Best 20 Smoked Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Smoked Rice: A Journey Through Culinary Traditions**

Smoked rice, a culinary delight with a rich history and diverse cultural influences, embarks on a tantalizing journey across culinary traditions. From the smoky depths of Southeast Asia to the vibrant markets of the Middle East, smoked rice captivates taste buds with its alluring aroma and captivating flavor. This versatile dish takes center stage in numerous recipes, each boasting unique ingredients and cooking techniques that reflect the culinary heritage of its origin. Whether it's the fragrant Indonesian nasi goreng, the hearty Lebanese makloubeh, or the piquant Mexican arroz a la tumbada, smoked rice promises an extraordinary culinary experience that transcends geographical boundaries. As we delve into the depths of these recipes, let your senses be captivated by the symphony of flavors and aromas that await you in the realm of smoked rice.

Let's cook with our recipes!

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE



Corn and Wild Rice Soup with Smoked Sausage image

Categories     Soup/Stew     Food Processor     Rice     Sauté     Kid-Friendly     Lunch     Sausage     Corn     Bon Appétit     Small Plates

Yield Serves 12

Number Of Ingredients 9

12 1/2 cups (or more) canned low-salt chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed
2 tablespoons vegetable oil
10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

Steps:

  • Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
  • Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
  • Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
  • Ladle soup into bowls. Garnish with chives and parsley and serve.

MOM'S SMOKED SALMON FRIED RICE



Mom's Smoked Salmon Fried Rice image

This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!

Provided by Annie Y.

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 9

6 cups water
3 cups long grain white rice, uncooked
3 tablespoons cooking oil, divided
2 eggs, beaten
½ onion, finely chopped
1 green onion, chopped
4 ounces smoked salmon, chopped
½ cup frozen peas
salt and freshly ground pepper, to taste

Steps:

  • Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
  • Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
  • Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

Nutrition Facts : Calories 458 calories, Carbohydrate 76.8 g, Cholesterol 66.3 mg, Fat 10 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 198.1 mg, Sugar 1.4 g

SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP



Smoked Sausage, Butternut Squash and Wild Rice Soup image

Provided by Emeril Lagasse

Categories     appetizer

Time 3h10m

Yield 10 servings

Number Of Ingredients 11

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
  • In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

SMOKED TURKEY WILD RICE SOUP



Smoked Turkey Wild Rice Soup image

Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread.

Provided by MAERYON74

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h30m

Yield 6

Number Of Ingredients 17

2 smoked turkey legs
8 cups water
4 cubes chicken bouillon (such as Knorr®)
1 onion, quartered
2 stalks celery, chopped
1 small inner stalk of celery with leaves, chopped
1 cup baby carrots, sliced
2 cloves garlic, minced
2 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon curry powder
1 cup uncooked wild rice
1 quart half-and-half

Steps:

  • Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
  • Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

Nutrition Facts : Calories 478 calories, Carbohydrate 30.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 13.9 g, Sodium 1630.3 mg, Sugar 4.3 g

SMOKED SAUSAGE AND CAULIFLOWER FRIED RICE



Smoked Sausage and Cauliflower Fried Rice image

In partnership with Hillshire Farm Brand, we're helping you make dinner time easy, quick, and delicious. Here, a tasty cauliflower fried rice that's great for a weeknight meal or a casual snack any time.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 30m

Yield 4

Number Of Ingredients 11

3 tablespoons vegetable oil, divided
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut into 1/2" coins
4 cups small broccoli florets
1 medium red bell pepper, cut into strips
2 large eggs, lightly beaten
1 (12 ounce) package frozen riced cauliflower
¼ cup reduced-sodium soy sauce
1 tablespoon toasted sesame oil
½ teaspoon granulated sugar
½ teaspoon black pepper
2 tablespoons chopped cilantro

Steps:

  • In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add sausage; cook about 3 minutes, stirring occasionally, until lightly browned. Add broccoli and bell pepper; cook 5-6 minutes, stirring occasionally, until broccoli is bright green and slightly tender. Remove mixture to a plate.
  • Wipe skillet clean-careful, may be hot-reduce heat to medium, and add 1 tablespoon oil. Add eggs. Cook 2-3 minutes until set, stirring once or twice. Transfer to a cutting board and cut into 1/2-inch pieces.
  • Return skillet to stove over medium-high. Add remaining 1 tablespoon oil. Add cauliflower; cook, undisturbed, until softened and lightly toasted, about 4 minutes. Remove from heat. Stir in soy sauce, sesame oil, sugar, pepper, sausage mixture, and egg. Divide among plates and top with cilantro.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 18.4 g, Cholesterol 145.5 mg, Fat 40.6 g, Fiber 6.6 g, Protein 19.3 g, SaturatedFat 10.5 g, Sodium 1382.4 mg, Sugar 5.2 g

WILD RICE AND SMOKED TURKEY SALAD



Wild rice and smoked turkey salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

3 1/2 to 4 cups cooked wild rice (see recipe)
1 pound smoked turkey or chicken, cut into bite-size cubes, about four cups
2 medium-size unblemished avocados, pitted, peeled, cut into 1/2-inch cubes
1 tablespoon lemon juice
10 to 12 bottled sun-dried tomatoes in oil, optional
3/4 cup finely diced onion
1/4 cup red-wine vinegar
1/2 cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped parsley

Steps:

  • Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
  • Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 1 gram, TransFat 0 grams

CREAMY WILD-RICE SOUP WITH SMOKED TURKEY



Creamy Wild-Rice Soup With Smoked Turkey image

This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!

Provided by Pie9297

Categories     Poultry

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons butter
1 cup carrot, chopped
1 cup onion, chopped
1 cup green onion, chopped
1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
32 ounces fat-free low-sodium chicken broth
1 1/2 cups smoked turkey breast, chopped (~1/2 lb)
1 cup wild rice, uncooked (or mixed brown & wild)
1/3 cup all-purpose flour
2 3/4 cups 1% low-fat milk or 2 3/4 cups skim milk
2 tablespoons dry sherry
1/2 teaspoon salt

Steps:

  • Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
  • Stir in broth scraping pan to loosen browned bits.
  • Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
  • Combine flour and milk in a small bowl stirring with a whisk.
  • Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
  • Stir in sherry and salt.

SMOKED KIELBASA WITH RICE



Smoked Kielbasa with Rice image

With a little bit of zip and just the right amount of smokiness, this sausage-and-rice medley is an easy way to please the gang. Omit the rice and serve the sausage pieces as an appetizer with toothpicks. Nicole Jackson - El Paso, TX

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

2 pounds smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-inch slices
1/4 cup finely chopped onion
3 bacon strips, finely chopped
3/4 cup honey barbecue sauce
1/4 cup packed brown sugar
1 tablespoon prepared horseradish
2 teaspoons water
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
Hot cooked rice

Steps:

  • In a Dutch oven, saute the kielbasa, onion and bacon until onion is tender; drain. Add the barbecue sauce, brown sugar, horseradish, water, garlic and pepper flakes. Bring to a boil; cook and stir for 2-3 minutes or until sauce is thickened. Serve with rice. Freeze option: Place cooled individual portions in freezer containers without rice. Freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a saucepan; heat through, gently stirring and adding a water if necessary. Serve with rice.

Nutrition Facts : Calories 586 calories, Fat 42g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 2052mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 0 fiber), Protein 21g protein.

SMOKED CHICKEN AND WILD RICE SALAD



Smoked Chicken And Wild Rice Salad image

Provided by Moira Hodgson

Categories     weekday, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1 1/2 cups cranberries
3/4 cup water
1/4 cup sugar
2 tablespoons cider vinegar
Pinch of coarse salt
3 tablespoons extra-virgin olive oil
1 tablespoon tarragon vinegar
Coarse salt and freshly ground black pepper to taste
3 cups cooked wild rice
1/2 cup minced red and/or green bell pepper
3 tablespoons minced shallot
Grated zest of two lemons
3 tablespoons lemon juice
1/4 cup peanut oil
Coarse and freshly ground black pepper
2 quarts mixed lettuces, washed and dried
1 pound smoked chicken, thinly sliced

Steps:

  • Stir all ingredients for the cranberry vinaigrette together in a small saucepan. Cover and cook over medium heat, stirring occasionally until the cranberries pop, about 10 minutes. Lightly crush the cranberries in their juice and set the sauce aside to cool.
  • Whisk together the ingredients for the tarragon vinaigrette and set aside. Combine the wild rice, bell pepper, shallot, lemon zest, lemon juice and oil. Season with salt and pepper and refrigerate for at least 30 minutes.
  • When ready to serve, toss the lettuces with the tarragon vinaigrette and arrange on one side of each chilled plate. Place the wild rice in the center of the plate and arrange the slices of chicken on the opposite side. Spoon the cranberry vinaigrette over the chicken slices and serve.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 20 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 791 milligrams, Sugar 12 grams, TransFat 0 grams

CURRIED RICE WITH SMOKED SALMON



Curried Rice With Smoked Salmon image

The idea for this quick dinner is based on a popular English brunch dish. If you don't have smoked salmon on hand, use a 7-1/2 ounce tin of salmon that has been drained and had the skin and bones removed.

Provided by Irmgard

Categories     One Dish Meal

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, coarsely chopped
2 teaspoons curry powder
1/2 teaspoon ground coriander
1 cup long grain white rice
500 ml chicken broth
4 ounces smoked salmon
2 hard-cooked eggs, peeled
2 tomatoes
1 cup cilantro, chopped

Steps:

  • Lightly coat a large saucepan with oil and set over medium heat.
  • Add the onion and stir often until it starts to soften, 3 minutes.
  • Stir in the curry powder, ground coriander and rice until well coated, 1 minute.
  • Add the chicken broth and bring to a boil over high heat.
  • Cover and reduce the heat to low.
  • Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
  • Remove from the heat and let stand for 5 minutes.
  • Meanwhile, break the salmon into chunks.
  • Slice the eggs and tomatoes into wedges.
  • Fluff the rice with a fork and stir in the cilantro.
  • Spoon onto a platter.
  • Scatter the salmon over top and arrange the egg and tomato wedges on the rice.
  • Serve right away or refrigerate until cold.

Nutrition Facts : Calories 289.8, Fat 5.3, SaturatedFat 1.4, Cholesterol 100.2, Sodium 660.7, Carbohydrate 43.5, Fiber 2.4, Sugar 3.5, Protein 15.6

SMOKED TURKEY RICE SOUP



Smoked Turkey Rice Soup image

A great way to use the carcass of a holiday smoked turkey.

Provided by Kathy Kramer McNair

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 14

1 smoked turkey carcass
1 (32 fluid ounce) container vegetable broth
2 cups water
2 cups chopped fresh green beans
1 ½ cups frozen corn
1 cup shredded carrot
1 cup white rice
½ cup chopped celery, or to taste
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 (4 ounce) package cream cheese, or more to taste
1 cup shredded Cheddar cheese, or to taste
ground black pepper to taste

Steps:

  • Place turkey carcass in a large soup pot and pour vegetable broth and water over the turkey frame. Bring to a boil, reduce heat to low, and simmer until meat falls from the bones, 1 to 2 hours. Remove carcass, pick the meat from the bones, and discard bones. Chop turkey meat and return to broth.
  • Stir green beans, corn, carrot, rice, celery, onion, green bell pepper, and red bell pepper into soup; bring to a simmer and cook until celery is tender and rice is cooked, about 1 more hour. Stir cream cheese and Cheddar cheese into soup until melted and smooth. Season with black pepper.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 33.5 g, Cholesterol 34 mg, Fat 11.7 g, Fiber 3.5 g, Protein 9.3 g, SaturatedFat 6.5 g, Sodium 383.3 mg, Sugar 4.8 g

RED BEANS AND RICE WITH SMOKED SAUSAGE



Red Beans and Rice with Smoked Sausage image

This is but one of hundreds of ways to make Southern Red Beans & Rice. My recipe is very basic. Easy for the beginning cook. From start to finish means an investment in time of two days. So plan ahead. Try it, your taste buds will shout "thank you" !

Provided by Skip Davis

Categories     Other Main Dishes

Time 18h

Number Of Ingredients 11

1 lb dried red beans
1-1/2 lb smoked sausage cut into chunks or slices (your favorite kind)
1 large ham hock or ham bone
1 large chopped onion
2 clove garlic, minced
1 tsp dried thyme
1 tsp freshly ground black pepper
1/2 tsp ground sage
1/4 tsp cayenne pepper, flakes or powder (more or less to taste)
salt to taste
freshly cooked white rice

Steps:

  • 1. Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage and cayenne. Bring to boil over medium high heat.
  • 2. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones.
  • 3. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

SMOKED SALMON & RICE PAPER ROLLS



Smoked Salmon & Rice Paper Rolls image

Make and share this Smoked Salmon & Rice Paper Rolls recipe from Food.com.

Provided by Latchy

Categories     Brunch

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium carrot
1 lebanese cucumber, halved and seeded
16 slices smoked salmon (about 300g)
1 large avocado, sliced
4 spring onions, sliced
16 round rice paper sheets (16cm)
1/2 cup sweet chili sauce
1/4 cup lime juice
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh mint leaves

Steps:

  • Cut carrot and cucumber into long thin strips.
  • Place 1 roll of rice paper in a bowl of warm water until just softened; lift from the water carefully and place on a board.
  • Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber and onion on one end of the sheet.
  • Roll once, fold in sides and roll up.
  • Repeat with the remaining ingredients and serve with Dipping Sauce.
  • Dipping sauce- combine all ingredients in a small bowl.

SMOKED-SAUSAGE AND OKRA DIRTY RICE



Smoked-Sausage and Okra Dirty Rice image

Categories     Rice     Side     Sauté     Mardi Gras     Sausage     Okra     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

4 1/4 cups water
2 1/2 cups long-grain white rice
1 1/2 teaspoons salt
2 tablespoons vegetable oil
1 lb smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2-inch pieces
1/2 lb okra, trimmed (discarding stem and blossom end) and thinly sliced crosswise
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 large garlic cloves, finely chopped
1 3/4 cups low-sodium chicken broth
1/2 teaspoon black pepper
6 scallions, thinly sliced

Steps:

  • Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
  • While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
  • Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
  • Toss sausage mixture with rice, scallions, and salt and pepper to taste.

SMOKED-OYSTER STICKY RICE STUFFING IN LOTUS LEAF



Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf image

Provided by Lillian Chou

Categories     Wok     Mushroom     Rice     Shellfish     Vegetable     Side     Steam     Stir-Fry     Thanksgiving     Dinner     Stuffing/Dressing     Meat     Sausage     Seafood     Oyster     Fall     Winter     Gourmet     Sugar Conscious     Dairy Free

Yield Makes 8 (side dish) servings

Number Of Ingredients 15

3 cups Asian short-grain sticky ("sweet") rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
Equipment: a 10-inch (5-cup) deep-dish pie plate; a well-seasoned 14-inch flat-bottomed wok with a lid; 2 small metal or bamboo skewers; a collapsible steamer rack with center stem removed

Steps:

  • Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
  • Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
  • Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
  • Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
  • Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
  • Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
  • Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.

SMOKED SAUSAGE, BUTTERNUT SQUASH, AND WILD RICE SOUP



SMOKED SAUSAGE, BUTTERNUT SQUASH, AND WILD RICE SOUP image

Categories     Soup/Stew

Number Of Ingredients 11

1 medium (1 1/2 - 2 pounds) butternut squash, cut in half, seeds and membranes removed
2 tablespoons olive oil
12 cups chicken broth or stock
2 1/2 cups chopped yellow onion
1 cup wild rice
3/4 pound kielbasa, or other smoked sausage, cut crosswise into 1/2 inch pieces
2 cups fresh corn kernels or thawed frozen corn
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons minched fresh flat-leaf parsely
1 1/2 cup half-and-half

Steps:

  • Preheat oven to 400 degrees. Rub squash halves with 1 tablespoon olive oil. Place on baking sheet flesh down and roast until tender (20-25 minutes). Remove and cool. With a spoon, scoop flesh from squash and place in a food processor or blender with 2 cups of chicken stock and puree on high until smooth. Add 4 cups stock and 1/2 cup of chopped onions to a large saucepan. Bring to a simmer over medium-high heat. Add rice and cook, covered, until rice is tender and liquid is absorbed, 45 minutes to an hour. Remove from heat, uncover, and cool. Heat remaining tablespoon of oil in a clean sauecepan over medium-high heat. Add sausage and cook until just brown, about 4 minutes. Add remaining 2 cups of onions, corn, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the remaining 6 cups stock and squash puree and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally and skimming off any fat that forms on the surface. Add rice and stir well. Cook for 5 minutes and remove from heat. Stir in half-and-half and parsley.

CORN & WILD RICE SOUP WITH SMOKED SAUSAGE



CORN & WILD RICE SOUP WITH SMOKED SAUSAGE image

Categories     Soup/Stew     Brunch     Stew     Dinner     Lunch     Sausage     Corn

Yield 8

Number Of Ingredients 9

12 1/2 cups canned low-salt chicken broth
1 1/4 cup wild rice
6 1/4 cup frozen corn kernels - thawed
2 Tbsp. vegetable oil
10 oz. fully cooked smoked sausage cut into 1/2 inch cubes
3 carrots diced
2 medium onions chopped
1 1/2 cups half & half
chopped fresh chives or parsley

Steps:

  • Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender --about 1 hour. Meanwhile blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions. Stir for about 3 minutes. Add remaining 6 cups broth and bring soup to simmer. Reduce heat and simmer 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until rice is tender and flavors blend, about 15 minutes. Mix in half & half. Thin soup with more chicken broth if desired. Season with salt and pepper. Garnish with chives or parsley.

SMOKED RICE



Smoked Rice image

Make and share this Smoked Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup margarine
1 cup celery, chopped
1/2 cup onion, chopped
2 (10 1/2 ounce) cans cream of chicken soup
1 (13 ounce) can chicken broth
2 tablespoons liquid smoke
2 cups dry long grain rice, cooked according to package directions

Steps:

  • Saute celery and onion in butter until tender.
  • Add soup, chicken broth, and liquid smoke.
  • Add cooked rice and mix well.
  • Pour into a large baking dish that has been sprayed with non-stick cooking spray and bake at 350 degrees for 30 minutes.

CURRIED RICE WITH SMOKED OYSTERS



Curried Rice with Smoked Oysters image

This is a great tasty salad that goes well on the side with a steak.. I got this out of the local paper.

Provided by Latchy

Categories     Rice

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup oil
1/3 cup vinegar
1 tablespoon lemon juice
1 clove garlic
2 tablespoons sugar
1/2 teaspoon curry
2 cups cooked rice
2 cans smoked oysters
1 chopped green pepper
1 tablespoon sultana
1 tablespoon spring onion

Steps:

  • Combine oil, vinegar, lemon juice, sugar, curry powder, shake together and season to taste.
  • Pour the dressing over the hot rice toss thoroughly and let cool.
  • Add other ingredients and mix well.

BEECHER'S KALE AND BROWN RICE GRATIN WITH SMOKED CHEESE



Beecher's Kale and Brown Rice Gratin With Smoked Cheese image

From iowagirleats.com and posting for safekeeping. Recipe inspired by Beecher's handmade cheese found at Pike's market in Seattle. Can totally relate to her experience where you are traveling, taste something divine, and know you can never have back home unless you make it yourself.

Provided by WiGal

Categories     Brown Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

2 cups chicken broth
1 cup brown rice
1 tablespoon extra virgin olive oil
1 big sweet onion, cut in half then into thin slices
4 garlic cloves, minced
4 cups kale or 1/2 bunch kale, chopped packed
salt, to taste
pepper, to taste
1 tablespoon butter
2 tablespoons flour
1 1/2 cups milk
3/4 cup Fontina cheese, shredded divided
3/4 cup smoked gouda cheese, shredded divided

Steps:

  • Bring chicken broth to a boil in a small saucepan then add rice.
  • Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes.
  • Remove from heat then set aside with the lid on for 10 minutes.
  • Meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt.
  • Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes.
  • Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes.
  • Scoop mixture into a large bowl then set aside.
  • In the same skillet melt butter then sprinkle in flour and whisk to incorporate.
  • Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.
  • Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 minutes.
  • Remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth.
  • Preheat oven to 375 degrees then spray a 9×12″ or 8×8″ baking dish very well with nonstick spray.
  • Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour mixture into prepared baking dish then sprinkle with remaining cheese.
  • Bake for 25-30 minutes or until dark golden brown on top.
  • Let sit for 10-15 minutes (or longer!) before serving.

Tips:

  • Choose the right type of rice: Use a variety of rice that will hold up well to the smoking process, such as jasmine or basmati.
  • Soak the rice before cooking: This will help the rice to cook evenly and prevent it from becoming dry.
  • Use a good quality smoker: A good smoker will help you to achieve a consistent smoke flavor throughout the rice.
  • Experiment with different wood chips: Different types of wood chips will impart different flavors to the rice. Try experimenting with different types of wood chips to find the flavor that you like best.
  • Don't overcook the rice: Smoked rice should be cooked until it is tender but still has a little bit of a bite to it.

Conclusion:

Smoked rice is a delicious and versatile dish that can be served as a side dish or a main course. It is a great way to add a unique flavor to your next meal. With a little bit of planning and preparation, you can easily make smoked rice at home. So fire up your smoker and give it a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #side-dishes     #rice     #american     #southern-united-states     #oven     #dietary     #pasta-rice-and-grains     #equipment

Related Topics