Smoked Rice


1 cup uncooked white or brown rice (250ml)
1 green pepper, finely chopped
1 red pepper, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
3 tablespoons Worcestershire Sauce (45ml)
1 teaspoon freshly ground pepper (1.25ml)
1 teaspoon celery salt (1.25ml)
2 cups chicken broth (625ml)
3 cups 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 F (200-225 C).
Place 1 cup of the wood chips in cold water to soak for 1/2 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 200 F (100 C).
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 1/2 hours. If the liquid is not fully absorbed after this time, remove the foil and continue to cook for another 15-20 minutes.




1.0 servings


Saturday, February 13, 2010 - 5:23pm


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