Things have been hectic lately, and I find myself scrambling for dinner on many evenings. So the other night, I pulled together another "door knock dinner" where everything had to come from ingredients available on hand. This time things came together with an Indian theme. I love basmati rice, but its tendency toward stickiness is a pain, and to cook it traditionally usually requires prolonged soaking and rinsing.
Not so, if you use the pasta method. In other words, rice in a nice big pot of boiling water. It is a foolproof method for cooking tender rice with separate grains.
As you can see, the excess starch rises to the surface,
out of harm's way. Simply lift a few grains
on a fork , to taste for doneness.
perfectly cooked rice in about 15 minutes
I had mushrooms, onion, garlic, red bell peppers, frozen shrimp, and half a can of coconut milk on hand for the main dish. I also had some cilantro for seasoning and green, and some red curry paste. I sauteed the chopped onion, some garlic, mushrooms, the peppers, and the curry paste in a bit of peanut oil. Then I added the coconut milk, and simmered it all to crisp/tender. Tossed in the shrimp, and cooked for about 5 minutes, until they were just barely cooked through.
A quick saute
shrimp curry, served over rice,
and garnished with fresh cilantro
It was a healthy, tasty meal in under 30 minutes. A weeknight triumph. (Coconut milk hint: if you use less than a full can, as I do, with just two to feed, the other half will freeze perfectly in a freezer bag.)
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