Rice was grown in American colonies. Tomato was none to popular and although hot chili peppers did find their way in to colonial cooking green pepper wasn’t real common.
The Mediterranean would see all sorts of flavored rice. What could an American colonist made.
I gave it a try.
Two pounds round roast put on a boil. Salt and pepper only as a seasoning. Cook for four hours or so.
Remove from broth and let cool. Then shred. Save broth.
Take a deep frying pan and heat some oil or lard. Add a sliced onion and carmilize, remove from pan. Add a goodly amount of sliced garlic. I like garlic so I used a whole bulb. Sauté it in the oil pretty fast. Just a minute or two, to flavor the oil, remove it.
Add the shredded meat, then the onion and garlic, then two cups dry rice and four cups of the broth. Salt and pepper, garden peas and some sliced carrot.
You could add any herbs you like but the carmalized onion and garlic give it a French onion soup type flavor and it really doesn’t need any extra.
Maybe some nutmeg, or mushrooms
Produces a good paella a’ la American colonial
The Mediterranean would see all sorts of flavored rice. What could an American colonist made.
I gave it a try.
Two pounds round roast put on a boil. Salt and pepper only as a seasoning. Cook for four hours or so.
Remove from broth and let cool. Then shred. Save broth.
Take a deep frying pan and heat some oil or lard. Add a sliced onion and carmilize, remove from pan. Add a goodly amount of sliced garlic. I like garlic so I used a whole bulb. Sauté it in the oil pretty fast. Just a minute or two, to flavor the oil, remove it.
Add the shredded meat, then the onion and garlic, then two cups dry rice and four cups of the broth. Salt and pepper, garden peas and some sliced carrot.
You could add any herbs you like but the carmalized onion and garlic give it a French onion soup type flavor and it really doesn’t need any extra.
Maybe some nutmeg, or mushrooms
Produces a good paella a’ la American colonial
