Dirty Dirty Rice - Food Wishes
Learn how to make a Dirty Dirty Rice recipe! If you like dirty rice, you’re going to love dirty dirty rice! And don’t let the name fool you, as this dirty dirty rice is way more than twice as dirty, and just filthy delicious. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this incredible Dirty Dirty Rice recipe!
You can also find my content on Allrecipes:
Greek Kebab with Pilaf & more: Dinner in 60 Minutes!
Rice Cooker (Amazon affiliate link):
Printable Recipe:
Ingredients
For the Kebabs:
2 pounds ground beef or lamb
1 large onion
2 garlic cloves
1 bunch of parsley, stems removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper, or to taste
pinch of crushed red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
For the Veggies:
3-4 Roma tomatoes or any larger tomatoes
2 bell peppers
Instructions
Place the garlic cloves in a food processor and pulse until finely chopped.
Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed.
Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it.
Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat.
Add all of the remaining ingredients to the mat and knead it to incorporate.
The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry.
Divide the meat into 12 portions and roll each portion into a kebab.
The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet.
Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it.
Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter.
Prepare the vegetables.
Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill.
Slice the bell peppers into cubes or big chunks and discard the seeds.
Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften.
Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
A Vegan Rice Pilaf with Red peppers & Tomatoes: Greek Bourani from Volos
This is a delicious rice pilaf that is full of fresh flavor. Red bell peppers are commonly used but feel free to use whatever you have on hand. Serve this rice as a vegetarian main course along with a salad and tzatziki or serve it as the perfect side to roasted chicken or fish.
Printable Recipe:
2 cups Basmati rice
1 red bell pepper, sliced into strips
1/4 cup olive oil
1 onion, finely chopped
2 garlic cloves, grated
1 cup of diced tomatoes
1 teaspoon crushed dried oregano
2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups of water or broth
1-2 tablespoons finely chopped parsley
garnish: lemon wedges
Rinse the rice under cold water 3-4 times until the water runs clear. Let it soak in a bowl for 15 minutes.
Cook onions and olive oil over medium heat until golden.
Add the bell peppers and cook 3-4 minutes.
Add the garlic and warm through.
Add the tomatoes and oregano.
Drain the rice and add it to the pot along with the salt, pepper, and 2 cups of water.
Bring it to a boil and reduce the heat to a simmer. Cover the pot with the lid and simmer for 15 minutes.
Add the parsley and fluff the rice.
Serve with lemon wedges.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Greek Lemon Rice
Greek Lemon Rice
This Greek rice recipe just needs about 5 minutes of hands on time and it turns out so fresh and flavorful. We serve this up often and it's a huge hit with my family.
Ingredients:
1 teaspoon olive oil
1 ½ cups long grain white rice
½ cup orzo
½ cup minced onion
2 cloves garlic minced
4 cups chicken broth
1 tbsp Greek seasoning
1 lemon
2 tbsp minced parsley
3 Techniques to Instantly Upgrade Your Rice
I love rice of all types, but here are three techniques to give your plain white rice a MAJOR upgrade. Click here and use code BRIAN at checkout for free shipping on 2 or more jars of Better than Bouillon.
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
10 NONSTICK (FOR TAHDIG):
BOOS BLOCK CUTTING BOARD:
10 CHEFS KNIFE:
DIGITAL SCALE:
SAFRON:
4QT CAMBRO CONTAINERS:
STRAINER:
DUTCH OVEN:
FAVORITE STAINLESS BOWL:
**As an Amazon Associate I earn from qualifying purchases**
*RICE PILAF*
100g (1 small) onion, grated
20g (4-5 cloves) garlic, minced/pressed
75g/2.6oz angel hair pasta, snapped into 1”/2.5cm pieces
175g (1c) jasmine rice, rinsed and drained until water runs clear
75g/6T butter
12g (2.5t) coarse salt
20g (1T) better than bouillon (chicken)
650g (2 2/3c) chicken stock
Lemon
Parsley, chopped
Heat a large heavy bottomed pot or dutch oven over medium and add butter. When melted, add broken pasta. Fry in the butter for 2-3 minutes until the pasta is toasted to a light golden color. Add in the rinsed rice and continue to toast until the rice is becoming translucent, making sure to not burn the pasta.
Add grated onions, minced garlic, and salt and continue to cook for 3-4 minutes over medium. Add better than bouillon and chicken stock. Bring to a simmer, reduce heat to low, cover with a lid and cook for 15 minutes. Turn off heat and let the pot continue to sit, covered, for 10 more minutes.
Finish by folding in a squeeze of fresh lemon juice and chopped parsley.
--
*SOFRITO RICE*
250g (1 large) onion, rough chopped
75g (1) poblano, chopped
20g (4-5 cloves) garlic
20g (½ a bunch) cilantro
5g (2t) ground cumin
400g (2 1/4c) medium grain rice
50g (1/4c) olive oil
12g (2.5t) salt
30g (2T) tomato paste
550g (2 1/4c) chicken stock
225g (1 small can) tomato sauce
Lime juice
10g (1/4c) cilantro, chopped
To make the sofrito, add onion, poblano, garlic, cilantro, and cumin to a food processor and spin for 20-30 seconds until veggies are chopped into a small, but coarse texture.
Rinse the rice well until water runs clear. Heat a heavy bottomed pot/dutch oven over medium and add in olive oil and rice, frying rice in the oil to toast until the outside is slightly translucent. Add in the sofrito mixture and salt. Stir and cook for 5-6 minutes until onion and pepper has softened. Stir in tomato paste and cook for 2-3 mins until the mixture is rust colored. Stir in chicken stock and tomato sauce and bring to a simmer. Cover with a lid and load into a 350F oven to bake for 20 min. After that, pull out of the oven and let it sit at room temp, lid on for an additional 15 minutes.
Finish by folding in ½ lime juice and cilantro.
--
*TAHDIG*
400g (2 1/4c) long grain basmati rice
1L/1000g water
10g (2t) coarse salt
1g (1t) saffron
Olive oil
75g (5T) butter
Rinse rice until water runs clear then cover it with about 1L/1000g water. To that add 10g salt stir and allow to brine for 1 hour. Drain off salty water.
Heat a heavy bottomed pot of water until it comes to a boil.
Crush saffron into a powder with a mortar and pestle. Add in about 1/2c or 100g of the boiling water into the mortar with the saffron powder to bloom it for about 3 minutes.
Salt water generously then add in brined rice and boil for 3 minutes. Drain off the water and transfer rice to a bowl. Fold in saffron water.
Heat a nonstick pan (with a lid) over medium heat. Add a generous amount of olive oil, about 1-2T, and 75g of butter. Once melted, add in all of the saffron rice, pressing down and spreading into an even layer. Dock the rice with the end of a wooden spoon about 10 times.
Wrap the lid of the pan with a kitchen towel then place towel-wrapped lid on the pan. Lower the heat to low and cook for 25-30 minutes, rotating the pan regularly for even browning. When done, the rice should smell toasty and you should see some light browning around the edges.
Flip onto a plate so that the brown bottom becomes the top.