Tuesday, September 20, 2016

Indian-style curry rice and side salad


Curry-flavored steamed rice 

1 1/2 cups basmati rice or extra long grained rice
2 cups water
2 T butter, room temperature
1 T (more or less) curry powder
2 T safflower tendrils (really cheap substitute for saffron)
2 pinches of salt to taste

Procedure:

Wash rice 3 times; drain well. Set aside.

Preheat large skillet on medium high until smokey.

Lower heat to medium; add butter and stir and toss rice, 1 minute.

Add the water, salt and curry powder. Stir until well incorporated.

Let it boil on high then lower heat to simmer. Stir to check bottom as rice tends to stick and get burned.

Set heat to very low and cover pan with a lid. Continue cooking until rice is soft and fluffy.

Drop the safflower tendrils and stir/toss in the rice. Cover and remove from heat.


Fresh vegetables salad with goat cheese 

1 large tomato, seeded and chopped
1 thinly sliced scallion or half of a small red onion
half of a small cucumber, chopped
3 leaves of Romaine, finely chopped
1 clove of garlic, grated
1 T lemon juice
1 T extra virgin oilive oil
pinch of salt and crack black pepper to taste
2 T crumbled goat cheese

Toss  and stir in a medium bowl. Serve.