Rice and side dishes Archives - Page 2 of 3

Boiled yuca with onions (yuca encebollada)

Boiled yucca with onions is a delicious side dish made with yuca root (a.k.a. cassava, tapioca) and red pickled onions. Yuca is one of the staples of the Dominican diet, usually eaten for breakfast or dinner. This nutritious root is starchy and has a bitter or sweet taste, depending on the crop. It can be boiled, fried or baked (as in cassava bread). First things first: how to choose and peel yuca roots: Yuca can be found in specialty food stores and supermarkets in major metropolitan areas of the United States that cater to a Latino clientele. You will find…

Rice with smoked pork chops (locrio de chuleta ahumada)

What is "locrio"? In Dominican cuisine, "locrio" is any combination of rice and meat/seafood, cooked in the same dish, with added seasonings. Locrio may be an adaptation of the Valencian paella. Spaniards who arrived in Hispaniola in the sixteenth century began substituting the basic herbs and meats in paella for ones more common in the island. Hence, locrio is not colored with saffron as Spanish paella is; instead bija (ground annatto seeds) or tomato paste are used. Although most Dominicans cook a drier version of locrio, I have chosen to use tomatoes for this recipe, which results in a wetter…

Israeli cous cous recipe

This Israeli cous cous recipe includes stir fried turnips and onions, parsley and tomatoes with a dash of ground annatto seeds (achiote or bija) for natural color. Easy print recipe below. Recently, I picked up a box of Israeli cous cous on a whim at Trader Joe's. Then, I was wondering what a good recipe for it might be. Instead of looking one up, I decided to create my own, using ingredients familiar to me to complement the traditional cous cous preparation. I was very pleased with the results, so I'm sharing the recipe. Enjoy! Israeli cous cous recipe 1 eight…

Seafood rice recipe

This seafood rice recipe is inspired by the delectable flavors of Spanish paella and the vibrant colors of Dominican locrio. One of my favorite rice dishes is seafood paella. Originated in Valencia, paella has a specific cooking method and distinct ingredients such as the priced saffron and olive oil. So, not all seafood rice can be called paella. Bija, or ground annatto seed is used in this recipe to add color to the rice. Included in this recipe is baby octopus. This video will show you how to properly clean it before cooking. An optional ingredient in this recipe is…

Indian-inspired red lentil recipe

This red lentil recipe was inspired by the complex flavors of Indian madras curry and the subtle sweetness of tomato sauce. At 14 grams per 1/4 dry cup, red lentils pack more protein than most legumes, making them a great choice for vegetarians. Red lentils are also an excellent complement to plain rice and make for a nutritious, inexpensive meal. See easy print recipe at the end. This recipe requires a slow cooker. Alternatively, you may cook the lentils on a stove-top for 20-35 minutes on medium heat, using the same ingredients. When cooking beans or lentils, I like to…

Fried eggplant recipe (torrejas de berenjena)

This very simple fried eggplant recipe (a.k.a. torrejas de berenjena) uses an egg wash to achieve a crunchy texture that contrast well with the soft fried eggplant. An old time Dominican recipe and one of my favorites! Fried eggplant recipe 1 big Italian eggplant3 eggs1/2 teaspoon of salt1/4 teaspoon of black pepper1 teaspoon of parsley (oregano or basil flakes (take your pick))1/4 cup frying oil or enough to cover the bottom of your frying pan In a mixing pan, beat the eggs and add the salt, pepper and herbs. Stir.Wash the eggplant and cut it in 1/4 inch thick, round…

Moro de guandules rice cooker recipe (pigeon pea rice)

This moro de guandules rice cooker recipe is an easier alternative to the traditional Dominican cooking method that yields the same results in flavor and texture (minus the concón). At home, we eat rice almost every day. White rice is my one guilty pleasure and many of the Chinese dishes we cook are served on plain rice. So, we own a rice cooker or two. I also own the Dominican "rice pot" that makes good "concón," and although I enjoy making rice the Dominican way, I have to admit that I have succumbed to the convenience of using a rice…

Dominican black beans recipe – Slow cooker version

This Dominican black beans recipe (a.k.a. stewed black beans or "habichuelas negras guisadas") adapts the Dominican black beans recipe to the slow cooker. This results in the same delicious black beans, without the hassle of stove-top cooking. The calabaza squash and potato add thickness and complexity to this dish. Slow-cooking the beans allows you to set and be worry-free for a few hours. Those who have boiled beans on the stove-top before are familiar with the issues of foaming and boiling over. I like to cook my legumes from scratch and only use canned beans when the dry ones are…