Basmati Rice with Peas & Curry Leaves

Justin's Aunt Jackie bought us a great Indian cookbook for the holidays (Best Ever Indian Cookbook) and it inspired us to stock our cabinet with the staple spices necessary for making most Indian dishes. This is the first rice we tried and it came out wonderfully. It's definitely a side dish more than an entree, so we paired it with a "South Indian Lentils & Vegetables" recipe we found in the book (to be posted soon).

INGREDIENTS
basmati rice (1 1/2 cups) wash well and soak for 30 minutes; I use brown basmati rice to maximize nutritious value
oil (1 T)
curry leaves (6-8)
mustard seeds (1/4 t)
onion seeds (1/4 t)
fresh fenugreek leaves (2 T) I have only tried this with dried leaves
garlic (1 t) crushed
fresh ginger root (1 t) grated
salt (1 t)
peas (1 cup) I used frozen, but fresh would be even better; do not used canned, however - they don't maintain as much nutritious content and they are too mushy
water (2 cups)


INSTRUCTIONS

1. Saute all seasonings with oil for 2-3 minutes.  
2. Drain the rice after soaking for 30 minutes and add to the pot stirring gently.
3. Add the peas and water, bring to a boil, then lower and cover for 15-20 minutes. You'll know it's done when you see little air holes punctured in the rice.
4. Remove from heat and let stand covered for 10 minutes. Fluff with a fork careful not to mush the rice.

Enjoy!

xo, J

Rice Plus Anything Stew

This is a quick and easy yet good-on-the-tummy staple dish for me. When I don't want to deal, but need a solid warm meal, this is it. And I usually always have the ingredients on hand because it's a mishmash of...staples! So, in honor of Karine's request, here is the easiest rice-as-a-main-dish meal. 


INGREDIENTS
rice (1 cup) I am a ridiculous fan of Trader Joe's brown rice medley, it has incredible texture with black barley and daikon radish seeds, makes for a heartier, stewier dish
meat whatever's in your fridge; I usually use either shredded leftover chicken or chopped chicken sausage
chicken broth (2 cups) if you have any juice or bits left over from roasted chicken, throw them in
onion (1/2) diced
carrots (1-2) chopped
tomatoes (2-3 small vine tomatoes) roughly chopped
paprika
cumin
cayenne 
salt


Options
sweet potatoes (1 small) chopped
mushrooms (1/2 small carton) sliced
garlic (2 cloves) minced
raisins (1/4 cup)
cashews (1/4 cup) roast in the pan first
lemon
cilantro
parsley




DIRECTIONS

1. Throw it all into the rice cooker and hit the "on" switch. (I know, I know.  But I am telling you. The rice cooker is an awesome crockpot for rice dishes. And your meal is done in 20-30 minutes.)
2. If you don't have a rice cooker, saute the onions, carrots, and meat. Pour in the broth, bring to a boil, then add everything else.
3. You may need to add some extra broth, especially if using wild and/or brown rice.

Tip: This is great for leftover roasted chicken because the meat maintains its moisture.  Throw in the chicken parts, gelatinous juice, and veggies and you're good to go.  

Love, J

Veggie Paella with Rock Shrimp

While the veggie paella is pretty nice all on its own, Matt is a fish cutter/butcher, so we threw in some rock shrimp in too :).  I say, make together or separately.


PAELLA
water (1/2 cup)
saffron threads (1/4 tsp)


olive oil (2 Tbs)
red bell pepper (1) diced
onion (1 medium) diced
artichoke hearts (1 can, in water) quartered
garlic cloves (2 large)
paella rice or arborio rice (1 1/2 cups)
vegetable stock (3 cups)
green chard (2 cups) chopped
canned tomatoes (14 oz.) diced
paprika (3/4 tsp)
salt (1/2 tsp)
cannellini beans (1 14 oz can) rinsed
peas (1 cup) shelled fresh or frozen


Bring water to a boil in small saucepan.
Add saffron, cover, & remove from heat.
Let stand at least 10 minutes.


Heat olive oil in large saucepan over medium-high heat.
Add bell pepper and onion, and saute until onion is golden.
Add garlic, and saute 5 minutes more. 
Reduce heat to low.  Add rice and stir to coat with oil.
Add vegetable stock, chard, and tomatoes, and bring to boil, stirring frequently.
Add saffron water, paprika, & salt.
Reduce heat to medium-low.  Cover & cook 15 minutes.
Mix beans, peas, & artichokes into rice, cover, & continue cooking until liquid is absorbed & rice is tender (about 5 minutes).
Remove saucepan from heat.  Let stand 5 minutes & serve with lemon wedges.


ROCK SHRIMP
rock shrimp 
salt
pepper
garlic powder or garlic


Heat a few tablespoons of oil in a saucepan.
Add rock shrimp & spices, & cook until cooked through.
Add to paella and serve with lemon.