Rice, Rice, Baby!!!

[Chef David Simpson]

What are favorite rice dishes. Such as risotto, basmati, wild, and others. I have so many, I don't know where to start. I'm putting together a new menu entirly and need some creative and idealistic dishes to satisfy a Spring theme menu. Classic is OK, but keep in mind this is for catering. So, to keep it simple, I prefer the recipe' be in hotel pan sized portion's, please. Thank you.

[Mezzaluna]

We had a family favorite of rice with mushrooms and eggplant. (Is eggplant a veggie you'd rather avoid?) It was created in honor of a neighbor-

Eggplant a la Pierre

Saute garlic, onion and mushrooms in olive oil. Add unpeeled, cubed eggplant and cook until it begins to soften. Add rice and let it cook a bit in the oil. Add liquid and some thyme. Cover and cook rice through. This holds well, too. Mom also used to cook this in the oven when it made sense to.

[shroomgirl]

Soubise- onions and rice....lots of onions.

More summery I guess but I like Risotto with chicken-apple sausage and pan roasted sweetcorn. Throw in a few scallions towards the end. I also like the classic combo of prosciutto and asparagus in risotto.

[Nick.Shu]

i like vanilla rice - he rocks

[Chef David Simpson]

Thanks nick.shu, that helps alot.

He's a wannabe, Nick. If you want the real street stuff, listen to Rice Cube. or Rice T.

[Isa]

I'm surprise no one mention paella. It's a dish that offers so many possibilities.

[Nick.Shu]

a nice jambalaya would be cool. Perhaps a chinese style sushi utilising blanched bok choy leaves, koshikari rice, char siu and maybe some diced preserved mushroom.

A Thai red chicken curry with some either basmati or jasmine rice pilaf with fresh corriander (cilantro).

Howbout a savoury rice conde/risotto cake perhaps with some poached atlantic salmon fillet with either a wasabi beurre blanc or a red onion jam with horseradish.

Cruisin around in my 5-0 gto.

[Live_to_cook]

For some reason, all this rice talk has reminded me of a quasi-Indian casserole I have to make: gently curried small cauliflower florets, rice, dabbed with cool cilantro pesto and toasted slivered almonds for crunch.

[Chef David Simpson]

Live_to-cook, that sounds good!!

[youla]

we used to use our left over rice to make coriander and yoghurt rice cakes....serve with any appropriate sauce./