Ultimate Rice Krispie Treats

Inspired by Smitten Kitchen's Salted Brown Butter Crispy Treats, I whipped up a batch of the classic snack last night.  I cannot even tell you the last time I made Rice Krispie Treats, but it can't have been in the last five years.  I think I imagine them as the too hard, sickly sweet gigantic hunk o'krispie that you get in coffee shops and bakeries and I cringe.  Salted brown butter RKTs are a different animal entirely, but every bit as mind blowingly simple.

 Why yes, I did open up the Ziploc bag to take this photo after I had packaged them up.

I used:
1/2 stick unsalted butter
1/2 stick salted butter
1 10 oz bag of jumbo marshmallows
6 cups of crispy rice cereal (I admit - I used store brand - sorry Kellogg's)
Butter flavored Pam
a large pan (baking, cake, Pyrex, heck a jellyroll pan will work, you'll just have thinner treats)

Melt the butter over medium heat and allow to brown slightly.  In the meantime, spray your pan with Pam.
Turn off the heat and add in the marshmallows.  Stir to combine as the marshmallows melt.  If you need to turn the heat back on to low you can do so, but for heaven's sake, don't walk away!
Once the marshmallows are melted, dump in the cereal and stir to combine.  Scrape into your Pammed pan and flatten out.  I get my hand a little bit wet with water to prevent too much sticking and smoosh the top of my treats down flat.  Now, I'll be honest, with this much butter, things are already less sticky and a hair more greasy than normal, but whatever.

I thought about topping my treats with a sprinkling of French sea salt (yeah, that's how I roll), but opted instead to leave one batch plain, and to top the other with butterscotch and chocolate chips.  I thought kids might balk at the salt and these are for a children's hospital fundraiser and I thought there was a decent chance kids might be eating them.

Next time around since we weren't wild about the overly sweet butterscotch chips, we're thinking peanut butter and chocolate.  Luckily, SK already thought of that as well.  I think I'll stick to the RKT recipe and then add a thin layer of the peanut butter and chocolate toppings rather than much with all that corn syrup though.

Thai Red Curry Chicken with Lime Scented Coconut Rice

I really do need to think about better photos - this doesn't look as appetizing as it could.

I love when meals come together.  You know, those last minute ones, where you've been out of the co untry for five weeks and you get home and there is nothing fresh in the house - you might be lucky and have some frozen chicken and some rice, and waaaaay in the back of the pantry. . . . what's this?  A jar of Trader Joe's Red Curry Sauces?  Hmph.  Now seems like a good time to check that out.  I call the mister to see if he can grab it seems that  me a lime and a can of coconut milk because I am struck by inspiration.

Now, I have a confession to make here.  Rice and I?  Not the best of buddies.  I used to make a lot of what I called Spanish rice when I lived in Australia (tomatoes, chorizo, green onions, scrambled egg), but a lot of the time, regular old rice turns out too goopy (let's be honest, my Spanish rice was almost always too goopy - more risotto than anything else) or too dry.

My five weeks in Mexico have given me a new confidence and interest in rice, so I figured I'd go for it.  Now, I can't take all the credit here - seems I'm not the only one that has had great luck with the TJ's red curry, (and what's this?  it's not horrible for you?!  hot damn!!) so I highly recommend you grab a bottle and keep it on hand.  Plus, this only took me as long as it took the rice to cook - about 20 minutes or so.

Thai Red Curry Chicken with Lime Scented Coconut Rice
2 chicken breasts (the ones I had were nice and thin and not gargantuan monstrosities)
salt and pepper
garlic powder
olive oil
1/2 of a large white onion - 1/4 cup finely diced, the rest roughly chopped
2 cups of frozen broccoli (or fresh if you have it!)
TJ's red curry sauce
1 cup of rice
light coconut milk - 1 to 1 1/2 cups
water - 1 cup
lime zest - 1 tbsp or so

Nuke your frozen broccoli, or cook it til just tender if you're using fresh and set aside.
Season both sides of the chicken breast with salt, pepper, and garlic powder.  Put 1-2 tbsp of olive oil in a pan and heat over medium high and cook about 4-5 minutes on each side til lovely and golden brown and cooked through.  If it was a teeny tiny bit pink in the middle, that would be okay - just set it aside.
While the chicken is searing, get the rice going - In a pot, add 1 tbsp olive oil to heat over medium high and then add the finely diced onions and let them start to get translucent; you don't want them to brown.  Once ready, add the cup of rice and sort of dry fry it with the onions for a few minutes.  You can let it go until it's translucent as well, but I had people in the kitchen that I hadn't seen in a while, so I really didn't pay much attention to how far I let it go.
Add the cup of coconut milk and the cup of water.  Allow to boil, turn down to simmer, cover and allow to cook until done.  Check on the rice to see if it needs more liquid - if so, you can add more milk or water; I added another 1/2 cup of milk.
In the same pan that you cooked the chicken in, add the roughly chopped onions and a little more oil if necessary.  Sautee until just starting to get soft, then add the jar of curry sauce and broccoli.  Cut the chicken into bite sized pieces, add to the sauce, and allow to simmer over low.
If you're lucky, your chicken mixture and rice will be ready around the same time.  Just before serving the rice, stir the lime zest in.

A

Awww, look at the cute little green flecks!

Spoon up some of the rice, and cover with yummy curry and eat it up!  It was enough for three people.

Cocinar en la cocina mexicana

While in Mexico, I was lucky enough to have a new friend ask la dama at the B&B where she is staying if she would be willing to teach me to cook.  What a fantastic opportunity: to see a local B&B, to kick it with a Mexican family and speak Spanish for a few hours, to learn how to cook some favorites, and to eat said favorites.
Sra. Garcia and I agreed upon $400 pesos ($32US), and I headed over after class.  We made arroz verde, salsa verde (roasted tomatillo salsa), salsa de aguacate, milanesas de cerdo, and a salad of pepino y yerba buena (cucumbers and mint).   When I mentioned how our entire meal was green; la dama added some jitomates to the ensalada.
Se una comida muy sabroso.  Se sirven con tortillas de maize, por supuesto.

I realize my recipes don't use exact amounts and well, you can just get over it, or check out the links that I include with each recipe for similar recipes that I found on the interwebs.  And no, these aren't my photos; click on them to whisk yourself off to the triple dub from whence they came.
Something I am finding out as I cook here; Mexicans LOVE their liquedoras.  Love love love.  How they ever managed with solamente molcajetes I will never know.  So if you want to get cooking Mexican style, you might want to invest in a decent liquedora.  Every dish I have made here has used one.

our rice was nowhere near this green - I think this image is arroz con espinacas

Arroz Verde
rice - enough to serve 10 people, 4 cups maybe?
chicken stock or water
pasilla pepper
onion
garlic
salt
crema (sour cream) or leche (milk)

Put your rice in a bowl of hot water and let sit for 10 minutes stirring occasionally.
In the meantime, you can heat up your pot and add some oil.
Drain the rice in a colander and add to the hot oil in the pot.  Stir fry until the rice is no longer opaque, but has started to become translucent.  You only need to stir occasionally to ensure the rice isn't burning onto the bottom of the pan.  You do NOT want to let the rice become golden for arroz blanco, or arroz verde though, so keep an eye on it.  (for arroz blanco, you just omit the pepper from the puree, and then you can add peas and/or carrots toward the end of cooking for color)

While the rice is cooking, pull the seeds out of your chile and chuck it in una liquedora (a blender or food processor) with about 1/4 c onion, 1 clove of garlic, and about 1 cup of water.  Puree until smooth.

Once the rice is ready, pour in the veggie puree and stir.  Now you need to add enough liquid to cook.  Follow the 1 cup of rice = 2 cups of liquid idea, and add as much water as you think you need (you can add more as it cooks if it needs it, so don't go overboard).  La dama used powdered chicken bouillon, but you could also use chicken broth or stock instead of water and bouillon. 

Taste for seasoning.  Adjust as necessary.

Add crema or leche; maybe 1/4 cup.

Stir again, cover, and allow to simmer for 20-30 minutes until rice is done.  Stir occasionally so the green bits don't just sit on top, and to check liquid levels.  We did end up adding more water part way through.

Fluff up and serve with more crema on top.

Arroz verde can also be made with broccoli, spinach, or asparagus.  You can add peas or carrots as you wish.   We didn't.

Milanesas de Cerdo

thin cut pork cutlets - you may have to pound yours out if you cannot find them superthin

breadcrumbs

lots of pepper

salt

2 eggs

oil

Scramble the eggs.

Pour the breadcrumbs onto a plate and season generously with pepper, and less generously with salt.  Stir to combine.

Heat a skillet over medium high and add oil.

Dip the pork into the eggs, then into the breadcrumb mixture and then place into the hot oil and cook on both sides until done (about 3 minutes per side).  

Basically like this, but with less stuff.

Roasted Tomatillo Salsa, aka Salsa Verde

a bunch of tomatillos - maybe 1 to 1 1/2 lbs; papery skins removed (it's easier to do this under water - the tomatillos, not you)

serrano chiles - the quantity depends on you, and the chiles; sometimes the chiles are hotter than others and sometimes people like things spicier than others.  I will recommend starting with two, and you can always add another one later if you like it mas picante.  I think we actually used something similar to these costeno amarillos chiles; but I can't be positive.  If you can find those amarillos, you can use 4-5 since they are not as spicy.  We just cut off the stems and used them seeds and all.

salt - to taste

garlic - 1 clove

cilantro - 2 tbsp

water - about 1 cup

optional: white onion - 1/4 c

Char the tomatillos and peppers a la plancha, or in the oven; turning frequently so all sides get some color.  As the tomates and chiles are finished, remove them from the heat and stick in a bowl of cold water.  Once they're cool to the touch, you can pull off the darkest spots of skin, (as well as the thicker skin off the chiles) so your salsa stays nice and bright green.

Put them in your blender or food processor with the garlic clove, cilantro, water and salt; and the onion if you're using it.  Whir away.  Taste for heat level and salt; now is the time to add another pepper or more salt if necessary.  Done.

Or try this.

Salsa de Aguacate

1 avocado

8-10 tomates (tomatillos)

cilantro - 2 tbsp chopped

salt to taste

water - about 1 cup

serrano chiles - same deal as above; start with 2 and taste; you can always add another one later.  Cut off stems, but use seeds and all.

again, onion is optional, as is garlic - we used neither

Cut the tomatillos in quarters if they're large, half if they're small, and chuck into your blender/food processor with the cilantro, salt, avocado and water.  Puree away.  Done.

Or, try this.  Or this if you're a visual learner.

When I made this at home, I roasted all of the veggies on the grill, and yes, I used about half of a white onion, and a couple of cloves of garlic.  I also used an anaheim chile along with the serranos.  So yeah, it was basically a mix of the two salsas and it was FAB.

Mmmmmexico

Now that I have you salivating over corn fungus, let's talk edibles.  Yet another overpriced cooking school (everyone scoffed at me when they heard I spent $600 pesos; but I have yet to find a single school that isn't in that same price point) was kind enough to post some nummy recipes for us!  Yay, thanks Culinary Adventures!

Mango Mousse (Mousse de Mango)
6 servings
  • 2 ripe mangoes
  • 1/4 cup powdered sugar
  • 1/2 envelope gelatin*
  • 2 tablespoons hot water*
  • 2 tablespoons cold water*
  • 1 1/2 teaspoons Mexican lime juice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1+1/2 cups whipped cream
1. Place the mangoes and powdered sugar in a food processor and puree.
2. In a large bowl, place the gelatin with the cold and hot water, lemon juice, nutmeg and cinnamon. Stir and then let sit for 5 minutes.
3. Add the mango puree to the gelatin mixture. Let sit for 20 minutes.
4. Beat one cup of the whipping cream to soft peaks and gently fold into the mangoes.
5. As this point you can either spoon the mousse into individual dishes or place the entire amount into a spring-form pan for slicing later.
6. Let the mousse chill in the refrigerator at least 4 hours. Top with fresh whipped cream.
*You can omit the gelatin and water, producing a softer consistency-more like a pudding.

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Poblano Chiles stuffed with Scrambled Eggs & Bacon
(Chiles Rellenos con Huevos Revueltos y Tocino)
4 servings
  • 4 large fresh poblano chiles
  • 4 slices bacon, chopped
  • 1 tomato, diced
  • 1/2 onion, diced
  • 8 eggs
  • 1/4 cup cream
  • 1 cup manchego cheese, grated
  • 1 cup tomato puree
1. Roast and clean the poblano chiles.
2. Place the bacon in a large frying pan and cook until crisp. Remove from the pan and drain all the grease, except 1 tablespoon.
3. Sauté the onion in the bacon grease for a few minutes, add the tomatoes and continue cooking for another 2-3 minutes.
4. Crack the eggs into a medium bowl and stir in the cream. Add salt to taste.
5. Add the eggs to the frying pan and finish cooking. Stir the bacon in.
6. Stuff each chile with the egg mixture. Place 1/4 cup of grated cheese on top and broil until the cheese is melted. (If you do not have a broiler, you can melt the cheese in an oven.)
7. Heat the tomato puree. Spoon 1/4 cup of the puree on each plate and place the chile on top.
Plan Ahead:
1-3 days in advance: Make tomato puree
1 day in advance: Roast poblano chiles

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Chicken Poblano (Pollo a la Poblana)
6 servings
  • 4 poblano chiles
  • 1 tablespoon vegetable oil
  • 1 white onion, sliced thin
  • 3 cloves garlic
  • 1/2 teaspoon oregano
  • 3/4 teaspoon thyme
  • 1 cup cream
  • 1/3 cup cilantro, chopped
  • salt, to taste
  • 1 tablespoon olive oil
  • 6 boneless chicken breasts
  1. Roast and clean the poblano chiles. Roughly chop and place in a blender.
2. Heat the oil in a frying pan. When hot, add the onion, garlic, oregano and thyme and sauté for 5 minutes.
3. Add the cream, cilantro and salt. Cook for another 5 minutes.
4. Pour the mixture into the blender with the poblano chiles and puree until smooth. Set aside.
5. Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.
6. Pour the poblano sauce on top on the chicken breasts when serving.
Plan Ahead:
1-3 days in advance: Make the poblano sauce.

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Mexican Beef Tips (Puntas a la Mexicana)
4 servings
  • 1 1/4 pounds marinated skirt steak
  • 1 tablespoon vegetable oil
  • 1 large white onion, sliced
  • 3 roma tomatoes, cored & sliced lengthwise from the center
  • 3 serrano chiles, sliced lengthwise into thin strips
  • 1 tablespoon chopped cilantro
salt and black pepper to taste

1. Slice the skirt steak, across the grain, into 1" strips.
2. Place the oil in a large frying pan over medium-high heat. When it starts to sizzle, add the steak and brown on all sides.
3. Add the onion, tomato, and chiles. Cover, stirring occasionally until the meat is cooked, 4-5 minutes. Sprinkle with cilantro, salt, and pepper.

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Green Rice (Arroz Verde)
4 servings
• 2 poblano chiles
  • 1/2 cup cilantro
  • 1 3/4 cups chicken broth
  • 1 tablespoon oil
  • 1 cup white rice
  • 1 white onion, chopped
  • 4 cloves garlic, chopped
1. Roast the poblano chiles. (see page ...)
2. Place the chiles into a food processor, adding the cilantro and chicken broth. Puree.
3. In a 2-quart saucepan, heat the oil. Add the rice and onion and cook for about 10 minutes.
4. Stir in the garlic and cook a minute longer.
5. Add the poblano chile liquid to the rice, stir, cover and let cook for about 20 minutes or until done.

Plan Ahead:
1 day in advance: Make chicken broth and roast poblano chiles

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Pork Loin w/ Mango-Chipotle Salsa
(Lomo con Salsa de Mango y Chile Chipotle)
6 servings
  • 2 pounds pork tenderloin
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • 2 cups mango, chopped (approx. 2-3)
  • 1 chile chipotle, seeded and minced (see page...)
  •  1/4 cup green onions, chopped
  • 2 teaspoons fresh Mexican lime juice
  • 1/8 cup cilantro, chopped
1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a frying pan over medium-high heat. Salt and pepper the tenderloin and sear until browned on all sides. Transfer to a baking sheet.
3. Place the tenderloin in the oven for about 10-15 minutes or until done. (which for pork means 140 degrees.)
4. While the pork tenderloin is in the oven, place all the salsa ingredients into a large bowl and mix well.
5. Slice the tenderloin and top with the Mango Salsa.

Fruit-Chipotle Salsa:
Substitute 1 cup chopped pineapple for a cup on the mango.

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Shrimp in Pumpkin Seed Sauce (Camarones en Pipián Verde)
6 servings
  •  1 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/2 pound tomatillos, husked and rinsed
  • 1 serrano chile
  • 1/2 white onion, sliced
  • 2 cloves garlic, peeled
  • 2 lettuce leaves
  • 1/4 cup cilantro
  • 2 cups chicken broth
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  •  1 pound shrimp, cleaned and deveined
1. Preheat the broiler.
2. Toast the pumpkin seeds in a frying pan over high heat or under the broiler, stirring frequently so they don't burn. (Avoid browning them excessively, to maintain the sauce's trademark green color.) Seperate 1/4 cup for the garnish. Toast the sesame seeds in the same manner.
3. Place the tomatillos, chile, onion and garlic on a tray under the broiler until soft. About 5 minutes on each side.
4. Place all the ingredients, except for the shrimp, in a blender. Puree until smooth.
5. Pour the sauce into a stock pot over high heat and bring to a boil. Lower to medium heat and let simmer for about 10 minutes.
6. While the pipian is simmering, bring a large pot of water to a boil. Add the shrimp and cook for about 5 minutes or until done. Drain.
7. Mix the shrimp into the pipian.
8. Garnish with the remaining 1/4 cup of toasted pumpkin seeds.

Plan Ahead:
In advance: toast the pumpkin and sesame seeds.
Pipian also holds well in the refrigerator, so it can be made a few days in advance.
Pipian freezes well, so make a double batch and save the other half for a quick meal when there's no time to cook.

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Chocolate Kahlua Cake (Pastel de Chocolate con Kahlúa)
1 cake, 12-15 slices
  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup boiling water
Filling:
  • 1/3 cup sugar
  • 1/3 cup flour
  • pinch of salt
  • 1 cup milk
  • 1 egg
  • 1/2 + 1/2 cup Kahlua
1. Preheat the oven to 350 degrees F.
2. Grease three-9 inch round cake pans with shortening, line with wax paper and then grease again.
3. Place all of the ingredients, except the boiling water, into a large bowl. Beat for 2 minutes on medium speed.
4. Add the boiling water and continue beating for another minute.
5. Divide the batter evenly among the 3 cake pans. Bake for 20 minutes or until done.
6. While the cake is in the oven, make the Kahlua filling. Boil 2 cups of water over high heat in the bottom part of a double boiler. Place all the ingredients (with only 1/2 cup of Kahlua) in a large bowl over the double boiler. Stir the mixture continuously until it thickens, about 10 minutes. Remove from the heat and let cool.
7. Un-mold the cakes and lay out on 3 separate plates. Pour the remaining 1/2 cup of Kahlua on top of all three. Let cool for 2-3 hours. When ready to frost, place the first layer on a serving plate, spread with 1/2 of the Kahlua filling. Top with the second layer and spread with the remaining filling. Top with the third layer and frost with chocolate butter cream frosting.

CHOCOLATE BUTTER CREAM FROSTING (for one cake):
Beat 1/2 cup softened butter (one stick) in a mixer, add 3 cups powdered sugar, 1/4 cup milk, 1/8 cup cocoa, and 1 teaspoon vanilla. Beat until fluffy.

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Raspberry Chipotle Brownies
(Brownies con Frambuesa y Chile Chipotle)
12 servings
  •  3/4 cup butter
  • 3/4 cup cocoa
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 2 chipotle chiles in adobo, minced without seeds
  • 1 tablespoon adobo sauce
  • 1/2 cup raspberry jam
1. Preheat the oven to 350 degrees F.
2. Grease a 9x13 pan with shortening, line with wax paper, and then grease again.
3. Boil 2 cups of water over high heat in the bottom part of a double boiler. Place the butter and cocoa in the top part. Stir until well blended. Remove from heat and let cool.
4. Place the eggs, salt, sugar, and vanilla in a large bowl. Beat for 1 minute. Add the chocolate mixture, chipotle chiles, and adobo sauce. Beat for another minute.
Stir in the flour. Pour the batter into the prepared pan.
5. Spread the raspberry jam on top and swirl with a knife into the brownie mixture.
6. Bake for 25 minutes or until the center is done. Invert the brownies and remove the wax paper. Let cool. Cut into 12 pieces.

"Spanish" rice

My grandfather is of Spanish descent. This rice reminds me of paella. Is it wrong to call it Spanish rice? This was one of the dishes I used to make when I was living in Australia and missing home. Had I ever eaten anything like this at home? No, not really. But to this day, this dish reminds me of my independence, and maturation into an actual self sufficient human being. I made it up, I didn't use a recipe, I didn't ask my Dad, I had no idea what I was doing; but it turned out. My friends started to request that I make it. Holy cow you guys; I was living in another country, on my own, and cooking my own dinner and feeding my friends. Because this is a Jen Original, please don't quote me on it and feel free to taste and modify as you go.

1 can crushed tomatoes in tomato sauce (about a cup and a half)
1 cup chicken broth
1 1/2 cup rice (I'm trying it with brown rice today - wish me luck)
cooked chicken - I used a ready to go roaster chicken that I pick apart and shred with my fingers
cooked sausage - chorizo or some other spicy sausage is perfect for this
scrambled egg
green onions

Bring the tomatoes and broth to a boil, add rice, cover, and turn heat down. Simmer for 30-40 minutes until the rice is done.
Fluff rice and stir in chicken, sausage, scrambled egg and green onions - you be the boss on how much you use. (I'm gonna say two sausages, 1/2 c - 3/4 c chicken, 1-2 eggs, and 1-2 green onions thinly sliced if you MUST have measurements.)
* nom *

Chicken Jambalaya

Another South Beach WIN! I always know it's a real hit (and not just me thinking it's a decent imitation of the real thing) when non SBers love it, ask for the recipe, and don't know it's just a decent imitation of the real thing.
I upspiced the hell out of this though. . . the og recipes calls for 1/8 tsp of Cajun seasoning (psssh), and I must've used a teaspoon of my fave, Slap Ya Mama. It was SPICY yes, but spicy in a good way. Spicy in a, "This goes fantastically with tonight's episode of True Blood, since, HELLO, they're in Louisiana, plus, it's been hot here this weekend." If your tongue doesn't love the spice like ours, you might want to stick to the recipe (wuss).
I used a bag of the "ready in 3 minutes" miracle frozen brown rice from TJs and it worked perfectly. I also don't have a lid big enough for the pan I used, so I didn't cover it, and also, I have no idea how long I cooked it. As per usual. :o)

Chicken Jambalaya

• 1 1/2 lbs. boneless,skinless chicken breasts,cut into bite-size pieces
  
• 2 Tbsp extra-virgin olive oil,divided
  
• 2 bunches scallions,white and green parts,chopped(2 Tbsp reserved for garnish)
  
• 1 green bell pepper,chopped
  
• 2 garlic cloves,minced
  
• 1/2 cup whole-grain,quick-cooking brown rice
  
• 1/8 tsp sugar-free Cajun seasoning or cayenne pepper
  
• 2 cups lower-sodium chicken broth
  
• 1 (14-oz.)can diced tomatoes
  
• Salt and freshly ground black pepper
  

1. Season chicken with salt and pepper. Heat 1 Tbsp of the oil in a large straight-sided skillet over med-high heat. Add chicken,scallions,bell pepper,and garlic;cook stirring often,until vegetables are softened,about 5 min.
   
2. Stir in rice and Cajun seasoning. Add broth and tomatoes with juice and bring to a boil. Reduce heat to med-low,cover,and simmer,stirring occasionally, until most of the liquid is absorbed,about 30 min. If jambalaya has excess moisture,cook uncovered for 3-5 min. Sprinkle with reserved scallions and serve.
   
3. Makes 4(1 1/2-cup)servings

The Real (?) Rice a Roni

A certain PHBF got me started listening to NPR during my commute (I know, right?). Honestly it's been the best thing ever - not only am I no longer annoyed by boring, commercial filled morning shows, which lead to me arriving at work all tense and irritated, but some days I actually learn something! Crazy.
One of the segments this morning seriously made me get all teary eyed. It was the story of where our dear San Francisco Treat (ding! ding!) came from. I had heard that it was based on an Armenian pilaf once upon a time, but this story was the deeper, real deal version of that.
It tells the story of the birth of Rice a Roni, but more importantly to me, the sweet old Armenian grandmother that gave birth to a first iteration of that recipe.
The Rice a Roni portion of the story goes kind of like this: the DeDemenico's -a young couple, she Canadian, he Italian-American - lived in a rented room in Pailadzo Captanian's home in the 40s. The new, young wife (only 18) was anything but a whiz in the kitchen, and spent much of her home time while hubby was working, in the kitchen with Ms. Captanian, who eventually taught her how to make an Armenian pilaf. Years later, Mrs. DeDemenico was still making this pilaf. Her husband, who worked at Golden-Grain with his brother, were chowing down one night when the brother said, "You know, this would be great in a box." Totally revolutionary since there were hardly any boxed side dishes on the market, and add to that the fact that almost no Americans were eating rice as part of their meals. Rice a Roni was born and now we all proudly sing the jingle, even if we hardly ever eat it.
The part of the story that touched me most was Ms. Captanian's memoirs - fleeing from the (unacknowledged) Armenian genocide in Turkey. She had to leave her two small boys behind (cue the water works), and flee on foot, pregnant with her third child. You're really better off just reading the story yourself really, so I'll stop. The point is - the idea of frying up some OG Armenian pilaf sounded like fun and they mentioned that they had a version of the recipe posted on their website. Grandma Cap passed it down to her daughter in law, who passed it on to her daughter in law, who gives it to us here. I can't wait to try it out and start making my own tweaks to it:

Grandma Cap's Pilaf

Rice Mixture:

• 7/8 cup long grain white rice
• 1/8 cup fideo capellini crushed into small pieces
• ½ cube butter
• ½ large onion, chopped
• ½ 4.5 oz jar sliced "Green Giant" mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.)
• 1 tbsp pine nuts

Broth:

• 2 ½ cups boiling water
• 2 ½ chicken bouillon cubes
• ½ tbsp dried parsley flakes
• Salt and pepper to taste.
• (The broth should taste somewhat salty before it is added to rice mixture)

Directions:

Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden.

Add chopped onion and cook until almost clear.

Add mushrooms and pine nuts.

Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini.

Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove)

Stir to dissolve the bouillon.

Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a bowl, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes.

Remove from the heat, fluff with a fork; let rest until ready to serve.

P.S. Cover pan with a cloth to keep warm (If I am traveling with the rice over a period of several hours, I wrap the pan in several beach towels and it will stay nice and warm).

P.P.S To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients).

If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.