a rice roundup

SHRIMP ÉTOUFFÉE

Serves 6 to 8

• 1 stick unsalted butter
• 4 tablespoons all-purpose flour
• 1 cup chopped yellow onions
• ½ cup chopped celery
• ½ cup chopped green bell peppers
• ¼ cup chopped green onions, plus more for garnish
• 1 tablespoon minced garlic
• ¼ teaspoon cayenne pepper or dash hot sauce
• 2 teaspoons Worcestershire sauce
• 2 tablespoons dry sherry or dry white wine
• 1½ to 2 cups seafood stock or vegetable broth
• 1 pound Gulf shrimp, peeled and deveined
• 1 bay leaf
• 2 teaspoons fresh lemon juice (about the juice from 1 large lemon)
• Salt and freshly ground black pepper to taste
• 3 tablespoons chopped fresh Italian parsley, plus more for garnish
• 4 to 6 cups cooked long grain white rice

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring to make a light roux. This will take a few minutes. Cook the roux until it is the color of dark peanut butter.

Once the roux is ready, stir in the onions, celery, bell peppers, green onions, garlic, cayenne pepper, and Worcestershire sauce, cooking the mixture until the vegetables are soft. This will take about 5 to 8 minutes.

Next, add the sherry (or white wine) and cook for 1 to 2 minutes, and then add 1½ cups stock (or vegetable broth), shrimp, and the bay leaf and bring to a boil. Reduce the heat and simmer until thickened, about 5 to 8 minutes. If it thickens too much, add the additional ½ cup of stock and continue to simmer until you’ve reached the desired consistency. Add the lemon juice and season to taste with salt and pepper.

When the étouffée is done, stir in the parsley and remove from the heat.

Serve over rice and garnish with additional parsley or green onions.

SPANISH RICE CAKES

Makes about 10 to 12 cakes

• 1½ cups cooked Spanish rice (homemade or your favorite brand)
• ½ cup finely diced green onion
• ¼ to ⅓ cup crumbled Cotija cheese
• 1 large egg, whisked
• ½ to 1 cup vegetable oil for frying
• 1 cup sour cream with 2 tablespoons lime juice, optional

Mix together the rice, green onion, cheese, and whisked egg. Form 10 to 12 rice cakes and place them on a parchment-lined baking sheet. Refrigerate for about 30 minutes.

Heat ½ cup vegetable oil in a large skillet, or enough to cover the bottom of the skillet, over medium heat. When the oil is hot but not smoking, place the rice cakes in the skillet. Do not overcrowd the skillet or the rice cakes won’t brown. You may need to cook the rice cakes in 2 batches.

Brown each rice cake on both sides, and when both sides are golden brown or toasty in color, transfer the cakes to a paper towel–lined baking sheet or platter.

Serve the Spanish rice cakes with the lime-laced sour cream.

FRESH SPINACH, ARUGULA, AND LEMON RISOTTO

Serves 4 to 6

• 1 cup fresh spinach, packed (I used baby spinach)
• 1 cup fresh arugula, packed (I used baby arugula)
• 2 cloves garlic, crushed
• 2 to 3 tablespoons lemon juice
• ¼ cup extra-virgin olive oil
• Zest of 1 lemon
• Salt and pepper to taste
• 3 tablespoons butter
• 1 shallot, finely diced
• 2 cups Arborio rice
• ½ cup dry white wine
• 6 cups veggie broth, warmed
• ½ cup freshly grated Parmesan cheese

Combine the spinach leaves, arugula, garlic, lemon juice, and olive oil in a food processor. Blend until coarsely chopped. Fold in the lemon zest. Season to taste with salt and pepper.

In a large saucepan, bring the broth to a simmer. Cover and keep warm over low heat.

Melt the butter in a heavy large pot over medium heat. Add the shallot and sauté until tender, about 5 minutes.

Add the rice and stir for about 2 minutes. Add the white wine and stir until absorbed, about 1 minute.

Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently. Cook until the rice is almost tender, adding broth ½ cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 20 minutes.

Stir in the spinach/arugula mixture. Continue cooking, adding more broth ¼ cup at a time, until rice is creamy and tender, about 10 minutes longer.

Season the risotto with salt and pepper. Transfer to a bowl and sprinkle with the Parmesan cheese. Serve immediately.