Exotic tastes and a luxury twist in this delectable rice dish
Slice 2 yellow peppers in half and pull out and discard the seeds, stems and cores. Cut each half in 2, then warm 3 tbsp of olive oil in a shallow pan, add the peppers and cover with a lid, letting them cook over a moderate heat until soft. The times will vary, but they will need a good 20 minutes. Check their progress regularly.
Put 120g of brown basmati rice into a medium-sized saucepan, fill it with warm water, then swish the rice about with your fingers. The water will turn slightly cloudy. Pour the water away (I put it on the garden), then repeat a couple of times more. Cover the rice with enough water to come about 3cm above the level of rice, then add a half tsp of sea salt, 6 black peppercorns and half a cinnamon stick. Place the rice over a moderate heat, bring to the boil, then cover with a lid and lower the temperature, so the rice simmers.
Continue reading… Exotic tastes and a luxury twist in this delectable rice dishSlice 2 yellow peppers in half and pull out and discard the seeds, stems and cores. Cut each half in 2, then warm 3 tbsp of olive oil in a shallow pan, add the peppers and cover with a lid, letting them cook over a moderate heat until soft. The times will vary, but they will need a good 20 minutes. Check their progress regularly.Put 120g of brown basmati rice into a medium-sized saucepan, fill it with warm water, then swish the rice about with your fingers. The water will turn slightly cloudy. Pour the water away (I put it on the garden), then repeat a couple of times more. Cover the rice with enough water to come about 3cm above the level of rice, then add a half tsp of sea salt, 6 black peppercorns and half a cinnamon stick. Place the rice over a moderate heat, bring to the boil, then cover with a lid and lower the temperature, so the rice simmers. Continue reading… Rice, Vegan food and drink, Food, Life and style, Vegetarian food and drink
