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Fast and Fancy Middle-Eastern Rice - De File
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cbertsch
cbertsch
Fast and Fancy Middle-Eastern Rice
I made the following rice dish to accompany lamb chops last night. I think it falls into the pilaf category. Even if it doesn't technically fit, though, the results are similar. Please note that I used a rice cooker with a removable aluminum pot. The recipe would change if you were using a different rice-making technique, though not the ingredients. Besides, everyone should have a rice cooker: they save time and stovetop space:
• Coat the bottom of the rice cooker's pot with olive oil and place it on a stovetop burner at the lowest possible setting
• Add liberal portions of chopped cilantro and garlic (I used the redoubtable Israeli frozen cubes of each that Trader Joe's sells, in order to save time)
• Stir and add crushed red pepper and cumin
• Turn off the heat and add the rice you have measured out to the pot
• Mix the contents of the pot until the cilantro is evenly distributed and every grain of rice is coated with a sheen of oil
• Chop some lightly salted cashews until they are the consistency of the sprinkle topping on an ice-cream sundae
• Add the cashew pieces to the pot and mix thoroughly
• Add a few handfuls of raisins to the pot and mix them in as well
• Add the water you would normally use for that amount of rice (i.e. don't add extra water) or perhaps eve reduce the amount very slightly
• Cook the rice in the rice cooker and enjoy the delicious aroma coming from the pot
• When the rice is done, spoon it out onto a plate and mix in pieces of crumbled feta to taste
• Serve lamb chops over top of the rice with a little mint jelly and perhaps a few pieces of fresh mint as well
• Bask in the gustatory goodness
I think this may be my best rice concoction yet. Cashews were an inspired choice, if I do say so myself. Please note that the salt that they and the crumbled feta provide takes the place of any salt you would otherwise add to the dish.

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Comments
quuf From: quuf Date: March 14th, 2008 07:07 pm (UTC) (LINK TO SPECIFIC ENTRY)
Sounds yummy. What sort of rice did you use?
cbertsch From: cbertsch Date: March 14th, 2008 07:51 pm (UTC) (LINK TO SPECIFIC ENTRY)
Half Uncle Ben's converted and half brown Jasmine from Thailand. I like the difference in textures that kind of mix generates. It would work with all brown or all white, but would be less interesting in the mouth.
chefxh From: chefxh Date: March 14th, 2008 11:00 pm (UTC) (LINK TO SPECIFIC ENTRY)
OOOH! OOOH! Add quinoa!
celebrian_3 From: celebrian_3 Date: March 14th, 2008 08:06 pm (UTC) (LINK TO SPECIFIC ENTRY)
What brand of rice cooker do you have?
cbertsch From: cbertsch Date: March 14th, 2008 11:21 pm (UTC) (LINK TO SPECIFIC ENTRY)
Right now I have a cheap $20 one purchased at a store that shall remain nameless!
chefxh From: chefxh Date: March 14th, 2008 11:00 pm (UTC) (LINK TO SPECIFIC ENTRY)
You just made my stomach growl!
cbertsch From: cbertsch Date: March 14th, 2008 11:23 pm (UTC) (LINK TO SPECIFIC ENTRY)
Should I feel sorry or pleased?

:-)
chefxh From: chefxh Date: March 15th, 2008 12:03 am (UTC) (LINK TO SPECIFIC ENTRY)
*grin* yes!
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