Am I addicted?
Oct. 2nd, 2007 08:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gemfyreI've raved about it before but I'll rave about it again. I am so addicted to this dish, it's become my new comfort food. I started to make it every Sunday night, and now I've had it two nights in a row and it totally hits the spot.
And the brilliant thing is - it's low fat! And vegan, so everyone can enjoy it!
Artichoke Lemon Limbo Rice
Stolen from Naughty Curry.com.
Ingredients
Serves 1
1 serve cooked rice (keep warm).
2/3 tbsp oil
3 tbsp unsalted cashews (preferably raw, but roasted is okay)
1 tbsp Urud dahl
1/2 tsp Black mustard seeds
1/4 tsp Asafoetida (also known as Hing - available at Asian food stores)
4 or so artichoke hearts, halved (or quartered, whatever. Have more if you like. Just get the ones in brine, NOT marinated, it just makes the whole thing taste weird).
1/4 tsp salt
1 tsp tumeric
2 tbsp lemon juice
Method
Before you start have the warm rice in a container nearby (I cook it in the microwave and just use the container I cooked it in).
Combine the uncooked dahl, hing and mustard seeds in a small container - this is the masala.
Chop up the artichokes and have them ready.
- Heat the oil in a frypan (one you have a lid for).
- Throw in the cashews and brown them a bit.
- Put the cashews in with the rice (but not the oil, leave that in the pan).
- Throw the masala into the hot oil (remember, that was the dahl, hing and mustard). Put the lid on the pan and wait until the mustard seeds stop popping. You'll want to shake the pan around a bit so the dahl doesn't end up too burnt.
- Add the artichokes to the pan. Warm them through and get them coated good with the mustard/dahl mix.
- Empty the pan contents onto the rice.
- Add the salt, tumeric and lemon juice to the rice and stir it all around with a fork.
ENJOY! (I like it with a Red Eye, but I like EVERYTHING with a Red Eye. ;)
And the brilliant thing is - it's low fat! And vegan, so everyone can enjoy it!
Artichoke Lemon Limbo Rice
Stolen from Naughty Curry.com.
Ingredients
Serves 1
1 serve cooked rice (keep warm).
2/3 tbsp oil
3 tbsp unsalted cashews (preferably raw, but roasted is okay)
1 tbsp Urud dahl
1/2 tsp Black mustard seeds
1/4 tsp Asafoetida (also known as Hing - available at Asian food stores)
4 or so artichoke hearts, halved (or quartered, whatever. Have more if you like. Just get the ones in brine, NOT marinated, it just makes the whole thing taste weird).
1/4 tsp salt
1 tsp tumeric
2 tbsp lemon juice
Method
Before you start have the warm rice in a container nearby (I cook it in the microwave and just use the container I cooked it in).
Combine the uncooked dahl, hing and mustard seeds in a small container - this is the masala.
Chop up the artichokes and have them ready.
- Heat the oil in a frypan (one you have a lid for).
- Throw in the cashews and brown them a bit.
- Put the cashews in with the rice (but not the oil, leave that in the pan).
- Throw the masala into the hot oil (remember, that was the dahl, hing and mustard). Put the lid on the pan and wait until the mustard seeds stop popping. You'll want to shake the pan around a bit so the dahl doesn't end up too burnt.
- Add the artichokes to the pan. Warm them through and get them coated good with the mustard/dahl mix.
- Empty the pan contents onto the rice.
- Add the salt, tumeric and lemon juice to the rice and stir it all around with a fork.
ENJOY! (I like it with a Red Eye, but I like EVERYTHING with a Red Eye. ;)
