söndag 11 februari 2018

Ginger Rice with Chili, Black Beans and Cashewnuts

Ginger Rice with Chili and Cashewnuts
2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
½ tsp turmeric powder
1 tsp salt
2 tbs olive oil
½ cup diced onions
1 green chili
1 red chili
½ cup black beans
½ cup cashewnuts

Wash and drain the rice. In a pot, heat olive oil over medium heat. When oil is shimmering, add rice and stir a minute, add broth/water and salt. Bring to a boil over high heat. Once it starts boiling, immediately cover and turn to low heat. Let the rice cook on low heat for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

In a frying pan add olive oil. When oil is shimmering add onions and fry for 3 minutes, until softened and light brown. Stir in chilis, beans and cashewnuts.

Add  the turmeric powder to the rice. Add the fried onion, chilis, beans and nuts to the rice. Mix thoroughly.

Plate and serve.

Lemon Rice

Lemon Rice

4 cups cooked rice
1.5 to 2 tablespoons lemon juice
½ teaspoon turmeric powder
Rock salt or regular salt as required


Heat the rice and stir the ingredients together. Plate and serve.

Coconut Rice

Coconut Rice

 Ingredients for 4 servings:
1 1/2 cups jasmine or long-grain rice
1 rounded teaspoon finely grated ginger
1⁄2 teaspoon red chili flakes
1 teaspoon kosher salt
1 cup water
1 (14-ounce) can coconut milk (not coconut cream)
1 bay leaf

1/4 cup toasted coconut to garnish

In a pot: all ingredients except toasted coconut- Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff ; plate and garnish with toasted coconut and serve.