprinkle with parsley.

RICE CREOLE

Steps:

• Bring the water to a boil in a saucepan. Add salt and the rice. Stir well. Bring to a boil, cover and simmer 17 minutes.
• Drain the rice in a colander.
• Return the rice to the same saucepan and add the butter, lemon juice and pepper. Blend gently until the grains are well coated. Serve.

RIZ AU FROMAGE (CHEESE RICE)

Steps:

• Melt 2 tablespoons of the butter in a saucepan and add the scallions. Cook, stirring, until wilted.
• Add the rice and stir. Add the water, cheese, salt and pepper to taste. Add the Tabasco sauce, and bring to a boil.
• Cover and cook over moderately low heat for 20 minutes. Stir the dish occasionally from the bottom to prevent sticking and burning. If you prefer, you may cook the rice until done and stir in the cheese. In either case, stir in the remaining tablespoon of butter and serve.