Post by denise on Oct 10, 2006 15:41:15 GMT -5
Lubea Polo
It looks kind of intimidating when you see how long the directions are, but it really is an easy dish to make once you have the hang of it. Takes about an hour start to finish.
Ingredients:
1 lb hamburger
2 cans green beans, drain liquid from one can
2 heaping teaspoons Tomato Paste
½ onion chopped
Olive oil
Salt
Pepper
Turmeric, about 1 tsp (can be made without, just gives a little more flavor)
6 cups Jasmine Long Grain White Rice (regular grocery store Jasmine rice is awful compared to what you can get from Costco or an Asian Grocery Store)
Will Need:
Fry Pan
5 Qt NON-stick Kettle with Lid
Strainer
Thinner kitchen towel or 5-6 paper towels
Directions:
Pour rice into a large size mixing bowl
Rinse rice repeatedly with hot water until water starts to be clear
After rinsing, let rice soak in hot water that covers top of rice by 2-3”
Heat Olive oil in fry pan on medium heat
Sautee Onions and Turmeric until a light gold color (don’t burn them)
Add hamburger and fry until brown, salt and pepper to taste
Add liquid from one can of green beans
Add Tomato Paste
Turn heat down and let simmer while rice cooks
Fill 5 Qt kettle about 2/3 full of water
Add about ¼ cup of salt to water (don’t worry it won’t be salty)
Bring water to a boil
Pour excess water from bowl of rice and then pour rice into the kettle of boiling water
Important: You need to pay attention to cooking the rice because it makes or breaks the meal
Stir rice fairly often while it is boiling
Continue to boil rice until you see the water getting cloudy and the water slightly thicker
TEST rice kernel (squash between your fingers) to see if it is softened BUT still slightly hard in the middle, this is the tricky part and the more you do it the easier it is to figure out when the rice is cooked.
Drain rice in strainer and rinse several times with cold water (there goes the salt)
Rinse 5 qt kettle and put back on burner on medium heat
Add about 2-3 tablespoons of Olive oil, let heat up slightly
Add ½ of the rice to kettle
Add all of meat mixture to top of rice
Add rest of rice on top of meat mixture
Take a table knife and cut 3 or 4 holes to the bottom of the kettle through the rice and meat
At this point, you can manipulate the rice a little – if you think you overcooked it, pour about 1/3 cup of water over top of rice, if you think you undercooked it, pour ½-3/4 cup of water over rice.
Wrap kitchen towel around lid of kettle and press down firmly to seal in moisture. You can use 5 or 6 pieces of paper towel instead of kitchen towel if preferred.
Leave rice on medium for 5 minutes, turn down 2 notches below medium and let cook for 10 minutes.
Wet your index finger and run along the bottom 1/3 of the kettle. If the water sizzles, turn the rice down two more notches and let cook for 10 more minutes. If it does not sizzle then let cook 2-3 more minutes before turning down.
When timer goes off, turn down two more notches and let cook for 10 minutes.
Open kettle carefully as there is a lot of steam; stir the rice and meat mixture together to loosen up. If the rice cooked correctly and your kettle is nonstick, you should have Tadig or crunchy rice at the bottom of the pan so keep stirring until you come to it.
TO REHEAT on 2-3rd day:
Add about 1/2 cup of water to rice, loosen the rice up a bit, cover the lid again and heat for 20 minutes 2 notches below medium. Just as good as the first day.
SIDE DISH:
Mustahkreahr (? Spelling)
Large container of plain yogurt and mix with any of the following:
Chopped up cucumber, basil or mint (fresh or dried)
You serve on the side of the rice and mix into the rice as you are eating if you like.
-------------------------------------
Variations on Lubea Polo - use 2 cans of peas instead of green beans
Use carrots and potatoes, finely chopped instead of green beans or peas, you add carrots and potatoes to rice as they are cooking and you do not add tomato paste or liquid to the meat.
It looks kind of intimidating when you see how long the directions are, but it really is an easy dish to make once you have the hang of it. Takes about an hour start to finish.
Ingredients:
1 lb hamburger
2 cans green beans, drain liquid from one can
2 heaping teaspoons Tomato Paste
½ onion chopped
Olive oil
Salt
Pepper
Turmeric, about 1 tsp (can be made without, just gives a little more flavor)
6 cups Jasmine Long Grain White Rice (regular grocery store Jasmine rice is awful compared to what you can get from Costco or an Asian Grocery Store)
Will Need:
Fry Pan
5 Qt NON-stick Kettle with Lid
Strainer
Thinner kitchen towel or 5-6 paper towels
Directions:
Pour rice into a large size mixing bowl
Rinse rice repeatedly with hot water until water starts to be clear
After rinsing, let rice soak in hot water that covers top of rice by 2-3”
Heat Olive oil in fry pan on medium heat
Sautee Onions and Turmeric until a light gold color (don’t burn them)
Add hamburger and fry until brown, salt and pepper to taste
Add liquid from one can of green beans
Add Tomato Paste
Turn heat down and let simmer while rice cooks
Fill 5 Qt kettle about 2/3 full of water
Add about ¼ cup of salt to water (don’t worry it won’t be salty)
Bring water to a boil
Pour excess water from bowl of rice and then pour rice into the kettle of boiling water
Important: You need to pay attention to cooking the rice because it makes or breaks the meal
Stir rice fairly often while it is boiling
Continue to boil rice until you see the water getting cloudy and the water slightly thicker
TEST rice kernel (squash between your fingers) to see if it is softened BUT still slightly hard in the middle, this is the tricky part and the more you do it the easier it is to figure out when the rice is cooked.
Drain rice in strainer and rinse several times with cold water (there goes the salt)
Rinse 5 qt kettle and put back on burner on medium heat
Add about 2-3 tablespoons of Olive oil, let heat up slightly
Add ½ of the rice to kettle
Add all of meat mixture to top of rice
Add rest of rice on top of meat mixture
Take a table knife and cut 3 or 4 holes to the bottom of the kettle through the rice and meat
At this point, you can manipulate the rice a little – if you think you overcooked it, pour about 1/3 cup of water over top of rice, if you think you undercooked it, pour ½-3/4 cup of water over rice.
Wrap kitchen towel around lid of kettle and press down firmly to seal in moisture. You can use 5 or 6 pieces of paper towel instead of kitchen towel if preferred.
Leave rice on medium for 5 minutes, turn down 2 notches below medium and let cook for 10 minutes.
Wet your index finger and run along the bottom 1/3 of the kettle. If the water sizzles, turn the rice down two more notches and let cook for 10 more minutes. If it does not sizzle then let cook 2-3 more minutes before turning down.
When timer goes off, turn down two more notches and let cook for 10 minutes.
Open kettle carefully as there is a lot of steam; stir the rice and meat mixture together to loosen up. If the rice cooked correctly and your kettle is nonstick, you should have Tadig or crunchy rice at the bottom of the pan so keep stirring until you come to it.
TO REHEAT on 2-3rd day:
Add about 1/2 cup of water to rice, loosen the rice up a bit, cover the lid again and heat for 20 minutes 2 notches below medium. Just as good as the first day.
SIDE DISH:
Mustahkreahr (? Spelling)
Large container of plain yogurt and mix with any of the following:
Chopped up cucumber, basil or mint (fresh or dried)
You serve on the side of the rice and mix into the rice as you are eating if you like.
-------------------------------------
Variations on Lubea Polo - use 2 cans of peas instead of green beans
Use carrots and potatoes, finely chopped instead of green beans or peas, you add carrots and potatoes to rice as they are cooking and you do not add tomato paste or liquid to the meat.
Do you have any idea what that might have been??
