Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, April 10, 1991 TAG: 9104100404
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
These flavorful alternatives, available in most supermarkets, can change an ordinary stir-fry into an extraordinary entree, or a simple seafood sauce into a fancy gourmet meal.
One of the pluses of cooking with aromatic rices is the tantalizing aroma. While simmering, each smells like toasting nuts or popping corn. And their rich, nutty flavor lives up to their delicious fragrances.
Types of aromatic rices:
- Basmati: If rice were judged for beauty, this would be one of the winners for its slender pearl-white grains. A staple in Indian cooking, basmati cooks up light and fluffy. Serve it with curries, Oriental dishes and kebabs.
- Texmati: This rice is the Texas-grown version of basmati, similar in looks, taste and fluffiness. Serve it with the same foods you'd serve with basmati rice, or try it with gumbo, spicy red sauces and roasted or grilled poultry.
- Wild pecan: No nuts here. The pecanlike aroma and flavor give this delicious rice its name. The grains look like brown rice. For nutty-flavored wild rice, add some pecan rice when the wild rice is half-done. Try it in pilafs or stuffings to serve with grilled poultry, pork or fish.
- Popcorn: You'll think of popcorn when you smell the rice cooking. Its fluffiness makes it ideal for pilafs or rice salads.
Cooking aromatic rices:
Follow these basic cooking directions when you plan to serve aromatic rice as a simple side dish.
- For each cup of rice, bring 2 cups broth or water to boiling. Add rice, then reduce heat. Cover and simmer for 20 to 25 minutes or until the rice is tender and all of the liquid is absorbed. - Associated Press
\ SENSIBLE CHOCOLATE Yes, you can enjoy chocolate without overdosing on fat calories. Cocoa powder gives rich flavor but contains little fat, so go ahead and indulge in this delectable chocolate dessert. Other ingredients sharing the credit for keeping this dessert low in fat are angel cake mix and evaporated skim milk.
Chocolate angel cake with chocolate sauce 1 pkg. angel cake mix
1/3 cup unsweetened cocoa powder, sifted
3/4 cup sugar
1/3 cup unsweetened cocoa powder
4 tsps. cornstarch
2/3 cup evaporated skim milk
1 tsp. vanilla
Prepare and bake cake mix according to package directions, adding sifted cocoa powder to dry ingredients. For sauce, in a small saucepan mix sugar, remaining cup cocoa powder and cornstarch. Add milk. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in vanilla. Serve warm or cool. Makes 12 servings. - Associated Press
\ MARKET SHOPPING Been bitten by the gardening bug yet? If not, then all you need is to visit a farm market where a big selection of vegetable plants will entice you.
There's still time to get such crops as broccoli, cabbage, lettuce and cauliflower into the ground. These veggies do their best growing in cooler weather. On the other hand, tomatoes need warm temperatures, but many gardeners are taking the chance and planting them now and keeping their fingers crossed that Mother Nature doesn't have any frosty tricks up her sleeve.
Lots of good foods are showing up, too. Spinach for salads, greens to cook (maybe with some ham bits leftover in the freezer from Easter) and big Vidalia onions to grill with a favorite steak are a few choices. Look, too, for huge strawberries, tender asparagus, tomatoes, green beans, squash, cucumbers, peppers and potatoes. Apples, jellies, jams, freshly grated horseradish, flavored vinegars, eggs, apple butter, dried apples and sassafras are other items available.
Unseasonably warm weather has brought out a huge selection of annual flowers. Look for good supplies of marigolds, impatiens, geraniums, petunias and pansies. There are lots of green foliage plants in hanging baskets, too, and a variety of perennials - wise buys because with a minimum of care, the plants will return season after season.
\ WRITE FOR IT A great crop of new recipe booklets is available just in time for spring cooking.
- Yeast breads featuring White Lily bread flour are spotlighted in a free booklet (try the cheese casserole bread). Write White Lily Foods, P.O. Box 871, Knoxville, Tenn. 37901.
- Strawberries are in season and recipes for traditional and contemporary foods are included in "California Strawberries - A Basket of Fresh Ideas." For a copy send a check or money order for $1 to A Basket of Fresh Ideas, California Strawberry Advisory Board, P.O. Box 269, Watsonville, Calif. 95077.
- Prunes in a high-fiber oat bread, prunes in cookies and prunes with chicken breasts with curried vegetables are but a few of the ideas in a brochure from the California Prune Board. For a copy, send a stamped, self-addressed, business-size envelope to Sweet Delicious/CRP, California Prune Board, 5990 Stoneridge Drive Suite 101, Pleasanton, Calif. 94588-2706.
- Cheesecakes to suit all fancies are in the lastest recipe leaflet from the Southeast United Dairy Industry Association. For a copy, send a stamped, self-addressed, business-size envelope to Cheesecake Classics, P.O. Box 87247, Atlanta, Ga. 30337.
- Rice dishes that are low in calories, sodium and cholesterol are featured in a full-color cookbook. The book has microwave cooking instructions and many of the recipes take 30 minutes or less to prepare. For a copy, send a check or money order for $2.50 to USA Rice Council Cookbook, P.O. Box 740121, Houston, Texas 77274.
- Light sour cream is used in recipes included in a free brochure. For a copy, send a postcard request to Light Sour Cream New Food Traditions, Land O'Lakes Inc., Dept. A, P.O. Box 116, Minneapolis, Minn. 55440-0116.
- "Vegetarianism: Answers to the Most Commonly Asked Questions" contains recipes and information about a meat-free diet. For a copy, send a stamped, self-addressed, business-size envelope to North American Vegetarian Society, Box 72M, Dolgeville, N.Y. 13329.
- "Facts About Beef" provides the latest nutritional information on beef, including fat and cholesterol content and how it compares to other sources of protein. The booklet also includes recipes, cooking and storage tips. For a copy, send a stamped, self-addressed, business-size envelope to The Beef Industry Council of the Meat Board, Department FAB, 444 N. Michigan Ave., Chicago, Ill. 60611.
MICROWAVE IT It's no secret that microwave ovens and vegetables make a great team. What you may not realize is how easily the microwave oven cooks a creamy sauce for vegetables - no constant stirring, no hard-to-clean pans and, best of all, no lumps!
Herbed mushrooms and artichokes
1 9-oz. pkg. frozen artichoke hearts
1 lb. mushrooms, halved
2 Tbsps. water
1/4 cup sliced green onion
2 Tbsps. margarine or butter
2 Tbsps. all-purpose flour
1 tsp. instant chicken bouillon granules
1/4 tsp. dried thyme, crushed
Dash ground nutmeg
2/3 cup water
1/2 cup shredded process Swiss cheese
1/2 cup sour cream
1/2 cup coarsely chopped pecans, toasted
Place frozen artichoke hearts in a colander. Run under cool water just until separated. Drain; cut in half lengthwise. In 2-qt. microwave-safe casserole combine artichokes, mushrooms and the 2 Tbsps. water. Cover and cook on high (100 percent power) 8 to 10 minutes or until tender, stirring twice. Drain; return to casserole.
In 4-cup glass measure combine green onion and margarine or butter. Cover and cook on high about 2 minutes or until tender. Stir in flour, bouillon granules, thyme and nutmeg. Stir in the 2/3 cup water. Cook, uncovered, on high 2 to 3 minutes or until thickened and bubbly, stirring after every minute until mixture bubbles, then every 30 seconds. Add cheese; stir until melted. Stir in sour cream.
Fold sour cream mixture into artichokes. Cook, uncovered, on high about 2 minutes more or until heated through, stirring once. Top with pecans. Makes 6 to 8 side-dish servings. - Associated Press
by CNB