By Niesha Lofing
nlofing@sacbee.com
In our Food & Wine story about recipes and food branding today, the California Rice Commission was noted as one of the many organizations that's working hard to make sure consumers know how to prepare delicious dishes using its signature product.
What we didn't have room for, however, were recipes the commission provides on its website. Many are submitted by well-known local chefs, like the following recipe for a brown rice and sweet potato dish from Chef Mai Pham, of Lemon Grass Restaurant.
Click the link below to get her recipe. For more, check out the commission's website.
Fragrant long-life brown rice with sweet potatoesPrep time: 10 minutes
Cook time: 35 to 45 minutes
Serves: 4
This recipe, by Mai Pham, is courtesy of the California Rice Commission.Ingredients
2 tablespoons vegetable oil
2/3 cup onion, chopped
1 teaspoon curry powder
1 teaspoon turmeric
2 1/2 cups chicken stock
1 cup California brown rice
1 cup sweet potato
1/2 cup golden raisins
1 teaspoon cardamom
2 cinnamon sticks
6 whole red chiles
1 tablespoons cilantro
Salt to tasteInstructions
Heat oil in heavy-bottomed saucepan over moderate heat. Add onions and garlic and stir until fragrant, about 2 minutes. Add curry powder and turmeric and stir until fragrant, another 20 seconds.Add chicken stock and brown rice and bring to a boil. (If using a rice cooker, transfer onion mixture, rice and water to the cooker at this point and cook according to manufacturer's instructions.) Bring rice to a boil, and then stir in sweet potatoes, golden raisins, cardamom, cinnamon sticks and salt. Reduce heat to simmer and cook until rice is done, a total of about 35 to 40 minutes. Stir in dried chilies and cilantro and serve immediately.
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