As you are already accustomed, here it is the original recipe that was translated before in Romanian. It is from a book called “Cooking for Two” , 1996 and writen by two chefs, Richard Olney and Simon Wheeler. I followed it years ago and I liked it. Simple. Now here it is.
Risoni and Wild Rice Salad
Serves 2 of course
- 1/4 cup risoni (a form of short-cut pasta, shaped like a large grain of rice)
- 1/4 cup wild rice (you can replace it with other rice but remember the boiling time too)
- 2 tsp oil
- 4 green shallots, chopped (spring onions)
- 3 tsp chopped fresh lemon grass
- 1 tsp lime juice
- 1/4 tsp fish sauce
- 30 g butter
- Add risoni to a pan of boiling water, boil, uncovered, until tender; drain. Add rice to a pan of boiling water, boil, uncovered, about 40 minutes or until tender; drain.
- Heat oil in pan, add shallots and lemon grass, cook, stirring, until shallots are soft. Add risoni, rice, juice and sauce, stir until heated through; transfer to serving dish.
- Add butter to same pan, cook until butter is lightly browned, pour over nice mixture; mix gently.
Enjoy your meal!
- Risoni and rice can be cooked a day ahead.
- Storage: Covered, in refrigerator.
- Freeze: Not suitable.
- Microwave: Risoni and rice suitable.
Ps: writing this it felt like a broken English to me today. I don’t know why. I may be tired but I do not realize I am. 🙂
Posted in Dishes, F word, Salads, Vegetarian
Tagged cooking for two, cooking for two book, fish sauce, lemon grass, Richard Olney, risoni and wild rice salad, risoni and wild rice salad recipe, risoni recipe, salad, salad recipe, Simon Wheeler, spring onions, vegetarian dish, vegetarian recipe, wild rice recipe
I know. You know. Curry is one of the tastier dishes I have ever eaten. I hadn’t heard about Indian food until I went to London. There I discovered the international cuisine. And the tastes behind it. I can’t believe how lucky I am.
I have many favorite recipes and one among them is curry. Any curry. I have cooked and eaten fish, chicken, lamb curry and other Indian recipes that are absolutely delicious. I am only sorry that in Romania I can’t cook them all. For some dishes there are absolutely no spices here and there is no way I can replace them. If I do that it will be no longer an Indian recipe. Too bad. My wish is to make accessible the recipes for those who love cooking in Romania. I know that sometimes is impossible or let’s say it is impossible for the moment. I hope for the best. 🙂
For today I have mixed two curry recipes I have, to try to make an easy one. The taste of India remains. 🙂 So
- 350 g skinless chicken breasts, cut into 2-5 cm (1 in) pieces (or you can try with 2 chicken breasts)
- 30 g butter (or more for more chicken)
- 2 packets of curry powder (this is how you find it here and I have to say I am not at all satisfied about its quality, or about 2 tbsp of really good curry powder)
- 1 large (about 200 g) onion, sliced
- 1 clove garlic, crushed
- 1 tbsp chopped fresh lemon grass
- 1/2 tsp red chili flakes (for a spicier recipe, yummy ;)) )
- 2 tsp chopped fresh coriander
- 2 tsp lime juice (or lemon juice)
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp fish sauce (optional)
- 1 tsp sugar
- a pinch of pepper
- 2 tsp plain flour
- 300 ml chicken stock
- 1 can coconut milk (you can make it by putting 75-100 g coconut in a bowl, pour over the 300 boiling water and leave to stand for 30 minutes. I have done this and I don’t like it. There is nothing as good as the coconut in the can or if you are reaaaaaaly lucky, the milk from a fresh coconut)
- Heat butter in a pan, add chicken, cook, stirring, until browned and tender; drain on absorbent paper. You can buy the chicken meat ready cooked but you will never beat the taste and smell of a freshly buttered cooked meat.
- Reheat the pan, add onion, garlic, lemon grass, chili, coriander, juice, seeds, turmeric and sauce, curry powder, pepper, cook , stirring, until the onion is soft. Stir in chicken, sugar and flour, then the stock and milk, stir over heat until mixture boils and thickens.
- Serve with the best Indian rice: basmati rice.
Posted in Chicken, Dishes, English, F word, Indian
Tagged basmati rice, butter, chicken, chicken breasts, chicken curry, chicken curry recipe, chili flakes, coconut milk, coriander, cumin, curry, curry powder, fish sauce, flour, garlic, Indian food, indian recipe, lemon, lemon grass, lime, Naan, onion, pepper, stock, turmeric