This article had 4 distinct international porridge recipes (all containing just 5 ingredients!). I haven't had a chance to try the others. This recipe was "English-inspired" (original recipe contained oats and milk). We liked it cold too.
3 cups cooked brown rice
1 cup almond milk
2 Tbs pure maple syrup
1 medium apple, cut into 1-inch dice
1/2 cup dried cranberries
Combine brown rice and almond milk in large saucepan, and bring to a simmer over medium heat. Simmer 4-6 minutes, or until mixture is think and creamy. Stir in maple syrup, then apple. Cover, and let stand 5 minutes. Serve sprinkled with cranberries and drizzled with maple syrup.
Vegetarian Times, September 2011
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Wednesday, January 18, 2012
Fall Harvest Groundnut Stew
This reminded us of the peanut flavors in Thai food. It smelled and tasted great! My first experience heating peanut butter on the stove.
4 cups low-sodium vegetable broth
1 medium tomato, diced, juice reserved separately
1 1-ince piece fresh ginger, sliced
1 Tbs olive oil
1 medium onion, diced
1 clove garlic, minced
1/3 cup tomato paste
1 Japanese eggplant, cut in 1/2-ince thick slices (I didn't add this)
2/3 cup creamy peanut butter
1/8 tsp cayenne pepper (optional)
1 large sweet potato, peeled and cut into 1/2-inch dice
1 1/3 cups brown rice (or however much you want!)
1 7-oz package Gardein Chick'n Filets (or any meatless filets will do!)
Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat. Reduce heat to medium-low; simmer, covered, 30 minutes. (We have a gas stove, and the pot boiled over when it was covered, so I just left it uncovered.) Discard ginger slices; set broth mixture aside.
Heat oil in large saucepan over medium heat. Add onion and garlic, and saute 7 minutes, or until softened. Add tomato paste, and cook 2 minutes. Add eggplant, and saute 2 minutes more. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered 1 hour, or until sweet potato is tender (this only took about 30 minutes for me).
Meanwhile, prepare rice according to package directions. (I used instant)
The recipe says to heat the fillets on a skillet, but I just used the microwave. After they are cooked, cut into pieces, and stir into stew. Serve over the rice.
Vegetarian Times, October 2011
4 cups low-sodium vegetable broth
1 medium tomato, diced, juice reserved separately
1 1-ince piece fresh ginger, sliced
1 Tbs olive oil
1 medium onion, diced
1 clove garlic, minced
1/3 cup tomato paste
1 Japanese eggplant, cut in 1/2-ince thick slices (I didn't add this)
2/3 cup creamy peanut butter
1/8 tsp cayenne pepper (optional)
1 large sweet potato, peeled and cut into 1/2-inch dice
1 1/3 cups brown rice (or however much you want!)
1 7-oz package Gardein Chick'n Filets (or any meatless filets will do!)
Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat. Reduce heat to medium-low; simmer, covered, 30 minutes. (We have a gas stove, and the pot boiled over when it was covered, so I just left it uncovered.) Discard ginger slices; set broth mixture aside.
Heat oil in large saucepan over medium heat. Add onion and garlic, and saute 7 minutes, or until softened. Add tomato paste, and cook 2 minutes. Add eggplant, and saute 2 minutes more. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered 1 hour, or until sweet potato is tender (this only took about 30 minutes for me).
Meanwhile, prepare rice according to package directions. (I used instant)
The recipe says to heat the fillets on a skillet, but I just used the microwave. After they are cooked, cut into pieces, and stir into stew. Serve over the rice.
Vegetarian Times, October 2011
Wednesday, April 13, 2011
Rice wtih Vermicelli
This is bland, and could probably have nuts with it. I enjoyed it both warm and cold.
1 1/2 cups rice (I used white)
1 can chick peas
2 onions, finely chopped
2 stalks celery, finely chopped
1/3 cup oil
8 oz. vermicelli or fine noodles cooked (I used spaghetti)
salt
Cook the onion and celery in the oil until the onion is transparent. Add the raw rice and, over medium heat, fry, stirring constantly until the rice is golden. Add the vermicelli and continue stirring until it is lightly colored.
Add enough water to cover and a little more. Cover tightly and simmer until the rice is tender and the water is absorbed. Add the chick peas and reheat over very low heat.
Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986
1 1/2 cups rice (I used white)
1 can chick peas
2 onions, finely chopped
2 stalks celery, finely chopped
1/3 cup oil
8 oz. vermicelli or fine noodles cooked (I used spaghetti)
salt
Cook the onion and celery in the oil until the onion is transparent. Add the raw rice and, over medium heat, fry, stirring constantly until the rice is golden. Add the vermicelli and continue stirring until it is lightly colored.
Add enough water to cover and a little more. Cover tightly and simmer until the rice is tender and the water is absorbed. Add the chick peas and reheat over very low heat.
Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986
Tuesday, April 20, 2010
last nights dinner
Made a yummy creation last night, and here's to remembering what I did so I can repeat it!
One onion, chopped
2 tbsp oil
1/3 cup green lentils
2 cups chicken broth (1 can)
1 cup water (or more)
1 cup uncooked white rice
1 cup 1 cup medium salsa
1 cup frozen corn (optional)
1 can kidney beans, drained
½ lb turkey sausage, sliced
spices
chili powder
black pepper
pinch of thyme
coriander
saute onion in oil till soft, about 5 minutes. Stir in lentils & chicken broth, bring to boil. Cover and simmer for 15 minutes. Add all other ingredients except spices, bring back to a boil, then cover and simmer for 25-30 minutes or until rice is tender, stirring occasionally. If it gets too dry, add a little more water. If it's too wet, simmer uncovered the last 5 minutes. During the last 5 minutes spice to taste with salt & pepper (you probably won't need salt, the broth & sausage is usually pretty salty), chili powder, coriander, and a little bit of thyme.
If you don't have any salsa, use a can of diced tomatoes, and go heavier on the spices.
One onion, chopped
2 tbsp oil
1/3 cup green lentils
2 cups chicken broth (1 can)
1 cup water (or more)
1 cup uncooked white rice
1 cup 1 cup medium salsa
1 cup frozen corn (optional)
1 can kidney beans, drained
½ lb turkey sausage, sliced
spices
chili powder
black pepper
pinch of thyme
coriander
saute onion in oil till soft, about 5 minutes. Stir in lentils & chicken broth, bring to boil. Cover and simmer for 15 minutes. Add all other ingredients except spices, bring back to a boil, then cover and simmer for 25-30 minutes or until rice is tender, stirring occasionally. If it gets too dry, add a little more water. If it's too wet, simmer uncovered the last 5 minutes. During the last 5 minutes spice to taste with salt & pepper (you probably won't need salt, the broth & sausage is usually pretty salty), chili powder, coriander, and a little bit of thyme.
If you don't have any salsa, use a can of diced tomatoes, and go heavier on the spices.
Saturday, February 13, 2010
Romanian Tomato Soup
This cookbook, published by the Vegetarian Resource Group in Baltimore, MD, includes a glossary and information about calculating fat in your diet. Each recipe includes specific nutrition factoids.
This is a very simple, but very delicious, tomato soup.
1 cup cooked brown rice
8 cups (or 2 quarts) vegetable broth
15-ounce can tomato sauce
4 ripe tomatoes, finely chopped
1/2 teaspoon paprika
Salt and pepper to taste
Place all the ingredients in a large covered pot. Simmer over medium-high heat for 55 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
This is a very simple, but very delicious, tomato soup.
1 cup cooked brown rice
8 cups (or 2 quarts) vegetable broth
15-ounce can tomato sauce
4 ripe tomatoes, finely chopped
1/2 teaspoon paprika
Salt and pepper to taste
Place all the ingredients in a large covered pot. Simmer over medium-high heat for 55 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Friday, September 4, 2009
I require FUN books.
I'm finding in my old age, that fun is a requirement while reading for pleasure. Call me unliterary, call me immature, call me uneducated, just so long as you call me.
Quicksilver, by Neal Stephenson – informative, humorous, beautifully detailed, a palatable history lesson, but fun? Not so much. I'm about a third (400 pages + )of the way through, and I just don't feel like I'm getting anywhere. Like this is going to be 900 pages of set up, for something that's going to take another 2500 pages to come to fruition. Have I ever mentioned I hated reading Robert Jordan? The one thing this book really has going for it is it's damn educational. I feel like I'm taking a political / financial history class, and for once, this is a good thing. Stephenson's got so much going for him, would it kill him to get a damn editor? If/When I write a review for this book, it's going to read like a dissertation, because it will take me 10 pages just to set the scene. Even worse, the stupid book is addicting. I can't put it down because the characterization is great, and I'm getting a great history lesson, but other books sitting around the apartment are just so much more fun and entertaining. Sigh.
And will someone please tell me what the hell Enoch Root is doing in Massechussetts in 1713? Shall I just assume he's immortal?
Hood, by Stephen Lawhead – again informative, somewhat humorous, detailed, somewhat of a history lesson, a little slow. Many of the same things I complained about regarding Stephenson's Quicksilver, but with Lawhead, it's not such a big deal. Then again, in my book, Stephen Lawhead can do no wrong. He may write some cheap endings (Endless Knot!), but I still adore him. Hood is his take on the Robin Hood legends, except in Wales, during the Norman conquest of England. Bran ap Brynchan may be the heir of Elfael, but he wants to live his life as differently as his warlord father as possible. When his father is killed by invaders, Bran can run away from the burning villages of his people, or he can stay and fight. More apathetic than afraid, Bran simply does not want the life of a leader. He saw what that life did to his parents, and he wants anything but for himself. Finding safety in the forest, and help from a forest “witch”, it takes time for Bran to decide to do the right thing. The middle of the book is fairly slow, but it needs to be, as Bran is fighting his transformation into the leader he didn't know was inside him. Lawhead makes this into a perfectly acceptable Robin Hood myth. Where's friar Tuck? Where's king Richard? Don't worry, they are in there, just in slightly different incarnations. I am looking forward to the rest of the books in the trilogy – Scarlet and Tuck. Another thing I respect about Lawhead – he doesn't string me along. A trilogy is a trilogy, a stand alone book is a stand alone book. Lawhead tells me ahead of time how much of my attention he wants, and I like that.
Red Seas Under Red Skies, by Scott Lynch – This is the second or third time I've read this book, which is the 2nd book in Lynch's Gentlemen Bastards series. Sure, It's not as good as the first book, but damn, it is just so funny, and I can't help but giggle at all the swear words. Like the first one, Red Seas is pure, unadulterated FUN. It's taken me a long time at admin to my friends that I am a Scott Lynch fan girl, as his stuff just strikes me as so immature. But when I want something fun, he is my go to author. Don't be surprised in a group of rabid fangirls descends on Lynch's home in Wisconsin, demanding the next book in the series.
Adventures in cooking, take three. Been looking for a tasty jerk chicken recipe, and finally found the secret is to just cheat, and buy some citrusy kicky jerk sauce, then doctor it up at home. This recipe looks complicated, but like everything else I make, it's really pretty easy.
Jerk Chicken with rice & beans
1 cup uncooked rice
1 can black beans, rinsed and drained
1 small can diced pineapple (don't drain it!)
2 green onions, sliced thin
¼ cup cider vinegar
½ cup orange juice
2 tbsp jerk sauce (we used Lawry's, and it was really good)
1 tbsp ground ginger
3 or 4 skinless chicken breasts, pounded thin and seasoned with salt & pepper
olive oil
Cook the rice on the stove like you normally would. While it's cooking, we'll prepare the sauce, the garnish (oooh, fancy, it's got a garnish!) and saute the chicken.
Make the garnish – pour pineapple and all juices in the can in a bowl over the green onions. The pineapple juice will mellow the onions.
Make the sauce – combine the vinegar, orange juice, and jerk sauce. That was easy.
Heat some oil in a large skillet. Brown the chicken breasts on both sides, in two batches if you have to. When chicken is mostly cooked, make sure it is all in the pan, and pour the vinegar sauce over. Simmer over low heat until chicken is cooked through, and sauce has thickened a little.
The rice should be done by now, mix the black beans into the rice.
To serve: put down some rice and beans on your plate, put a piece of chicken on top, put some pineappley green onions on top of that. Looks lovely, has a nice kick, and might even be good for you!
Quicksilver, by Neal Stephenson – informative, humorous, beautifully detailed, a palatable history lesson, but fun? Not so much. I'm about a third (400 pages + )of the way through, and I just don't feel like I'm getting anywhere. Like this is going to be 900 pages of set up, for something that's going to take another 2500 pages to come to fruition. Have I ever mentioned I hated reading Robert Jordan? The one thing this book really has going for it is it's damn educational. I feel like I'm taking a political / financial history class, and for once, this is a good thing. Stephenson's got so much going for him, would it kill him to get a damn editor? If/When I write a review for this book, it's going to read like a dissertation, because it will take me 10 pages just to set the scene. Even worse, the stupid book is addicting. I can't put it down because the characterization is great, and I'm getting a great history lesson, but other books sitting around the apartment are just so much more fun and entertaining. Sigh.
And will someone please tell me what the hell Enoch Root is doing in Massechussetts in 1713? Shall I just assume he's immortal?
Hood, by Stephen Lawhead – again informative, somewhat humorous, detailed, somewhat of a history lesson, a little slow. Many of the same things I complained about regarding Stephenson's Quicksilver, but with Lawhead, it's not such a big deal. Then again, in my book, Stephen Lawhead can do no wrong. He may write some cheap endings (Endless Knot!), but I still adore him. Hood is his take on the Robin Hood legends, except in Wales, during the Norman conquest of England. Bran ap Brynchan may be the heir of Elfael, but he wants to live his life as differently as his warlord father as possible. When his father is killed by invaders, Bran can run away from the burning villages of his people, or he can stay and fight. More apathetic than afraid, Bran simply does not want the life of a leader. He saw what that life did to his parents, and he wants anything but for himself. Finding safety in the forest, and help from a forest “witch”, it takes time for Bran to decide to do the right thing. The middle of the book is fairly slow, but it needs to be, as Bran is fighting his transformation into the leader he didn't know was inside him. Lawhead makes this into a perfectly acceptable Robin Hood myth. Where's friar Tuck? Where's king Richard? Don't worry, they are in there, just in slightly different incarnations. I am looking forward to the rest of the books in the trilogy – Scarlet and Tuck. Another thing I respect about Lawhead – he doesn't string me along. A trilogy is a trilogy, a stand alone book is a stand alone book. Lawhead tells me ahead of time how much of my attention he wants, and I like that.
Red Seas Under Red Skies, by Scott Lynch – This is the second or third time I've read this book, which is the 2nd book in Lynch's Gentlemen Bastards series. Sure, It's not as good as the first book, but damn, it is just so funny, and I can't help but giggle at all the swear words. Like the first one, Red Seas is pure, unadulterated FUN. It's taken me a long time at admin to my friends that I am a Scott Lynch fan girl, as his stuff just strikes me as so immature. But when I want something fun, he is my go to author. Don't be surprised in a group of rabid fangirls descends on Lynch's home in Wisconsin, demanding the next book in the series.
Adventures in cooking, take three. Been looking for a tasty jerk chicken recipe, and finally found the secret is to just cheat, and buy some citrusy kicky jerk sauce, then doctor it up at home. This recipe looks complicated, but like everything else I make, it's really pretty easy.
Jerk Chicken with rice & beans
1 cup uncooked rice
1 can black beans, rinsed and drained
1 small can diced pineapple (don't drain it!)
2 green onions, sliced thin
¼ cup cider vinegar
½ cup orange juice
2 tbsp jerk sauce (we used Lawry's, and it was really good)
1 tbsp ground ginger
3 or 4 skinless chicken breasts, pounded thin and seasoned with salt & pepper
olive oil
Cook the rice on the stove like you normally would. While it's cooking, we'll prepare the sauce, the garnish (oooh, fancy, it's got a garnish!) and saute the chicken.
Make the garnish – pour pineapple and all juices in the can in a bowl over the green onions. The pineapple juice will mellow the onions.
Make the sauce – combine the vinegar, orange juice, and jerk sauce. That was easy.
Heat some oil in a large skillet. Brown the chicken breasts on both sides, in two batches if you have to. When chicken is mostly cooked, make sure it is all in the pan, and pour the vinegar sauce over. Simmer over low heat until chicken is cooked through, and sauce has thickened a little.
The rice should be done by now, mix the black beans into the rice.
To serve: put down some rice and beans on your plate, put a piece of chicken on top, put some pineappley green onions on top of that. Looks lovely, has a nice kick, and might even be good for you!
Thursday, September 11, 2008
Inspired by recipes, but not really following them.
recipe, schmecipe! i don't need no stinkin' recipe! but a list of ingredients would be nice, and maybe a clue about the proportions. .. . . and i'm missing some ingredeints on the list, and i got some stuff in the fridge that needs to be used, like right now.
summer must be almost over because although i never thought it could happen, i'm actually kind of sick of tomatoes, and i'm starting to crave warm winter grains like barley. and i'm always craving rice.
what to do with a pantry full of staples, a barley craving, and a rice craving? and i'm too lazy to take on something overly ambitious, so i'll pull out some recipes, and well, fake it.
Mushroom Barley Caserole (sort of, kind of, based on Mom's mushroom barley caserole)
4 slices bacon
1 onion, chopped
1/2 cup carrots, chopped
6 to 8 oz mushrooms (i used canned, eek! but fresh would be better)
3/4 cups pearl barley
1 can chicken broth
salt and pepper
a few tablespoons chopped fresh parsley
preheat oven to 350. in heavy skillet, cook the bacon over medium high heat. when it's done, remove and drain on paper towels, then chop. cook onion in the bacon grease, adding butter or olive oil if needed. after a few minutes, add the carrots. when the onions are getting brown, stir in the mushrooms. add the barley, and stir to coat. season with salt & pepper and stir in the parsley, and stir the chopped bacon back in. when the barley has darkened slightly, pour in the chicken broth. turn the stove off, pour everything into a greased 9x9 baking dish (or shallow caserole of similar volume), cover, and bake for an hour. check the barley for done-ness, it might need to cook for another 15 minutes, and it's better slightly undercooked than overcooked.
Green Jumbalaya (I did briefly glance at the recipe in Joy of Cooking. it called for basil. odd. but tasty. i skipped all semblence of tomatoes. thus, the name "Green")
4 chicken or turkey sausauges (buy some with some flavor. please)
one onion, chopped
one green pepper and one sweet pepper, chopped
1 large rib celery, chopped
salt & pepper
1 tbsp dried basil
1 bay leaf
2 tbsp chopped fresh parsley
1 cup rice
2 1/4 cups water
good pinch red pepper flakes
cook sausages on the stove. chop them up first if you want, because this is their chance to cook. once cooked, remove the sausages. hopefully there is some grease left behind. if not, you'll need to some oil or butter. put the onion, peppers, and celery in the skillet, and cook over medium heat till the onions cook down a bit, 5-10 minutes. season with salt and pepper and other spices, then add one cup rice, and the water. stir the sausage peices back in. bring the whole thing to a boil, then cover, and simmer on low heat until the rice is tender, about 20 minutes. i suggest checking the skillet every 5-10 minutes, to make sure your rice isn't burning on the bottom.
i'm actually eating another bowl of the Green Jumbalaya right now. For a weeknight dinner, i wasn't look for something spectactularly culinary, just something easy, fast, and good. it's spot on enough for me!
summer must be almost over because although i never thought it could happen, i'm actually kind of sick of tomatoes, and i'm starting to crave warm winter grains like barley. and i'm always craving rice.
what to do with a pantry full of staples, a barley craving, and a rice craving? and i'm too lazy to take on something overly ambitious, so i'll pull out some recipes, and well, fake it.
Mushroom Barley Caserole (sort of, kind of, based on Mom's mushroom barley caserole)
4 slices bacon
1 onion, chopped
1/2 cup carrots, chopped
6 to 8 oz mushrooms (i used canned, eek! but fresh would be better)
3/4 cups pearl barley
1 can chicken broth
salt and pepper
a few tablespoons chopped fresh parsley
preheat oven to 350. in heavy skillet, cook the bacon over medium high heat. when it's done, remove and drain on paper towels, then chop. cook onion in the bacon grease, adding butter or olive oil if needed. after a few minutes, add the carrots. when the onions are getting brown, stir in the mushrooms. add the barley, and stir to coat. season with salt & pepper and stir in the parsley, and stir the chopped bacon back in. when the barley has darkened slightly, pour in the chicken broth. turn the stove off, pour everything into a greased 9x9 baking dish (or shallow caserole of similar volume), cover, and bake for an hour. check the barley for done-ness, it might need to cook for another 15 minutes, and it's better slightly undercooked than overcooked.
Green Jumbalaya (I did briefly glance at the recipe in Joy of Cooking. it called for basil. odd. but tasty. i skipped all semblence of tomatoes. thus, the name "Green")
4 chicken or turkey sausauges (buy some with some flavor. please)
one onion, chopped
one green pepper and one sweet pepper, chopped
1 large rib celery, chopped
salt & pepper
1 tbsp dried basil
1 bay leaf
2 tbsp chopped fresh parsley
1 cup rice
2 1/4 cups water
good pinch red pepper flakes
cook sausages on the stove. chop them up first if you want, because this is their chance to cook. once cooked, remove the sausages. hopefully there is some grease left behind. if not, you'll need to some oil or butter. put the onion, peppers, and celery in the skillet, and cook over medium heat till the onions cook down a bit, 5-10 minutes. season with salt and pepper and other spices, then add one cup rice, and the water. stir the sausage peices back in. bring the whole thing to a boil, then cover, and simmer on low heat until the rice is tender, about 20 minutes. i suggest checking the skillet every 5-10 minutes, to make sure your rice isn't burning on the bottom.
i'm actually eating another bowl of the Green Jumbalaya right now. For a weeknight dinner, i wasn't look for something spectactularly culinary, just something easy, fast, and good. it's spot on enough for me!
Sunday, June 1, 2008
Tasty Mud
or maybe it looks more like tasty compost? or something you'd repave a road with? But it sure is a)easy to make b)super tasty, and c)good for you. it's just not going to win any awards for presentation, that's for sure.
adapted from a recipe in Jacqueline Clark's Mediterranean cookbook. I'll admit, when i first got this cookbook, it intimidated me. but just start with an easy recipe, and go from there! Piece of pie! Ok, so Clark calls this Egyptian Rice, which is a much prettier name than Tasty Mud. Also, her photo looked much prettier than what i ended up with.
1 cup brown/green lentils
water
3 tbsp olive oil
2 onions, one diced, once thinly sliced
2 cloves garlic, minced
1 cup rice
1 and 1/4 cup water
1 tsp cinammon
1/2 tbsp ground cumin
salt & pepper
parsley to garnish (optional)
put lentils in a sauce pan with enough water to cover by about an inch. bring a boil, cover, and simmer for about 40 minutes, or until they are tender. pour the lentils in a bowl, and remove any excess liquid. heat the olive oil in the pan, add the diced onion, cook till soft. near the end of the cooking, put the garlic in. add the lentils back in, with all the spices and some salt & pepper. stir in the rice, and water. bring to a boil, cover and simmer until rice is cooked, stirring occasionally. in a small frying pan, fry the sliced onions in some olive oil till very dark. pour the lentil/rice mixture into a serving bowl, put the fried onion slices on top, and garnish with parsley.
Serves four.
i took leftovers to work, somewhat worried that the cinnamony-lentilly scent could put some people off. . .and as soon as i took my bowl out of the microwave, two people immediatly said "that smells really good! What is it!" and it did smell good! And it tasted even better! and part of the magic of lentils is they keep you filling full all afternoon.
minimal book news, i'm still getting used to being home from work at a normal time. I did keep a promise to myself, and got James Fenimore Coopers The Last of the Mohicans from the library. Although slow so far, it's a pleasant read. it's been years since i read a classic, it'll do me some good.
adapted from a recipe in Jacqueline Clark's Mediterranean cookbook. I'll admit, when i first got this cookbook, it intimidated me. but just start with an easy recipe, and go from there! Piece of pie! Ok, so Clark calls this Egyptian Rice, which is a much prettier name than Tasty Mud. Also, her photo looked much prettier than what i ended up with.
1 cup brown/green lentils
water
3 tbsp olive oil
2 onions, one diced, once thinly sliced
2 cloves garlic, minced
1 cup rice
1 and 1/4 cup water
1 tsp cinammon
1/2 tbsp ground cumin
salt & pepper
parsley to garnish (optional)
put lentils in a sauce pan with enough water to cover by about an inch. bring a boil, cover, and simmer for about 40 minutes, or until they are tender. pour the lentils in a bowl, and remove any excess liquid. heat the olive oil in the pan, add the diced onion, cook till soft. near the end of the cooking, put the garlic in. add the lentils back in, with all the spices and some salt & pepper. stir in the rice, and water. bring to a boil, cover and simmer until rice is cooked, stirring occasionally. in a small frying pan, fry the sliced onions in some olive oil till very dark. pour the lentil/rice mixture into a serving bowl, put the fried onion slices on top, and garnish with parsley.
Serves four.
i took leftovers to work, somewhat worried that the cinnamony-lentilly scent could put some people off. . .and as soon as i took my bowl out of the microwave, two people immediatly said "that smells really good! What is it!" and it did smell good! And it tasted even better! and part of the magic of lentils is they keep you filling full all afternoon.
minimal book news, i'm still getting used to being home from work at a normal time. I did keep a promise to myself, and got James Fenimore Coopers The Last of the Mohicans from the library. Although slow so far, it's a pleasant read. it's been years since i read a classic, it'll do me some good.
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