RICE AND macaRONI

Chef John from Food Wishes came up with this amazing recipe, go here to visit his blog. Or you can watch a gazillion of his You Tube videos, which I may have done. I used his recipe and made it my own, changing the amounts and the type of fat mainly. The size of the one he made had us fighting over it. Well, maybe not fighting but there was definitely tension as we ate and realized we had to have more. It's so good- it has become a regular feature at our house.

RICE AND macaRONI

3 tablespoons avocado oil
3/4 cup finely diced onions
1 cup orzo pasta, or spaghetti broken into small pieces
2 cups white long grain rice
3 cups vegetable broth*

Spice blend:
2 teaspoons Kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coriander
1/2 teaspoon mustard powder
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup freshly chopped parsley

Saute pasta in oil until golden, add spices for 30 seconds. Stir in rice. Add broth, the recommended amount. After it does its spitting a sputtering, stir. Stick a wooden spoon in (its actually supposed to be your pointer finger), touch the rice mixture with the tip and it the water level is about an inch up (this would be your first knuckle), you have the perfect amount of liquid.

Bring the heat down to medium low and cover. Don't open the lid for about 17 minutes. At that point turn the heat off, leaving the lid on for about five minutes. Fluff with a fork and serve.

I have added tomatoes and edamame on my plate for a full delicious meal.

*Chef John recommends that you use chicken broth. I should say insists. We dont because we are vegan, I use vegetable broth and increase the seasonings. It comes out seasoned very well. Lots o flavor.

Comments

Gobi Manchurian

This Gobi Manchurian is the bomb. Its sweet and spicy. I really enjoyed this over rice. You can totally deep fry your cauliflower but I preferred it baked without the oil. You really wont miss the oil once it is bathed in this crazy good sauce. Gobi Manchurian I added a lot more veggies because I wanted it loaded with veggies but you can go sparse if you likke, just halve what I have here. 1 head cauliflower, roughly 4-6 cups small pieces (bite size) 1 cup flour 1/2 cup tapioca or corn flour (corn starch) 1 cup water 1/2 teaspoon salt 2 green bell peppers, diced 2 cups onion, I used sweet onion in mine but any onion will do 4-6 cloves garlic, depends on how much you like garlic 1 inch piece of ginger, minced or grated 1 chili, I used Hatch Chilies because I had them frozen in my freezer 2 tablespoons corn flour or tapioca flour 2 cups water, I like a lot of sauce to pour over my rice, you can halve it if you like 4 tablespoons tomato paste 2 tablespoons so...

Vindaloo Sauce

I double this when I make it. I have made it twice now. I freeze some of it. It is a great meal to make when you are in a hurry. You can cook some lentils and just add the sauce to it. Or you can get all fancy and add vegetables to the mix. I have made it both ways now and I think my favorite is just with the lentils. I have spread it on toast, yes, seriously I have (on more that one occassion). It's awesome that way. VINDALOO SAUCE 2 teaspoons black peppercorns 2 tablespoon white peppercorns 1 teaspoon whole cloves 4 teaspoon coriander seeds 2 tablespoon yellow mustard seeds 2 tablespoon brown mustard seeds 1/2 teaspoon turmeric 2 teaspoon fennel seeds (reduce or omit if you are not a fan) 2 guajillo chilies 4 cloves garlic 1 thumb-sized piece fresh ginger, mince 1 teaspoon sea salt 6 tablespoon vegetable oil 4 tablespoon cider vinegar 1 can tomato paste (4 ounces) 2 tablespoon Tamarind paste Toast the spices in a dry pan, ...

Smoky Mushroom Lentil Burgers

I had only one shot left to show you the beauty of these burgers. It's all I got before my battery died. However, I think it was enough to show you. I will definitely be making these again. Lest I forget exactly what I did, I had to record it. What is the sauce? It is a combination of mayo and my homemade hot sauce. I couldn't really tell you what is in my hot sauce. It is usually the end result of an event that goes something like this. In September I am usually inundated with tomatoes. I have canned nearly all there is to can of tomatoes, I have made my salsa, stewed tomatoes, tomato sauce and any other tomato thing I feel like canning any particular year. I always have tons of tomatoes because my husband eats them nearly for breakfast, lunch and dinner. I am really not kidding about that. Anyway, say some get overly ripe tomatoes are laying on the counter and I have a few jalapenos laying around or some other hot pepper, I usually...

VEEG

Search This Blog