axelrod: (Default)
[personal profile] axelrod posting in [community profile] cookability
I just invented this recipe. I'm honestly not sure how cookable it is, but it's a fast way to make a rice dish with good flavor and interesting texture and that suits some of my needs so perhaps it'll suit someone else's as well. I dunno how many other people are as sensitive to food texture as I am, but one of the best things about this dish for me is the contrast between the crunchy celery, the less crunchy onion, and the soft rice. So that's a plus for me, since otoh I'm a picky eater and otoh i really really need to make sure I eat enough.

This recipe can involve chopping; you could definitely food process the onion and celery, and though personally I wouldn't want them processed very fine doing so would also decrease the cook time and in particular the amount of time spent sauteeing, which I know has been Too Much for me in the past. You could walk away from this dish at any point while it's on the stove by adding a bit of water and turning the heat off - it's forgiving in that way. Mixing the spices into the rice may involve more hand strength or coordination or whatnot than some might prefer or be able to do at all.
1) Sautee 1 quarter of a large-ish onion and three celery stalks (both chopped), till onion is translucent.
2) Add 1/2 teaspoon each coriander, ginger, and paprika. Salt and pepper to taste - I used cubeb pepper, which is very mild - white pepper would also be good, probably. There's something a little off about the seasoning - maybe too much coriander? I've hardly ever cooked with it all, so hard to tell - but it definitely works.
3) Add two cups pre-cooked rice. Mix it all up.

Protein for this dish could be bolstered with chick peas. Carrot, shallots, and garlic could be used to vary the flavors.


cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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