Text 4409, 76 rader
Skriven 2013-09-08 06:45:16 av Dave Drum (1:261/38)
Ärende: Chile 3912
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Short Rice W/Long Beans
 Categories: Asian, Beans, Rice, Chilies, Herbs
      Yield: 6 servings

      2 c  Kalijira ("baby basmati")
           - rice
      1 c  Husked red lentils (masoor
           - dal)
           +=OR=+
      1 c  Husked mung beans (mung
           - dal)
    1/2 lb Chinese yard-long beans
      4 tb + 2 ts clarified butter or
           - vegetable oil
      2    Inch piece cinnamon stick
      8    Peppercorns
      5    Whole cloves
      3    Whole cardamom pods
      1 ts Cumin seed
      1 sm Onion; fine chopped
      2    Green serrano chilies; slit
    1/2 ts Ground turmeric
  3 3/4 c  Water
      2 ts Salt; as needed

  By Niloufer Ichaporia King, Chronicle contributor

  This Parsi recipe is from Niloufer Ichaporia King, a Bay
  Area rice authority. (Parsis are an ethnic minority from
  the Indian state of Gujarat.) Serve this dish with grilled
  meat, fish or prawns; or serve as a vegetarian meal with
  yogurt and cucumbers.

  Wash the rice and drain well. Swish the dal in a large
  bowl of water, remove bits of husk and chaff that float to
  the surface, then drain.

  Cut the long beans into pea-size pieces; you should have
  about 2 cups. Blanch in boiling salted water until
  crisp-tender, about 3 minutes; drain and transfer to ice
  water. When cool, drain again.

  Heat 4 tablespoons clarified butter or oil in a saucepan
  over moderately high heat. When hot, add the cinnamon,
  peppercorns, cloves, cardamom and cumin. Cook until the
  seeds begin to pop.

  Add the onion, chilies and turmeric. Cook until the onion
  is soft and browning around the edges. Add the drained
  rice and dal. Add the water and salt. Bring to a boil,
  cover tightly and reduce heat to low. Cook 15 minutes,
  then remove from heat and let stand for 10 minutes.

  Heat the remaining 2 teaspoons butter or oil in a skillet
  over moderately high heat. When hot, add the long beans,
  season with salt and toss until hot, about 1 minute. Add
  them to the rice and dal and fluff with chopsticks. Remove
  the whole spices, if desired, or warn diners to look out
  for them. They are not meant to be eaten.

  Serves 6

  URL: http://sfgate.com

  MM Format by Dave Drum - 25 July 2013

  Uncle Dirty Dave's Archives

MMMMM

... A Cornish hen in the hand is only enough for one person. - Anonymous

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