Floribbean Limed Vegetables over Basmati Rice
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I started with some white basmati rice; I almost never cook with white rice, but wanted to today, to have maximum constrast for the presentation to show off lime zest. I made a simple pilaf by stir frying for about a minute or two, till kernels were turning clear, rice in the fabulously fragrant oil, adding a few pinches of cumin seeds in the last minute. Then I added one and a half times as much by volume water, brought to a boil, then simmered, covered, on low heat for about 15-20 minutes (this makes about 3 - 3 1/2 times the quantity of cooked rice as that of raw).
I prepared a simple stir fry with a number of ingredients, including red onion, shallot, cauliflower, broccoli, orange bell pepper, tempeh, and, added in the last few minutes, asparagus, ginger, pine nuts, and a little salt. I fluffed up the finished rice and made a cratered ring of it on each plate, serving the vegetables inside and sprinkling on along the circumference a little bit of fresh lime zest. I also served a garlic bagel.
Wow, that lime oil really added an amazing citrus flavor. It all just worked well together - the flavors came together nicely and it seemed to need no additional spice or anything else. This was one of the best meals I've made recently. Wow - I'm so glad to have found this oil and look forward to integrating it into my cooking - I'm sure it would make a great marinade!
By the way, a new Trader Joe's just opened about a week ago not far away in Chapel Hill. I stopped by yesterday and picked up some delicious Thai Lime Chili Cashews. I had thought of serving some with tonight's dinner or mixing some chunks into the rice, but forgot. It's just as well as I think tonight's dinner didn't need the addition - but new ideas are brewing!
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