Annatto Rice

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Annatto Rice

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Rice & Grains Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons annatto oil -- (see note)

1/2 medium onion -- chopped

1 small carrot -- peeled & cut into 1/4 " dice

1 stalk celery -- cut into 1/4 " dice

2 cloves garlic -- minced

4 ounces assorted wild mushrooms -- cleaned & thinly sliced (1

1/2 cups)

fresh corn kernels cut from 1 small ear -- (1/2 cup)

1 teaspoon ground cinnamon

1 cup raw long-grain white rice

2 cups vegetable broth or vegetarian chicken

broth

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup goat cheese -- crumbled

1/2 cup chopped fresh cilantro

 

Heat the annatto oil in a large saute pan over medium-high heat. Add the onion,

carrot, and celery and cook, stirring until softened, about 3 minutes. Add the

garlic, mushrooms, and corn and continue to cook for 3 minutes more. Add the

cinnamon and rice and cook for 1 minute to coat the rice grains with oil.

 

Scrape the mixture into the insert of the slow cooker. Pour the broth into the

saute pan and bring to a boil, scraping down the sides to deglaze the pan. Add

the salt and pepper, and then pour the broth over the rice mixture. Stir,

cover, and cook on low for 2 1/2 hours, until the liquid is absorbed and the

rice is tender. Just before serving, swirl in the goat cheese. Sprinkle each

serving with some chopped cilantro.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 1722 Calories; 71g Fat (36.9% calories

from fat); 47g Protein; 225g Carbohydrate; 16g Dietary Fiber; 64mg Cholesterol;

5129mg Sodium. Exchanges: 13 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 12

1/2 Fat.

 

NOTES : This dish is adapted from a recipe in restaurateur Stephan Pyle's

innovate book, The New Texas Cuisine. Here, rice and vegetables are seasoned

and colored by annatto (or achiote) seeds in warmed vegetable oil. You may be

able to find annatto oil with other Hispanic foods in your supermarket. If not,

the seeds are readily available, and making your own oil takes little work (see

Note below). Be sure to choose seeds that are bright orange in color; brown

ones are old and lack flavor.

 

To make your own annatto oil, place 1 cup of vegetable oil in a small saucepan

with 1/4 cup of annatto seeds. Heat the oil until it just starts to bubble and

remove the pan from the heat. Let the oil steep for 4 hours, and then strain

the oil into a clean jar. The oil will keep in the refrigerator for at least 6

months.

 

 

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