Rice with Ale - Chef Jody Prestine, Owner,
Chef Thyme Personal Chef Service
Chef Prestine once
owned a micro brewery and became well known for using beer in her
dishes. Here's a really tasty version of Spanish rice that
uses brown ale as an ingredient and is kicked up with some red hot
1 cup chicken, beef or vegetable stock
1 cup brown ale
2 cups tomato juice
1 tsp salt
1 tsp freshly ground pepper
1/2 tsp fresh ground coriander
1 tsp dried, crushed hot red chili peppers
1/2 cup olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
2 cups long grain rice
5 green onions, finely chopped
2/3 cups fresh cilantro, coarsely chopped
Combine stock, beer,
tomato juice, salt, pepper, coriander and chili pepper in a bowl
and set aside. Heat some olive oil in a heavy saute pan and
add onion. Cook until limp, add garlic and saute for 2 minutes.
Place the sauteed onion
and garlic in a dutch oven, add remaining oil and rice and saute,
stirring constantly, until rice takes on a brown, toasted color.
Add the stock mixture from the bowl to the dutch oven, bring to
a boil and then cover and simmer for 20 minutes.
When cooked, remove
rice from heat and allow it to rest for 5 minutes. Stir in
green onions and cilantro and serve.