Our first podcast! This one’s called Dueling Rice Bowls where we talk about Lowcountry Red Rice and Spanish Rice and share our recipes. We, that is, Francine (the sniffly one) and Jason (with the charming drawl) also talk a little about the origins of the Lowcountry recipe and the indigenous people, the Gullah, of the Sea Islands of South Carolina and Georgia. We also chat a bit about bread, bread baking, and the recipe for the best pizza dough ever by ‘He Who Teaches Anyone to Make Bread’, Peter Reinhart and the genius behind The Bread Baker’s Apprentice. There’s lots more–have a listen!
Show notes links:
Lowcountry Red Rice by Jason – part of the Cooking 101 series. (Francine’s Spanish Rice is below)
Our music this week:
Theme – Arietta’s Fiddle by Skip Bosco
Break –Morena Vam Nessa from the album Samba Nunca eh Demais by Luciano Caroso, Marcio Valverde e Carlos Colavolpe
- 6 cups cooked rice (dry and sticky)
- 4 tbsp tomato paste
- 3 tbsp olive oil
- 1 1/2 cups – 2 cups chicken broth
- 1/2 cup red bell pepper diced
- 1/2 cup onion diced (preferably a sweet variety)
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 1/2 tsp filé gumbo powder
- 1 tbsp powdered chicken and tomato bouillion
- 1/2 to 3/4 cup of chopped fresh cilantro
- Sauté bell pepper, onion, celery, carrot and garlic in a large heavy bottomed saucepan or dutch oven on medium heat until the veggies begin to brown. Toss in filé gumbo powder.
- Add the tomato paste and stir so that the veggies become embedded in the paste. Let paste turn a darker red. Cooktime shouldn’t exceed two minutes on this step.
- Add the broth and mix so that the paste is now fully emulsified in the broth.
- Add rice and mix gently, turning with a large spatula so that the rice remains fluffy.
- Set this aside until you are ready to serve. Immediately before serving, stir in the chopped fresh cilantro.