Rice

Food & Drink |
January 21, 2013

Mama Grande’s Rice

My grandmother, or Mama Grande, lived in Donna, between Brownsville and McAllen, and we’d often go see her on Sundays. We’d take Highway 281, a two-lane road that runs parallel to the Rio Grande and that Dad called el camino militar. I remember sitting in the backseat of his ’57

By Sylvia Csares

Recipes |
January 20, 2013

Wild Rice With Pecans and Sun-dried Tomatoes

1 teaspoon butter 1/4 medium onion, chopped 2 cups cooked wild rice 1/2 cup chopped pecans 8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil) 1/4 cup water Salt and pepper to taste  In a skillet, melt butter over medium heat and cook onion until

By Texas Monthly

Food & Drink |
January 20, 2013

State Fare

Paella—Spain’s saffron-hued rice and seafood dish—comes in infinite, subtle variations. Restaurant co-owner Veronica Prida keeps the recipe light for nineties tastes, concentrating on seafood and chicken and omitting the usual sausage. She suggests preparing the rice and chicken ahead of time; the shrimp, mussels, clams, and scallops can be quick-cooked

By Patricia Sharpe

Recipes |
January 20, 2013

Paella With Saffron Rice

Saffron Rice2/3 cup uncooked rice 1/3 cup diced yellow onion 1 tablespoon safflower or other light oil 1 1/3 cup water 3 or 4 strands saffron 1/4 teaspoon salt Freshly ground white pepper to taste In a medium saucepan, sauteé rice and onion in oil until onion is translucent. In

By Texas Monthly

Recipes |
March 1, 1995

Rice Stuffing

1/4 cup raw peanuts 2 medium tomatoes, roasted, peeled, and seeded (or canned tomatoes, seeded and peeled but not roasted) 1 1/2 quarts vegetable stock (approximately) 2 tablespoons tarragon vinegar 2 tablespoons sugar Pinch of ground white pepper 1 bay leaf 1/3 cup slivered almonds 3/4 cup long-grain white rice

By Texas Monthly

Recipes |
April 1, 1993

Saffron Rice

Hilltop Hotel Farm’s Saffron Rice1/2 tablespoons unsalted butter 1 1/2 large shallots, thinly sliced 1/4 teaspoon whole coriander seeds Pinch of saffron threads 3/4 cup short-grain rice 1 1/2 cups chicken stock or canned broth 1 1/2 tablespoons fresh lemon juice 1/2 tablespoon chopped lemon peel 3 tablespoons chopped garlic

By Texas Monthly