Tag Archives: MiddleEast

Radical Rice

Haaai everybaady! *Voice of Dr. Nick Riviera, that weird doctor on The Simpsons*

So I was lazy today and did not make EVERYTHING from scratch but we all have those days so no judging me ok? I decided to take my vegetarian cutlets out and bake them. Below is a picture of how the package looks. There are real meat versions of this that you can substitute with, or you can just grill chicken breasts.

The real star of this meal is the red rice. It is a Kurdish way of making rice. It is very tasty and goes well with fish, chicken or chunky yummy stews. Since it is made with tomato puree a stew with tomato in it would be overkill. Mmkay? This rice should be very red in colour, as red as communism. Get the title now? Hah I am clever.

So for 2 veeeery hungry people or 3 not so hungry people you need:

  • 200 g Basmati rice
  • 2 tablespoons of olive oil
  • 4 tablespoons of tomato puree
  • 600 ml water
  • 2 1/4 teaspoons salt

For the cutlets I preheated the oven to 200 C degrees, put the cutlets on a tray and grilled it for 20 minutes.

This the package the "chicken" comes in, there are two pieces. YUM!

Making the rice

Put the rice in a bowl and rinse in water to get the starch out of the rice

Heat the oil in a pan and add the tomato puree and stir around. The puree should smell like a piece of heaven

Drain the water from the rice, pour the rice into the pot and add salt. Stir it around.

Add the water to the rice and stir it around. Let the fluid evaporate.

When there is about this much fluid left in the pot,turn off the heat and cover with the lid.

Leave the rice with the lid on for 20 minutes. If you are cooking on an electric stove turn the heat down to 1 and have it own for about 15 of the 20 minutes. For a yummy side salad take two small avocados, cut in cubes, add the juice of one lemon, a tablespoon of salt and a few cubes of feta cheese.

Serve all your deliciousness on a plate. 

Enjoy sweethearts!

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Black-eyed peas & Spinach stew with Wild rice and Green salad (REAL GOOD FOOD)

This is a crazy delicious dish that I am used to eating as a Kurd. However I have tweaked the recipe to make it healthier. A black-eyed pea stew is a popular Kurdish winter dish. You can just imagine how wonderful it is to slurp this delicious rich gravy while the winter winds are howling outside.

The classic Kurdish version consists of tomato puree, pieces of lamb cubes and salt. Since I don’t eat meat I thought I’d find a way to make the stew a little richer and healthier so I added one of my favourite sources of iron, spinach! Growing up we used to have this dish with white rice and salad, but since I have made a decision to be healthier I replaced the white rice with wild rice! The salad is a regular green salad with tomatoes (well it is a regular salad for me at least). Right, on to the measurements.

For two full grown humans you need:

  • 320 g black-eyed peas (leave them to soak in a bowl of water over night)
  • 1 large onion
  • 2 cloves of garlic
  • 240 g fresh (or frozen) spinach
  • 1 can of chopped tomatoes (400 g)
  • 45ml extra virgin olive oil
  • 200 g wild rice
  • 3 table spoons tomato puree
  • 3ml of water

Right. Put the black-eyed peas in a pot and cover them with water. Boil until the peas are soft and yummy. Drain the peas and put them aside for now. Chop up the onion and the garlic. Heat the olive oil in a pan and throw in the onion and garlic. Fry them and then add the spinach. Sort of like this:

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