One-Pot Wonders
Crack Rice
Popular on Food52
2 Reviews
Marie
December 2, 2020
I have the Beetlebung cookbook (where I found this recipe) and after reading it, I take Chris Fischer's recipes as loose guidelines (e.g. pumping up the flavor because my ingredients are not as fresh as the ones from his farm). SO when I saw this recipe I happily subbed fennel for coriander (where does one even find fresh coriander?) and sage for cilantro (what I had in my garden). The amount of rice also didn't make sense to me so I halved it but kept everything else the same (slightly less fennel, maybe). It turned out GREAT. Subtle but fresh and sumptuous. Highly recommend, just don't get caught up in following everything to the letter (do what feels and tastes right).
Leslie Z.
March 19, 2020
I am a chef, and because I'm married to a Persian, I thought I would give this s whirl because it is a rice dish and we needed fish for Norooz. In looking at the recipe I knew I would need to make some changes right off the bat. I didn't dare try to mince the scallops because they become rubber when overcooked, and it is really best to cook them rare, so I quartered them. Secondly, I doubled the flavorings. And finally, I cut back on the rice by 1 cup. Even with those changes, I was underwhelmed. I didn't find it interesting enough to try again with a different flavor pallet because I think Scallops are at their best seasoned, flash sauteed and sauced over a bed of rice.
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