White Rice Pilaf With Corn Roasted Chiles And Fresh Cheese Recipes

WHITE RICE PILAF WITH CORN, ROASTED CHILES AND FRESH CHEESE

Steps:

• Roast,peel,remove seeds and slice the poblano chiles into short thin strips.
• Start the rice about 40 minutes before you want serve.
• Combine the oil, rice, and onion in a 2 quart saucepan over medium heat. Stir frequently for about 7 minutes until the onion is translucent but not browned.
• Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes>.
• When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender.
• Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking. Scoop into a serving bowl and garnish with the watercress or parsley and serve.

WHITE CORN CRUSTED CHILE RELLENO FILLED WITH ROASTED BEETS AND GOAT CHEESE WITH GRILLED VEGETABLE SALAD

Steps:

• In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
• Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigrette.
• Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.

RICE AND GREEN CHILE PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.