Good evening all,
Sed...surely you can do a little better than popcorn for dinner? Snack is one thing but I am hoping you had a bit more to eat. Max must be starving!
Margaret...TY for the info about the emojis. I kind of thought that's what that was, but was not sure. I was going to ask but Tom did first. π And like WOW...did our emojis change! π² Have to say I do not like them as well. Less 'cute' and way, way, way too many. That is just 'me', however, for what it is worth. Others may love the change and that's fine too.
Pepper...What exactly was in those brownies you had pre-meal-appetizer ?π€ After those brownies you decided your nephew was for dinner! That was too funny! Dinner sans nephew sounds good.
Tom....How is the horse doing b.t.w? Meant to ask. Hope it is well. Your chop dinner looks good. Classic mid-west comfort food. Looks good.
As for the Lemon-Herb Basmati Rice Pilaf I think I have posted it a few times before but will post it again. It is fairly healthy and low carb. You can halve or double the recipe easily to suit your needs. Goes well with any Greek, Mediterranean, Middle Eastern, Indian or Mexican food. Works great with meat or seafood and grilled vegetables. I love this recipe and have made it often. I'll give you all my 'hints, trips and tricks' in 'Chef's notes'
Dinner for us tonight was chicken kebabs. We marinated chicken in EVOO, lemon juice and zest, sea salt, cayenne, basil, oregano, lots of garlic and some other spices and seasonings. Grilled those up with a green and red bell pepper and made two skewers of cherry tomatoes and a fine dice of red onion. DELICIOUS! Salad was iceberg lettuce with mixed baby spring greens, mint, goat cheese, Compari tomato slices, golden raisin and green olive. Again a squeeze of lemon juice, EVOO and just a sprinkling of sea salt and some cayenne sufficed for dressing.
The tang from the goat cheese and saltiness of the olives was so good with the sweetness of the golden raisins and juicy red tomatoes. Really hit all the right notes. πOne of my favorite salads. The rice pilaf came out exceptional. Cooked to perfection, light and fluffy as well as savory from the chicken stock. A nice bright flavor from the mint, parsley, cilantro and dill I used along with the fresh lemon juice. Wine tonight was 7 Deadly Zins. Very good with the varied flavors and textures. π
LEMON-HERB BASMATI RICE PILAF
INGREDIENTS:
1 and 1/2 Tablespoons of EVOO and/or butter.
4 - 5 large cloves of garlic; minced finely
1/2 a large onion or 1 small onion; very finely chopped*
1 and 1/2 cups of uncooked white rice, long grain*
1 and 1/4 cups of chicken broth/stock
1 cup water
1 large lemon ( 2 Tsp. zest + slices for garnish)
4 Tbsps. lemon juice (bottled or fresh)
1 tsp. cayenne pepper
1/2 tsp. salt
3 Tbsps. parsley; very finely chopped
3 Tbsps. chopped dill, oregano, chives, mint, cilantro and/or basil*; any one and/or mixed variety of these herbs will work well with the parsley.
INSTRUCTIONS:
1.) Give the pot/pan a good spray on the bottom and sides with non-stick spray. Heat oil/butter over medium heat.
2.) Add the onion and cook for 4 minutes until translucent and sweet. Add the garlic and cook 30 seconds until fragrant and taking on a little color.
3.) Add the rice and stir until the rice turns mostly translucent; about 2-4 minutes. Stir continuously, nonstop so the rice does not stick or burn.
4.) Add the broth and water and the cayenne pepper and salt.
5.) Bring to a simmer-near boil. Once this happens Put the lid on and turn the heat down to low.
6.) Cook for exactly 12 minutes; check to make sure the water has evaporated.
7.) Remove the pot from heat and let rest exactly for 10 minutes keeping the lid on.
8.) Remove the lid and add the lemon zest, lemon juice, herbs. Mix well and fluff rice with fork.
9.) Serve hot, cold or at room temperature.
Chef's notes:
1. as for onion any will do. You can use, white, yellow, brown, red, Vidalia, etc.
2. Long grain rice is best for this recipe but it will also work with medium and short grain rice. Do not use risotto or paella rice. Do not use brown rice. Do not use instant, or converted rice.
3. Basil is perfectly nice in this dish and works well flavor wise. Greeks, however, do not use basil in cooking typically. It is considered a 'holy plant'. It is grown for offering and given to the church but does not appear as an ingredient/flavoring in cooking . Oregano, thyme and parsley typically dominate along with dill. Cilantro/Coriander are next. If you want to use basil that is fine. I do once in a while if I have it on hand and it needs used. It just does not make the dish authentically a 'Greek rice pilaf'. For what it is worth. π
4. Keep in minds amounts are always to your taste. If you like more/less garlic or more/less lemon then alter it. Same with the amount of salt, pepper, herbs, etc.
O.K. Hope all have a good night.
Think tomorrow may make a Greek shrimp dish I have been craving.
Happy Evening
AG
Edit added 3/14: NO...this is not a 'crock pot' or 'casserole' dish. Rice pilaf is not hard to make but the timing is very specific in regards to how long the items need to be stirred and how long the rice needs to boil and rest off heat. It is also a stove top method of cooking rice in that pilaf involves cooking aromatics and herbs first in some oil and then adding the rice and 'toasting' it while stirring constantly. This not only gives it that special flavor but also the 'separate', individual grain texture unique to rice pilaf. Once that is done the regular absorption method applies. Unfortunately you can not do this type of pilaf technique of cooking in a crockpot. I apologize for any inconvenience.
