Tuesday, June 17, 2014

Menus and a Recipe

Quesadillas, scrambled eggs ≈≈ Basmati rice pilaf
Oatmeal, yogurt ≈≈ Roast chicken, mashed potatoes, green beans
Pancakes, applesauce ≈≈ White bean soup, beets, biscuits
Cracked wheat, smoothie ≈≈ Pasta salad
Butterscotch oatmeal ≈≈ Polenta pizza, mixed veggies
Oatmeal chocolate chip muffins ≈≈ Fish sticks, salad, popcorn
Cereal, fried eggs ≈≈ Baked sweet potatoes, baked beans


2 1/4 c. basmati rice
1 T. oil
1 onion, finely diced
4 garlic cloves, minced
1 1/2 tsp. salt
2 Roma tomatoes, chopped
4 oz. mushrooms, sliced
1/2 lb. frozen peas
diced green chilies, optional
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. cardamom
1 tsp. cinnamon
1 can coconut milk
(or coconut cream, if you dare, it's amazingly rich and delicious)
1 c. water

Wash the rice well and leave it to soak in water for 30 minutes.
Heat the oil in a pan and begin to sauté the onion for about 2-3 minutes; then add the garlic, tomato, mushrooms, and chilies (if using) and cook another 2-3 minutes. Drain the rice and add it to the pan, along with the peas, spices, and salt. Stir gently to combine.  Add the coconut milk and water, bring to a simmer, and cover. Cook 15 minutes, remove from heat, and let stand (covered) for 5 more minutes before serving.

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