Bend It Like Beckham: Vegetable Rice

Introduction

Rice is an important part of this meal. Soothing, it picks up and at the same time softens, the otherwise sharp flavors of the main dish.

Ingredients

  • 1 C Basamati Rice
  • 1/8 t Mace
  • 2 Cardamom Pods
  • 2 Cloves
  • 1 inch Cinnamon Stick
  • 1/2 t Black Peppercorns
  • 1 Garlic Clove
  • 1/2 inch Fresh Ginger
  • 4 t Oil
  • 1 Bay Leaf
  • 1 Carrot
  • 1 Medium Red Onion
  • 1.5 C Vegetable Stock
  • 2 T Coconut Milk
  • 1 t Salt
  • 1/8 cup Cashews
  • 2 t Golden Raisins

 

Directions

Print out the spice guide for this recipe. We're going to use it as our template.

 

Pound the meat under a baggiePut the following onto the template:
  • 1/8 t Mace
  • 2 Cardamom Pods
  • 2 Cloves
  • 1 inch Cinnamon Stick
  • 1/2 t Black Peppercorns
The meat is evenly thinFold the template in half.

 

The meat is evenly thin Pour the ingredients from the first page into a spice grinder.

 

Add a T of cornstarch to a bowlChop to a powder. Put the powder in a bowl for later.
Add a T of Dijon Mustard
Add a T of Dijon MustardPeel and chop the 1/2 inch piece of ginger. Put into the spice mill.
Add a T of Dijon Mustard Add a garlic clove to the spice mix.
Add a T of Dijon MustardAdd 1/2 t powdered ginger or a peeled 1/2" piece of ginger to the spice mix.
Blend the Mustard and the cornstarch into a pasteNow add 2 T water to the mix and puree.
Blend the Mustard and the cornstarch into a pasteAdd 3T of water to the mill and process until you have a paste. Reserve.
Add a T of Dijon MustardPeel a carrot. Cut it into finely sliced coins.
Add a T of Dijon MustardPeel the onion and cut it into fine slices.
Chop the parsleyHeat the 3-4 T of oil in a pan and when hot add:
  • 1 Bay Leaf
  • 1/2 of the Sliced Onion
  • the carrot

Stir fry for 2 to 3 minutes.

Chop the parsleyAdd the rice. Stir with a wooden spoon, cooking and coating for about two minutes until the mix turns golden.
Chop the parsleyNow, pour in the spice mix.
Chop the parsleyPour in the 1.5 C Chicken Stock.
Chop the parsleyAdd the 2 T Coconut Milk. Stir again.
Chop the parsleyBring the liquid to a boil.
Chop the parsleyLower the flame. Cover with a lid. Cook for 25 minutes.
Chop the parsleyJust before serving, put the rice in its serving dish.
Chop the parsley Heat a frying pan with 2-3 T of oil. drop in 1/2 t mustard seeds.
Chop the parsley When they pop, stir the remaining 1/2 Red Onion slices until they are browning.
Chop the parsleyAdd 2 T of Golden Raisins and stir. Toss in the Cashews and saute for a minute or so until they begin to pick up a golden color.
Chop the parsleySprinkle on the onion, nut, and raisin mixture.

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