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Annato Seed
New product
Anatto Seed grows throughout Central and South America, Mexico, and the Caribbean. It is used primarily as a coloring, as well as a gentle flavoring in such items as butter and margarine. It is also used in Europe in many cheeses. Annatto is used with legumes, grains, rice, poultry, fish, pork, beef and lamb stews, soups, okra, pumpkin, bell peppers, curries, chili sauces and sweet potatoes.
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ANNATO RICE
Inspired By:Michael Young™s Plantain Coated Sea Bass with Mango Wine Sauce
Ingredients:
1/4-ounce PureSpice ® anatto seeds
1/2 cup canola oil
1 Spanish onion, diced
2 cups long grain rice
Pinch PureSpice ® Salt
1 tsp PureSpice ® black pepper
1 quart fish stock
Pinch PureSpice ® saffron
1.In a saucepan over medium-low heat, cook the annato seeds in the oil until oil takes on a vibrant red color. Strain the annato out of the oil and return the oil to a saucepan. Add the onions and sauté until translucent, about 4 minutes.
2.Add the rice, salt, and pepper, and stir until the rice is coated with oil. Add the lobster stock, cover, and cook for 20 minutes, without taking off cover. Fluff rice before serving.
Inspired By:Michael Young™s Plantain Coated Sea Bass with Mango Wine Sauce
Ingredients:
1/4-ounce PureSpice ® anatto seeds
1/2 cup canola oil
1 Spanish onion, diced
2 cups long grain rice
Pinch PureSpice ® Salt
1 tsp PureSpice ® black pepper
1 quart fish stock
Pinch PureSpice ® saffron
1.In a saucepan over medium-low heat, cook the annato seeds in the oil until oil takes on a vibrant red color. Strain the annato out of the oil and return the oil to a saucepan. Add the onions and sauté until translucent, about 4 minutes.
2.Add the rice, salt, and pepper, and stir until the rice is coated with oil. Add the lobster stock, cover, and cook for 20 minutes, without taking off cover. Fluff rice before serving.