You can grill almost anything -- even rice -- with a little ingenuity, and make a matching barbecue sauce while you're at it. You probably already have the one tool you need to barbecue rice, too: a metal strainer. Toasting rice in a metal strainer on the grill imparts the charred, smoky flavor and aroma you only get from barbecue; the process is similar to toasting rice in a saute pan before making risotto. From there, it's all about cooking the rice in a homemade barbecue sauce.
Things You'll Need
- Metal strainer
- Oven mitt
- Worcestershire sauce
- Soy sauce
Rinse the rice and drain it on paper towels. Quarter 4 tomatoes and 2 medium onions for every 1 cup of rice; peel 1/2 head of garlic. Coat the vegetables in a thin layer of oil.
Thread the tomato and onion quarters onto separate wooden skewers; space the tomato quarters onions slices about 1/4 inch apart. Thread the garlic onto a skewer of its own.
Set up the barbecue for medium heat. Pour a small amount of oil in the palm of your hand and coat the rice with it; you don't want any oil to be able to drip from the rice.
Pour the rice in a metal strainer. Using an oven mitt, hold the basket of the strainer on the grill and barbecue the rice until toasted and slightly charred, about 3 to 4 minutes; toss the rice in the basket frequently.
Grill the vegetable skewers until cooked through and charred, about 8 minutes; rotate the skewers every couple of minutes so they cook evenly.
Let the vegetables cool for a few minutes. Roughly chop the tomatoes; mince the garlic and onions.
Partially cook the rice in unsalted water in a heavy-bottomed saucepan until very al dente, about 10 minutes. Drain the rice and return it to the saucepan.
Add the grilled vegetables and 2 tablespoons each sugar, Worcestershire sauce and soy sauce for every 1 cup of rice.
Set the heat to low and stir the rice to mix. Cover the saucepan and cook the rice until tender, about 20 minutes. Check the rice every 5 minutes and add a little water if it appears dry.
Adjust the seasoning as needed and stir in freshly chopped parsley to finish.