[CH] Tonights Side Dish - x/p to Veg-Recipe
RST G (synapse7@home.com)
Wed, 01 Dec 1999 20:06:06 -0500
This was tonights side dish. I served it with fish that I cooked on the
George Foreman Grill. The fish was not hot at all, just a bit spicy from
a chinese spice mix (commercially packaged) that I used as a "rub". I
used a fresno pepper because that is what I had but the recipe called
for either serrano or jalapeno.
"Grilled" Fish with Kabul Party Rice
I am not giving the recipe for the fish because it was just basic
fish that was put on the GF Grill for 3 minutes. I am giving the
recipe for the Kabul Party Rice which was really good, not too
hot and very pretty. It came from Hot & Spicy & Meatless by Dave
DeWitt. Excellent book. Easy to do. Great use for already cooked
rice!
* Exported from MasterCook *
Kabul Party Rice
Recipe By : Hot & Spicy & Meatless by D. Dewitt, M. Stock & M.J.
Wilan
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg carrots -- peeled & grated
4 tbsp margarine -- * see note
3 lg onions -- chopped
2 1/2 cups cooked white rice -- ** see note
1/2 cup pinons or pine nuts -- shelled
1 tbsp serrano or jalapeno pepper -- chopped
1/2 cup seedless raisins
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cumin
1 tsp ground cardamom
Place the carrots in a saucepan and add water to cover. Bring to a bol,
reduce heat, cover, and simmer for 5 minutes, then drain. Melt the
margarine in a skillet at medium temperature, add the onion, and saute
until lightly brown. Combine the drained carrots, rice, and onions, and
stir in the remaining ingredients while simmering over low heat for
about 10 minutes. Serve.
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NOTES : * I used olive oil since I never use margarine.
** I used basmati rice since that is the rice I always have in the
house. I don't use converted rice.
RisaG