#Brown Rice

[ronniefein]

Our Thanksgiving feast has the usual turkey, stuffing, cranberry something-or-other and so on. But I also serve at least one vegetarian main course, usually some version of Mujadara, made with either bulgur wheat, kaniwa or brown rice. It’s a simple dish, everyone loves it and I can make it ahead. Over the years I learned it’s best to cook the onions in advance so they get nice and soft and the savory oniony liquid leaches out perfectly to moisten the grains. Here is the recipe - make all the parts ahead, put it together later and reheat to serve.

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BROWN RICE MUJADARA

1/2 cup olive oil

5-6 large yellow onions, peeled and sliced

1 cup brown rice

water or stock

1 cup lentils

1 teaspoon ground cumin, optional

1/2 cup chopped fresh parsley

salt to taste

Heat 4 tablespoons of the olive oil in a large sauté pan over low-medium heat. Add the onions and cook, stirring occasionally, for about 15 minutes or until the onions are soft and brown. Spoon the onions into a container and cover the container. Refrigerate when cool if not serving the dish immediately. Place the rice in a saucepan, cover with 2 cups water or stock, bring to a boil, stir and cover the pan. Turn the heat to low and cook for about 30 minutes or until tender. Spoon the rice into a bowl. While the rice is cooking, place the lentils in a saucepan and cover with water or stock. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 25 minutes or until tender. Drain and add to the rice. Stir in the remaining 4 tablespoons olive oil. Add the cumin, if used and the parsley. Toss the ingredients. Add salt to taste. If serving immediately, stir in the onions with any accumulated juices, mix and serve. If serving at a later time, add the onions and juices, place in an ovenproof casserole and reheat, covered, in a preheated 350F degree oven (about 25 minutes).

Makes 6 servings

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Tonight’s Dinner 😋

[buffetlicious]

Groupers (石斑鱼) are highly prized food fish everywhere and tonight’s dinner is Spicy Red Grouper which is called Ang Gau (红石斑) here around the region of Southeast Asia. Our local wet markets generally sell two types of red groupers - Spotted Coral Grouper (Plectropomus maculatus) and Leopard Coral Grouper (Plectropomus leopardus). It is expensive due to the tender yet bouncy flesh that flakes nicely and the whole fish is usually steamed to appreciate its delicate texture.

Mum also prepared these Herbs & Chilli Fishcakes and Fried Bean Curds to go along with the red grouper dish. I like to drizzle chilli sauce all over the bean curd to add extra flavours and also reduced the rice intake since the bean curd itself is already quite filling.

[fattributes]

Avocado Inari

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Quinoa Brown Rice Southwest Bowl

[kkimura]

中国では新年！ファイブスパイスを使って、北京ダックならぬ、北京チキンを作ってみました。生姜とネギを油で炒めたのを添えて、めちゃくちゃ簡単なのにとびっきり美味しくてびっくり！また作りたい！

It’s lunar new year and I made Peking whole chicken today! I use tons of five slice marinade and it came out super delicious!!! I couldn’t believe that it’s so easy to make yet seriously flavorful!!! I served brown rice and oiled ginger scallion dressing.

[fieriframes]

[BROWN RICE. GREAT TEXTURE. MULTIPLE BREADS OF BREAD CRUMBS. A TEAHOUSE AMID THE CHERRY BLOSSOMS, ON THE WAY TO DEATH, IT'S GONNA HAVE ENOUGH BINDER IN ITSELF... YES. TO TIGHTEN THIS UP?]

[mrs-trophy-wife]