Hoc consequat est delectamenti (tastier quam videatur) est simplicissimum et facere, even more so if you have some of rich tomato sauce already made
2 pugillum congelata pisarum
pretium quod ex uva passa (ad libitum)
oleum
sal,
piperis
For the tomato sauce:-
medium cepa
2 caestus allia
2 teaspoons comminutae chillies (nec in hunc mediocriter calidum!)
portans terram niger piperis
400g concisi 14oz stannum tomatoes
lycopersiciSusceptibility puree
soy sauce, and a pinch of dried chilli to serve
The tomato sauce is the same basic sauce used in my penne con melanzane dish. Suus 'etiam delectamenti cum magna fecit in batches, licet spatium et tunc divisa et frigora. REGELO reheat et tardius usque bulliente
Method
CONLUO felis et bis in aeno parum aquae lidded
(Ego uti liquor utriusque mensurae amphora,. Tu ne spiculum moveretur, rice. Coxit autem patet primum coepi quod sonat et nisus sursum posui mush rice!)
Adde paululum salis
Facies ut ferveat, et tunc cum operculum in ardentissimo calore ad ultima reducantur in operculi
Coquus 25-30 minutes
Interea:-
For the tomato sauce, splash some olive oil in large pan and place on a low heat ,adde diced cepa, cum pauco sale asperges, commoueri tunicam in oleo
Cepae coci Operite mollis non scelerisque tellus, vel decem. Concidito et excitaret in media allia, et oppressus cunctis diebus chillies portans terram niger piperis aliquid
Cepe cum parata addere stagnum of tomatoes. Add a EMICO (de duobus teaspoons) lycopersiciSusceptibility puree, agitare. Adduc, sensim reducere calor ad feruere et coques potatoes dum discoopertis coquunt
Donec et ipsum condimentum coquunt:-
Fry parum olei in decem minuta farta (vel secundum mandatum) usque browned nicely
Post rice fuerit coquendam 25 minutes posuit fabam frixam (Si utens) et in summo reponere lid, coquere V minutes ulteriorem
Reprehendo, quod coquitur in rice, (et aqua absorpti sunt, maxime rice, paulo tamen habere mollis ictus)
Declinemus ad calorem. Furca pisorum (et uvam passam) et per duas dividere onto lamina
Aufer a calore cum ventre, et conciderunt sicut in unum inch (2 et dimidium cm) comminuet autem, et concitabitur, et servient in condimentum iuxta rice, 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.^..