Tonight for dinner I made aromatic rice with garlic and peppers. Here’s the recipe, it serves two. Into the rice cooker, along with one cup of jasmine rice and 1.75 cups water, add:
1/2 tsp crushed cardamom seeds (buy in Indian market)
1/4 tsp crushed fenugeek seeds (buy in Indian market)
2 star anise * 1/2 tsp turmeric * 1 stick of cinnamon * 1/2 tsp oregano * 1 bay leaf * 1 tsp sea salt * 1/2 tsp coarse ground black pepper

While the rice cooks, chop one red and one yellow pepper into strips.  Chop 5 garlic cloves into chunks. In a saute pan heat 1 tsp olive oil with 1 tsp Earth Balance.  Toss in the garlic and peppers.  On top, sprinkle 1 tsp Chef Paul Prudhomme’s Blackened Redfish Magic.  Cook at medium heat until pepers begin to carmelize.

By this time the rice should be done.  Remove the peppers from the pan and set aside. Toss the rice into the pan for a few minutes crisping.  Then add peppers and toss together.  Serve with 1 tsp Srichacha sauce mixed with 2 tsp grape jam.

NOTE:  If you buy the pre-peeled garlic in containers and find that it goes moldy too soon, here’s the remedy:  As soon as you get home from the store, quickly blot the inside of the container if there is moisture in it.  Empty out the cloves onto a dry dish towel.  Put a crumpled (not folded) up paper napkin n the bottom of the container.  Put the cloves back in.  Put another crumpled (not folded) paper napkin on top and close the lid.  Now your garlic will not get moldy before you can use it up.

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