Mexican Red Rice

A restaurant nearby makes the most incredible burritos, the star of which is their fabulous red rice. Or perhaps, rather than star, I should call it the best supporting actor.  It's flavors are subtle, allowing the rest of the ingredients to shine.  It doesn't steal the show, but without it, you'd have a sure flop.  Needless to say, I had developed quite an addiction to these burritos, and was sending the hubby out to get them far more often than we could afford.  But as much as I enjoyed the taste, I always had this nagging in the back of my mind that there was chicken broth involved, and the fact that my hunger would return a mere hour after eating indicated something else- msg.  Fortunately for me, my suspicions were confirmed when a cook showed my husband their secret ingredient-chicken powder.  Ignorance is bliss.  I may have been able to quiet that nagging before, but now that I know for certain that it contained both chicken and msg (a major ingredient in chicken powder), I am free of my addiction.  But not free of burrito cravings.  So I've been busy, very busy, working to recreate this perfect backdrop of a rice.  And I think I've finally done it.

The key to creating a rice that is fluffy, not saucy, is to toast it.  This reduces its starchiness, allowing the rice to absorb the flavors.

No chicken or msg necessary.  Just pure, unadulterated deliciousness.

Mexican Red Rice
Yield: About 3 cups 

2 tbsp olive oil
1 cup long grain rice
1 medium yellow onion, chopped
1 carrot, peeled and chopped (optional)
1 stalk celery, chopped (optional)
1 jalapeno, seeded and deveined (optional- I like the extra spice and added health benefits)
3-5 cloves garlic, minced 
1 1/2 cups water
1/2 cup tomato sauce
1/2 tsp cumin
1/4 tsp paprika
1/8 tsp cayenne
1/2 tsp coarse ground pepper
1 tsp salt

In a large frying pan over medium heat, heat olive oil.  Add rice and heat until golden, stirring often so it doesn't burn.  Don't skip this part!  Add veggies and sautee until softened, then add rest of ingredients.  Bring to a boil and cover, then reduce heat and simmer for 25 minutes without stirring.  Fluff with a fork and serve.

Easy, Pectin-free Strawberry Rhubarb Pepper Jelly and Glazed Rutabaga

I just returned from a beautiful vacation in Maui, an island that will now forever be connected to pepper jelly in my mind.  Yes, while the rest of my family was eating ham and cheese sandwiches, I was dumping globs of the stuff on a plate and happily picking it up with slices of crusty bread.  BTW, if per chance you go to Maui, you must visit this place.  Sure, I could have made myself a wonderful vegetarian sandwich, but I didn't want to.  I was in love.  I returned home and I knew I wanted to continue this love affair, but since I no longer have the luxury of eating it on a tropical island I decided to compensate by making this the best. darn. pepper jelly I have ever tasted. 

I can't get enough of this stuff, so don't let that itty bitty jar fool you- this makes about 2 cups worth.  About rutabaga- it's fabulous, and is the whole reason I started this veggie journey!  I was at the grocery store with my dad when he saw them and cringed.  I asked, "What's so bad about them?" and he couldn't answer because... he'd never had them before!  His father had once declared them awful and apparently my pops had taken his word for it.  But I wanted to see for myself, so I popped one in my cart and haven't looked back since.  My kids love it mixed in with their hash browns, but I prefer it roasted (I'm beginning to think this blog should have been named Vegetarian Loves Roasting :)  I can't really speak for rhubarb, as the flavors in this all play together and I haven't had it since I was a child.  But it's on my to try list for sure.  Anyways, let's get down to business, or should I say play- though the jelly takes a while, there's really not much work involved!


Strawberry Rhubarb Pepper Jelly
This recipe was adapted from Averie Cooks' Stovetop Pepper Jelly

nonstick spray
1 stalk rhubarb, chopped (no need to peel but def remove leaves- they're poisonous)
1/2 cup sweet onion (preferably maui :), chopped
3 jalapenos, seeded, ribs removed, chopped
1 red bell pepper, chopped
1 cup strawberries, chopped
2 cups sugar
1 cup cider vinegar

Spray a nonreactive  medium sized saucepan with nonstick spray and bring to medium high heat..  Add all ingredients except for strawberries and let cook until softened, about 6-8 minutes.  Add strawberries and cook for 2 more.  Add sugar and vinegar, bring to boil, then reduce heat to low and simmer uncovered until reduced by half, stirring occasionally (this usually takes me about an hour and a half.)  I used a toothpick to mark where the mixture began and checked every time I stirred, which was about 3 times during the process.  When it develops a syrupy consistency on your spoon you are generally good to go.  Pour into canning jar (careful- it's hot!) and place in warm cupboard overnight to set.  Then store it in your fridge for up to 3 weeks, or in your freezer for a year.

Glazed Rutabaga

2 rutabagas
1/4 cup olive oil
2 tsp salt
2 tsp sugar
1/4 cup Strawberry Rhubarb Pepper Jelly

Preheat oven to 400F.  Cut the peel off rutabagas and cut into 1/2 inch cubes.  Place in bowl and massage in olive oil, salt, and sugar.  Roast for 30-40 minutes on foil-lined baking sheet until tender, stirring every 15 minutes to reduce sticking.  Melt jelly in microwave and drizzle over rutabaga, stir, then return to oven for 2-3 minutes.