Yesterday for lunch, I went back to something I did when I first started cooking, back when I was new to cooking and too broke to buy expensive stuff like meat. Yeah, meat was expensive those days. So my version of curried rice was about as far from authentic as you can get, but this is what I did yesterday to recall old times.
Marys inauthentic curried rice 1 or two ribs celery, chopped 1 carrot, peeled and chopped ½ onion, chopped (or more) 3 cloves garlic, minced 1 cup rice (I had brown jasmine rice) Olive oil Curry powder, to taste Sautee vegetables in olive oil over medium heat until almost tender, stirring occasionally. Add rice and continue cooking, stirring frequently and making sure there is enough oil, until the rice is browned and coated. Ad curry powder to taste, stir and cook another minute or so, making sure it doesnt burn. Lower heat and ad enough broth or water to cook the rice. Bring to a simmer and then lower heat again. Cook, covered, till the rice is done. It might take a little more liquid than the rice would if you just cooked it without frying or adding the vegetables, so check it occasionally. Yes, in this dish, it is fine to check the rice. Variations: I have put the rice and vegetable mixture into a baking dish after it is fried and cooked it with pork chops over the top. This could be done with chicken as well, or maybe any other kind of meat. I have never tried hamburger, but that would have to be cooked first! Yesterday, I did not know that the rice was brown, but it just kept not getting cooked and stayed chewy. I had to add more water, and boiling water would have ben better than the cold I ended up adding. This would work with any rice except minute, which I never use anyway. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
