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Curry Rice with Fennel and Onion is a delicious, nourishing side dish for grilled or roasted chicken, duck, turkey or fish.
Coveted in the Far East as the staff of life, this rice becomes wonderfully flavorful when prepared with chicken stock, onion, fennel, and seasonings to add taste. It’s a versatile rice dish that’s a cinch to make any day of the week for a healthy side to go with suppers when you’re in a hurry. My number one tip is to start the rice first, and it’ll be perfect once you finish up with the rest of the meal.
I’ve talked about wild rice in my earlier post recipe about Lake-Harvested Wild Rice, Cranberry, & Kale Pilaf, and, while wild rice is native to the United States. I found it fascinating to learn that wild rice is not botanically rice at all, rather it is a sort of cereal grain.
But this recipe isn’t about wild rice, it’s about long grain rice. My learnings lead me on a culinary journey about how it came to be cultivated in America, and how to cook it for the best flavor possible.[read more=”Click here to Read More” less=”Read Less”]
From my exploration and learning about wild rice, my next step seemed logical to me to learn more about the other rice varieties and where they originate.
During my cooking life, I’ve known a few Italian’s who rave about their risotto. If you travel to the Deep South, you’re bound to be served fried chicken and rice with gravy. But, when thinking about the origin of rice, my thoughts automatically turn to China, India, Egypt, and Greece. Come to find out that recent genetic and archeological evidence points to the Pearl River valley region of China where cultivation in the country dates back at least 8,000 years.
The first record of genuine rice of eastern origin in America dated to 1685 when the crop was produced on the coastal lowlands and islands of what now is South Carolina. According to Ricepedia, the online authority on rice, “It is thought that slaves from West Africa who were transported to the Carolinas in the mid-18th century introduced the complex agricultural technology needed to grow rice. Their labor then insured a flourishing rice industry. By the 20th century, rice was produced in California’s Sacramento Valley. The introduction into California corresponded almost exactly with the timing of the first successful crop in Australia’s New South Wales.”
There are dozens of sorts of rice including long grain, short grain, oval grain, and round grain rice all different bearing many names. In this recipe, I’ve found that long grain rice works well.
Below you’ll find the method for cooking plain rice. I’ve adapted this method slightly to make the Curry Rice with Fennel and Onion that you will see printed in the recipe section of this post.
For plain rice, I’ve learned that first before cooking you should rinse your rice by placing it in a large bowl of cold water. Using one cup of rice, fill the bowl with cold water. Use your hand to swirl the rice around a bit to release the starch. Then drain it. Repeat this process two times, then drain it in a colander. After the third time, the water should be almost clear. Put the drained rice back in the bowl and cover it with cold water and let it sit for 10-15 minutes. Next, drain it well and put it into a medium-sized saucepan. Add 1 1/2 cups of stock or water and bring it to a boil, stir once. Cover with a tight-fitting lid. Reduce the heat and simmer for 15 minutes. Even though the liquid seems like a minimum amount, you want to use just enough for the grains to absorb the liquid and become tender. When cooking rice, resist the temptation to uncover the pot and stir or disturb it with a fork or spoon. When it has reached the full cooking time, turn off the heat and let it sit for 8 to 10 minutes with the lid still on. When the time is up, remove the lid and stir the rice with a fork to fluff it up.
Proverbs and wise sayings seem to be the root of nearly every culture. Handed down orally over generations from one to another, bits of wisdom that can give us insight into life as it was lived before us. I’m especially fascinated with culinary wisdom and sayings that have been passed down through the years. One such bit of Chinese wisdom instructs that the rice is done when “eyes” form on the surface of the rice. Although, in my research, I couldn’t find anything about what those “eyes” are, or what they might look like when it’s cooked.
Ironically, these sayings, although they may be highly believed and sometimes current in some circles, still often contradict each other. For now, I’m going with the method described above. It works for my style of cooking, and I guess that’s all that matters when the rice tastes this good.[/read]
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I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.
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