This blog has become pretty erratic. I blame the acquisition of a life. This cottage farming bizzo dramatically lessens the allotment of sitting-on-arse-blogging time, who knew?
Anyway, latest news on the farm front is that we have a house cow. The two pigs we acquired a couple of months ago are not immediately contributing to the food supply, but the cow is another matter! So in the immediate future, this blog will probably move towards chronicling my attempt to find more lower-carb vegetarian dairy recipes. Lower-carb meaning not containing pasta, potatoes, rice or flour, which is a big ask in itself, and vegetarian because the point is to replace other sources of protein with our own produce. Meeting both of these requirements is actually quite tricky, especially since it will be a while until we can start incorporating any cheeses which require ageing. But since we can now provide pretty much all of our own yoghurt, butter, cream, sour cream and milk as well as paneer, haloumi, mozzarella and ricotta, there are still quite a few options out there. I just need to find them (and remember to write them down here).
Housemate Dylan is the dairy queen, so I'm not going to be sharing much of the actual basic recipes for any of the above, more what I then do with them. And hopefully, it will be really cool to watch this blog become more of a chronicle of how much of our own produce we can live off, as the garden becomes more productive and we add more animals. I, for one, am really really looking forward to the day when our Saturday morning ritual of Eggs Benedict is made with our own butter, eggs and ham!
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Saturday, October 29, 2011
Thursday, June 10, 2010
Hunza Pie
Tonight's dinner was so magnificent I have to write down the particular variation on the recipe so I can hopefully recreate it. Hunza Pie is one of my mother's old standbys, and one of my favourite winter comfort foods. I've seen a number of variations using potatoes in the filling or pastry above or below, but my mother's was always a quiche-like combination of brown rice, silverbeet, cheese and eggs in a pastry shell, topped with sliced tomatoes and more grated cheese. Nom.
Today's effort at recreating it achieved an amazing flavour by gently cooking down the shredded silverbeet in melted butter and olive oil, together with onion and garlic, and with a slug of balsamic vinegar added. The pastry was dead easy, done in the food processor and crisp despite not bothering with blind-baking - in fact, if you have a food processor you can do a lot of the prep in it and save washing up. I served the pie with baked potatoes for a perfect winter meal.
Hunza Pie
1c uncooked brown rice
1c wholemeal plain flour
3/4c plain flour
125g butter, chilled and diced
3-4 tbsp cold water
1 bunch silverbeet
3-4 small onions
2-3 cloves garlic, finely diced
~1tbsp butter
~1-2 tsp olive oil
~1-2 tsp balsamic vinegar
~1 tsp oregano
freshly ground black pepper
4 eggs
~1c grated cheese
2 tomatoes, sliced
Cook the rice in two cups of water in a covered saucepan. While it's burbling gently away, put the flours and butter in the food processor and pulse until it looks like breadcrumbs. With motor running, add tablespoons of water down the tube until the pastry comes together. Give it to your daughter so she can roll it into a ball and stash it in the freezer to cool (you can stick it in the fridge, but we don't have one, hence the freezer).
After the pastry has rested a bit, flour a work surface and roll it out to fit a large deep pie dish*. Meanwhile, ask your offspring to rip up the silverbeet and cram it into the food processor. Add a couple of roughly chopped onions, and whizz briefly (don't pulverise it). Melt a hunk o' butter (depending on how nervous you feel about the amount of butter in the pastry) in a big frypan, and add enough olive oil to stop it from burning. Gently fry the garlic for a minute or two, then add the silverbeet and onion and cook til the silverbeet reduces a bit. Slosh in some balsamic vinegar and add the oregano and pepper. When the silverbeet is starting to darken and wilt, add the rice and stir to combine, then quickly toss through half of the cheese and turn into the pastry case. Whizz up the eggs in the food processor and pour over, then top the pie with tomato slices and the rest of the cheese. Cook for around 35-45 minutes.
* Mine was 25cms across and 4cms deep - if yours is smaller reduce the amount of filling, and you'll have some leftovers from the pastry unless you reserve a third of it for topping the pie, as in the original recipe I adapted this from.
Today's effort at recreating it achieved an amazing flavour by gently cooking down the shredded silverbeet in melted butter and olive oil, together with onion and garlic, and with a slug of balsamic vinegar added. The pastry was dead easy, done in the food processor and crisp despite not bothering with blind-baking - in fact, if you have a food processor you can do a lot of the prep in it and save washing up. I served the pie with baked potatoes for a perfect winter meal.
Hunza Pie
1c uncooked brown rice
1c wholemeal plain flour
3/4c plain flour
125g butter, chilled and diced
3-4 tbsp cold water
1 bunch silverbeet
3-4 small onions
2-3 cloves garlic, finely diced
~1tbsp butter
~1-2 tsp olive oil
~1-2 tsp balsamic vinegar
~1 tsp oregano
freshly ground black pepper
4 eggs
~1c grated cheese
2 tomatoes, sliced
Cook the rice in two cups of water in a covered saucepan. While it's burbling gently away, put the flours and butter in the food processor and pulse until it looks like breadcrumbs. With motor running, add tablespoons of water down the tube until the pastry comes together. Give it to your daughter so she can roll it into a ball and stash it in the freezer to cool (you can stick it in the fridge, but we don't have one, hence the freezer).
After the pastry has rested a bit, flour a work surface and roll it out to fit a large deep pie dish*. Meanwhile, ask your offspring to rip up the silverbeet and cram it into the food processor. Add a couple of roughly chopped onions, and whizz briefly (don't pulverise it). Melt a hunk o' butter (depending on how nervous you feel about the amount of butter in the pastry) in a big frypan, and add enough olive oil to stop it from burning. Gently fry the garlic for a minute or two, then add the silverbeet and onion and cook til the silverbeet reduces a bit. Slosh in some balsamic vinegar and add the oregano and pepper. When the silverbeet is starting to darken and wilt, add the rice and stir to combine, then quickly toss through half of the cheese and turn into the pastry case. Whizz up the eggs in the food processor and pour over, then top the pie with tomato slices and the rest of the cheese. Cook for around 35-45 minutes.
* Mine was 25cms across and 4cms deep - if yours is smaller reduce the amount of filling, and you'll have some leftovers from the pastry unless you reserve a third of it for topping the pie, as in the original recipe I adapted this from.
Wednesday, May 26, 2010
More Soup, and Scone Pinwheels
I've been feeling a craving for soup made with rich meaty stock lately. I made soup from lamb shanks the other night, cooking the bones for two hours on the stove with lots of veges and barley and lentils, then after I'd cut most of the meat off, chucked the bones into the slow cooker with another couple of soup bones, onions, carrots, celery, bay leaves, and a slug of vinegar (to help release the calcium from the bones, according to Sally Fallon) and simmered it for about 24 hours. I took some of it out halfway through and refilled the crockpot with more water, and ended up with one litre of thick, gelatinous stock, and two litres of thinner, but still tasty broth in the freezer.
Today was definitely a soup day, so I defrosted a litre of the broth and added half a cup of soup mix (the packet stuff from the supermarket, or just use whatever combo of barley and legumes you prefer), a sauteed onion, and a couple of cups of diced root vegetables. I ended up adding probably close to a litre of water as the soup simmered away for an hour while the lentils and barley cooked, but just keep an eye on it and make sure the water level never gets too low. Then just before serving I added some diced zucchini and Brussels sprouts. We ate it with grated cheese on top, and warm cheese and chutney pinwheels on the side.
Cheese and Chutney Pinwheels
(recipe adapted slightly from Alison Holst's Dollars and Sense Cookbook)
2c flour (I used 1/2c wholemeal and 1 1/2c plain)
4 tsp baking powder
1/4 tsp salt
25g olive oil
1/2c milk
1/4-1/2c cold water
~1/3c chutney
~1/2c grated cheese
Stir the dry ingredients together in a bowl. Pour in the olive oil, milk and 1/4c of the water, and stir. Add a little more water if necessary until the dough comes together. Roll it out on a floured bench - or, if you're like me and your children have stolen the rolling pin - pat it into a rectangle shape about the size of your average baking tray. Spread it with chutney and sprinkle with grated cheese, leaving a 2cm clear edge on the long side which is furthest away from you. Moisten the clear edge with water or milk to help it stick, then loosen the dough with a palette knife or spatula and roll it up from the long side which is closest to you. Cut it into 2cm thick slices with a sharp knife, and lie the slices flat on a greased baking tray, leaving room to spread. Cook at 220C for 10-12 mins or so, until the pinwheels are golden on top and cooked through. Makes about 15.
Today was definitely a soup day, so I defrosted a litre of the broth and added half a cup of soup mix (the packet stuff from the supermarket, or just use whatever combo of barley and legumes you prefer), a sauteed onion, and a couple of cups of diced root vegetables. I ended up adding probably close to a litre of water as the soup simmered away for an hour while the lentils and barley cooked, but just keep an eye on it and make sure the water level never gets too low. Then just before serving I added some diced zucchini and Brussels sprouts. We ate it with grated cheese on top, and warm cheese and chutney pinwheels on the side.
Cheese and Chutney Pinwheels
(recipe adapted slightly from Alison Holst's Dollars and Sense Cookbook)
2c flour (I used 1/2c wholemeal and 1 1/2c plain)
4 tsp baking powder
1/4 tsp salt
25g olive oil
1/2c milk
1/4-1/2c cold water
~1/3c chutney
~1/2c grated cheese
Stir the dry ingredients together in a bowl. Pour in the olive oil, milk and 1/4c of the water, and stir. Add a little more water if necessary until the dough comes together. Roll it out on a floured bench - or, if you're like me and your children have stolen the rolling pin - pat it into a rectangle shape about the size of your average baking tray. Spread it with chutney and sprinkle with grated cheese, leaving a 2cm clear edge on the long side which is furthest away from you. Moisten the clear edge with water or milk to help it stick, then loosen the dough with a palette knife or spatula and roll it up from the long side which is closest to you. Cut it into 2cm thick slices with a sharp knife, and lie the slices flat on a greased baking tray, leaving room to spread. Cook at 220C for 10-12 mins or so, until the pinwheels are golden on top and cooked through. Makes about 15.
Wednesday, April 28, 2010
O Dumplings, glorious dumplings!
Time to revive this blog from its hibernation. After our epic holiday and 3000km drive to our new home (during which our camera met an Unfortunate End, so alas this blog will be returning to bland monochrome for the foreseeable future), we've settled in happily over the last week. Part of the process of making a house into a home for me always involves cooking, putting my the skill of my hands and heart into filling the house with familiar scents and energy. I've been experimenting with perfecting a bread recipe, kneaded in the bread machine to spare my RSI but baked in the oven, baking muffins and cakes, and taking advantage of the glorious bounty of fresh fruit and vegetables on every roadside farmstand.
While I might be waking the blog from a hibernation, the weather is definitely encouraging the reverse. Since we arrived in the Huon Valley, the weather has been rainy and autumnal, blessing us with sunshine, fogs and a multitude of rainbows, but over the last two days we've had a real taste of winter's blast on our hilltop. So tonight was definitely a night for a rich, warming winter soup of grains and root vegetables, topped with the glorious fluffy clouds of dumplings.
I love dumplings. They are not, as they are for my Beloved, a childhood comfort food - indeed I don't recall my mother ever making them when I was a kid - but I discovered them a few years ago in Sara Lewis' cookbook, Veggie Food For Kids. Since then, I've made them innumerable times and this particular recipe has never failed me. Tonight, however, I absentmindedly mixed up two recipes I had been reading, and made the dumplings with different proportions and added an egg. The dumplings attained gigantic, saucepan-dominating proportions with the larger quantities, and the addition of the egg seemed to make no particular difference, so I'm giving my usual recipe here instead.
Barley and Lentil Vegetable Soup with Dumplings
Soup
2 onions
2 cloves garlic
2 potatoes, diced (I used Dutch Cream, grown ten minutes up the road from here, and they were superb)
1 carrot, diced
1/2 sweet potato, diced
2 tbsp pearl barley
2 tbsp red lentils
2 tbsp Puy lentils
lots o' stock, or 2tsp stock powder and water
1/2 tsp each cumin and coriander
2 bay leaves
black pepper
1c frozen peas
Saute the onion until tender, add chopped garlic and fry until fragrant. Brown the root vegetables for five minutes or so for deeper flavour. Cover the vegetables generously with water or stock and add stock powder (if using) and other seasonings. Toss in the barley and legumes of your choice (I like the way that the red lentils cook down and thicken the soup and Puy lentils are just divine, but use whatever you have or prefer), bring to the boil, and simmer, covered, until vegetables are almost tender. Add the peas just before you're ready for the dumplings, but make sure the water comes back up to the boil before you add them.
Dumplings
200g plain flour (I use a mix of wholemeal and white, but it works with all wholemeal too)
2 tsp baking powder
1 tsp ground parmesan or 1/2c grated cheese
50g butter, diced
enough cold water to form a soft dough
In a food processor, whizz the flour, baking powder and cheese to make sure it is evenly mixed, then add the butter and process until it forms coarse crumbs (don't overprocess). Gradually add water and knead gently until it comes together into a sticky dough; try not to handle it too much or the butter melts and the whole thing goes horribly squoogey. Quickly form into a log, and cut into 12 equal pieces. Let your kids practise their ninja playdough rolling skills and make them into rough balls, then drop them into the gently boiling stew, evenly spaced out. Put the lid on and simmer for fifteen minutes or until light and fluffy - don't take the lid off if you can avoid it. They should double in size into gorgeous fluffy pillows of carbolicious goodness. Devour!
While I might be waking the blog from a hibernation, the weather is definitely encouraging the reverse. Since we arrived in the Huon Valley, the weather has been rainy and autumnal, blessing us with sunshine, fogs and a multitude of rainbows, but over the last two days we've had a real taste of winter's blast on our hilltop. So tonight was definitely a night for a rich, warming winter soup of grains and root vegetables, topped with the glorious fluffy clouds of dumplings.
I love dumplings. They are not, as they are for my Beloved, a childhood comfort food - indeed I don't recall my mother ever making them when I was a kid - but I discovered them a few years ago in Sara Lewis' cookbook, Veggie Food For Kids. Since then, I've made them innumerable times and this particular recipe has never failed me. Tonight, however, I absentmindedly mixed up two recipes I had been reading, and made the dumplings with different proportions and added an egg. The dumplings attained gigantic, saucepan-dominating proportions with the larger quantities, and the addition of the egg seemed to make no particular difference, so I'm giving my usual recipe here instead.
Barley and Lentil Vegetable Soup with Dumplings
Soup
2 onions
2 cloves garlic
2 potatoes, diced (I used Dutch Cream, grown ten minutes up the road from here, and they were superb)
1 carrot, diced
1/2 sweet potato, diced
2 tbsp pearl barley
2 tbsp red lentils
2 tbsp Puy lentils
lots o' stock, or 2tsp stock powder and water
1/2 tsp each cumin and coriander
2 bay leaves
black pepper
1c frozen peas
Saute the onion until tender, add chopped garlic and fry until fragrant. Brown the root vegetables for five minutes or so for deeper flavour. Cover the vegetables generously with water or stock and add stock powder (if using) and other seasonings. Toss in the barley and legumes of your choice (I like the way that the red lentils cook down and thicken the soup and Puy lentils are just divine, but use whatever you have or prefer), bring to the boil, and simmer, covered, until vegetables are almost tender. Add the peas just before you're ready for the dumplings, but make sure the water comes back up to the boil before you add them.
Dumplings
200g plain flour (I use a mix of wholemeal and white, but it works with all wholemeal too)
2 tsp baking powder
1 tsp ground parmesan or 1/2c grated cheese
50g butter, diced
enough cold water to form a soft dough
In a food processor, whizz the flour, baking powder and cheese to make sure it is evenly mixed, then add the butter and process until it forms coarse crumbs (don't overprocess). Gradually add water and knead gently until it comes together into a sticky dough; try not to handle it too much or the butter melts and the whole thing goes horribly squoogey. Quickly form into a log, and cut into 12 equal pieces. Let your kids practise their ninja playdough rolling skills and make them into rough balls, then drop them into the gently boiling stew, evenly spaced out. Put the lid on and simmer for fifteen minutes or until light and fluffy - don't take the lid off if you can avoid it. They should double in size into gorgeous fluffy pillows of carbolicious goodness. Devour!
Tuesday, February 09, 2010
Mama Zabetta's Spicy Greens
This recipe is from Witch in the Kitchen: magical cooking for all seasons by Cait Johnson, which I only just bought and thus is not on my potential cull pile, but I figured I hadn't made a recipe from it yet so I should probably blog one anyway. The cookbook is divided into sections for each of the eight major pagan festivals and contains lots of other suggestions for crafts and rituals as well as seasonally-inspired recipes. I love it and foresee it getting a lot of use!
My menu plan for the week had vegetable fritters down for one night, so I moved it to Monday night, since I do the fruit and vege shopping on the weekend, and added the stir-fried greens recipe as a side. I made brown rice and corn fritters, which my kids devoured as though they hadn't been fed for a week, but the stir-fried greens weren't as much of a hit with them (although we adults ate the lot). The two smaller ones insisted on cutting up the silverbeet for me, which meant that Miss K at least tried "her" greens and seemed to like them, but she didn't touch the other vegetables. I thought they were very yummy indeed, and it's definitely my kind of recipe, since it contains lots of "add whatever you like here" and "chuck in another slosh of this until it looks right". And half the fun of this book is in the author's editorialising throughout the recipes, which I'm leaving out for brevity. But here are the bones of the dish.
Mama Zabetta's Spicy Stir-fried Greens with Nuts and Seeds
Ingredients
2-3 tbsp olive oil
Onions, chopped
Garlic cloves, chopped
Dried mustard (I didn't have any)
Chilli or pepper flakes
Assorted slower cooking vegetables: I had zucchini, celery and green capsicum
Shoyu or tamari (I had mushroom soy sauce)
Dry red wine (optional)
Assorted faster cooking vegetables: I had silverbeet (swiss chard)
Toasted sesame seeds or sunflower seeds
Cashew, pecan or almond pieces
Toasted sesame oil (I didn't have any)
Fresh parsley, chopped (I had coriander)
Heat some oil in a large frying pan or wok. Add the onions, garlic, chilli or pepper flakes and dried mustard. Stir occasionally til onion is golden and tender. Chop your slower cooking vegetables, and add with a slug of soy sauce and red wine (if using). Stir and add olive oil occasionally. [I added about a tablespoon of honey as well]. When everything is just crisp-tender, add the faster cooking vegetables and continue to cook for just another couple of minutes, until the greens are just wilted.
Add a handful or so of toasted sesame seeds or sunflower seeds and either cashew, pecan or almond pieces [I dry-fried a saucerful of sunflower seeds, slivered almonds and pine nuts, and served separately at the table]. Drizzle with toasted sesame oil and serve topped with chopped fresh parsley [or coriander, if you remember, which I didn't] over a bed of your favourite cooked grain.
I served it as a side to my rice fritters, which are the easiest thing in the world to make and somehow turn brown rice into a magnificent dish which Ms I Hate Brown Rice, Actually will devour. You can add tuna for a non-vego audience and they are even better. I served them with a dollop of sour cream and some sweet chilli sauce on top, but Ms B insisted on eating them with tartare sauce like she used to when she ate the tuna patties, and they were still yummy.
1 cup brown rice, cooked and cooled slightly
1 cup corn kernels
1 cup grated cheese
salt and pepper
2 eggs
1-2 tbsp flour to bind
Combine. Drop tablespoonfuls into a frying pan over medium heat and flatten. Turn them over when they're cooked on one side, then stick them on a plate in the oven to keep warm while you fry the rest. Try and secure some for your own plate before your offspring devour them all and then fight over the crumbs.
My menu plan for the week had vegetable fritters down for one night, so I moved it to Monday night, since I do the fruit and vege shopping on the weekend, and added the stir-fried greens recipe as a side. I made brown rice and corn fritters, which my kids devoured as though they hadn't been fed for a week, but the stir-fried greens weren't as much of a hit with them (although we adults ate the lot). The two smaller ones insisted on cutting up the silverbeet for me, which meant that Miss K at least tried "her" greens and seemed to like them, but she didn't touch the other vegetables. I thought they were very yummy indeed, and it's definitely my kind of recipe, since it contains lots of "add whatever you like here" and "chuck in another slosh of this until it looks right". And half the fun of this book is in the author's editorialising throughout the recipes, which I'm leaving out for brevity. But here are the bones of the dish.
Mama Zabetta's Spicy Stir-fried Greens with Nuts and Seeds
Ingredients
2-3 tbsp olive oil
Onions, chopped
Garlic cloves, chopped
Dried mustard (I didn't have any)
Chilli or pepper flakes
Assorted slower cooking vegetables: I had zucchini, celery and green capsicum
Shoyu or tamari (I had mushroom soy sauce)
Dry red wine (optional)
Assorted faster cooking vegetables: I had silverbeet (swiss chard)
Toasted sesame seeds or sunflower seeds
Cashew, pecan or almond pieces
Toasted sesame oil (I didn't have any)
Fresh parsley, chopped (I had coriander)
Heat some oil in a large frying pan or wok. Add the onions, garlic, chilli or pepper flakes and dried mustard. Stir occasionally til onion is golden and tender. Chop your slower cooking vegetables, and add with a slug of soy sauce and red wine (if using). Stir and add olive oil occasionally. [I added about a tablespoon of honey as well]. When everything is just crisp-tender, add the faster cooking vegetables and continue to cook for just another couple of minutes, until the greens are just wilted.
Add a handful or so of toasted sesame seeds or sunflower seeds and either cashew, pecan or almond pieces [I dry-fried a saucerful of sunflower seeds, slivered almonds and pine nuts, and served separately at the table]. Drizzle with toasted sesame oil and serve topped with chopped fresh parsley [or coriander, if you remember, which I didn't] over a bed of your favourite cooked grain.
I served it as a side to my rice fritters, which are the easiest thing in the world to make and somehow turn brown rice into a magnificent dish which Ms I Hate Brown Rice, Actually will devour. You can add tuna for a non-vego audience and they are even better. I served them with a dollop of sour cream and some sweet chilli sauce on top, but Ms B insisted on eating them with tartare sauce like she used to when she ate the tuna patties, and they were still yummy.
1 cup brown rice, cooked and cooled slightly
1 cup corn kernels
1 cup grated cheese
salt and pepper
2 eggs
1-2 tbsp flour to bind
Combine. Drop tablespoonfuls into a frying pan over medium heat and flatten. Turn them over when they're cooked on one side, then stick them on a plate in the oven to keep warm while you fry the rest. Try and secure some for your own plate before your offspring devour them all and then fight over the crumbs.
Wednesday, February 03, 2010
Vegetable Paella
Recipe from David Scott, The Vegetarian Gourmet. This is another one which has been hanging around in my bookshelf for decades and is rarely used. I think it was originally from my mother as well, come to think of it.
A rice dish jumped out at me tonight, because we all like rice but I'm bored with risotto. I always thought a paella was pretty similar to a risotto anyway, but I've never made one with brown rice before. It might have been a good idea to take the extra cooking time into consideration when choosing a recipe when it was already 7pm! It took over an hour to cook. But that may have been an advantage, because everyone was so hungry by the time it appeared that it was hoovered up with great enthusiasm by everyone, including Ms I Hate Brown Rice, Actually (B) and Miss I Will Never Ever Eat A Tomato [Or A Capsicum Or A Mushroom Or Any Visible Onion] (K).
This would be easy enough to veganise if you just leave out the cheese garnish at the end (although you might want to add a contrasting flavour to serve with it, or up the seasonings, since I suspect it may have been a trifle bland without the cheese).
Here followeth the recipe, with the usual variations noted (because I am constitutionally incapable of following a recipe exactly as written).
Vegetable Paella
Ingredients
Oil (I used the infused oil from a jar of sun dried tomatoes, for extra nom)
2 cloves garlic
2 medium onions, sliced
2 medium green peppers, sliced (I used one green, one red)
1c chopped mushrooms (my addition)
2 medium tomatoes, chopped (I used a punnet of cherry tomatoes, halved)
375g brown rice
850mL water or stock
salt and black pepper to taste (I added 1 tsp each cumin and coriander and a slug of red wine vinegar, because I thought it sounded dreadfully bland)
100g cucumber, peeled and sliced (omitted)
2 sticks celery, chopped (omitted)
100g chopped nuts (I used cashews, slivered almonds and pine nuts)
1 bunch English spinach, washed and shredded (my addition)
1c frozen corn kernels (my addition)
50g olives
175g grated Cheddar cheese
Heat the oil in a heavy frying pan and saute the onions until they start to colour. Add the pepper and mushrooms and fry for a further 2 to 3 minutes. Stir in the tomatoes, rice and spices and cook over a low heat, stirring, for 5 minutes. Pour in the water or stock [I had mine at the boil], season with salt and black pepper, and boil rapidly for five minutes.
Add the cucumber, celery and nuts, reduce the heat to a simmer and cook until the rice is tender and all the liquid is absorbed [add the slug of vinegar at some point in this process]. Stir in spinach and corn towards the end of the cooking time. Serve garnished with grated cheese and olives [we probably used twice as much as specified].
A rice dish jumped out at me tonight, because we all like rice but I'm bored with risotto. I always thought a paella was pretty similar to a risotto anyway, but I've never made one with brown rice before. It might have been a good idea to take the extra cooking time into consideration when choosing a recipe when it was already 7pm! It took over an hour to cook. But that may have been an advantage, because everyone was so hungry by the time it appeared that it was hoovered up with great enthusiasm by everyone, including Ms I Hate Brown Rice, Actually (B) and Miss I Will Never Ever Eat A Tomato [Or A Capsicum Or A Mushroom Or Any Visible Onion] (K).
This would be easy enough to veganise if you just leave out the cheese garnish at the end (although you might want to add a contrasting flavour to serve with it, or up the seasonings, since I suspect it may have been a trifle bland without the cheese).
Here followeth the recipe, with the usual variations noted (because I am constitutionally incapable of following a recipe exactly as written).
Vegetable Paella
Ingredients2 cloves garlic
2 medium onions, sliced
2 medium green peppers, sliced (I used one green, one red)
1c chopped mushrooms (my addition)
2 medium tomatoes, chopped (I used a punnet of cherry tomatoes, halved)
375g brown rice
850mL water or stock
salt and black pepper to taste (I added 1 tsp each cumin and coriander and a slug of red wine vinegar, because I thought it sounded dreadfully bland)
100g cucumber, peeled and sliced (omitted)
2 sticks celery, chopped (omitted)
100g chopped nuts (I used cashews, slivered almonds and pine nuts)
1 bunch English spinach, washed and shredded (my addition)
1c frozen corn kernels (my addition)
50g olives
175g grated Cheddar cheese
Heat the oil in a heavy frying pan and saute the onions until they start to colour. Add the pepper and mushrooms and fry for a further 2 to 3 minutes. Stir in the tomatoes, rice and spices and cook over a low heat, stirring, for 5 minutes. Pour in the water or stock [I had mine at the boil], season with salt and black pepper, and boil rapidly for five minutes.
Add the cucumber, celery and nuts, reduce the heat to a simmer and cook until the rice is tender and all the liquid is absorbed [add the slug of vinegar at some point in this process]. Stir in spinach and corn towards the end of the cooking time. Serve garnished with grated cheese and olives [we probably used twice as much as specified].
Subscribe to:
Posts (Atom)
