Thursday, March 19, 2009

Dirty, Dirty Rice

A few friends have been after me to share a dirty rice recipe. I've made it a few times this winter, the latest favorite being the version made with ground bison. I'm fully aware that dirty rice is traditionally made with chicken giblets--gizzards and livers-- but like all good dishes of humble origin it's flexible enough to suit the ingredients you have on hand.

I don't use a recipe to make this. All measurements are approximate except for the rice and liquid and the dish likely will not suffer from a little adjustment to taste.

Dirty Rice

1 lb. ground bison (you can use ground chuck, sirloin, round)

2 c. sweet onion, chopped
1 c. celery, chopped
1 c. red bell pepper (I use red because I like it better than green--you can use green)
5-6 cloves garlic, minced
@1/2 tsp. dried thyme
@1/2 tsp dried basil
@1/2 tsp cayenne
@1/2 tsp paprika
2 bay leaves
olive oil
cooking sherry
2 c. jasmine rice
4 c. chicken stock

Drizzle olive oil in 4.5 quart chef's pan and brown the ground bison over medium heat, adding the thyme and basil. Remove. (try to keep from eating it as you are cooking--it's that good)

Give the pan another drizzle and then add your onions, celery, pepper and garlic. Cook until they begin to soften, adding the bay leaves, cayenne and paprika and using some cooking sherry to keep things going (allow it to reduce before seeing if you'll need more).

Push the veggie mix to the sides of the pan and add a little oil to the center. Pour your rice into the middle and let it begin to saute then add back the cooked ground bison and mix everything together, allowing the rice to cook just a little. Add the stock and stir well. Let it come to a bubble then reduce the heat to low and put the lid on it.

Set a timer for 20 minutes. Check to see if the stock has absorbed and the rice is done. If not put the lid back on and let it go until it is done.

This recipe makes a fair amount of dirty rice. The number of portions really depends on your portion size and appetite but I am estimating 6-8 portions if you were eating this for supper as an entree.

Let me know if you try it. EDIT: This freezes really well and you can easily halve this recipe.

And if you got the music reference in the title you so get bonus points!


Jade said...

OMG I luff you! Thank you for sharing! I can't wait to cook this!!!!

Monique said...

Yum. I need to have a party to make this. 6-8 normal servings means 3,457 Monique-sized portions. LOL

Liz Hill said...

Jade: Thanks so much. Be sure to let me know how it turned out.

Monique: It would be great party food. I edited the post to let folks know that it also freezes well and you can cut the recipe in half.

Chris said...

This sounds great. The best thing is that you told me that it freezes well and I can cut the size easily. I intend to try this one.


sybil law said...

OMG you make me so hungry! (In a good way. :)

Bond said...

Great recipe, though I love to use the it that 'dirty' taste!

Brad said...

I can attest that this is most delicious. I can't get enough of it. When she makes it for dinner, I bring some for lunch the next day, and then that night I want some more.

Travis said...

Your blog posts over here read like Food Network shows. Well done darlin!

Caitlin said...

I love that you use bison-it is so healthy and delish! Can you approximate how much it would cost to make this recipe and link back to my submission request post? Thanks & keep on cooking :)

Anonymous said...

I love browsing your site because you can always bring us fresh and awesome things, I think that I should at least say a thank you for your hard work.

- Henry

Felicity Brown Musso said...

I cooked this tonight and... holy moly was it good! I used roasted red peppers and didn't have celery on hand, but it was sooo good nonetheless. I used brown jasmine rice so if you do the same, I'd recommend half cooking the rice first, then mix it in just as the directions say. Great recipe and super easy! It's a keeper for sure :-D