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:
\n1\/2 tsp crushed cardamom seeds (buy in Indian market)
\n1\/4 tsp crushed fenugeek seeds (buy in Indian market)
\n2 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<\/p>\n
While the rice cooks, chop one red and one yellow pepper into strips.\u00a0 Chop 5 garlic cloves into chunks. In a saute pan heat 1 tsp olive oil with 1 tsp Earth Balance<\/a>.\u00a0 Toss in the garlic and peppers.\u00a0 On top, sprinkle 1 tsp Chef Paul Prudhomme’s Blackened Redfish Magic<\/a>.\u00a0 Cook at medium heat until pepers begin to carmelize.<\/p>\n By this time the rice should be done.\u00a0 Remove the peppers from the pan and set aside. Toss the rice into the pan for a few minutes crisping.\u00a0 Then add peppers and toss together.\u00a0 Serve with 1 tsp Srichacha<\/a> sauce mixed with 2 tsp grape jam.<\/p>\n NOTE:\u00a0 If you buy the pre-peeled garlic in containers<\/a> and find that it goes moldy too soon, here’s the remedy:\u00a0 As soon as you get home from the store, quickly blot the inside of the container if there is moisture in it.\u00a0 Empty out the cloves onto a dry dish towel.\u00a0 Put a crumpled (not folded) up paper napkin n the bottom of the container.\u00a0 Put the cloves back in.\u00a0 Put another crumpled (not folded) paper napkin on top and close the lid.\u00a0 Now your garlic will not get moldy before you can use it up.<\/p>\n Visit Goddess Grub<\/a>, Luscious <\/span>Low Fat Meals
\nLISTEN FREE: \u00a0Samples of our MP3s: You Are Not The Body;
\nConnecting with Your Angels, Guides & Teachers; Healthy Eating\u00a0<\/a><\/p>\n