Page 22 - Florida Sentinel 5-5-17

Recipes
Renewal Day is an absolutely spectacular day. It's a day of new, and old, beginnings.
Things get old and out of sorts. We lose touch with friends, loved ones, and relationships.
Renewal Day is not limited to renewing relationships and social is- sues. You can also renew your old meals, by changing a main staple to something new. Here are a few using Rice.
Cajun Dirty Rice
Dirty Rice might not be very pretty; ground pork and chicken livers do give it a bit of a grubby look. But looks are deceiving! It is absolutely delicious.
Use green bell peppers if you want a relatively mild result. If you are looking for something spicier, use jalapeño chili peppers.
1 1/2 cup long-grain rice (Car- olina, basmati, jasmine, etc)
2 cups chicken broth
2 cups water
3 Tbsp olive oil
1/2 pound ground pork 1/2 cup chicken livers
3 slices of bacon, chopped
1/2 onion, chopped
2 celery stalks, chopped
1/2 green bell pepper or 1-3 jalapeños, seeded and chopped 1 Tbsp Cajun seasoning
2 green onions, chopped
Directions: Cook the rice, but use chicken broth for one third of the cooking liquid (let sit for 5 minutes). Drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.
Mash and finely chop the chicken livers, or purée briefly in a blender. In a large pan that can even- tually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.
Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions.
Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few min- utes more.
Add the remaining cup of chicken broth. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.
Turn off the heat and add the green onions.
Mixed Herb Rice Salad
The combination of herbs together with the crunchy raw vegetables makes a beautiful accompaniment to roasted or barbecued meats. It makes a good lunchbox salad too.
green beans, chopped
2-3 sweetheart cabbage leaves, finely shredded cucumber, de-seeded and diced
2-3 red radishes, diced
2 tbsp vegetable oil
salt, to taste
quarter tsp palm sugar (or light brown sugar)
cooked long-grain rice
a mixture of basil, coriander andmint, finely chopped
3 red chillies, chopped
1 garlic clove, chopped 2 shallots, chopped juice of 1 lime
Directions: Add the sugar and lime juice to rice. Add salt to taste.
Prepare the vegetables, ensuring that they are of a similar size or width.
Add the chopped vegetables to the rice mixture and toss well. Serve with salad dressing of your choice.
Creamy Rice Pudding
Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."
3/4 cup uncooked white rice 2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions: Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Re- move from heat and stir in butter and vanilla.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MAY 5, 2017