Mapishi Hii ni ladha (tastier kuliko inaonekana) na ni rahisi kabisa kwa kufanya, even more so if you have some of rich tomato sauce already made
2 viganja waliohifadhiwa mbaazi
kijiko ya zabibu (hiari)
mafuta
chumvi
pilipili
For the tomato sauce:-
kitunguu kati
2 kinga vitunguu
2 chai ya chillies aliwaangamiza (au kwa ladha hii ni kiasi moto!)
pilipili freshly ya ardhi
400g 14oz bati ya nyanya kung'olewa
nyanya 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. Ni bado ladha nzuri wakati kufanywa katika batches kubwa, kuruhusiwa baridi na kisha kugawanywa na waliohifadhiwa. Defrost na reheat polepole mpaka bubbling
Method
Suuza mchele na mahali katika sufuria na ndogo lidded mara mbili kiasi cha maji
(Mimi kutumia kioevu kupima jug kwa wote. Je, si kuchochea mchele. Hii inaweza kuonekana wazi lakini wakati mimi kwanza ilianza kupikia mchele mimi kushtushwa yake na kuishia na mush!)
Kuongeza chumvi kidogo
Kuchemsha juu ya joto kamili na kifuniko mbali na kisha kupunguza kwa joto chini kabisa na kuweka mfuniko juu ya
Cook kwa 25-30 dakika
Wakati huo huo:-
For the tomato sauce, splash some olive oil in large pan and place on a low heat ,kuongeza moja diced vitunguu, kuinyunyiza na chumvi kidogo, kuchochea na kanzu katika mafuta
Funika na kupika kwa dakika kumi au hadi vitunguu ni laini lakini si kahawia. Njia nusu kupitia Night na kuchochea katika vitunguu, chillies aliwaangamiza na baadhi pilipili freshly ya ardhi
Wakati vitunguu ni tayari kuongeza bati ya nyanya. Kuongeza squirt (kuhusu mbili vijiko) ya nyanya puree, koroga vizuri. Kuleta polepole kuchemsha na kupunguza joto kwa kupika wazi wakati viazi ni kupika
Wakati mchele na mchuzi ni kupika:-
Kaanga sausages katika kidogo mafuta kwa muda wa dakika kumi (au kwa mujibu wa maelekezo) mpaka nicely rangi yake hubadilika
Baada ya mchele imekuwa kupikia kwa ajili ya 25 dakika kuweka mbaazi na zabibu (kama kutumia) juu na kuchukua nafasi ya mfuniko, kupika kwa zaidi ya dakika tano
Angalia kwamba mchele ni kupikwa, (zaidi ya maji lazima wamekuwa kufyonzwa na mchele lazima kidogo laini lakini bado wana bite)
Kuzima joto. Uma mbaazi (na zabibu) kupitia na kugawanya kwenye sahani mbili
Ondoa kutoka joto na sausages Ladies ndani ya inch moja (2 na nusu cm) vipande vipande na kuchochea katika mchuzi na kutumikia pamoja mchele, 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.^..