My folks are coming to Seattle this weekend and I plan to throw some Flannery hangers on the charcoal for them. They’ve never had hangers, let alone those from Katie and Bryan, so I’m excited. They love beef and usually like a “starch-like” side, but I’d like to avoid potatoes and pasta. I’m thinking a rice dish of some sort would be nice, as it can be delicious, and often times can be started earlier than the grilling and more or less left alone. Any ideas for something involving rice?
Perhaps something like Tahdig (Iranian crispy rice dish). Lovely and unususal for most folks not familiar with the cuisine. Also the cuisine is big in grilled meats so this should pair well with the steak.
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You could do a really light risotto. Maybe keep a light hand with parmesan and add in snow peas without the pods? But that requires a little watching over…
Israeli couscous works really well too… but that defeats your no pasta clause.
Just curious why this is in WineTalk and not elsewhere on the site? Nothing negative meant by that - but isn’t what the other areas of the site for?
Cheers
1 part Arborio rice.
2 1/2 parts water or your favorite stock.
Half stick unsalted butter.
A healthy pour of EVOO.
More saffron than you think is necessary, and then again. (There is a certain faint bitterness to ‘enough’ saffron.)
Salt to taste (we don’t use any, but that’s so Nanny can have it, too.)
Bring to a boil, cover, simmer or turn off heat…20 minutes.
Boom!
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Simple mistake, Larry. Edited / moved to E.E.
This would be Fan-freaking-Tastic…
w/ flannery, by itself, anytime…
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Depending on whether you are going any sort of marinade on the hangers, I am fond of making Alice Waters’ cilantro rice. I am sure you can find the recipe online but it’s basically high quality EVOO, toasted ground cumin seeds, sea salt and fresh pepper and a ton of chopped up fresh cilantro mixed with warm jasmine rice. It’s very versatile and delicious.
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I like this Korean Eggplant Rice dish:
For the Eggplant Rice
1 ea Eggplant about 300g
30g Scallions, trimmed
2.5 Tbsp Canola Oil
80g Minced Pork
1 Tbsp Soy Sauce preferably Korean Ganjang
1 1/4 cup White Rice uncooked, about 450 grams
1 1/4 cup Water
Topping Sauce (YangNyeom)
12.5g Chinese Chive, chopped
12.5g Jalapeno, chopped
1.5 Tbsp Soy Sauce preferably Korean Ganjang
.5 Tbsp Gochugaru Korean Chili Powder
.5 Tbsp Canola Oil
.5 tsp Sesame Oil
.5 tsp Garlic, minced
.5 tsp Granulated Sugar
Gather your ingredients for the eggplant rice
Slice the eggplants in half lengthwise, and cut them in slices of about 3mm. Set aside.
Chop up the scallions into thin slices.
Heat up the canola oil in a pan with the scallions until fragrant and the oil starts turning in color.
Toss in the minced pork.
Once meat is cooked and the excess moisture is evaporated, pour in the soy sauce and the eggplant and quickly stir-fry for a short amount of time.
After about 10 minutes, once the vegetables release their moisture, it should come together harmoniously.
In a rice cooker, place the 1 1/4cups of white rice, 1 1/4cup of water, and the stir-fried pork and eggplant. Set to cook on the white rice setting.
While rice is cooking, mix all the ingredients for the topping sauce, also known as YangNyeom in Korean.
Combine all ingredients and mix well.
Once the rice is ready, stir the rice well to release excess moisture and to mix the ingredients.
Plate the rice and add the topping sauce to taste. Enjoy!
Is couscous pasta?
Israeli couscous is.
I know you said no pasta, but a crispy polenta that you can put on grill with meat? Then top with some tomato relish or something? Always looks good and tastes good.
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In situations where I’d like to make risotto, but don’t have the time to do it correctly, I sometimes do a farro risotto. You can do any risotto variation, but can do it somewhat ahead and it doesn’t require tending! Internet abounds with recipes.
An old classic may work - Risi e Bisi (Italian Rice and Peas) Recipe | Bon Appétit (many other recipes online as well and you could mix/match what sounds best).
If you can find fresh peas in the grocery or local farmers market would make it all that much better. Uses Arborio rice, so essentially a risotto with spring freshness.
These are all great ideas, so thank you! I think I’m going to go with something very close to what M_Meer posted above, the mixed mushroom rice. My main hope is that this side was relatively hands-off when I was grilling, so that fits the bill nicely. Cheers!
I’m late to this, and that mushroom rice looks great.
The Puerto Rican version would sub beef consomé or stock for the liquid and start with a base of minced onions sautéed in butter before adding the rice. (In the Puerto Rican version the mushrooms are optional as is parmesan cheese.) It’s my go-to quick rice for steak.
This is a great idea. We also like Alessi Risotto, especially the one with Sun Dried Tomatoes or Wild Porcini Mushrooms. Easy to make and delicious to consume!