Free The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall Page A

free to experiment with other spices, including cumin seeds, dried cilantro, and saffron.



Sticky Rice
    If you’ve eaten at a Thai restaurant, you’ve probably had sticky rice. In many parts of Southeast Asia (Laos and northern Thailand, for example), eating with your hands is still an accepted practice. Recent research has shown that ancient buildings in China used stones bound together by a sticky rice glue.
    Sticky rice is also referred to as glutinous rice, but that doesn’t mean it contains gluten—it simply refers to its glue-like texture. It is also labeled as sweet rice or mochi rice. It comes in short-grain and long-grain varieties; either type is fine.
    SERVES: 4 PREP TIME: 2 HOURS (TO SOAK THE RICE) COOKING TIME: 30 MINUTES
    1 CUP SWEET, MOCHI, OR GLUTINOUS RICE (THEY’RE ALL THE SAME THING)
    1. Soak the rice in cold water for 2 hours. Drain and rinse the rice, then put it in a metal colander; place the colander on top of a stockpot filled with at least 2" water. Cover the colander with a lid that’s wrapped in a towel. Bring the water to a boil and steam for 10 minutes, then flip the rice with a spatula and steam until cooked through and opaque, about 5 more minutes.
    2. Serve with a curry (like Chicken Panang, see here ) or use as a base for a dessert: for example, pair it with coconut milk and fresh fruit, like sliced mango.



Dirty Rice
    Dirty rice is a Cajun dish made “dirty” by being cooked with chicken offal, usually a combination of livers, hearts, and gizzards. An essential part of this dish is its use of the “holy trinity” of Cajun cuisine: a mirepoix of onion, bell pepper, and celery.
    Cajun cuisine is the product of French-speaking Acadian immigrants who were forced by the British to move from Acadia (eastern Canada) to Louisiana in the middle of the 18th century. Though similar, Cajun cuisine shouldn’t be confused with Creole cuisine; while both use regionally available ingredients, Cajun cuisine is based almost exclusively on French culinary methods, while Creole cuisine takes cues from many European cooking methods.
    It is easiest to mince chicken livers when they are partially frozen.
    SERVES: 6 PREP TIME: 20 MINUTES COOKING TIME: 1 HOUR
    2 TBSP. BUTTER
    1 SMALL ONION, DICED
    1 GREEN BELL PEPPER, DICED
    2 STALKS CELERY, DICED
    2 CLOVES GARLIC, MINCED
    1 LB. MIXED CHICKEN LIVERS AND GIBLETS (GIZZARDS AND HEARTS), MINCED
    4 SAUSAGES (ANDOUILLE OR CHORIZO), SLICED AND QUARTERED
    1 1/2 CUPS MEDIUM-GRAIN (CALROSE) WHITE RICE
    1 TSP. CUMIN
    1 TSP. PAPRIKA
    1 TSP. SEA SALT
    1 TSP. BLACK PEPPER
    1/2 TSP. DRIED OREGANO
    1/2 TSP. DRIED THYME
    3 CUPS CHICKEN OR PORK STOCK ( SEE HERE )
    TABASCO TO TASTE
    1 SMALL HANDFUL FRESH PARSLEY, CHOPPED
    1. In a large skillet, warm the butter on medium heat, then add the onion, bell pepper, and celery and sauté until softened, about 4 minutes. Add the garlic and sauté for another minute, then add the minced chicken livers and giblets. Sauté for another 4 minutes, then add the sausages, rice, seasonings, and herbs. Toast the rice until opaque, stirring frequently, about 4 minutes.
    2. Once the rice is toasted, stir in the stock and add 4 squirts of Tabasco. Bring to a boil, cover, reduce the heat to low, and simmer until the liquid evaporates, about 40 minutes. You’ll know that the stock has been absorbed when the rice starts to make a hissing sound.
    3. Uncover, stir in the parsley, and add salt, pepper, and Tabasco to taste.
    4. This rice pairs perfectly with Southern Fried Chicken ( see here ) and Meaty Collard Greens ( see here ).



Mexican Rice
    Mexican rice hails from northern Mexico and is often called Spanish rice despite the fact that it’s not of Spanish origin. Rice was introduced to the Americas by the Spanish in the 16th century, which has been cited as the origin of this misnomer.
    This recipe serves as a template for other rice dishes. To add more variety and color to the dish, add chopped onion, bell peppers, or precooked meats to