Spanish Vegetable & Bean Rice | So Good you Won´t Miss the Meat
EPISODE 581 - How to Make Spanish Vegetable & Bean Rice | Empedrado Murciano Recipe
FULL RECIPE HERE:
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Quick Garlic Turmeric Rice Recipe for DINNER TONIGHT?
LEARN HOW TO COOK A GARLICKY GOLDEN TURMERIC RICE RECIPE TODAY!
LAY HO MA! There's not much more comforting than a bowl of warm, delicious, fluffy rice. This recipe is incredibly flavourful and simple to make. Join me in this episode and learn how to cook a delightful bowl of garlic turmeric rice. Let's begin
Ingredients:
6-7 pieces of garlic
1/2 onion
80g broccolini
1/4 red bell pepper
3 tbsp avocado oil
pinch crushed pepper flakes
1/4 cup corn
1 1/2 cups basmati rice (cooked)
1 tsp turmeric
pinch of salt
Directions:
1. Finely chop the garlic, onion, broccolini, and red bell pepper
2. Heat up a nonstick pan to medium low heat. Add 2 tbsp of avocado oil
3. Cook the garlic and onions for 6-7min. Add the crushed pepper flakes
4. Set the garlic and onions aside. Heat the pan to medium heat and add 1 tbsp of avocado oil
5. Sauté the broccolini and red bell pepper for a couple of minutes. Add the corn, basmati rice, turmeric, salt, and the cooked garlic and onions. Sauté for 2-3min
6. Plate and sprinkle with some more crushed pepper flakes
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Black Bean, Corn and Cilantro Rice w/Saffron ????
Spanish Saffron Rice with Spicy Mushrooms & Onions
EPISODE #203 - Spanish Saffron Rice with Spicy Mushrooms & Onions
FULL RECIPE HERE:
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SPANISH ROUND RICE:
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CALPHALON 2-PIECE NON-STICK FRYING PAN SET:
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Yellow Rice | Sazon Rice recipe | How to make Sazon rice
INGREDIENTS:
2 tsps canola oil
2 tbsps unsalted butter
Some finely minced yellow bell pepper
1/2 an onion finely minced
3 garlic cloves minced
1 1/2 packet Sazon Goya with Azafron
4 cups water
1 - 2 chicken flavour boullion cubes crushed (use 1 first then taste the liquid)
Salt to taste
1 1/2 tbsp unsalted butter
Black pepper to taste
2 cups parboiled rice, rinsed thoroughly
Substitutes for Sazon:
Annato powder
Annato oil
Turmeric
Saffron
Persian Rice Is The Most UNDERRATED Rice Ever
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We're making Barberry Saffron Rice ( Zereshk Polo ba morgh زرشک پلو با مرغ ) today which we're serving alongside some delicious Saffron Chicken (Khoresh-e Morgh مرغ مجلسی). I'm a HUGE fan of Persian food and this Persian Rice is one of the best rice recipes I've tried! The Barberry rice gives you a little hint of sourness that works perfect with the Persian Chicken.
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0:00 Intro
0:17 How to make Persian Rice
2:56 Making Saffron Rice
3:57 Preparing Barberries
6:47 Serving Zereshk Polo
7:16 Persian Chicken recipe
9:47 Taste Test & Outro
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Makes 4 Servings
Steamed Rice:
2 Cups (400g) Persian Rice (Hashemi, Sella, Domsiah) or Long Grain Basmati rice
2 Tbsp Vegetable Oil
2 Tsp Salt
Saffron Rice:
1-2 Cup Steamed rice
20 Threads of Saffron (0.2g)
Barberry Rice:
1 Cup Saffron Rice
1/2 Cup Dried Barberries
2 Tbsp Water or Saffron Water
1 Tbsp Butter
1 Tbsp Sugar
Sliced pistachio for garnish
Persian Chicken - Khoresh Morgh:
1 Medium Onion
1 clove garlic (optional, very few recipes use it but it rounds the sauce)
30-40 Threads of Saffron (0.3g)
1Kg Chicken Legs
50g (4 Tbsp) Tomato Paste
3 Tbsp Vegetable Oil
1 1/2 - 2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Turmeric
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Directions:
Steamed Persian Rice:
1- Wash your rice thoroughly with room temp water, draining and replacing the rice until the water runs clear, this takes about 3 washes
2- Soak the rice for about 10 minutes in clean room temp water
3- Meanwhile fill a large pot with loads of water (2-3L) and bring to a boil. Add 2 Tsp of salt when boiling
4- Drain the soaked rice and add it to the pot. Allow to boil for about 4-6 minutes
5- Check the rice every minute, when it is 70% of the way cooked, with a little crunchy core but soft outsides it is ready
6- Remove the rice, and run it under cold water to completely cool it down
7- Place the oil inside your pot and place your now cooled rice on top
8- Turn the heat up to medium, and cover the pot with a lid
9- Once it heats up and builds steam, turn the heat to low. Wrap the lid in a clean kitchen towel and place it on the pot
10- Steam for 15-40 minutes until the rice is perfectly fluffy
Saffron Rice:
1- Place the saffron in a mortar and crush it with a little salt until it forms a powder
2- Pour over hot water and dissolve the saffron
3- Place the steamed rice in a bowl, and pour over enough saffron to achieve your desired colour
4- Mix well
Barberry Rice:
1- Thoroughly wash your barberries, then soak in clean water for 10 minutes
2- Melt butter in a pan over medium heat, drain and add the barberries
3- Add the sugar and water, then heat until the water evaporates and barberries are plump
4- Mix part of the barberries with part of the saffron rice
How to make Zereshk polo:
1- Layer the white steamed rice on a plate
2- Fork over some saffron rice
3- Place barberry rice on top
4- Garnish with sliced pistachio
How to make Persian Chicken:
1- Remove the skin from the chicken legs, and make saffron extract
2- (optional) Blanch the chicken in boiling water for 5-10 minutes
3- Heat oil in a pan and place the chicken in. Sear for 3-5 minutes per side until golden
4- Remove the chicken and add the onion diced to a medium dice. Saute for 5 minutes until softened
5- Add the garlic and cook for 1 minute, then add tomato, salt, pepper, turmeric
6- Cook off the spices for a minute then add 1/2 cup of water
7- Make saffron extract, then place the chicken back in the pan, and add water until most of the way up the chicken
8- Simmer over medium-low heat for 30-40 minutes flipping halfway through
9- During last 10 minutes, baste the chicken with the sauce regularly. If the sauce is too watery, remove the chicken and reduce it