Soubise Braised Rice And Onions Recipes

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SOUBISE (BRAISED RICE AND ONIONS)



Soubise (Braised Rice and Onions) image

From Julia Child's "Mastering the Art of French Cooking". This is a savory mixture of sliced onions, rice and butter cooked slowly together until they melt into a puree. The natural moisture of the onions is sufficient to cook the rice; no other liquid is needed. Soubise is particularly good with veal or chicken. It may be turned into a sauce soubise by pureeing it with a sauce bechamel or veloute and enriching it with cream.

Provided by melissam9

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup rice
4 quarts rapidly boiling water
1 1/2 tablespoons salt
4 tablespoons butter
2 lbs thinly sliced yellow onions (6-7 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
salt and pepper, to taste
1/4 cup whipping cream
1/4 cup grated swiss cheese
2 tablespoons softened butter
1 tablespoon minced parsley

Steps:

  • Preheat oven to 300 degrees.
  • Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
  • Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
  • When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
  • Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
  • Correct seasoning.
  • Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.

Nutrition Facts : Calories 275.5, Fat 16.7, SaturatedFat 10.4, Cholesterol 48.3, Sodium 2049.8, Carbohydrate 28.8, Fiber 2.4, Sugar 6.6, Protein 4

GRILLED PORK CONFIT WITH BRAISED RICE SOUBISE AND ROASTED FIGS



Grilled Pork Confit with Braised Rice Soubise and Roasted Figs image

This grilled pork confit evolved one night when I was making a staff meal at Lucques. I salvaged the leftover ends and trimmings from the day's pork confit, crisped them in my favorite cast-iron pan, and ran to the walk-in to see what produce I could find to add to the dish. When I got back to the stove, I noticed half the meat was missing. Looking around, I saw that all the cooks had their heads down, suspiciously quiet. Half of my staff meal had disappeared, but I couldn't be angry. Who can resist succulent pork, hot and crispy, out of the pan? Something so irresistible deserved to be shared with the outside world, so I put this staff meal on the menu!

Number Of Ingredients 32

2 1/2 to 3 pounds boneless pork shoulder, trimmed of excess fat
Brine (recipe follows)
2 to 3 quarts rendered duck or pork fat
10 fresh figs
2 tablespoons extra-virgin olive oil
1 teaspoon thyme leaves
Braised rice soubise (recipe follows)
1 bunch dandelion greens, cleaned
Kosher salt and freshly ground black pepper
2 tablespoons juniper berries
2 tablespoons allspice berries
1 tablespoon fennel seeds
1/3 cup granulated sugar
1/2 cup kosher salt
2 cloves
2 bay leaves
2 chiles de árbol
1 onion, sliced
1/2 bulb fennel, sliced
1 carrot, peeled and sliced on the diagonal
4 sprigs thyme
4 sprigs flat-leaf parsley
(makes about 4 quarts)
4 tablespoons unsalted butter
1 cup diced white onion, plus 6 cups thinly sliced white onions (about 1 1/2 pounds)
1 tablespoon thyme leaves
1/4 teaspoon ground white pepper
1/4 cup Arborio rice
1/4 cup grated Gruyère cheese
1/3 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Kosher salt

Steps:

  • Three days before serving, trim the pork of excess fat and sinew, and place it in the brine. It should be completely submerged. Refrigerate the pork in the brine for 48 hours.
  • After 48 hours, remove the pork from the brine. Pat it dry with paper towels, and let it sit out 1 hour to come to room temperature.
  • Preheat the oven to 300°F.
  • Heat the duck fat in a large Dutch oven over low heat until just warm and melted.
  • Carefully lower the pork into the fat. It should be completely submerged. Cook 5 to 6 hours, until the meat yields easily to a paring knife when pierced. If at any time the fat starts to boil, turn the oven down to 250°F.
  • When the pork is done, remove it from the oven and let cool in the fat about 1 hour. Carefully take the pork out of the fat, and refrigerate it overnight. Strain the fat, reserve 4 tablespoons, and store the rest in the freezer.
  • Light the grill 30 to 40 minutes before you're ready to cook.
  • Preheat the oven to 400°F.
  • Slice the figs in half lengthwise. Place the halves in a roasting pan, and drizzle them with the olive oil. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper. Roast in the oven 10 to 12 minutes, until the figs are slightly caramelized and sizzling.
  • Place the chilled pork confit on a cutting board, and slice it against the grain into 1/2-to-3/4-inch-thick slabs (about 5 to 6 ounces each). Brush the slabs with a little pork fat. Taste a little piece of the pork to make sure it's seasoned correctly. If not, season with salt and pepper.
  • When the coals are broken down, red, and glowing, place the pork on the grill and let it sear a few minutes without moving it. Cook a few more minutes, rotating the meat, to crisp and caramelize it. Turn the pork over and finish cooking, another 4 to 5 minutes, on the second side. The meat should be very crisp with a deep golden crust.
  • Spoon the soubise onto a large warm platter, and scatter the dandelion greens over it. Arrange the pork confit and figs (with their juices) over the soubise and greens.
  • Crush the juniper berries coarsely in a mortar. Repeat with the allspice and then the fennel seeds.
  • Dissolve the sugar and salt in 2 cups hot water (just hot enough to dissolve the sugar) in a large, very clean container. Add the juniper berries, allspice berries, fennel seeds, cloves, bay leaves, chiles, onion, fennel, carrot, thyme, and parsley. Add 3 quarts very cold water, and stir to combine all the ingredients.
  • Preheat the oven to 350°F.
  • Heat a large saucepan or Dutch oven over medium heat for 1 minute. Add the butter, and when it foams, add the diced and sliced onions, thyme, 2 teaspoons salt, and the white pepper. Turn the heat down to medium-low, and cook the onions gently, for about 10 minutes, stirring often. They should soften and wilt but not be allowed to color at all.
  • While the onions are cooking, bring a small pot of water to a boil. Cook the rice 5 minutes in the boiling water and drain well. Stir the rice into the onions.
  • Remove the pot from the heat. Cover it with aluminum foil and a tight-fitting lid if you have one. Cook in the oven 30 minutes.
  • Remove from the oven and let the soubise "rest," covered, about 30 minutes.
  • Just before serving, uncover the soubise (it will emit lots of steam, so be careful). Heat it over medium heat, stirring once or twice. When the soubise is hot, stir in the cheese and cream. Taste for seasoning, and stir in the parsley.
  • Brine the pork 3 days before serving. After 2 days, when the pork comes out of the brine (the day before serving), confit it, and chill overnight. The meat should be very cold, or it will be hard to slice. Start the braised rice soubise 1 hour and 15 minutes or so before serving. It can sit covered and then be rewarmed and finished with the cheese and cream right before serving. Roast the figs while you grill the confit. You could crisp the pork in cast-iron pans rather than grilling it, if you prefer. Heat two large cast-iron pans over high heat 2 minutes. Add 2 tablespoons fat to each pan, and heat another minute. Carefully place the meat in the pan, and cook 4 to 5 minutes on each side, until nicely browned. You can store the leftover fat in the freezer.

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