575 rice clean Recipes

olive oil, divided, onion, finely chopped, garlic, chopped, tomato, grated (or tomato pulp), cod fish fillet, cubed (or other firm white-fleshed fish), squid , bodies cleaned and cut into rings, dry white wine, fish , more as needed (or vegetable broth), saffron, bay leaf, sea salt, rice (bomba, valenciano or vialone nano), mussels, cleaned, shrimp, peeled

olive oil, chicken, cut-up, bone-in, water, oregano, onion, chopped, garlic cloves, minced, parsley, minced, seeded jalapeno, minced (optional), grain rice, turmeric, butter, chicken broth, scant 1/2 tsp salt, shrimp, cooked and cleaned (can cook in microwave, see note below), smoked sausage, sliced thin, ham, diced small, salt and pepper

fresh fish, with the head and tail on (scales removed and insides cleaned -- i prefer chinese sea bass), scallions, cleaned and trimmed, chinese rice wine (not japanese ), peanut oil, sesame oil, white pepper, salt, gingerroot , cut into very thin strips, scallions, cleaned and trimmed , then cut on a diagonal and into thin strips 1 inch in length, low sodium soy sauce or 2 tbsp regular soya sauce (not the dark soya sauce)

veal shoulder, in 2-inch cubes, veal or 2 quarts chicken broth, warm, carrot, peeled, in 3-inch chunks, leeks, cleaned, trimmed to 4 inches with two outer layers removed, stalk celery, in 2-inch pieces, bouquet garni (bay leaf, thyme branch, 10 sprigs flat-leaf parsley), salt, white mushrooms, trimmed, white pearl onions, blanched and peeled, heavy cream, egg yolks, lemon juice, fresh ground white pepper, flat leaf parsley (to garnish ), basmati rice or 1 1/2 cups jasmine rice, steamed

extra virgin olive oil, celery, finely chopped, white onion, finely chopped, garlic cloves, minced, dry white wine, chicken broth, divided, arborio rice, worcestershire sauce, salt, black pepper, fresh lobster, cleaned and cut into small pieces, shrimp, cleaned and cut into small pieces, flat leaf parsley, chopped

ketchup, worcestershire sauce, demerara sugar, unsweetened coconut milk, water, scotch bonnet hot sauce, olive oil, plus more , if necessary, diced carrots, onion, diced, red pepper, diced, chopped garlic, chopped fresh thyme, fresh codfish, cut in 1 1/2-inch chunks, rice, cooked, crawfish, cooked and cleaned, pigeon peas, drained, and rinsed, chopped scallions, kosher salt, freshly ground black pepper, jumbo (u -15) shrimp, cleaned and deveined

all-purposes flour, ground black pepper, crab boil seasoning (recommended : old bay), count) shrimp, cleaned and shells removed, clarified butter (you will need 1/4 cup to begin with if clarifying your own), garlic, chopped, white wine, fresh lemon, cut in 1/2, chopped fresh basil leaves, divided, capers, red bell pepper, chopped, jalapeno, thinly sliced, white mushrooms, cleaned and sliced, crushed tomatoes , in puree, salt and freshly ground black pepper, water, white rice, butter, heavy cream

olive oil, for sauteing, white onion, cut into large dice , plus 1 white onion, cut into small dice, green pepper, cut into large dice , plus 1 green pepper, cut into small dice, lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked, shrimp, peeled and cleaned , shells reserved, canned tomato sauce, white wine, clam juice, water, bay leaf , plus 1, rice, little neck clams, mussels, sea scallops, cleaned, saffron, culantro (not cilantro), finely chopped

potato starch, tapioca starch, sweet rice flour, cornstarch, eggs, water, butter, brown lentils, carrot, cleaned and quartered, celery rib, cleaned and quartered, onion, quartered, bay leaf, vegetables or chicken stock, red wine vinegar

sized portabello mushrooms , gently cleaned and sliced, fresh spinach, cleaned and stems removed, garlic cloves, minced, white onion, minced, grain rice, plain, chicken stock, diced tomato, ground cumin, black beans, drained and rinsed, salt, pepper, tortillas, fresh and warm, diced scallion, shredded monterey jack cheese, mexican crema, adobo sauce , from a can of chipotle peppers, honey, bacon, cooked and crumbled, salt, pepper

honey mustard, dijon mustard, champagne vinegar, black or yellow mustard seeds, toasted, minced shallots, sea salt, uncooked arborio rice, semolina, all-purpose flour, salt, freshly ground pepper, cleaned calamari (not giant squid), assorted mushrooms of your choice, cleaned, trimmed, and sliced if large, fennel bulb, sliced lengthwise 1/8-inch thick, lemon, very thinly sliced (discard ends), buttermilk , for moistening, peanut or canola oil, for deep-frying

dried black-eyed peas, soaked and cooked, olive oil, butter, yellow onion, diced, celery stalks, diced, seeded and diced fresh jalapeno pepper, seeded and diced fresh serrano chile, minced garlic, arborio rice, chicken stock, hot, butter , to finish, freshly grated parmesan, kosher salt and fresh cracked pepper, center cut bacon, cooked and cut into 1/2-inch pieces, reserve 2 tbsp bacon fat, swiss chard, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons, collard greens, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons, red wine vinegar, plus 1 tbsp more for dressing, lemon zest, good quality extra-virgin olive oil for dressing, parmesan, salt and freshly cracked pepper

fresh raw bay scallops, cleaned, egg white, chopped yellow onions, chopped fresh cilantro leaves, salt, cayenne, sesame oil, dozen round wrappers, romaine lettuce leaves, olive oil, recipe chili butter sauce , recipe follows, recipe crunchy asian slaw , recipe follows, chopped chives, chopped shallots, chopped garlic, dry white wine, butter, cold and cubed, chili paste (found in asian markets), olive oil, unsalted roasted peanuts, rice wine vinegar, sesame oil, honey, chili paste, mayonnaise, salt, freshly ground black pepper, napa cabbage, cored and shredded, red cabbage, cored and shredded, fresh spinach, cleaned, stemmed, and thinly sliced, sliced red onions, chopped green onions, green part only, loosely packed fresh cilantro leaves

whole shallots, salt and pepper, port wine, olive oil, in all, pancetta, small dice, bay leaf, pommace oil, rice wine vinegar, minced garlic, roughly chopped flat leaf parsley, haricots verts, cleaned and blanched, tuna loins, cracked black pepper, spinach, cleaned and stemmed ., chopped parsley, edible flowers, sprouts

canola oil, fresh ginger, chopped, shiitake mushrooms, sliced, bok choy, chopped, tomatoes, chopped, shrimp, peeled, mixed fish cut into 1/2-inch pieces, mussels, cleaned and de-bearded, hard shell clams , such as little neck or manila, cleaned, smoky dashi broth , recipe follows, fresh udon noodles, butter, tatsoi, salt and pepper, to taste, sliced shallots, garlic, chopped, fresh ginger, chopped, very ripe tomatoes , cores removed, roughly chopped, toasted and ground szechwan peppercorns, sake, mirin, dashi, salt and black pepper, white fish, roughly diced, egg, yellow miso, heavy cream, lemon, juiced, black pepper, scallion greens, thinly sliced, sheets nori, red bell pepper, rice flour, soda water, canola oil, for frying

diced white onion, butter, arborio rice, saffron threads, white wine, chicken broth , simmering, butter , for finishing the risotto, salt, ground white pepper, shallot, minced, verjus, whole grain mustard, canola oil, olive oil, white truffle oil, fresh chives, sliced thin, salt and pepper, leek, cleaned and halved lengthwise, root end trimmed off and trimmed to a length of 12 to 15 inches, kosher salt, halibut fillet, about 12 inches long, bamboo skewers or long toothpicks, canola oil, canola oil, shallots, finely chopped, pea shoots or tendrils

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

prawns, preferably in their shells, fish stock, saffron (about 20 threads ), olive oil, spanish onions, finely chopped, green pepper, seeded and finely chopped, noras dried sweet peppers , seeds and stalks removed, broken into small pieces and covered with boiling water or 1 tsp sweet paprika, garlic cloves, finely chopped, fennel seed, calasparra rice (spanish short grain rice) or 1/2 lb arborio rice, white wine, monk fish fillet, trimmed and cut into 3/4-inch pieces, squid , the size of your hand cleaned and scored, flat leaf parsley, roughly chopped, lemon, cut into wedges