Post by Silly Yak on Jan 26, 2011 16:55:31 GMT
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Earl Grey Rice
Ingredients:
450g basmati rice
2 Earl Grey teabags
½ teaspoon turmeric
6 tablespoons olive oil or sunflower oil
1 tablespoon mustard seeds
Small handful of curry leaves
½ a sliced chilli
Squeeze of lemon juice
Method:
Wash the rice well in cold water. This just gets rid of any excess starch that can make your rice sticky.
Bring a pot of salted water to the boil and throw the rice in.
Add the tea bags, then season the water and add the turmeric.
Boil for about 10 minutes or until the rice is just cooked and no more.
Pour the rice into a colander, discard the tea bags then place the colander back over the pot and cover with a lid or tin foil.
Make sure there is some water in the bottom of the pot, but not enough to reach the bottom of the colander, and put back on the stove on a low heat. (Your rice will steam and keep warm like this for an hour or so, just make sure the pot underneath doesn’t boil dry.
Meanwhile, heat about 6 tablespoons of oil, a tablespoon of mustard seeds, a small handful of curry leaves, and a little sliced chilli.
Toss it all together with the rice and finish with a squeeze of lemon juice.
This recipe is a Jamie Oliver one from the ‘Delicious’ magazine.
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Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=118#ixzz1CA3nVvvX
Earl Grey Rice
Ingredients:
450g basmati rice
2 Earl Grey teabags
½ teaspoon turmeric
6 tablespoons olive oil or sunflower oil
1 tablespoon mustard seeds
Small handful of curry leaves
½ a sliced chilli
Squeeze of lemon juice
Method:
Wash the rice well in cold water. This just gets rid of any excess starch that can make your rice sticky.
Bring a pot of salted water to the boil and throw the rice in.
Add the tea bags, then season the water and add the turmeric.
Boil for about 10 minutes or until the rice is just cooked and no more.
Pour the rice into a colander, discard the tea bags then place the colander back over the pot and cover with a lid or tin foil.
Make sure there is some water in the bottom of the pot, but not enough to reach the bottom of the colander, and put back on the stove on a low heat. (Your rice will steam and keep warm like this for an hour or so, just make sure the pot underneath doesn’t boil dry.
Meanwhile, heat about 6 tablespoons of oil, a tablespoon of mustard seeds, a small handful of curry leaves, and a little sliced chilli.
Toss it all together with the rice and finish with a squeeze of lemon juice.
This recipe is a Jamie Oliver one from the ‘Delicious’ magazine.
********************************
Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=118#ixzz1CA3nVvvX