Home' Trinidad and Tobago Guardian : November 1st 2015 Contents 10
Herbed Basmati Rice
1 teaspoon olive oil
1 cup uncooked basmati rice
1 garlic clove, minced
1 cup water
1 cup vegetable broth
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1. Heat olive oil in a medium skillet coated with cooking spray
over medium-high heat.
2. Add rice and garlic to pan; sauté 2 minutes or until rice is
3. Add 1 cup water, broth, and salt to pan; bring to a boil.
4. Cover, reduce heat, and simmer 15 minutes or until liquid is ab-
sorbed and rice is tender.
5. Remove from heat; let stand 5 minutes.
6. Stir in onions, nuts, basil, thyme, and pepper.
1 tablespoon olive oil
3 garlic cloves, minced
1 cup uncooked long-grain white rice
1/4 teaspoon saffron threads, crushed
1/8 teaspoon salt
1 (14-ounce) can vegetable broth
1 tablespoon chopped fresh chadon beni (optional)
1. Heat oil in a medium saucepan over medium-high heat.
2. Add garlic; sauté 30 seconds or until fragrant.
3. Add rice; sauté 1 minute.
4. Stir in saffron, salt, and broth; bring to a boil.
5. Cover, reduce heat, and simmer 15 minutes or until liquid
6. Remove from heat; fluff with a fork. Sprinkle with chadon beni,
1 1/2 cups rice, preferably basmati, rinsed
1 tablespoon butter
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon curry powder
1/8 teaspoon cayenne
1 baking potato (about 1/2 pound), peeled and cut into 1 1/2-inch
2 carrots, cut into 1 1/2-inch pieces
2 cups water
1 1/2 teaspoons salt
1 10-ounce package frozen peas, defrosted
1/4 cup plain yogurt
1 jalapeño pepper, seeds and ribs removed, minced
1 tomato, seeded and cut into 1/2-inch pieces
1/2 cup cilantro leaves
1. Bring a medium pot of salted water to a boil. Stir in the rice
and boil until just done, about 10 minutes. Drain the rice, return
to the pot, and cover to keep warm.
2. Meanwhile, in a large frying pan, melt the butter with the oil
over moderately low heat. Add the onion and cook, stirring
occasionally, until translucent, about 5 minutes.
3. Add the garlic and ginger and cook, stirring, until fragrant,
about one minute.
4. Stir in the cumin, turmeric, curry powder, and cayenne and
cook, stirring, for 1 minute longer.
5. Add the potato, carrots, water, and salt. Increase the heat to
moderately high and simmer until the vegetables are tender
and no liquid remains in the pan, about 10 minutes.
6. Stir the peas into the other vegetables and remove the pan
from the heat.
7. Stir in the yogurt and rice and serve topped with the jalapeño,
tomato, and cilantro.
200 g basmati rice
190 g lentils
2 tablespoons vegetable oil
1 teaspoon cumin seeds
3 garlic cloves, finely chopped
2 green chillies, chopped finely and de-seeded if preferred
10 black peppercorns
1 potato, diced into small cubes
1 carrot, diced into small cubes
3/4 teaspoons turmeric powder
100 g fine beans, cut into 3cm pieces
100 g frozen peas
½ head of broccoli, cut into medium sized florets
1 tablespoon ghee
½ bunch of coriander, washed and chopped
Salt and black pepper
1. To prepare the kedgeree, rinse and soak the rice and lentils to-
gether in an ample amount of water for 10 minutes.
2. In a saucepan, heat the vegetable oil. Add the cumin seeds and
lightly fry for 30 seconds. Add the garlic, ensuring the heat is
low, and fry until golden brown.
3. Add the green chilli and peppercorns to the pan and stir. In-
crease the flame, add the diced potato and carrot and sauté
for 2 minutes. Add the turmeric and a little salt to taste, and
cook for an additional 2 minutes.
4. Strain the rice and lentils and add to the pan. Pour 6 cups of
hot water over. Once the mixture starts to simmer, cover the
pan, lower the heat and cook gently until all the water has
been soaked in.
5. Add the beans, broccoli, peas and coriander to the pan. Com-
bine well and simmer for a further 5 minutes before removing
from the heat.
6. Flavour the kedgeree with salt and pepper, stir in a tablespoon
of ghee and serve hot.
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