The Review FREE June 10, 2014 RICE SALADS PAGE 4 ROCK FALLS Photos by Michael Krabbenhoeft Jack Mulnix of Rock Falls hits his ball at Rainbow Falls Adventure Golf while his granddaughter, Kaitlyn Jones, 9, of Rock Falls, watches. The 18-hole miniature golf course has reopened after being closed for two summers. The course is open from 2 to 9:30 p.m. daily. BY KATHLEEN A. SCHULTZ ROCK FALLS – A longtime family-friendly fun spot has reopened in Rock Falls. After last summer’s hiatus, Rainbow Falls Adventure Golf is back in action. The colorful miniature golf course at 1109 W. U.S. Route 30 will open daily at 2 p.m., with the last golfer let in at 9:30 p.m., said Chip Staebell. He’s leasing the business from Judy Myers, who owns the Dairy Queen on the same site. The 18-hole course has a pond and a waterfall. “It’s challenging, yet fun,” said Staebell, who also owns Anytime Fitness in Rock Falls. “We put a lot of time into cleaning up the greens, cleaning up the landscaping.” The price to play is $5 for ages 5 to 15, $6 for 16 and older, and $2 more for a replay round. The facility also is available for birthday parties, fundraisers and other group events, and can be opened off hours for special occasions, he said. Find Rainbow Falls Adventure Golf on Facebook, follow the fun on Twitter (@rainbowfalls30) or call 815-535-6556 for more infor- mation. Putt the rainbow Mini-golf course reopens after being closed in 2013 Alex Espinoza (left), 6, of Rock Falls, hits his ball off a ledge during a round of golf at Rainbow Falls Adventure Golf (pictured above) with his grandmoth- er Wednesday after his last day of school. Sheaffer’s Town & Country Tractors, Inc. We can now supply you with these name brand parts! Service... 4 W. 3 RD 815-622-5000 All-Safe Storage Center www.allsafecenter.com Make Your Move A Smooth One. With All-Safe’s Moving Supply Center! LOW-COST Moving Truck Rental An eye exam is a good idea, especially if things are starting to look a little fuzzy around the edges. Dr. Kurt K. Nelson Optometrist Member of the American Optometric Association. Therapeutic Licensed. Pin TEAM UP WITH AN ALL-AMERICAN BUILDER! www.pinnobuildings.com Catch A Great Deal! *Snow loads vary per job. Prices not as pictured. Each Call for details. 30’x45’x10’ $12,480 42’x72’x13’ $22,850 60’x117’x15’ $47,520 Call For Your Nearest Illinois & Wis. Sales Representative Pin Proud to Provide 888-567-7166
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The ReviewFREE
June 10, 2014
RICE SALADSPAGE 4
ROCK FALLS
Photos by Michael KrabbenhoeftJack Mulnix of Rock Falls hits his ball at Rainbow Falls Adventure Golf while his granddaughter, Kaitlyn Jones, 9, of Rock Falls, watches. The 18-hole miniature
golf course has reopened after being closed for two summers. The course is open from 2 to 9:30 p.m. daily.
BY KATHLEEN A. SCHULTZ
ROCK FALLS – A longtime family-friendly fun spot has reopened in Rock Falls.
After last summer’s hiatus, Rainbow Falls Adventure Golf is back in action.
The colorful miniature golf course at 1109 W. U.S. Route 30 will open daily at 2 p.m., with the last golfer let in at 9:30 p.m., said Chip Staebell. He’s leasing the business from Judy Myers, who owns the Dairy Queen on the same site.
The 18-hole course has a pond and a waterfall.“It’s challenging, yet fun,” said Staebell, who also owns Anytime
Fitness in Rock Falls. “We put a lot of time into cleaning up the greens, cleaning up the landscaping.”
The price to play is $5 for ages 5 to 15, $6 for 16 and older, and $2 more for a replay round. The facility also is available for birthday parties, fundraisers and other group events, and can be opened off hours for special occasions, he said.
Find Rainbow Falls Adventure Golf on Facebook, follow the fun on Twitter (@rainbowfalls30) or call 815-535-6556 for more infor-mation.
Putt the rainbowMini-golf course reopens after
being closed in 2013
Alex Espinoza (left), 6, of Rock Falls, hits his ball off a ledge during a round of golf at Rainbow Falls Adventure Golf (pictured above) with his grandmoth-er Wednesday after his last day of school.
Sheaffer’s Town & CountryTractors, Inc.
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The Review • Tuesday, June 10, 2014 • PAGE 6
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The Review
BY RUSS PARSONSMCT News Service
The world is cruel and unfair. Medi-ocrities are loved
beyond all reason, while their betters languish unappreciated. Con-sider the tragic case of rice salad. It’s enough to make you weep. Walk by any deli case, and you’ll see bowl after bowl of salads made with pasta, but hardly a single one made with rice.
This is clearly a grave injustice. Pasta salads are almost always heavy and crude – cold starch drowned in mayonnaise. Rice salads, on the other hand, are delights – light and full of interesting textures and flavors.
That they are so ignored is terribly unfair. But you can do something about it.
At this time of year, I probably fix a rice salad once a week. They make a casually elegant first course for dinner parties, and they’re the kinds of leftovers that make you fall to your knees in grati-tude when you find them in your refrigerator after a long day at work.
It’s hard for me to stop singing their praises. Rice salads are almost infinitely flexible. Given a little thought, I’m pretty sure you can make some-thing delicious from whatever ingredients you have on hand right now.
They’re satisfying with-out being weighed down with lots of fat. In most cases, a couple of table-spoons of olive oil are all that’s needed to dress a salad that will easily serve four people as a main course.
And they’re incredibly easy to make. Cook some rice, garnish with cooked meat and vegetables, sea-son to taste, give it a stir and you’re ready to go.
Well, there’s a little more to it than that. The devil, as always, is in the details.
The most important thing you need to pay attention to is how you cook the rice. You want to get rid of as much of the free starch as possible so the grains are light and separate and not gummy and clumped together.
Ironically, the best way to do this is to cook the rice as you would pasta,
in a large pot of boiling water. This way, that starch will be diluted and washed away when you drain the cooking water.
Cook until the grains are tender but still firm. There shouldn’t be a trace of crunch, but at the same time, you don’t want to cook it to mush. Check the ends of the grains. You want to stop before they “explode” out.
Give the rice a quick rinse under the faucet afterward, just to get rid of any starch that remains, and then pat it dry. Spread it on a kitchen towel, cover with another kitchen towel and pat lightly.
While the rice is still slightly warm, season it. Once the grains are cold, they won’t absorb flavor as readily. So, salt, a little olive oil, a jolt of lemon or vinegar. If you have some cooking liquid from what-ever meat or vegetables you’re using – seafood stock, chicken broth or glazing juices from the vegetables – by all means, add that too. I like to add chopped onion at this point too, so the flavor suffuses the salad gently.
Now you can let the rice cool the rest of the way. Stir in the cooked meat and vegetables right away if you like, but definitely wait to add the herbs and
any soft foods, such as tomatoes or cheese, until right before serving.
You can even make rice salad in advance and refrigerate if that’s easier. Just make sure you give the rice a chance to come to room temperature before serving. I’ve also found that once the salad has been chilled, adding another tablespoon or so of olive oil will help bring it back to life.
That’s all there is to it. Just think how good you’ll feel about having done your part.
Cool Rice and Cucumber SaladTotal time: 30 minutes/
Serves 4 to 6Note: Adapted from
Deborah Madison’s “The New Vegetarian Cooking for Everyone.”
Ingredients:1! cups long-grain riceSalt2 or 3 cucumbers,
seeded and finely chopped
! cup finely chopped parsley
3 tablespoons chopped dill
2 tablespoons chopped mint
" cup finely sliced green onion, including some of the greens
" cup Champagne or
white wine vinegar3 tablespoons olive oil! cup yogurtGreen oakleaf, Boston
or butter lettuce leaves, for garnish
Directions:1. Cook the rice as you
would pasta: Bring a large pot of lightly salted water to a boil. Add the rice and cook until it is tender, 10 to 15 min-utes. Do not overcook or undercook it; the rice should be soft all the way through but should not be beginning to “explode” at the ends.
2. Line a jellyroll pan with a kitchen towel. Drain the rice and rinse it quickly under cool water, then spread it over the kitchen towel. Cover with another kitchen towel and gently pat dry.
3. Meanwhile, put the cucumbers in a large bowl with the parsley, dill and mint. In a small bowl, combine the green onion, vinegar, oil and ! tea-spoon salt.
4. While the rice is still warm, transfer it to a bowl and add the cucumber mixture, dressing and yogurt, and toss gen-tly with a wide rubber spatula. Taste for salt and tartness.
5. Serve tepid or chilled, mounded on plates and garnished
rizo, cubed! cup dry white wine1 pound mussels in shell" pound calamari, cut
into rings and bite-sized pieces
0.2 gram saffron threads
! cup diced red onion2 cups long-grain rice,
rinsed wellSalt3⁄4 cup sliced bottled
roasted red peppers1 tablespoon lemon
juice! cup chopped parsleyDirections:1. Bring a large pot of
lightly salted water to a boil.
2. Heat the olive oil in a skillet over medium heat. Add the chorizo and cook until it begins to brown
and render fat, about 5 minutes. Add the white wine and increase the heat to high. When the wine is bubbling, add the mus-sels, cover and cook until the shells open, about 5 minutes. Add the calamari and cook until the edges curl, about 1 minute. Remove from the heat.
3. Use a slotted spoon to transfer the chorizo, mus-sels and calamari to a bowl, cover tightly and refrigerate until needed. Add the saf-fron threads to the liquid in the pan and return to the heat. Simmer until the liquid is reduced by half to about 1/3 cup.
4. Place the red onion in a strainer and rinse under cold water to remove some of its “bite.”
5. Cook the rice as you would pasta: Add the rice to the boiling water and cook until it is tender, 10 to 15 minutes. Do not overcook or undercook it; the rice should be soft all the way through but should not be beginning to “explode” at the ends.
6. Line a jellyroll pan with a kitchen towel. Drain the rice and rinse it quickly under cool water, then spread it over the kitchen towel. Cover with another kitchen towel and gently pat dry.
7. Transfer the rice to a large mixing bowl. Pour the saffron liquid over the rice, add the red onion and stir gently with a wide rubber spatula to coat evenly. The rice should be a uniform golden color. Season to taste with about 1 teaspoon of salt, and set aside to cool completely. (The recipe can be pre-pared to this point up to 1 day in advance and refrig-erated tightly covered; bring the rice back to room temperature before finishing the recipe. You may need to add a little olive oil to finish.)
8. Add the red pepper strips, lemon juice, pars-ley, chorizo and calamari to the rice, and stir gently to mix well. Season to taste. Transfer to a large, flat serving bowl, and scatter the cooked mus-sels over the top. Serve at room temperature.
Against the grain?Rice salads, light and full of interesting textures and flavors, tragically forgotten
MCT News Service photosRice salads are almost infinitely flexible, including a cool rice and cucumber salad.
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