Text 2378, 94 rader
Skriven 2013-07-12 07:48:40 av Dave Drum (1:261/38)
Ärende: Chile 3328
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Saffron Rice, Spicy Black Beans, Chunky Salsa
 Categories: Rice, Beans, Fruits, Vegetables, Chilies
      Yield: 4 Servings

MMMMM---------------------SPICY BLACK BEANS--------------------------
      1 c  Dried black beans; soaked
           - overnight, drained
      4 c  Water
      1 sm Onion
      1 sm Carrot; chopped
    1/2 c  Bell pepper; chopped
      2    Serranos; seeded, coarse
           - chopped
      2 cl Garlic; chopped
      1    Bay leaf
      1 ts Soy Sauce
    1/2 ts Cumin
    1/2 ts Red pepper flakes

MMMMM------------------------SAFFRON RICE-----------------------------
  2 1/4 c  Vegetable stock
        pn Saffron threads
    1/3 c  Onions; chopped fine
      1 ts Olive oil
      1 cl Garlic; minced
    1/2 ts Turmeric
  1 1/2 c  Long-grain rice

MMMMM--------------------CHUNKY TOMATO SALSA-------------------------
      2 c  Tomatoes; diced
    1/2 lg Avocado; diced
    1/2 c  Red onions
    1/2 c  Cucumbers; diced
      2 tb Cilantro; minced
      1 tb Lime juice
      1 ts Olive oil
      1 ts Chilies; minced

MMMMM-------------------------GARNISHES------------------------------
           Yogurt; opt
           Cilantro leaves

  To make the beans: In a 3 quart saucepan, combine the
  beans, water, onion, carrot, green peppers, chili pepper,
  garlic, bay leaf, soy sauce, cumin and pepper flakes.
  Bring to a boil over medium-high heat, stirring
  occasionally. Reduce the heat to medium and simmer,
  uncovered, for about 2-1/2 hours, or until the beans are
  tender and almost all the liquid has been absorbed.
  Discard the bay leaf and set aside the bean mixture. (May
  be made up to 2 days ahead; reheat before serving).

  To make the rice: In a 1 quart saucepan, bring 1/4 of the
  stock to a boil. Add the saffron. Cover, remove from the
  heat and let stand for 5 min.

  In a 2 quart saucepan over low heat, saute the onions in
  the oil until tender, about 5 minutes. Add the garlic and
  saute for 1 minute. Stir in the turmeric, then the rice.
  Add the remaining 2 C stock and the saffron mixture. Bring
  to a boil over high heat, then reduce the heat to low,
  cover the pan and simmer for 15 minutes, or until the rice
  is tender and all the liquid has been absorbed.

  Lightly coat 4 (8 ounce) custard cups with no-stick spray
  or olive oil. Spoon about 3/4 C of the warm rice into each
  cup, pressing it into the bottom and up the sides. Add
  about 1/2 C of the beans to each cup. Top with more rice
  to cover the beans; lightly pack it around the edges.

  If not serving the timbales immediately, cover each cup
  tightly with a piece of foil. Set the cups on a baking
  sheet and keep warm at 300 degrees (for up to 30 minutes).
  To make the salsa: In a medium bowl, combine the tomatoes,
  avocado, onions, cucumbers, cilantro, lime juice, oil and
  peppers. If not serving immediately, cover and
  refrigerate.

  To serve: Remove the foil from the timbale. Invert each
  cup onto a dinner plate. Top with the salsa and soy
  yogurt. Garnish with the cilantro.

  Makes 4 servings.

  Uncle Dirty Dave's Archives

MMMMM

... Great food is like great sex.  The more you have the more you want.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)