Text 12382, 101 rader
Skriven 2014-04-21 06:05:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Race To The Bottom
==========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> surveys when they ask for my race and do not list "Human".

 JW> My territorial government uses the term "status". There are four
 JW> of them here:

 JW> -1- Inuit

 JW> -2- Indigenous Aboriginal (one mst be both Indigenous and
 JW> Aboriginal; an Oklahoma Cherokee who moves here is just an
 JW> American).

 JW> -3- Metis

 JW> -4- Other (You, me, Loo, a recent Nigerian immigrant and the above
 JW> mentioned Cherokee are all Others.)

I've been an "Other" my whole life. Never, ever, marched to the same beat as
the majority except by accident.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Bottom Basmati Rice w/Lentils
 Categories: 2Hot, Rice, Vegetables, Herbs
      Yield: 6 servings

      3 c  Basmati rice
      2 tb + 1 ts sea salt
      4 tb Extra virgin olive oil
      1 lg onion; fine diced
      2 c  Brown lentils; washed,
           - drained
      5 cl Garlic
    1/2 ts Fresh ground pepper
      1 ts Hungarian paprika
      1 bn Fresh basil leaves; julienne

  Wash the rice in several changes of warm water until the
  water runs clear. Soak the rice for 6 to 8 hours or
  overnight, in cold water to cover, with 1 tablespoon of
  the salt. (Alternatively, to save time, soak the rice in
  lukewarm water with the salt for 30 to 45 minutes.) Heat a
  large, heavy bottomed skillet over medium heat. Add 2
  tablespoons of the olive oil and the onion. Cook until the
  onion becomes translucent, about 10 minutes. Add the
  lentils, garlic, pepper, and paprika. Continue cooking 2
  minutes. Add 2 cups of water, cover, and cook until
  tender, about 45 minutes. Season with the 1 teaspoon salt,
  or to taste. Stir in the basil.

  In a large saucepan, over med-high heat, bring 2 1/2 qt
  water to a boil with the remaining 1 tablespoon of salt.
  Drain the rice from the soaking liquid and add it to the
  boiling water. Return to a boil and cook for 10 to 12
  minutes, uncovered, stirring occasionally. Test a grain of
  rice for doneness; it should be cooked entirely except for
  a small part in the center. Strain the rice in a colander
  and rinse with warm water. Drain well.

  Heat the remaining 2 tablespoons of olive oil in a large,
  well seasoned or nonstick stock pot with a tight-fitting
  lid, over medium heat. Add about 2 tablespoons water and
  sprinkle the cooked rice evenly onto the bottom of the pot
  a spoonful at a time until two-thirds of the rice has been
  distributed. Spread the lentil mixture evenly over the
  rice. Cover the lentils with the remaining rice, mounding
  it slightly in the center. Use the handle of a wooden
  spoon to poke about 5 deep holes in the rice from the
  surface of rice to the bottom of the pot to allow steam to
  escape. 

  Cover the pot with a thick cotton dish towel and place the
  lid on tightly. Reduce the heat to medium low and cook for
  35 to 40 minutes, turning the pot occasionally. Fill the
  sink with cold water 1 or 2 inches deep. Remove the cover
  from the rice and have a large, round platter ready. Place
  the pot in the sink for 1 minute, watching so that no
  water enters the pot. Remove the pot and dry off the
  bottom, then invert the rice cake onto the platter. It
  should unmold itself in one piece and be golden brown.

  Bring the platter to the table and serve family style. Cut
  individual wedges from the rice cake, similar to cutting a
  pie.

  Yield: 6 Servings

  SOURCE: Two Hot Tamales - TV Food Network

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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