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-L.[_2_] -L.[_2_] is offline
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Default Zatarain's Dirty Rice


jmcquown wrote:
> Yes, tonight I'm preparing dinner from a boxed mix. Zatarain's Dirty Rice.
> Not as a side, just for dinner.
>
> Now, I normally would prepare this as a side using a recipe given to me by a
> former co-worker, Mz. Cloutier from Houma, Louisana. But I suspect she just
> adapted it from Paul Prudhomme's recipe, which I've prepared in the past
> (excellent!). But that serves about 10 people. I'm one people
>
> At any rate, I have no chicken gizzards or livers to grind up to add to this
> so I'm just using ground beef. I'll tart up the mixture with chicken stock
> rather than water; I'll add some diced green bell pepper, onion and garlic
> and a squirt of fresh lemon juice. Alas, I have no celery. I'll taste it
> and add some hot sauce and maybe even ground sassafrass leaves (file powder)
> after the rice cooks. File is a thickener as well as a seasoning. This is
> one quick cooking boxed meal which I adore. And as I said, I eat this as a
> meal, over a period of a several days or I can freeze the leftovers. For
> those of you who don't know, cooked rice freezes very well.
>
> Jill


When I was single I probably tried every box rice mix on the market at
one time or another. To me, they all taste way too salty. I have
recently been "cheating" by buying the RiceSelect Royal Blend rice
(produced by RiceTec in TX)
http://www.riceselect.com/rylblend.htm
and spicing it up (sauteed garlic, geen onions, carrots, spices). It's
pre-cooked a bit so doesn't take as long, and still has the whole-grain
benefits. They even have a red beans & rice mix, too. Another
thing I do is to cook and freeze my wild and whole-grain rices and then
add them (thawed) during the last few minutes of cooking time, to my
white rice pilafs - saves a lot of time.

-L.