SMOKED RICE
1 cup of uncooked white or brown rice (250ml
½ green pepper, finely chopped
½ red pepper, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
3 tablespoons of Worcestershire Sauce (45ml)
¼ teaspoon of freshly ground pepper (1.25ml)
¼ teaspoon of celery salt (1.25ml)
2 ½ cups of chicken broth (625ml)
3 cups of wood chips (mesquite) (750ml)
If your grill has several grates, remove one on the far side
and set it aside. Preheat the grill to high heat 400- 450 ºF (200-225ºC).
Place 1 cup of the wood chips in cold water to soak for ½ hour.
Prepare the smoke package. Squeeze the excess water from the soaking woodchips
and place in the center of a large piece of tin foil. Add the remaining 2 cups
of dry wood chips. Fold the aluminum foil around the chips to create a sealed
pouch. Using a fork, poke holes in the package on both sides to allow the smoke
to filter through.
Place the smoke package directly over the flame on the far side where the grate
has been removed. Close the lid and wait for smoke to start building in the
barbecue.
Once smoking has begun lower the heat under the wood chip pouch and turn the other grills to medium low. Wait for the
temperature to reach approximately 200ºF (100ºC).
Place all of the rice ingredients into a barbecue safe drip pan. Cover the dish
with tin foil leaving a small gap open to allow the smoke to permeate through
and flavour the rice.
Place the rice dish on the grill. Close the lid and allow to smoke for 1 ½
hours. If the liquid is not fully absorbed after this time, remove the foil and
continue to cook for another 15-20 minutes.
Yield: 6 servings
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