Recipe: spiced rice stew
Mar. 7th, 2017 04:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
infryqServes 1.
Wash 1/3 c rice, add 3/4 c water* and set over high heat. Add 1/2 t salt, 1
t ground coriander, 1/4 t each ground cumin, red pepper (I like ancho but
paprika is fine), and fenugreek, and a pinch each cinnamon, turmeric, and
cayenne. Please do adjust all spice amounts to taste. Add 2T nut butter of
choice, 1/3 c diced carrot, 1/3 c frozen green beans, and 2T dried
cranberries. Stir until it boils, then reduce heat to low, cover, and
simmer 15 minutes. Turn off heat and let stand a further 5 minutes. Serve.
* WARNING: the only thing I actually measure in this recipe is the rice.
You won't ruin it if you lift the lid to check on it periodically and add
more water from the kettle as needed. When it's done it should be thick and
saucy, but it's also nice as a soup so don't overthink it.
Wash 1/3 c rice, add 3/4 c water* and set over high heat. Add 1/2 t salt, 1
t ground coriander, 1/4 t each ground cumin, red pepper (I like ancho but
paprika is fine), and fenugreek, and a pinch each cinnamon, turmeric, and
cayenne. Please do adjust all spice amounts to taste. Add 2T nut butter of
choice, 1/3 c diced carrot, 1/3 c frozen green beans, and 2T dried
cranberries. Stir until it boils, then reduce heat to low, cover, and
simmer 15 minutes. Turn off heat and let stand a further 5 minutes. Serve.
* WARNING: the only thing I actually measure in this recipe is the rice.
You won't ruin it if you lift the lid to check on it periodically and add
more water from the kettle as needed. When it's done it should be thick and
saucy, but it's also nice as a soup so don't overthink it.
