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Jewish Recipes --> Recipes --> Rice

Beef and Tomatoes over Rice
Recipe Ingredients:
  • 2 tablespoons peanut oil
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1/4 pound ground beef, or turkey
  • 6 med. tomatoes, roughly cut into quarters
  • 2 teaspoons sugar
  • 1/2 teaspoon white pepper
  • 2 green onions, cut into 1 1/2 inch lengths
Sauté the salt and garlic in oil, and then add the onion and gently fry for 1 minute.

Add the meat and toss quickly over high heat until the meat changes color. Add tomatoes and toss well. Add sugar and pepper, cover, and simmer for 6-7 minutes. Toss in the green onions and serve with rice.

Rice Topping -- Rice

 

Cooking Tips:

Your Rice Gets Gummy

Result: Sticky, gummy goo. Next time, use more water.

Rice is the great staple grain of much of the world, but it can strike fear in the hearts of some American cooks who have learned that the famous 2:1 water-to-rice ratio is not reliable in many cases or for many varieties. And stovetop prep can be tricky (rice cookers are reliable, so if you love rice, consider buying one). Slightly undercooked rice can sometimes be fixed with more water and time, but the dreaded gummy rice is a dead loss.

When rice is cooked in the traditional way—simmering in a lidded pot—the close-packed grains rub together and release starch, often leading to stickiness. The solution is blessedly ratio-free, though it may seem counterintuitive: Use more water. Lots more, so you cook the rice like pasta until it reaches the proper consistency, then drain. The pasta method keeps rice from rubbing together too much as it cooks; draining ensures it won't suck up more water than it needs.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods- Jewish Foods