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ISO: ISO side dishes
- Thread starter pam
- Start date
In Search Of:
Sounds Yummy! Rice w/ Pigeon Peas and a green salad w/ cilantro and avocado
would be my choice.
http://latinfood.about.com/od/maindishes/r/ricegandules.htm
would be my choice.
http://latinfood.about.com/od/maindishes/r/ricegandules.htm
Pat's Coconut Cilantro Rice - Killer stuff
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=26338
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=26338
For a vegetable side dish, this would be a great match: Roasted Asparagus with Crisp Shallots -
I've made this many times - it's delicious. The crispy shallots are fantastic, and the 1/2 tsp finely grated orange peel is a perfect touch.
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
I've made this many times - it's delicious. The crispy shallots are fantastic, and the 1/2 tsp finely grated orange peel is a perfect touch.
ROASTED ASPARAGUS WITH CRISP SHALLOTS
INGREDIENTS:
3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel
DIRECTIONS:
Preheat oven to 450 F (425 F for dark pans).
In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.
In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.
Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.
Add orange peel to roasting pan, mixing well.
To serve, place asparagus on plates and sprinkle with shallots.
Makes 6 servings.
Adapted from my files.
steve2-in-la
Well-known member
I'd do a Mango, Avocado & Jicama Salad in Cilantro-Lime Vinaigrette with those "Moros y Cristianos."
steve2-in-la
Well-known member
Wow, Pat's rice DOES look good. Gonna use it with something soon.
Fourth. And here's another, more work but just so darn good:
Green Herb Rice (Sabzi Polow) Persian Style
“Secrets of Cooking - Armenian/Lebanese/Persian” by Linda Chirinian
Note: 3 hours soaking required
1 steamed rice recipe (below)
1 cup freshly chopped flat leaf parsley
1 cup chopped dill
1 cup snipped garlic chives or fresh spinach (I prefer spinach)
1 cup freshly chopped cilantro
I teaspoon dried crushed fenugreek
1 cloves garlic minced (optional)
14 T. butter
Salt to taste
1. Prepare steamed rice according to recipe.
2. Mix parsley, dill chives or spinach, cilantro, fenugreek and garlic together. Set aside.
3. Melt 2 T. butter in a 4 quart saucepan, swirling to coat bottom of pan. Spoon ½ of rice into saucepan, lightly. Salt top of rice. Cover with half of herb mixture. Spoon half of remaining rice over herbs and salt light. Add remainder of herb mixture. Top with remaining rice. Keep ingredients mounded high in centre so steam can circulate. Sprinkle 1/4 cup water over rice. Slice remaining 12 T. Butter, place over rice. Cover rice with waxed paper. Cover tightly. (I use a teflon coated, high-sided pan with perfect results, no sticking, easy to clean.)
4. Cook over med-high heat 5 minutes. Reduce to low. Cook for 30 min or until rice is soft and fluffy.
Steamed Rice (Chelo)
3 c. Basmati rice
3 T. coarse sea salt
6 T. butter
1. Wash rice in a strainer under cold running water, raking with fingers until water runs clear. Drain and cover rice with enough warm water to come 3 inches above rice. Sprinkle with 1 ½ T. sea salt. Set aside to soak at least 3 hours. Rice may be soaked 24 hours. Drain before cooking.
2. Bring 3 ½ quarts water to a rolling boil in 6 quart saucepan. Add remaining 1 ½ T. salt and drained rice. Stir to loosen lumps of rice. Return to a rolling boil, cook 4 minutes or until rice is just firm. Drain and rinse under warm water.
this is just sooo good. It requires planning ahead, although there is nothing difficult about it. Our favourite part is the crust that forms on the bottom, but the fragrant herb mixture makes the rice come alive.
(does it sound as though we like it?!)
Green Herb Rice (Sabzi Polow) Persian Style
“Secrets of Cooking - Armenian/Lebanese/Persian” by Linda Chirinian
Note: 3 hours soaking required
1 steamed rice recipe (below)
1 cup freshly chopped flat leaf parsley
1 cup chopped dill
1 cup snipped garlic chives or fresh spinach (I prefer spinach)
1 cup freshly chopped cilantro
I teaspoon dried crushed fenugreek
1 cloves garlic minced (optional)
14 T. butter
Salt to taste
1. Prepare steamed rice according to recipe.
2. Mix parsley, dill chives or spinach, cilantro, fenugreek and garlic together. Set aside.
3. Melt 2 T. butter in a 4 quart saucepan, swirling to coat bottom of pan. Spoon ½ of rice into saucepan, lightly. Salt top of rice. Cover with half of herb mixture. Spoon half of remaining rice over herbs and salt light. Add remainder of herb mixture. Top with remaining rice. Keep ingredients mounded high in centre so steam can circulate. Sprinkle 1/4 cup water over rice. Slice remaining 12 T. Butter, place over rice. Cover rice with waxed paper. Cover tightly. (I use a teflon coated, high-sided pan with perfect results, no sticking, easy to clean.)
4. Cook over med-high heat 5 minutes. Reduce to low. Cook for 30 min or until rice is soft and fluffy.
Steamed Rice (Chelo)
3 c. Basmati rice
3 T. coarse sea salt
6 T. butter
1. Wash rice in a strainer under cold running water, raking with fingers until water runs clear. Drain and cover rice with enough warm water to come 3 inches above rice. Sprinkle with 1 ½ T. sea salt. Set aside to soak at least 3 hours. Rice may be soaked 24 hours. Drain before cooking.
2. Bring 3 ½ quarts water to a rolling boil in 6 quart saucepan. Add remaining 1 ½ T. salt and drained rice. Stir to loosen lumps of rice. Return to a rolling boil, cook 4 minutes or until rice is just firm. Drain and rinse under warm water.
this is just sooo good. It requires planning ahead, although there is nothing difficult about it. Our favourite part is the crust that forms on the bottom, but the fragrant herb mixture makes the rice come alive.
(does it sound as though we like it?!)
steve2-in-la
Well-known member
I'll bet in absence of jicama, you could substitute daikon radish, green apple or asian pear.
richard-in-cincy
Well-known member
It is absolutely amazing.
richard-in-cincy
Well-known member
Cathy served it to me with the Laarb dinner and it pairs perfectly with that.