Mae'r rysáit hon yn flasus (fwy blasus nag y mae'n ymddangos) ac yn eithaf syml i wneud, even more so if you have some of rich tomato sauce already made
2 llond llaw o bys wedi'u rhewi
llwy fwrdd o resins (dewisol)
olew olewydd
halen
pupur
For the tomato sauce:-
a winwnsyn canolig
2 menig garlleg
2 llwy de o tsili malu (neu i roi blas hyn yn weddol boeth!)
wedi'i falu'n ffres phupur du
400g 14 owns tun o domatos wedi'u torri
piwrî tomato
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. Mae'n dal i fod yn flasus pan wneir mewn sypiau mawr, adael i oeri ac yna ei rannu a rhewi. Ddadmer a'i ailgynhesu yn araf nes byrlymu
Dull
Golchwch y reis a'u rhoi mewn sosban fach gyda chaead dwywaith faint o ddŵr
(Rwy'n defnyddio hylif jwg mesur ar gyfer y ddau. Peidiwch droi y reis. Gall hyn swnio'n amlwg, ond pan ddechreuais coginio reis i mi droi iddo a daeth i ben i fyny gyda mush!)
Ychwanegwch ychydig o halen
Dewch â'r cyfan i'r berw ar wres llawn gyda'r caead i ffwrdd ac yna gostwng y gwres isaf a rhowch y caead ar
Coginiwch am 25-30 cofnodion
Yn y cyfamser:-
For the tomato sauce, splash some olive oil in large pan and place on a low heat ,ychwanegu un nionyn wedi'i ddeisio, taenu gydag ychydig o halen, droi i got mewn olew
Gorchuddiwch a choginiwch am ddeng munud neu nes bod y winwns yn feddal ond nid yn frown. Hanner ffordd drwy'r chop a'i droi mewn garlleg, tsilis wedi'u malu a phupur du newydd ei falu
Pan fydd y nionod yn barod ychwanegwch y tun o domatos. Ychwanegu chwistrellwch (tua dwy lwy de) o biwrî tomato, gymysgu'n dda. Dewch yn araf i'r berw a lleihau'r gwres i fudferwi heb ei orchuddio tra bod y tatws yn coginio
Er bod y reis a saws yn coginio:-
Ffriwch y selsig mewn ychydig o olew olewydd am ddeng munud (neu yn unol â chyfarwyddiadau) nes 'n glws yn frown
Ar ôl y reis wedi bod yn coginio ar gyfer 25 cofnodion rhowch y pys a'r rhesins (os ydych yn defnyddio) ar ei ben ac yn disodli Rheoliadau caead, goginio am bum munud arall
Gwiriwch fod y reis wedi coginio, (dylai'r rhan fwyaf o'r dŵr wedi cael eu hamsugno a ddylai'r reis fod ychydig yn feddal ond yn dal i gael brathu)
Diffoddwch y gwres. Fforc y pys (a rhesins) trwy a rhannu ar dau blât
Tynnwch y selsig oddi ar y gwres a thorrwch i mewn i un fodfedd (2 a hanner cm) ddarnau a'i droi i mewn i'r saws a'i weini ochr yn ochr â'r reis, 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.^..