"Rice Stuff" as Joanne calls it herself is very similar in style to a Kedgeree, an Indian dish. Joanne offered a few suggestions to jazz up this recipe such as also adding a tablespoon or two of sultanas for a bit of sweetness covering it. "You can have this as is, vegetarian or you can add any cooked meat at the end. I have tried chicken, ham, smoked salmon and cooked mince or you could also pop in some boiled eggs. My family love this, its easy and you can make it as a base and then adapt it for each family member if you have some fussies. I also put in as many veggies as I want, you don't have to stick to the base recipe at all. Peas would be nice in it but it adds points."
We added the sultana's, some peas and also some toasted almond flakes along with a few more spices and it was really yummy. I have to admit it was a nice side dish to have with our Tandoori Lamb Cutlets last night.
"Rice Stuff"
(recipe courtesy of Joanne)
(recipe courtesy of Joanne)
1 Carrot, diced
1 Onion, diced
1 teaspoon crushed garlic
1 Onion, diced
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 teaspoon curry powder
1 teaspoon tumeric
2 teaspoon curry powder
1 teaspoon tumeric
1 teaspoon ground cumin
1 teaspoon ground coriander
600 mls of chicken or veggie stock
200 Grams of basmati rice
1/2 cup frozen peas
freshly ground black pepper
2 tablespoons sultanas
2 tablespoons toasted almond flakes
Dry fry onion, carrot, garlic and ginger for 2 minutes or until slightly tender. Add tumeric, curry powder, cumin, coriander. When its nice and coloured up, add rice, stock and peas. Stir and cover completely. Cook for about 12 mins. At the end you don't want it completely dry, just a little bit moist.
Season with pepper to taste. Stir through sultanas and toasted almonds.
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1 comment:
So many yummy ingredients working together here!
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