Recipe No.4 (Aug.18, 2011)

It’s not that we haven’t eaten since the last recipe post 5 days ago; not likely! But between whipping up a salad, defrosting a ready-made meal, and going out to a restaurant, there wasn’t much worth sharing.

But last night afforded me another chance to exercise some culinary creativity. I will call this dish,

Brown Rice with Franks and Peas

Ingredients used:

  • 1 cup of brown rice
  • 2 cups of water
  • 1 Tbsp. olive oil
  • 1 clove garlic, peeled
  • 2 bouillon cubes
  • 1 1/2 cups purple hull peas
  • 3 franks (pork, beef, or tofu)

Prep:

  1. In a tea kettle, bring water to a boil; meanwhile, sauté garlic clove in oil until it turns brown, then discard.
  2. Pour rice into heated oil and toss around until it becomes toasted (you’ll know because it will turn a different color); DO NOT BURN.
  3. Pour boiling water onto rice, it will release a strong cloud of steam; add bouillon cubes and any desired spices, stir and lower temperature to lowest possible. Cook until water has disappeared (approximately 20 min.)
  4. Cook peas until tender, boil and dice franks, toss with cooked rice.
  5. Serve with a salad, or as a side dish.


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