the rice plant and seeds of grain

This is a recipe from food writer and restauranteur Jesse Cool and it is a keeper because it adapts for seasonal flexibility with no fuss.  For all her fancy cooking, this is one of her staple standbys for dinner at home.  In winter, Jesse uses organic frozen vegetables from Cascadian Farms; in summer, fresh.  We like white corn, if available. Keep your paprika in the refrigerator instead of the cupboard to keep it fresh.

Overview

• Machine:  Medium (6 cup) rice cooker
• Yield:  Serves 3 to 4

Ingredients

• 1 cup basmati rice
• 1 1/2 cups water
• 1/2 teaspoon salt
• 2 tablespoons chopped Italian parsley
• 1 teaspoon sweet or spicy ground paprika
• 1/2 cup finely chopped red onion
• 1/2 cup fresh or frozen English peas
• 1/2 cup fresh corn cut off the cob or frozen corn kernels

Instructions

1. Place the rice in a fine strainer or bowl, rinse with cold water, and drain twice.
2. Coat the rice bowl with a nonstick vegetable spray.  Place the rice in the rice bowl.  Add the water, salt, and all the rest of the ingredients into the rice bowl.  Stir just to combine, then cover and program for the regular cooking cycle.  Let the rice rest 10 minutes on the Keep Warm cycle.  Serve hot.

Excerpted from The Ultimate Rice Cooker Cookbook, by Beth Hensperger and Julie Kaufmann. (c) 2002, used by permission from the Harvard Common Press.

Overview

• Serves 4
• Cooking Method: Stovetop
• Prep Time: 10 minutes
• Cook Time: About 35 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed and cut into 3-inch square chunks and seasoned with salt and pepper
• 1 large red, yellow, or green bell pepper, chopped
• 3 fresh or canned plum tomatoes, chopped
• 1 teaspoon hot Hungarian paprika
• 1 teaspoon sweet Hungarian paprika
• 2 teaspoons cornstarch
• 8 ounces sour cream (regular or reduced-fat)
• Pinch of salt and few grinds of black pepper

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened. Add the chicken, cover, and cook for about 5 minutes; do not brown it or it will be tough. Add the bell pepper, tomatoes, and paprika. Reduce the heat to low and simmer, covered, for 15 to 20 minutes.
2. In a small bowl, stir the cornstarch into the sour cream. Add to the pan and cook, uncovered, for 5 to 10 minutes, until the sauce is hot and thickened. Season with salt and pepper and serve immediately.