I’d like to hear from you if you try this recipe. Several of the ingredients are in this week’s box. Use the smoked sigaretta peppers for the paprika, and, of course, the sugar pod peas. Just chop them up – pods and all. Enjoy!
Green Rice with Smoked Paprika
From 101cookbooks.com. Click on picture for original posting and several more pictures.
This is the green rice recipe that got away from me. It was the last thing I cooked before leaving for New York, and I intended to keep it simple. There was some arugula to use up, and a good amount of cooked brown rice. Oh, and some peas. And a nub of Gruyere. That mint isn’t going to last….You see where this is headed? Anyway, I made some green rice, perfectly good, but probably not something I’d bother posting about. Then I added a couple finishing touches, and it turned this into something I was quite excited about, something I’d absolutely make again – so I thought I’d share.
The finishing touches? Smoked paprika and toasted pine nuts. Doesn’t sound particularly special, right? But it was one of those things. Remarkably good. I’ve been on a bit of a smoked paprika kick lately, using it instead of chili peppers, or curry powders, and the like. I thought it’d add some depth and flair here. And it did. The paprika brings a smoked-out boldness that works brilliantly with the creaminess of the pine nuts and the spicy edge of the arugula. I don’t want to completely oversell this, but I thought the flavors came together in a really nice way.
photo credit: 101cookbooks.com
- 2 cups / 14 oz / 400 g brown rice
- 3 cups / 710 ml water
- 1/2 teaspoon fine grain sea salt
- 1 big handful peas (fresh or frozen)
- 3+ tablespoons arugula-shallot butter*
- 1 big handful chopped arugula
- 12 mint leaves, torn
- a big handful grated melty cheese (i.e. Gruyere)
- a generous dusting of smoked paprika
- big handful well-toasted pine nuts (or almonds)
- lemon wedges
- In a colander or fine-mesh strainer, rinse the rice and drain. Bring the rice, water, and salt to a boil over medium-high heat in your thickest-bottomed pot. Dial the heat back so the water is just simmering actively – low-med. Cover with tight fitting lid, and try not to peek too often. Cook the rice until the water has been absorbed and the grains are cooked through, usually 40 minutes to an hour. If the grains have cooked but there’s still water to be absorbed, dial the heat up to medium-high until the pan dries out, being careful not to scorch the rice at the bottom. Remove the rice from heat, fluff with a fork, and then stir in the peas. Cover for another five minutes or, long enough for the peas to cook a bit from the residual heat.
- The consistency of the rice is important here – you don’t want it too wet. Too dry is no good either. If you need to work in a bit more water, go for it. Then stir in a big dollop of arugula butter, I start with about 3 tablespoons, and add from there. Stir in the arugula, mint, and cheese. Season with more salt if needed.
- Serve topped with a generous dusting of smoked paprika, plenty of nuts, and a squeeze of lemon juice if you like.
- Serves 6 as a side.
- *Arugula Shallot Butter: To make this compound butter puree 4 tablespoons of unsalted butter, a big handful of arugula, 1 medium shallot (peeled), and a couple pinches of salt in a processor for at least 30 seconds – until it is no longer chunky. Add a pinch of sugar or spoonful of honey if you need to balance out the flavor a bit.
- Prep time: 5 min – Cook time: 40 min
–posted by Steven
This weeks recipe comes originally comes from Gourmet Magazine via the washingtonpost.com. I can’t wait to get home and try them (I’m on my last week in Massachusetts – Linda promises me we’ll have these when I get back!).
Crisp Rosemary Flatbread Crackers
Washington post version here, original Gourmet recipe here.
These crackers look impressive, they taste great and they couldn’t be easier. Bagged and banded by a nice ribbon, they would make an ideal hostess gift to take along to a dinner.
photo credit: Mikkel Vang
- 1 3/4 cups flour, plus more for the work surface
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 tablespoons coarsely chopped rosemary
- 1/2 cup water
- 1/3 cup olive oil, plus more for brushing
- Flaked sea salt, such as Maldon
- Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.
- Lightly flour a work surface.
- Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.
- Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.
- Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine, and transfer to a sheet of parchment paper.
- Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.
- Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.
- Repeat to use all of the remaining dough.
- MAKE AHEAD: The crackers can be stored in an airtight container for up to 5 days.
- Makes twenty-four 2-by-9-inch oval crackers or 5-inch round crackers
- 60 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 100mg sodium, 7g carbohydrates, 0g dietary fiber, 0g sugar, 0g protein.
–posted by Steven
Here are some recipes to match your CSA box (click on pics to open original site):
Crushed Beets with Herbs and Arugula
From Food & Wine
In this unusual dish from chef Marcelo Betancourt, beets are boiled skin-on until cooked through, then lightly flattened and pan-seared until crispy. Crushing the beets gives them an excellent, extra-tender texture. If you accidentally break a beet into pieces while flattening it, don’t worry.
photo credit: © Fredrika Stjärne
Lemony Beet and Beet Green Salad
from Food and Wine
Buying beets with the beet greens still attached is like getting two ingredients in one. To turn them into this fabulous salad, roast the beets until they’re sweet, blanch the greens until they’re tender, then toss both with olive oil, lemon and anchovies.
photo credit: © Con Poulos
Quinoa Salad with Sugar Snap Peas
from Food and Wine
This salad is perfect for picnics.
photo credit: © Quentin Bacon
–posted by Steven