Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 615295" data-attributes="member: 1246">Braised Bacon Carolina Rice Gourmet | October 2009by Edward LeeIt&#039;s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, the granddaddy of long-grain rices in the United States, that&#039;s what you might end up doing. Lee cooks it uncovered, which allows the water to evaporate and thus concentrates the richness of the chicken stock and tomato juice.Yield: Makes 6 servingsActive Time: 30 minTotal Time: 1 hr1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces1 1/4 cups finely chopped onion2/3 cup finely chopped celery2 garlic cloves, minced1/2 teaspoon dry mustard1/4 teaspoon cayenne1/4 teaspoon hot smoked paprika (piment&amp;ocute;n picante)4 cups chicken stock or reduced-sodium chicken broth1/2 cup tomato juice1 cup long-grain white rice (preferably Carolina Gold)2 tablespoons chopped celery leaves2 tablespoons unsalted butter1/2 teaspoon kosher saltCook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.</blockquote>

[QUOTE="moreluck, post: 615295, member: 1246"] [U][COLOR=#0000ff]Braised Bacon Carolina Rice [/COLOR][/U]Gourmet | October 2009 by Edward Lee It's pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, the granddaddy of long-grain rices in the United States, that's what you might end up doing. Lee cooks it uncovered, which allows the water to evaporate and thus concentrates the richness of the chicken stock and tomato juice. Yield: Makes 6 servings Active Time: 30 min Total Time: 1 hr 1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces 1 1/4 cups finely chopped onion 2/3 cup finely chopped celery 2 garlic cloves, minced 1/2 teaspoon dry mustard 1/4 teaspoon cayenne 1/4 teaspoon hot smoked paprika (piment&ocute;n picante) 4 cups chicken stock or reduced-sodium chicken broth 1/2 cup tomato juice 1 cup long-grain white rice (preferably Carolina Gold) 2 tablespoons chopped celery leaves 2 tablespoons unsalted butter 1/2 teaspoon kosher salt Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices. Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes. [/QUOTE]

Verification