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Yummy and colorful yellow rice brightens up your plate!

The Amazing Cookbook by The New York Times Food Writer and Minimalist Mark Bittman

Yellow Rice the Fast Way!

Well, last week, you know I made Bitty Meatloaf Meatballs, as Butterpowered Bike called them. It has since stuck in my house and they will forever be referred to by that lovely silly name. I also decided to try a side dish or two from the How to Cook Everything cookbook and so, I scanned through the pages and my eyes settled lovingly on the rice section.

As a child of a Greek man who grew up in china and an English mother from Yorkshire, it was a constant battle in our home between rice and potatoes. My mum, while I love her, was a boil the rice and boil the potatoes kind of girl, but boiled rice with a lovely gravy over it was far more appetizing to me than boiled potatoes with a gravy over the top. I guess it is all personal preference, but I definitely sided on Team Rice in our family along with my beloved pop.

One of my favorite things in the world was Mexican rice, which I would get when we went out to dinner occasionally. I also loved saffron rice, I guess because it was so colorful, and the spice is so decadent and expensive, it made me feel special. When I saw that the Bittman Yellow Rice, which I was perusing called for saffron, I was sold.

I was planning on making the Yellow Rice the Best Way, but because it called for simmered in vegetable chunks and we have been over the fact that my daughter does not eat chunks of vegetables, I settled on the Yellow Rice the Fast Way which eliminates the chunks of peppers, tomatoes and peas.

Yellow Rice the Fast Way

Page 463

Serves 4 to 6

3 Cups home made chicken, beef or vegetable stock, or water

2 Tablespoons Extra Virgin Olive Oil (EVOO)

1 Tablespoon butter

1 Cup very finely chopped sweet onion

1 Tablespoon minced garlic

1-1/2 Cups long or medium grained rice. I used white Basmati rice for my dish because I wanted a vivid yellow color, but you can use brown rice if you like.

Large pinch saffron threads and/or 1 Tbs. tumeric powder

Sea Salt and freshly ground pepper to taste

In a saucepan bring 3 cups of stock to boil. In another medium to large saucepan heat the olive oil on medium high until hot and then add the onions and saute until translucent, about 5 minutes.

Add in the rice and the garlic and stir very well, turning the rice over and over until it is glossy. Add in the butter and continue to stir the rice until it begins to turn a golden brown color, no longer than 5 more minutes. Add in the saffron if you are using it or stir in the tumeric powder (I used both, I wanted a very bright yellow and my saffron tends toward a darker orangy yellow). Sprinkle with sea salt and pepper and then carefully pour the boiling stock into the pot. Stir well and adjust heat so rice is boiling steadily but not violently. Cover

Cook about 15 minutes or until most of the liquid is absorbed. Turn the heat down to the absolute minimum or turn it off if you have a very hot electric stove. Let it rest for another 15 to 30 minutes, checking and adjusting the heat occasionally to avoid sticking. Fluff with fork and taste. Adjust seasoning and stir in some fresh parsley at the end if you like and serve with fresh lemon wedges.

Well, we didn’t have any lemon wedges, but this rice was the perfect accompaniment to Bitty Meatloaf Meatballs. Everyone enjoyed the festive color and the lovely flavor. I will certainly be making this one again!

Remember, I highly recommend How to Cook Everything By Mark Bittman for ease of use and variety. Even the most traditional cook will get some amazing ideas from it. You can view more information on all Mark Bittman’s terrific cook books at my Stuff I Like on Amazon store, or by clicking the Amazon Banner at the bottom of this page. You can also find great information and more recipes from Mark at his website Mark Bittman, and of course, the New York Times.

This recipe was shared on the Tackling Bittman Recipe Hop Volume 1 Kickoff! Remember to visit on the first Thursday of every month to share your great Bittman recipes or see how others have Tackled Bittman! This recipe was also a part of Make it with…Mondays, Fight Back Friday, Vegetarian Foodie Fridays, My Meatless Mondays, Just Another Meatless Monday and Wholesome Whole Foods Friday.