Cooking from the Pantry: Rice | Almond Tree Kitchen | Skillshare

Cooking from the Pantry: Rice

Almond Tree Kitchen, Cooking Therapy

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9 Lessons (54m) View My Notes
    • 1. Welcome

      1:11
    • 2. Rice Intro

      1:16
    • 3. Oriental Stir Fry

      9:01
    • 4. Spanish Paella

      8:45
    • 5. Middle Eastern Pilaf

      7:09
    • 6. Italian Mushroom Risotto

      6:44
    • 7. Thai Style Rice Cakes

      6:15
    • 8. Mediterranean Stuffed Peppers

      13:04
    • 9. Wrap Up

      0:25

About This Class

 

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The focus of this class is rice and we’ll be cooking six recipes inspired by some of the most popular dishes from around the world. We’ll be making: An Oriental Stir Fry

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Spanish Paella

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Middle Eastern Pilaf

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Thai Style Rice cakes

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Italian Mushroom Risotto

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Mediterranean Stuffed Peppers

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This class is suitable for beginners and more experienced cooks. You’ll find the recipes in the project resources alongside any tips and substitutions. Feel free to ask any questions - we hope you can join us!

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Transcripts

1. Welcome : Welcome to almond tree kitchen. We're coming to you from the wilds of Andalucia. And we're here to help you to tune out to the outer world for a while and to nurture your creative calm. We'll be cooking simple, imaginative dishes with the emphasis on economy, nutrition, and health. This class is focused on rice. And we cook six recipes that use this versatile ingredient. Starting with an Oriental inspired quick cook, stir fry. A Spanish paella. A Middle Eastern pilaf, an Italian mushroom risotto, Thai style rice cakes and Mediterranean stuffed peppers. And of course, we'll be walking you through every step of the way. And at the same time, helping you to make a little more room for that inner sanctuary and to really enjoy the culinary process. We hope you can join us. 2. Rice Intro : Rice is a staple grain for much of the world's population. And there are tens of thousands of varieties. Here we have 4 of the most common, fragrant basmati long grain rice popular in Indian cuisine, wild rice from Canada, short grain rice from Spain and Italy, and brown rice from Thailand. Rice is usually boiled in water or stock to soften, and it's often simply eaten on its own as a staple food. It lends itself well as a neutral background for all sorts of other flavors. It is the main component of many popular dishes from around the world, such as paella from Spain, and risotto from Italy. In this class, we cook six recipes that use this versatile ingredient, starting with an Oriental inspired quick cook, stir fry, a Spanish paella, a Middle Eastern pilaf, an Italian mushroom risotto, Thai style rice cakes and Mediterranean stuffed peppers. Now, let's get cooking. 3. Oriental Stir Fry: Oriental stir fry, a quick and healthy, easy supper. In this recipe it is not too important to be precise on quantities just to make sure all the vegetables are finally sliced so that they need a minimal cook. They can be prepped in advance if you wish. Here we have 200 grams or 7 ounces basmati, long grain rice. You could use any rice, but we want to loosen lighter and more fragrant dish so basmati is perfect. We have a 140 grams or 5 ounces of leeks, 85 grams or three ounces of red peppers, 85 or 3 ounces of green peppers. A 120 grams or 4 ounces of zucchini, 85 grams or 3 ounces of scallions. 140 grams or 5 ounces of carrots, 30 grams or 1 ounce of celery, 3 cloves of garlic, 60 grams or 2 ounces of fresh ginger root, 1 tablespoon of ground turmeric, this gives the rice its vibrant color. 1 or 2 chillies, 4 tablespoons of sesame oil, this gives it its unique flavor. 2 tablespoons of soy sauce. Peel the carrots, and finally slice. Cut zucchini in half lengthways, and finally slice. Finely slice the celery. Finely slice the leeks. Finely slice the peppers. Finely slice the scallions. Finely grate the garlic. Peel the ginger and finely great. Trim the chillies, remove the seeds and set aside for later. finely slice the flesh. Heat a large pan of water. And when boiling add the rice and the turmeric, cover, turn down the heat and similar for ten minutes. Drain the rice and set aside. Heat the sesame oil in a large pan. If you don't have a large open wok or a large skillet, you can use any pan, just make it as large as possible. Add all the prepared vegetables and continue to stir, add the ginger and garlic, continue to stir fry for two to three minutes on high heat. When cooking the vegetables work quickly stirring all the time. But do not overcook as they need to be 'al dente'. Add the drained rice which is still warm and heat through briefly. Add the chili seeds if you want additional heat. and serve immediately drizzled with soy sauce to taste. You could also use some fresh cilantro and additional spices If you like. Other vegetables such as finely slice cabbage, greens and turnips also work well. 4. Spanish Paella: Seafood paella. Each paella is different all over Spain. We use some of the most popular ingredients here and improvise on the method to cook. We use a large pan and cover during the cooking process. Traditionally, the cooking would take place on an open gas stove in a flat paella pan, uncovered. We will need 200 grams or 7 ounces or short grain rice, 250 grams or 9 ounces of firm whitefish cut up into chunks. 115 grams, 4 ounces of large prawns precooked and cleaned 400 grams or 15 ounces of tomatoes, 150 grams or 5 ounces of onion, 200 grams or 7 ounces of red or green pepper. 100 gram or 3.5 ounces of celery 55 grams or 2 ounces of fennel 3 large cloves of garlic, 4 bay leaves, 2 tablespoons of dried oregano, 4 tablespoons of pimenton, a pinch of saffron threads. 1 large lemon, 700 ml or 3 cups of chicken or fish stock. 4 tablespoons of extra virgin olive oil, salt and freshly ground pepper and freshly chopped parsley for the garnish. Finely slice the celery, finely slice the fennel finely chop the onion. finely chop the garlic trim the peppers remove the seeds and medium chop. Trim the tomatoes, retain the juices and medium dice, set aside in a separate bowl. Put a large pan on high heat with the olive oil, add the celery, onion, garlic and peppers. Sauté on high for 1 minute. Add the rice and bay leaves, cook for a further 2 minutes until the rice is translucent. Add the fish and the stock. Add the oregano, saffron and pimenton, add the tomatoes and bring back to the boil. Turn down the heat cover and simmer for 12 minutes. During this time, you may wish to stir and double-check that nothing's burning. After 12 minutes stir, season well and add the prepared cooked prawns, cover again and let it sit for 5 minutes. Serve immediately with wedges of lemon and fresh parsley. Paella can be wet to dry or dry to wet. When cooked in an open pan the timing is paramount as it is served to the table in the pan as soon as the liquid is absorbed by the rice. It is rarely stirred and often it forms a crisp layer on the bottom of the pan which adds to the flavor. Here by covering the cook pot, there is less chance of the pan catching, but if you prefer a dryer consistency simply uncover towards the end of the cooking process so that more of the liquid evaporates. 5. Middle Eastern Pilaf : Chicken pilaf with apricots and almonds. This is a delicious, easy one pot quick cook supper. Here we have 500 grams or 1 pound of chicken breasts cubed, 250 grams or 9 ounces of short grain rice, 170 or 6 ounces of dried apricots 140 grams or 5 ounces green pepper 115 grams or 4 ounces of flaked almonds 140 grams or 5 ounces of onion 2 tablespoons of freshly chopped parsley 1 tablespoon of dried oregano 1 tablespoon of cumin seeds 3 large cloves of garlic, 4 bay leaves 500 ml or just over 2 cups of chicken stock 3 tablespoons of extra virgin olive oil salt and freshly ground black pepper. Finely slice the apricots. Crush and finally chop the garlic. Medium chop the onion. Trim the peppers, remove the seeds and finely dice. Heat the olive oil in a large pan on medium to high heat and stir in the onion and pepper. Add the garlic and chicken pieces. Add the bay leaves, keeps stirring and then stir in the rice. Add the Oregano, cumin, fresh parsley and chicken stock. Bring to the boil. Cover, turn down and leave to simmer for ten minutes. Uncover, stir in the apricots and almonds and season well. Turn off the heat, cover and leave to sit for 5 - 10 minutes before serving. Serve garnished with herbs and or flaked almonds. You could also add fresh cilantro to this dish. And it is also good made with lamb. 6. Italian Mushroom Risotto: Mushroom risotto. This is a rich, comforting and creamy risotto which can easily be adapted for a lighter vegetarian or vegan version. Here we have 1 liter or 4 1/4 cups of chicken stock 400 grams or 2 cups of short grain rice 170 grams or 6 ounces of mushrooms 170 grams or 6 ounces of onion 85 grams or 3 ounces of Parmesan cheese 2-3 sticks of celery, 2 large cloves of garlic 85 grams or 3 ounces of unsalted butter 1 tablespoon of dried oregano a large bunch of fresh parsley 4 tablespoons of extra virgin olive oil a small glass of dry white wine salt and pepper and a few bay leaves. Finely dice the mushrooms. Lightly cook the mushrooms in a little butter and set aside. Finely chop the onion. Finely chop the celery. finely chop the garlic. Finely chop the parsley. Finely grate the Parmesan. Sauté the onions, celery and garlic in olive oil in a large pan om medium heat for two minutes - do not brown. Add the bay leaves, white wine and the rice. Turn the heat up and cook for around 1 minute until all the wine has been absorbed. Add the chicken stock and the oregano and bring back to the boil. Turn down the heat, cover and simmer for 20 minutes. Taste, the rice should be al dente, It is cooked but still has a little bite. Stir in the chopped parsley, butter and Parmesan. Add the cooked mushrooms, taste and season well. Serve immediately garnished with Parmesan and chopped parsley. You could leave the white wine out, but it will taste slightly different. You could also reduce the amount of Parmesan cheese. For a vegetarian version of this recipe substitute the chicken stock for vegetable stock. For a vegan version, omit the cheese and use olive oil instead of butter. The results will not be so rich and creamy but will nevertheless be tasty. 7. Thai Style Rice Cakes: Thai style rice cakes. For these tasty rice cakes, you can make fish, chicken, or vegetarian versions. Here we have 160 grams or 5 ounces of cooked rice. 160 grams, 5.5 ounces of cooked fish, (or very finely chopped and lightly cooked vegetables, or cooked shredded chicken) 3 tablespoons of fresh pounded lemongrass. For this, we have finely chopped the fresh lemon grass then pounded in a food processor or pestle and mortar. 2 garlic cloves, 60 grams or 2 ounces of scallion, 60 grams or 2 ounces of fresh ginger root, 1 large Chile, 60 grams or 2 ounces of desiccated coconut, 60 grams or 2 ounces of peanuts. which can be salted or unsalted. 3 tablespoons of corn flour, 1 large egg, 1 lime and oil for frying. Finely grate the ginger. Finely grate the garlic. Finely slice and chop the scallion. Trim the chili, set aside the seeds if you don't like too much heat. and finely chop the flesh. Put the scallions and a large bowl, add the ginger, garlic, lemon grass and chili and mix well Add the coconut, add the cooked fish (or the cooked chicken or lightly cooked vegetables) and mix thoroughly. Add the cooked rice. Use the back of a spoon or your hands to mix to a firm paste. Make small patties pressing together the mixture with your hands. Grind the peanuts with the corn flour. Fork the egg, dip the cakes one at a time into the egg wash, then into the peanut coating and set aside. Heat a generous amount of oil in a wide pan and shallow fry the cakes on medium to high heat until golden on each side. Serve simply with wedges of lime or with some pak choi leaves and a cool cucumber, ginger and chili salad. They can be eaten hot or cold and go well with a salsa. Fresh cilantro, Thai basil or lime leaves could also be added to enhance the flavors. 8. Mediterranean Stuffed Peppers: Stuffed peppers with rice, garlic, mushrooms and oregano., This is a healthy, tasty vegan dish. Here we show only 4 peppers, but depending on the size of your peppers, the stuffing would easily stretched to serving six. We have 200 grams or 7 ounces of wild rice, 500 grams or 1 pound of peppers, 200 grams or 7 ounces of onion, a 150 grams or 5 ounces of mushroom. 3 sticks of celery, 3 large cloves of garlic, 2 tablespoons of dried oregano, extra virgin olive oil, salt and freshly ground pepper. Finely chop the onion. Finely chop the celery. Finely chop the garlic. Pre heat the oven to 220 degrees C. Cut the ends off the peppers, Carefully remove the cores and discard. Wrap the peppers in a foil parcel lined with greaseproof paper. Drizzle generously with olive oil and scrunch up to seal, place on an oven tray and bake, in the hot oven for 30 minutes. Boil the rice in a large pan of water for around 15 minutes, depending on your rice. It should be cooked and slightly split open. Drain well and set aside in a large bowl. Sauté the onions, celery and garlic and a little olive oil on medium heat for 5 minutes. And the mushrooms and oregano Cover and continue to cook to cook on low heat for 5 minutes. Generously season the rice, add the cooked mushroom mix and all the juices. Taste and adjust the seasoning as necessary. After 30 minutes remove the peppers from the parcel and leave to cool a little. Stuff the peppers with the rice mix. Pop their tops back on and stack in a serving dish. Serve hot or cold as part of a meze and or with a green salad. 9. Wrap Up : We hope we have inspired you. We're here to help. So feel free to ask any questions. You can also post pictures of the dishes that you've made at home in the student gallery. And make sure to check back here as we have more classes coming up. Thanks very much for watching and hope to see you soon.