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ROUSES.COM
23
FOOD
T
he down side of making rice is that
we almost always make too much.
Those few uneaten servings at the
bottom of the pot lose most of their starchy
appeal after a few hours in the fridge.
A few years ago, I discovered a quick dish
that I’ve started calling Miracle Onion Rice.
It’s a quick way to give the commonplace
byproduct of any Gulf Coast kitchen a
second, arguably tastier life.
Miracle Onion Rice is a 10-minute process
— a state of mind, really — that’s so
simple it doesn’t even require a recipe. Just
remember the four-step formula: rice plus
onion plus herbs plus lemon.
The basic process couldn’t be simpler:
brown a diced onion in vegetable oil as
you microwave the leftover rice, juice two
lemons and finely mince standard kitchen
herbs (I use parsley or green onions).
Once the onions are translucent, stir in the
recycled rice and herbs (a bunch per couple
of servings will do) and pour the lemon
juice on top. Mix well and serve.
In its purest form, Miracle Onion Rice is as
versatile as it is quick. It makes a great side
for a grilled redfish filet or chicken breast.
Or if you’re looking for a hearty, wholesome
main dish, it adds flavor as a base for
your favorite cooked vegetables (broccoli,
carrots, asparagus, sugar snap peas). Team
it up with pre-made hummus and pita
bread, and you’ve got a quick weeknight
Mediterranean meal.
But the real fun starts when you monkey
with the basic formula, depending on your
mood or kitchen inventory. Altering its
essential components — savory (onion),
green (herbs) and bright (lemon) — you
can improvise a million different flavor
combinations in minutes.
You can intensify the onion with a clove or
two of garlic and substitute a little jarred
pesto (basically a basil leaf pure), and you’ve
put a pleasantly Italian flavor profile on the
dish. A lighter riff on warm-weather risotto,
without the slow, constant stirring.
Or add some of your favorite flavoring
sauces to the mix to add distinctive savor
and personality. If outdoor grilled chicken
is the main course, fold in a little barbecue
sauce for an accent flavor. Set off Asian-
themed dinners with a little soy or hot sauce
when you need a little kick.
If you’re feeling adventurous, add the
slightest bit of flavoring meat (cubes of
leftover roast, some minced tasso, a slice of
chopped bacon) for kicks.
The best thing about Miracle Onion Rice
is the way it changes the way you look at
the contents of your kitchen. Once you
master the basic form, you’ll be looking for
novel spice combinations and other tasty
experiments.
And once you get really comfortable, you’ll
find yourself making a little “extra extra” rice
on gumbo night, just to give yourself another
reason to work out your miracle game.
Rouses Chef Says
You can use rice flour mixed with Xantan
Gum to make any kind of bread that does
not require yeast to rise. Use cooked rice to
thicken a pureed soup. It will give you the
consistency you are looking for without adding
flour for a roux. Rice can also be used as a
binder for meatloaf, or hamburgers instead
of breadcrumbs. Blend cooked rice with raw
egg to make a smooth consistency and mix
with the remaining ingredients together for a
gluten free backyard BBQ.
Eat Right
with Rouses
Rice
“Contrary to the belief that carbohydrates
make you fat, research has shown that
individuals who regularly consume rice are less
likely to be overweight. Some of the healthiest
countries in the world are those whose diets
consist largely of rice. The grain is an excellent
source of fiber, which helps you feel full longer
and has many other benefits including heart
health, brain health, and good digestion. The
fiber and complex carbohydrates in rice means
your body breaks it down slowly, which is
why you can feel full longer. Rice is also full of
essential vitamins and minerals including folate,
iron, zinc, and B vitamins and even stimulates
the production of serotonin in your brain, which
boosts mood. One cup provides two of three
daily recommended servings.”
—Esther, Rouses Dietitian
Mr. Rice Guy
by
Pableaux Johnson