Potluck Recipes

QUINOA TABBOULEH Ingredient:
  • 1 cup quinoa
  • Kosher salt and freshly ground pepper
  • 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1/2 cup coarsely chopped fresh basil leaves
  • 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
  • 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
  • 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
  • 1/2 cup extra-virgin olive oil

Quinoa Tabbouleh

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lunch , Supper , Sugar Conscious , Dairy Free , No Sugar Added , Summer , Salad , Side Dishes , Side , Healthy , High Fiber , Vegan , Low Cholesterol , Salad Recipes , Grains , Picnic , Quinoa , Potluck , Tabbouleh

Author: Martha Stewart

Tabbouleh Is A Grain- And Vegetable-based Salad Traditionally Made With Bulgur Wheat. In This Recipe, Quinoa Is First Toasted To Deepen Its Flavor, Then Cooked By The Absorption Method And Combined With Herbs And Vegetables.

Yield: Makes 5 1/2 cups

Number Of Ingredients: 9

Steps:
  • Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
  • Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.
Nutrition Facts:


CHICKEN MOLE Ingredient:
  • 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
  • 1 teaspoon salt
  • MOLE SAUCE:
  • 1 can (28 ounces) whole tomatoes, drained
  • 1 medium onion, chopped
  • 2 dried ancho chiles, stems and seeds removed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, chopped
  • 3 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled and halved
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, optional

Chicken Mole

Chocolate , Soy Free , Side Dish , Sauces and Condiments Recipes , Sauce Recipes , Dinner , Bon Appétit , main-dish , Chicken , Sauté , Healthy , High Fiber , Low Cal , Potluck , Mole Sauce Recipes , Cinco de Mayo , Almond , Tortillas , Simmer , Chile Pepper

Author: Taste Of Home

If You're Not Familiar With Chicken Mole (pronounced Mo-lay), Don't Be Afraid Of This Versatile Mexican Sauce. I Love Sharing This Chicken Mole Recipe Because It's A Great One To Experiment With. -darlene Morris, Franklinton, Louisiana

Time: 6h25m

Yield: 12 servings.

Number Of Ingredients: 15

Steps:
  • Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts:

Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.


ROASTED POTATOES AND SHALLOTS Ingredient:
  • 6 large shallots, peeled and halved lengthwise
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Roasted Potatoes And Shallots

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Dinner , Wheat/Gluten-Free , Winter , Dairy Free , No Sugar Added , Side , Potato , Vegan , Christmas , Potluck , Shallot

Author: Ruth Cousineau

Yield: Makes 6 servings

Number Of Ingredients: 3

Steps:
  • Preheat oven to 400°F with rack in lowest position.
  • Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
  • Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  • Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
  • Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
Nutrition Facts:


MINCEMEAT PIE Ingredient:
  • 2 Granny Smith Apples, peeled, cored and quartered
  • 8 ounces golden raisins
  • 6 ounces dark brown sugar
  • 4 ounces dried figs, coarsely chopped
  • 2 ounces dried cherries
  • 2 ounces beef suet, coarsely chopped
  • 1-ounce crystallized ginger, coarsely chopped
  • 1/2 cup brandy
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground allspice
  • 1/4 teaspoon freshly ground clove
  • Cornmeal crust, recipe follows
  • 12 ounces all-purpose flour, plus additional for dusting
  • 2 1/2 ounces stone ground cornmeal
  • 1 1/2 ounces sugar, plus extra for the crust
  • 1 teaspoon table salt
  • 8 ounces very cold unsalted butter
  • 2 ounces apple cider or juice
  • 2 ounces cold water
  • 1 egg beaten with 1 teaspoon water

Mincemeat Pie

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Apple , Pie & Tarts Recipes , Gourmet , Dinner , Beef , Winter , Christmas , Potluck , Chill , Currant , Raisin , Brandy

Author: Alton Brown

Time: P3DT1h15m

Yield: 2 1/2 pounds or 5 cups

Number Of Ingredients: 22

Steps:
  • Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
  • If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
  • Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
  • Preheat oven to 400 degrees F.
  • Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
  • If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.
Nutrition Facts:


BLUEBERRY CRUMBLE PIE Ingredient:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold (2 sticks) unsalted butter, cut into small pieces
  • 1/4 cup ice water
  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 1 cup firmly packed dark-brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 3 pints blueberries
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon finely chopped lemon zest
  • Pinch of freshly ground pepper
  • Unsalted butter and all-purpose flour, for pie tin

Blueberry Crumble Pie

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Thanksgiving , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Pie & Tarts Recipes , Pie , Food Processor , Fruit , Cinnamon , Bon Appétit , Anniversary , Fourth of July , Summer , Mother's Day , Family Reunion , Graduation , Potluck , Backyard BBQ , Spice , Father's Day , Blueberry , Berry

Author: Martha Stewart

Note: These Recipes Have Been Adapted From "lobster Rolls And Blueberry Pie" By Rebecca Charles Of Pearl Oyster Bar And Deborah Diclementi. Text Copyright 2003 By Rebecca Charles. Reprinted By Permission Of Regan Books.

Number Of Ingredients: 13

Steps:
  • To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
  • To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
  • To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
  • To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.
Nutrition Facts:


CORN MAQUE CHOUX Ingredient:
  • 8 slices smoked bacon
  • 6 ears fresh corn
  • 1 small onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 dash sugar
  • salt & freshly ground black pepper
  • 1/2 cup heavy cream

Corn Maque Choux

Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Wheat/Gluten-Free , Bon Appétit , No Sugar Added , Herb , Side , High Fiber , Potluck , Corn , Bell Pepper

Author: Patty Mae

The Best Thing About This Dish Is That It's Made With Freshly Cut Corn. You Can Make It With Frozen Corn, But The Taste Just Isn't The Same. Don't Even Think About Using Canned Corn. Be Careful Not To Cook The Corn Too Long Or It Will Get Mushy.

Time: 45m

Yield: 6-8 serving(s)

Number Of Ingredients: 8

Steps:
  • Shuck the corn and remove all of the silk.
  • Using a sharp knife, cut the corn off the ears into a large bowl. Set aside.
  • Cut bacon into 1-inch pieces. Fry in a large skillet over medium heat, stirring constantly, until crisp, being careful not to overcook.
  • Remove bacon from skillet with a slotted spoon and drain on paper towels.
  • Add the onions and red bell peppers to the skillet with the bacon drippings and sauté until the onions are translucent.
  • Add the garlic and corn and sauté, stirring frequently, for about 5 minutes.
  • Season to taste with salt, freshly ground black pepper, and a dash of sugar.
  • Pour in the cream and bring to a boil.
  • Immediately reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more.
  • Crumble the bacon and stir into the corn.
  • Serve immediately.
Nutrition Facts:

Calories 213.5, Fat 12.9, SaturatedFat 6.2, Cholesterol 38.9, Sodium 268.6, Carbohydrate 20, Fiber 2.9, Sugar 3.9, Protein 7.6


CUCUMBER, TOMATO AND FETA SALAD Ingredient:
  • 6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
  • 2 large tomatoes (about 1 pound total), coarsely chopped
  • 1 bunch scallions, chopped
  • 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
  • 1 7-ounce package feta, crumbled, divided
  • 1/2 cup coarsely chopped fresh mint
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper

Cucumber, Tomato And Feta Salad

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Wheat/Gluten-Free , Bon Appétit , No-Cook , Lunch , Tomato , Spring , No Sugar Added , Fourth of July , Summer , appetizer , Salad , Quick & Easy , Vegetable , Side , Family Reunion , Healthy , Picnic , Potluck , Backyard BBQ , Father's Day , Party , Buffet , Shower , Feta , Cucumber

Author: Bon Appétit Test Kitchen

This Classic Refreshing Salad Pairs Perfectly With Grilled Lamb .

Yield: Makes 8 servings

Number Of Ingredients: 9

Steps:
  • Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.
Nutrition Facts:


RED WINE-BRAISED SHORT RIBS Ingredient:
  • 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cups chopped leeks, white and light green parts (3 leeks)
  • 3 cups chopped celery (5 to 6 ribs)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped unpeeled carrots (6 carrots)
  • 1 1/2 tablespoons minced garlic (5 cloves)
  • 1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
  • 4 cups beef stock, preferably homemade or College Inn
  • 1 cup canned crushed tomatoes, such as San Marzano
  • 1 (11.2-ounce) bottle Guinness draught stout
  • 6 sprigs fresh thyme, tied with kitchen string
  • Toasted baguette, for serving

Red Wine-braised Short Ribs

Fall , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Bon Appétit , Braise , Winter , main-dish , Dairy Free , Herb , Potluck , Red Wine , Beef Rib

Author: Ina Garten

Time: 3h15m

Yield: 6 servings

Number Of Ingredients: 14

Steps:
  • Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
  • Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  • Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
  • Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
Nutrition Facts:


CHICKEN POT PIE Ingredient:
  • One 2- to 3-pound chicken fryer, cut up
  • 3 celery stalks
  • 3 medium carrots, peeled
  • 1 large yellow onion
  • 4 tablespoons (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth or stock
  • 1 chicken bouillon cube
  • 1/4 cup white wine, optional
  • 1/2 cup frozen peas
  • 1 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 teaspoon kosher salt, or more as needed
  • Black pepper
  • 1/2 recipe Thyme Pastry, recipe follows
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) cold butter
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar
  • 1 sprig fresh thyme leaves

Chicken Pot Pie

Bake , Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Bon Appétit , Winter , main-dish , Chicken , Onion , Potato , Mushroom , Potluck , Carrot , Celery

Author: Ree Drummond : Food Network

Time: 2h15m

Yield: 6 servings

Number Of Ingredients: 22

Steps:
  • For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
  • Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
  • Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
  • Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
  • Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
  • Pour the chicken mixture into a deep pie pan or small casserole dish.
  • Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
  • Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
  • To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
  • To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
  • For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
  • Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
  • Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
  • For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
  • Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
  • Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
  • Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.
Nutrition Facts:


PERSIAN RICE WITH GOLDEN CRUST Ingredient:
  • 2 quarts water
  • 2 tablespoons salt
  • 1 1/2 cups long-grain rice (not converted; preferably basmati or jasmine)
  • 3 tablespoons unsalted butter

Persian Rice With Golden Crust

Vegetarian , Gourmet , Dinner , Winter , Side , Family Reunion , Rice , Potluck

Tah-dig Is The Persian Word For The Crunchy Layer Of Rice That Forms On The Bottom Of The Pan. We Think It Tastes Fantastic.

Yield: Serves 4 to 6 as a side dish

Number Of Ingredients: 4

Steps:
  • In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
  • In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
  • Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.
Nutrition Facts:


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