Chef Rene Johnsonknown as the Vegan Soul Food Gurushares her personal dirty rice recipe and the story behind it.
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Johnsons first-ever cookbook,From My Heart To Your Table($30) is out this month.
soul food chef specializing in vegan southern-style cuisine and founder ofBlackberry Soul, a catering company
But the experiences surrounding food always excited me.
or picking up a fresh peach and inhaling its delicate sweetness.
And then there was the fun we would have around the table.
My mom wasnt big on cooking like my grandma was.
But what my mom did was expose me to food at some of the finest restaurants.
We traveled and ate all over, from the Bay Area in California to Texas and Louisiana.
My grandmother is the person who taught me to cook.
She taught me the secret to making hot water cornbread.
She taught me how to make the best potato salad you would ever taste.
soul food chef specializing in vegan southern-style cuisine and founder ofBlackberry Soul, a catering company
She made everything using fresh ingredients, most of which were grown right on her ranch.
I still remember the rows of vegetables and the giant peach tree growing in her yard.
you’ve got the option to still have a delicious mac-and-cheese while keeping it vegan.
Something we ate a lot when I was growing up was dirty rice.
My grandmother is from Louisiana, which is where dirty rice originated from.
Dirty rice was basically made with the leftovers of everything.
Thats how soul food originated really; we got what was left over from the big feast.
Dirty rice is a recipe thats spicy, savory, and simple.
Traditionally, what makes it dirty is chicken liver.
Thats how my grandmother liked to make it.
Something that I didnt change, though, is that its full of fresh vegetables; that is key.
The other herbs are important too, but the bay leaf is especially important.
All the ingredients are affordable and accessible.
However you make your dirty rice, it will be full of lots love and lots of soul.
Thats something thats engrained right into this dish and will never change, no matter how you cook it.
ground chicken liver1/2 lb.
cooked ground beef1/2 lb.
cooked diced sausage
1.
Combine all dry seasonings in a small bowl and set aside.
Stir dry mixture into vegetable mixture.
Mixture should be wet.
In a medium-sized stockpot, add 1 1/2 teaspoon of salt, water, and bay leaf.
Bring to boil and then add rice to water.
Note: the water should be 2 1/2 inches over the rice.
Once your water has begun to boil, reduce heat, cover, and simmer for 20 minutes.
Important: do not remove the lid from the rice.
double-check to set a timer for 20 minutes.
Once the timer goes off, allow to sit for five minutes.
As told by Emily Laurence.
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