This recipe is delicious (tastier than it looks) and is quite simple to make, even more so if you have some of rich tomato sauce already made
2 handfuls frozen peas
a tablespoon of raisins (valfrjálst)
ólífuolía
salt
pepper
For the tomato sauce:-
miðlungs laukur
2 hanskar hvítlaukur
2 teskeið af mulið chilli (eða til að smakka þetta er nokkuð heitt!)
ferskur jörð svartur pipar
400g 14oz tini í hakkað tómötum
tómatur mauki
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. It’s still delicious when made in big batches, allowed to cool and then divided and frozen. Defrost and reheat slowly until bubbling
Aðferð
Rinse the rice and place in a small lidded saucepan with twice the amount of water
(I use a liquid measuring jug for both. Dont stir the rice. This may sound obvious but when I first started cooking rice I stirred it and ended up with mush!)
Add a little salt
Bring to the boil on full heat with the lid off and then reduce to the lowest heat and put the lid on
Cook for 25-30 mínútur
In the meantime:-
For the tomato sauce, splash some olive oil in large pan and place on a low heat ,add one onion diced, stökkva með smá salti, hrærið í kápu í olíu
Cover and cook for ten minutes or until the onions are soft but not brown. Half way through chop and stir in garlic, crushed chillies and some freshly ground black pepper
Þegar laukur eru tilbúin að bæta tin tómötum. Bæta við Squirt (um tvær teskeiðar) af tómötum mauki, hrærið vel. Bring slowly to the boil and reduce heat to simmer uncovered while the potatoes are cooking
While the rice and sauce are cooking:-
Fry the sausages in a little olive oil for ten minutes (or according to instructions) until nicely browned
After the rice has been cooking for 25 minutes put the peas and raisins (if using) on top and replace the lid, cook for a further five minutes
Check that the rice is cooked, (most of the water should have been absorbed and the rice should be a little soft but still have bite)
Turn off the heat. Fork the peas (and raisins) through and divide onto two plates
Remove the sausages from the heat and chop into one inch (2 and a half cm) pieces and stir into the sauce and serve alongside the 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.^..