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14B Wednesday, March 16, 2011 Bulletin, Progressive, Record, Reporter
F-)od on the Table: Rice W,'z' i'
rice?
Heather Hunsaker
Chef
foodonthetable.com
Rice is an ancient grain that has been eaten for thousands of years. Today rice is a staple for
haft of the world's population because it is healthy, versatile, affordable and easy to prepare.
Rice is sodium- and cholesterol-free and only has a trace amount of fat. It is a nutrient-dense
food, containing over 15 vitamins and minerals.
Milled rice (white rice) will keep almost indefinitely if stored in an airtight container in a
cool dark place. Whole grain rice has a shorter shelf life due to the oils in the bran layer. These
varieties of rice are best stored in the refrigerator Or freezer, When cooked, rice can be stored
for up to six days in the refrigerator,
With more than 40,000 varieties of rice grown worldwide, it might be a bit overwhelming to
decide what variety of rice to serve at your next meal.
Below are some of the more common rice varieties found here in the United States.
Wild rice is a grain that grows
wild in isolated lake and
riverbed areas primarily in
North America. Wild rice re-
quires more cooking time
than other rice varieties and
should be soaked for several
hours before cooking. Once
cooked, wild rice is slightly
firm and chewy. It is great
eaten solo or in soups or
• casseroles.
Jasmine rice is a long-grain rice
variety; it is known for being a
fragrant or aromatic rice. It is
named after the sweet-
smelling jasmine flower.
Because of its unique flavor,
aroma and white silky texture,
it naturally enhances the spices
and flavors traditionally found
in oriental cooking.
Basmati rice is a long-grain
rice with a distinct nutty flavor
and firmer texture. This flavor
and aromatic scent is caused
by the aging of Basmati rice. It
is common in Indian cooking,
as it pairs well with curries.
Arborio rice is a short-grained
Italian rice and is classically
found in the preparation of
risotto. Arborio rice under-
goes less of a milling process
than other varieties of rice,
causing it to have a high
starch content. Cooking re-
leases this starch, giving it
that traditional creamy risotto
consistency,
Now that you know more
about rice, try this creamy
Three Cheese Broccoli Risotto.
This can be a great side dish,
or a great vegetarian entree.
Three Cheese Broccoli Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 6 as side dish; 4 as main
dish
4-1/2 cups chicken stock (or
vegetable stock)
1 tablespoon olive oil
112 medium white onion, diced
2 garlic cloves, minced
1 head of broccoli, chopped
112 cup white wine
1 tablespoon butter
1 cup Arborio rice
1/3 cup cheddar cheese
113 cup mozzarella cheese
1/3 cup Parmesan cheese
1 teaspoon dried parsley
salt and pepper
Margaret Miles
Heat chicken stock in a small
pot and keep on low heat. In a
medium size heavy saucepan,
heat oil over medium heat.
Add onion and cook for two
minutes. Add garlic and cook
for one - two minutes more.
'Add broccoli and season with
salt and pepper. Cook for one
minute.
Add half a cup of the chicken
stock and let the broccoli cook
for an additional four minutes.
Set aside.
Melt butter in the pan on
medium-low heat. Add rice,
stirring until well-coated
and translucent, about two
minutes. Add wine, season
with salt and pepper and mix
well until wine is absorbed
into the rice.
Ladle one cup of stock into rice
and mix until all stock is ab-
sorbed. Add another ladle of
stock and continue adding and
stirring until all broth is ab-
sorbed, about 20 - 25 minutes.
Stir in broccoli, cheeses and
parsley, mix well and serve.
Top with additional cheese if
desired.
Chef Heather attended and graduated
from Le Cordon Bleu College of Culi-
nary Arts, but has been developing
family friendly meals since she was 9
years old in her mother's kitchen. 5he
is an avid crockpotter and knows how
to get food on the table in a pinch.
5he currently serves as a writer and
recipe developer for meal planning site
foodonthetable, com.
Miles at 'The Feather '
for Words & 14usic
Plumas Arts presents fea-
tured musician Margaret
Miles at Portola's Words &
Music on FridaY, March 18, at
The Feather Community Arts
Center, 216 Commercial St: in
Portola. Doors open at 7 p.m.
No-host beverages are avail-
able. Admission is $3 at the
door. Music begins at 7:15.
To say that Miles' musical
style is varied may be a bit of
an understatement. "Lately,
I've been writing a lot of
spiritual music, but some of
the traditional Irish songs I
perform would get me kicked
out of any church," she said.
Miles is currently the musi-
cal director for the Center for
Spiritual Living in Quincy,
and has recently released an
album of original music called
"Candle in the Dark."
The title song was written
and first sling for the 2009 Lu-
minaria ceremony at Quincy's
Relay for Life. "I knew what I
wanted to sing about, and this
song started flowing into my
HEAD START OPENINGS
for birth to age 5, aT00a pregnant mothers.
With lots of opportunity .tor parent involvement.
Secure and caring relationships
Self help and social skills
Develop strong sense of self and attachment
i iili '! •
• Dental/Physical Exams • Vision/Hearing Screenings • Service for Children with Disabilities
• Social Services for Families • Reading Readiness Activities
• Meals provided through funding from the U.S. Department of
Agriculture Child and Aduhcare Food Program
xx> P'D sTa00/
Please call for eligibility information:
257.2343. Susanville Center
827-2922 - Herlong Center
832-1029 - Portola Center
1-800-404.1242 - Business Center
257°7530 - Leavitt Lake Center
257-8220- Union St. Center
283-0592 - Quincy Center
251.4050 - Lassen EHS Center
head," she said. "I was work-
ing in the backyard, and I had
to keep running inside to
write parts of it down."
Miles' original songs tend
to be folk:ififl'enced, with
memorable tunes?and words
that paint a picture. She is
currently working on a second
album of original music, in-
cluding a song about Plumas
County.
Miles has played Celtic and
American folk music for
years, solo and in groups. Her
soaring vocals sound equally
well accompanied by auto-
harp, bodrhan (Irish drum) or
a capella. Most recently, she
performed solo at the Celtic
Festival in Graeagle, and she
was a member of the Whiskey
Dents, a local Celtic band
which played extensively in
Plumas County and Reno. Ad-
ditionally, she has been teach-
ing music and rhythm to chil-
dren for several years as part
of Plumas Arts' Artist in the
Schools program, and has
performed children's music at
the Quincy Farmers' Market.
Open stage (which might be
called open mic, but there is
no microphone) follows the
featured set. Any aspiring
poets, musicians, storytellers,
actors or performers are
encouraged to sign up at the
door for a five- to seven-minute
time slot. All music perfor-
mances must be acoustic only.
Original work is encouraged,
but not required.
Words & Music has been
brought to audiences county-
wide since 1989 bY Plumas
Arts. For more information
contact Plumas Arts at
283-3402 or check the Web at
plumasagts.org.
"The Feather" Community
Arts Center may be reached at
832-4518.
SUMMIT
BUSINESS ADVISORS
Mark Smith
CExP, CBI
CA LIC#01525569
Plumas & Lassen Counties
Only Licensed & Certified
Business Broker
Locally Owned • Confidential
summitbusinessadvisors.com
FREE Consultation
530-836-1570