Vincent Price Vegetable Rice Shellfish Pilaf A La Valenc Recipes

Steps:

• In 4-cup glass measuring cup, combine broth and water. Microwave on High for 4 to 5 minutes or until steaming hot.
• Meanwhile, spray 4 to 6 quart slow cooker with nonstick cooking spray. Combine rice and oil in sprayed slow cooker; mix well. Stir in all remaining ingredients and hot broth mixture.
• Cover; cook on High setting 1-1/2 to 2 hours.

Steps:

• Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
• Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
• Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.

Steps:

• In a saucepan, heat the oil over medium heat.
• Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the rice, stirring to coat; pour in the broth and bring to a boil.
• Reduce the heat, cover and simmer for 20 minutes.
• Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
• Fluff with a fork.

Steps:

• In a saucepan, melt the butter.
• Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.
• Stir in the rice, then add the broth and bring mixture to a boil.
• Reduce temperature to low, cover tightly, and cook for 30 minutes.
• While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.
• Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.
• To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).
• Note: original recipe called for pimientos and mussels specifically.

Steps:

• In a small saucepan, saute onion and.
• carrot in oil until tender. Add rice and.
• quinoa; stir to coat. Stir in broth and pepper.
• Bring to a boil. Reduce heat; cover and.
• simmer for 15-20 minutes or until liquid.
• is absorbed, adding the broccoli during.
• the last 3 minutes of cooking. Remove.
• from the heat; let stand for 5 minutes.
• Fluff with a fork.

Steps:

• Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
• Thinly slice the onion and mince the garlic.
• Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
• Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
• Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
• Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
• Cover and bake for 1 hour.
• Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
• Let stand for 15 minutes before serving.