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FOOD

Eat Right with Rouses

sauces to the mix to add distinctive savor and personality. If outdoor grilled chicken is the main course, fold in a little barbecue sauce for an accent flavor. Set off Asian- themed dinners with a little soy or hot sauce when you need a little kick. If you’re feeling adventurous, add the slightest bit of flavoring meat (cubes of leftover roast, some minced tasso, a slice of chopped bacon) for kicks. The best thing about Miracle Onion Rice is the way it changes the way you look at the contents of your kitchen. Once you master the basic form, you’ll be looking for novel spice combinations and other tasty experiments. And once you get really comfortable, you’ll find yourself making a little “extra extra” rice on gumbo night, just to give yourself another reason to work out your miracle game. Rouses Chef Says You can use rice flour mixed with Xantan Gum to make any kind of bread that does not require yeast to rise. Use cooked rice to thicken a pureed soup. It will give you the consistency you are looking for without adding flour for a roux. Rice can also be used as a binder for meatloaf, or hamburgers instead of breadcrumbs. Blend cooked rice with raw egg to make a smooth consistency and mix with the remaining ingredients together for a gluten free backyard BBQ. your body breaks it down slowly, which is why you can feel full longer. Rice is also full of essential vitamins and minerals including folate, iron, zinc, and B vitamins and even stimulates the production of serotonin in your brain, which boosts mood. One cup provides two of three daily recommended servings.” —Esther, Rouses Dietitian Rice “Contrary to the belief that carbohydrates make you fat, research has shown that individuals who regularly consume rice are less likely to be overweight. Some of the healthiest countries in the world are those whose diets consist largely of rice. The grain is an excellent source of fiber, which helps you feel full longer and has many other benefits including heart health, brain health, and good digestion. The fiber and complex carbohydrates in rice means

Mr. Rice Guy by Pableaux Johnson

T he down side of making rice is that we almost always make too much. Those few uneaten servings at the bottom of the pot lose most of their starchy appeal after a few hours in the fridge. A few years ago, I discovered a quick dish that I’ve started calling Miracle Onion Rice. It’s a quick way to give the commonplace byproduct of any Gulf Coast kitchen a second, arguably tastier life. Miracle Onion Rice is a 10-minute process — a state of mind, really — that’s so simple it doesn’t even require a recipe. Just remember the four-step formula: rice plus onion plus herbs plus lemon. The basic process couldn’t be simpler: brown a diced onion in vegetable oil as you microwave the leftover rice, juice two lemons and finely mince standard kitchen herbs (I use parsley or green onions). Once the onions are translucent, stir in the recycled rice and herbs (a bunch per couple of servings will do) and pour the lemon juice on top. Mix well and serve.

In its purest form, Miracle Onion Rice is as versatile as it is quick. It makes a great side for a grilled redfish filet or chicken breast. Or if you’re looking for a hearty, wholesome main dish, it adds flavor as a base for your favorite cooked vegetables (broccoli, carrots, asparagus, sugar snap peas). Team it up with pre-made hummus and pita bread, and you’ve got a quick weeknight Mediterranean meal. But the real fun starts when you monkey with the basic formula, depending on your mood or kitchen inventory. Altering its essential components — savory (onion), green (herbs) and bright (lemon) — you can improvise a million different flavor combinations in minutes. You can intensify the onion with a clove or two of garlic and substitute a little jarred pesto (basically a basil leaf pure), and you’ve put a pleasantly Italian flavor profile on the dish. A lighter riff on warm-weather risotto, without the slow, constant stirring. Or add some of your favorite flavoring

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