Then put the pot in the fridge until ready to use. ![]() But keep in mind that rice must always be cooled down quickly and put in the fridge to avoid it being infected with Bacillus cereus, a bacteria that can cause food poisoning.įor this dish, stir in a bit of oil while the rice is still warm to avoid it cooling into a solid brick, then put your rice pot in the sink with ice cold water to cool down to below 15C. You may cook both the rice and lentils in advance. Feel free to finish it all off with a sprinkle of fresh chopped parsley if you have it □ Mix everything well, serve in a bowl and dig in with a spoon. Fold in the lentils next, then season with fine sea salt and the vinegar. When the rice is done, let sit under lid for 5 minutes, drizzle in the oil, stir, then fold in the fresh spinach, handful by handful and let it wilt in the hot rice. Add your root veg on top of the rice and steam them along with the rice. They are supposed to be aldente, but not hard.ĭrain the lentils in a colander, and rince with cold water.īoil the rice in the same pot according to package. The lentils will make everything else murky if everything is cooked in the same pot at the same time.įind a pot of about 3 liters and toss everything for the lentils in the pot, add 1 liter of water, bring to a boil, set your timer to 17 minutes and let it simmer until then.If you want to save dishes, cook lentils first, then the rest.If you want to save time, cook the lentils in a separate pot.200 g long grain rice (we used a low aromatic jasmine).1 tsp white balsamic vinegar (or apple cider vinegar).Use whatever you have, and pick the best vegetables from the store. Use Canadian wild rice instead of long grain for a nuttier flavor.Use apple cider vinegar or sherry vinegar instead of white balsamic.Use collard greens or kale instead of spinach.Use celery root or parsnip instead of parsley root.Use green, beluga, or brown lentils instead of puy.The biggest change is actually when you go from vegetarian to vegan with this dish the knob of butter gives a rather French feel, while the olive oil will move us straight to the northern parts of Italy. You also have a lot of flexibility when it comes to the ingredients without compromizing the flavor profile. And when you’re ready, fill your bowl, grab a spoon and just munch away! Nothing is time sensitive, so you can make almost everything ahead, and just warm things up quickly when you’re ready. Let me start out by saying you have a lot of freedom with this dish. It’s a fantastic everyday dish that requires minimal time in the kitchen, yet deliver maximum flavor and satisfaction. If you want the rice to dry only and become excellent as a side dish with vegetables, seitan and more, turn every now and then, leaving it on the pan for about 20 minutes.In the series of super simple, dirt cheap plant based dinners, this is quickly becoming one of our go-to dishes. Sauté from time to time with the pan, to make all the rice crisp. If you want the rice to become a little crunchy, leave it on the pan, and don’t turn often, for about 30 minutes. ![]() After the first 10 minutes of cooking on a pan, you can add soy sauce if you want, so as to give color and a strong taste to your rice. Wait for the rice to dry from the cooking water, turn from time to time to prevent it from sticking to the pan (if the fire temperature is adequate, it should not stick). Turn on the heat of the pan at medium-low temperature, add 1-2 tablespoons of oil on the rice (do not overdo it, otherwise it will be too greasy), and turn. ![]() Drain the rice al dente, and pass it all over a cold pan. Leave a little hard, “al dente”, as the rice continues to cook even with the heat off, in the hot water of the pot, and in any case we will continue to cook it later. Cook the Thai rice (without rinsing it first!) For 12 minutes in a saucepan, add salt as needed.
0 Comments
Leave a Reply. |