Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

(^29) cook real food every day
Butter Crunch Cilantro-Lime Rice
Makes 6 to 8 servings
Crispy, citrusy, and herbaceous—count us in! This side dish is a great
vessel for leftovers throughout the week.
8 cups water
2 cups basmati rice
4 teaspoons kosher salt, divided
2 tablespoons chopped fresh cilantro
1 tablespoon lime zest
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ cup unsalted butter
Garnish: chopped fresh cilantro, lime zest

1. In a large saucepan, bring 8 cups water to a boil over medium-
   high heat. Stir in rice and 2 teaspoons salt. Boil, stirring
   occasionally, until rice is tender, about 12 minutes. Drain well.


2. In a large bowl, combine rice, cilantro, zest, cumin, pepper, and
   remaining 2 teaspoons salt.


3. In a 12-inch cast-iron skillet, heat butter over medium heat.
   Sprinkle half of rice mixture into bottom of skillet, pressing down
   gently. Sprinkle with remaining rice. Cover surface of rice with a
   round of parchment paper; cover with lid.


4. Reduce heat to medium-low. Cook until rice is lightly browned
   on bottom, about 30 minutes. Using a spatula, scrape and stir
   browned bits from bottom of skillet into rice. Garnish with cilantro
   and zest, if desired.

Indian-Spiced Okra

Makes about 4 to 6 servings

Toasted mustard seeds and other bold spices, like coriander and curry

powder, take this okra to a whole new level.

1 teaspoon mustard seeds

1 pound fresh okra, trimmed

1 small Fresno pepper, seeded and cut into ⅛-inch-thick slices

1 tablespoon olive oil

1¼ teaspoons kosher salt

1 teaspoon ground coriander

½ teaspoon ground black pepper

¼ teaspoon curry powder

Garnish: chopped fresh parsley

1. Heat a large skillet over medium-high heat. Add mustard seeds;
   cook, stirring occasionally, until toasted, about 30 seconds. Add
   okra, Fresno pepper, oil, salt, coriander, black pepper, and curry
   powder; cook for 1 minute, stirring frequently.


2. Reduce heat to medium-low; cover and cook for 8 minutes,
   stirring occasionally. Increase heat to medium-high; uncover and
   cook until okra is lightly browned and tender, about 2 minutes
   more. Garnish with parsley, if desired.

PRO TIP

To make your own parchment round, fold a sheet of parchment

in half twice. Find the corner of your folded parchment that

will be the center once the sheet is opened; hold this corner

at the center of the pan. Using the circumference of your pan

as a guide, cut the edges opposite of your center corner about

¼-inch from the edge.

PRO TIP

The Scoville scale measures the spiciness or “heat” of chile

peppers and other spicy foods. In terms of Scoville Heat Units

(SHU), a Fresno pepper closely resembles a jalapeño. If you’d

like to kick up the heat, substitute 1 small to medium serrano

pepper.