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Lights camera action! [Jan. 10th, 2006|02:47 pm]
[Current Mood |geeky]

^0^ Another fun thing shamelessly swiped from peace2you

(Someone flaming you in a comm? creating mindless drama.. a hah! Just cut them down to size the creative way)

^-^ This sounds similar to a rice pilaf recipe I use (except I ordinarily don't add onions)
Written: 3/2000
If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf. Soaking the rice overnight in water results in more tender, separate grains. If you'd like to try it, add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours; reduce the amount of water to cook the rice to 2 cups. For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. If you are using soaked rice for this variation, use 3 cups of water.

Serves 4 as a side dish
1 1/2 cups basmati rice or long-grain rice
3 1/4 cups water
1 1/2 teaspoons table salt
ground black pepper
3 tablespoons unsalted butter Or vegan margarine ^.~
1 small onion , minced (about 1/2 cup)
4 ounces vermicelli , broken into 1-inch pieces (about 1 cup)
2 medium cloves garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
pinch allspice

A short, wide, heavyweight pan, such as a large saucepan or sauté pan with straight sides, encourages even cooking and equal distribution of liquid throughout the rice grains.

1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.

2. Bring 3 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat 1 1/2 tablespoons butter in large saucepan over medium heat until foam begins to subside; add vermicelli and cook, stirring occasionally, until browned, about 3 minutes. Remove to small bowl and set aside. Add remaining 1 1/2 tablespoons butter to pan and heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add garlic, cumin, coriander, and allspice to sautéed onion; cook until fragrant, about 30 seconds longer. Add vermicelli and rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

[User Picture]From: miya_fangirl
2006-01-10 09:34 pm (UTC)
And now Helayne does Recipe spam!! XD I read the whole thing and it confused me a little, lol. I like recipe's in french better hehe~ sounds good though! Alas, college students have no time for real recipes XD

I hope you're still recovering nicely ^_^
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[User Picture]From: shochu66
2006-01-11 12:10 am (UTC)
Just wanted to say Thank you for the card! We received it today - the doggies are cute as always. Do you remember: we threw a snowball for them and today they came running via mail...

Chuuuuuuuuuuuuuuuuu, sweetheart. Hope you are well and having a good year ahead!
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[User Picture]From: weezeroni
2006-01-11 01:10 am (UTC)
YUM! And fun! I made a movie...How cool is that???
(Reply) (Thread)
[User Picture]From: doap
2006-01-11 11:22 am (UTC)
YAY a veggy recipe!!! THANK YOU i hoped you would spam one someday *glomps*
i'm cooking that yummy dish asap ^_^

C Céline**
(Reply) (Thread)