Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Mixed rice with chickpeas, raisins & herbs
Page 1, 2  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sat Jan 05, 13 6:48 pm    Post subject: Mixed rice with chickpeas, raisins & herbs  Reply with quote    

Serves 6

50g wild rice
2 tbsp olive oil
220 basmati rice
330ml boiling water
2tsp cumin seeds
1 tsp curry powder
1 tin chickpeas
180ml sunflower oil
1 onion, thinly sliced
tbsp plain flour
100g raisins
2 tbspn chopped flatleaf parsley
1 tbsp chopped coriander
1 tbsp chopped dill
salt & pepper

Boil the wild rice for 40 mins

Put the olive oil in with the basmati rice and boil for 15 mins

Heat up remaining olive oil in a frying pan. Add cumin seeds and curry powder. Add drained chickpeas and pinch of salt. Stir quickly for a minute or two to stop spices burning then transfer to large bowl.

Coat the thinly sliced onion in flour and fry a few slices at a time in the hot sunflower oil.

Put rice, onions, raisins and herbs in the bowl with the chickpeas and mix up.

Serve warm but not too hot.

Largely nicked from Yottam Ottolenghi's Jerusalem.

Last edited by Jamanda on Sat Jan 05, 13 6:55 pm; edited 2 times in total

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sat Jan 05, 13 6:53 pm    Post subject: Reply with quote    

For Chez

The post above is the rice dish we had last week - the main difference was we used the rice mixture our deli sells which is 60% brown long grain rice, 35% red rice and 5% wild rice.

Tomorrow we we be using potato flour to make it gluten free and serving with lamb shawarma. Will share that recipe one we know it's good. (It looks pdg marinating as we speak!)

Nell Merionwen



Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire
PostPosted: Sat Jan 05, 13 7:27 pm    Post subject: Reply with quote    

is this in the recipe database? If so I'll bung it into an enticer.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sat Jan 05, 13 7:29 pm    Post subject: Reply with quote    

Nell Merionwen wrote:
is this in the recipe database? If so I'll bung it into an enticer.


All my recipes go in the database! And most other people's too!

Nell Merionwen



Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire
PostPosted: Sat Jan 05, 13 7:36 pm    Post subject: Reply with quote    

I didn't know if I was being over eager It's on the front page.

Mithril



Joined: 22 Jul 2011
Posts: 1755
Location: wessex
PostPosted: Sat Jan 05, 13 7:39 pm    Post subject: Reply with quote    

Sounds lovely!

Chez



Joined: 13 Aug 2006
Posts: 35859
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Sat Jan 05, 13 8:09 pm    Post subject: Reply with quote    

Fank you!

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sat Jan 05, 13 8:38 pm    Post subject: Reply with quote    

Chez wrote:
Fank you!


Youze welcome. When I say "we" I largley mean "Sean"

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41683
Location: North Devon
PostPosted: Sat Jan 05, 13 9:04 pm    Post subject: Reply with quote    

largley?

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sat Jan 05, 13 9:17 pm    Post subject: Reply with quote    

sean wrote:
largley?


Yes. It's like largely, but larger.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sun Jan 06, 13 4:43 pm    Post subject: Lamb shawarma Reply with quote    

2 tsp black peppercorns
5 cloves
tsp cardamom pods
tsp fenugreek seeds
1tsp fennel seeds
1tbsp cumin seeds
1 star anise
a cinnamon stick
a nutmeg, grated
tsp ground ginger
1 teaspoon sweet paprika
1 tabspn sumac
tbsp Maldon sea salt
25g fresh ginger, grated
3 cloves garlic, crushed
40g chopped corrinder
60ml lemon juice
120ml groundnut oil
2.5 - 3kg leg of lamb, bone in.

Put first eight ingredients in a cast iron pan and dry roast on a medium heat for a minute or two. Add ginger, nutmeg & paprika. Heat through, then transfer to a spice grinder and process to a uniform powder. Transfer to a bowl and add all other ingredients (except lamb).

Score the lamb with slits 1.5cm deep. Rub the marinade well into the meat and leave for at least 2 hours, and preferably over night.

Preheat oven to 170C. Roast lamb, fatty side up for 4.5 hours.
After 30mins roasting add a cup of water to the roasting tin and use to baste the meat every hour or so, adding more water if necessary, making sure there is always a cm in the bottom of the tin.

For the last 3 hours cover the meat in foil to stop the spices burning.

Allow to rest for at least 10 mins before serving.

Very good! We had it with the rice recipe I posted yesterday, a tahini sauce, raita and a tomato chilli sauce and gravy made from the juices with the fat taken off.

(From Yotam Ottolenghi's Jerusalem)

gardening-girl



Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.
PostPosted: Sun Jan 06, 13 5:45 pm    Post subject: Reply with quote    

That book is so good(unexpected birthday present).

Katieowl



Joined: 01 Jun 2006
Posts: 4317
Location: West Wales
PostPosted: Sun Jan 06, 13 5:55 pm    Post subject: Reply with quote    

What a coincidence, I cooked that last night!!!! We had friends over.

I made the rice dish, lamb meatballs with barberries (except I used cranberries as suggested) the roasted butternut and red onions with tahini sauce and the spicy carrot salad.

I can HIGHLY recommend the book too, last nights meal was fantastic, and everything I've made from it has been fabulous...the rice with lentils was amazing (made that last weekend)

Kate

Nick



Joined: 02 Nov 2004
Posts: 33664
Location: Hereford
PostPosted: Tue Jan 15, 13 5:33 pm    Post subject: Reply with quote    

Does it really want cooking for four and a half hours? Presumably you could cut it with a spoon at that point?

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Tue Jan 15, 13 5:38 pm    Post subject: Reply with quote    

Nick wrote:
Does it really want cooking for four and a half hours? Presumably you could cut it with a spoon at that point?


You could. It was scrummy.

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1, 2  Next
Page 1 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com

<-- -->