x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Catalan "fried" rice from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 168) by Emily Kaiser Thelin

  • long grain rice
  • nutmeg
  • stock
  • white pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on January 16, 2019

    Like the suquet this gets served with, I was disappointed by this recipe. I just wasn't a fan of the taste. You begin by toasting the rice in a frying pan over medium high heat for 9 minutes or "until the grains are lightly toasted". This instructions was really odd to me - at that heat, the grains were cooking way too quickly, so I turned the heat way down. Even so, the grains got quite dark and felt more than done to me after 7 minutes. You're supposed to add 1 cup of shrimp broth (plus a little salt, pepper, and nutmeg) and cook *uncovered* (still at medium high heat) for 20 minutes, stirring occasionally, or until the broth gets absorbed. Again, this timing was way off - I ended up having to add water and it still didn't cook to my satisfaction. I get why this might be a tasty dish, though I think the nutmeg should just be the faintest whisper. The timing was way off for my stove, though.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.