Resep ini lezat (enak daripada yang terlihat) dan cukup sederhana untuk membuat, even more so if you have some of rich tomato sauce already made
2 kacang polong beku segenggam
satu sendok makan kismis (opsional)
minyak zaitun
garam
merica
For the tomato sauce:-
bawang menengah
2 sarung tangan bawang putih
2 sendok teh cabai hancur (atau sesuai selera ini cukup panas!)
digiling lada hitam
400g 14 oz kaleng tomat cincang
pure tomat
kecap, and a pinch of dried chilli to serve
The tomato sauce is the same basic sauce used in my penne con melanzane dish. Ini masih nikmat jika dibuat dalam batch besar, dibiarkan mendingin dan kemudian dibagi dan dibekukan. Defrost dan panaskan perlahan-lahan sampai mendidih
Metode
Bilas beras dan tempat dalam panci bertutup kecil dengan dua kali jumlah air
(Saya menggunakan cairan mengukur kendi untuk kedua. Jangan aduk nasi. Hal ini mungkin terdengar jelas, tetapi ketika saya mulai memasak nasi aku bergerak dan berakhir dengan bubur!)
Tambahkan sedikit garam
Didihkan di atas api penuh dengan tutup dan kemudian mengurangi ke panas terendah dan meletakkan tutup pada
Masak selama 25-30 menit
Sementara itu:-
For the tomato sauce, splash some olive oil in large pan and place on a low heat ,menambahkan satu potong dadu bawang, taburi dengan sedikit garam, aduk untuk melapisi dalam minyak
Tutup dan masak selama sepuluh menit atau sampai bawang lembut tapi tidak coklat. Setengah jalan melalui chop dan aduk dalam bawang putih, cabe hancur dan beberapa lada hitam
Ketika bawang siap menambah kaleng tomat. Tambahkan menyemprotkan suatu (sekitar dua sendok teh) Pure tomat, aduk rata. Bawa perlahan sampai mendidih dan mengurangi panas mendidih terungkap ketika kentang goreng
Sementara beras dan saus memasak:-
Menggoreng sosis dalam sedikit minyak zaitun selama sepuluh menit (atau sesuai dengan instruksi) sampai manis Brown
Setelah beras telah memasak untuk 25 menit menempatkan kacang polong dan kismis (jika menggunakan) di atas dan mengganti tutup, masak selama lima menit
Periksa nasi dimasak, (sebagian besar air seharusnya diserap dan beras harus sedikit lembut tapi masih memiliki gigitan)
Matikan api. Garpu kacang polong (dan kismis) melalui dan membagi ke dua piring
Lepaskan sosis dari panas dan potong menjadi satu inci (2 dan setengah cm) potongan dan aduk ke dalam saus dan melayani bersama beras, with a dash of soy sauce and a sprinkling of dried chillies
i normally put a drop of olive oil in the pan, before the rice, making sure the bottom and the walls are oiled, to avoid rice sticking to the pan.
if you want to go the extra mile, add another drop of oil and toast the rice in the pan on the fire for a couple of minutes, before adding water..
rice should become fluffier, but still separate.
you see, sometimes i can post a useful comment…
Thanks I havent tried this method. I dont cook rice all that often and when I do I use the absorption method and sometimes put it in the wok with a stir fry afterwards and coat it that way.
Toasting the rice sounds particularly good, yes you can be useful too!
Hi Karen,Good job on the healthy eaitng habits. However one sentence in your post made me wonder if you might not really understand the South Beach Diet when you refer to eliminating whole categories of food. South Beach does allow plenty of healthy, complex carbs except for the first two weeks of the diet. What are restricted are empty carbs like sugar and white flour, as well as a few very high carb vegetables like potatoes. Whole grains are encouraged, and complex carbs like beans and lentils are even allowed for phase one. So your lentil dish is perfectly South Beach Diet friendly, and it does sound very tasty.
Hi Brendon
Its nothing to do with the South Beach Diet, just a vegetarian one! Thanks for your comments
I make a similar repcie, topped with some crumbles of goat cheese. Adds some calories and fat, but very delicious.For quinoa, I make a red wine vinaigrette, saute sliced mushrooms in half of it while cooking quinoa plain, then pour both over baby spinach while still hot for a wilted salad, and toss with remaining vinaigrette and toasted pine nuts.
People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.^..