|A simple salad of roasted beets, cucumber and Boston lettuce.|
Honey mustard vinaigrette completes it. Great with
"Lamb Expression Dish"
A wonderful starter to tease the palate of your guests.
|Wild /Brown Rice Combo Pilaf.|
A fantastic side dish
With sprinkling of dried cranberries,
white raisins, dried sour cherries, and chopped cilantro.
|the versatile "Lemoned Rice" with a heavenly aroma from the |
cinnamon stick, whole cardamon, fresh lemon juice and lemon zests..
Am I really eating rice???!!!
It was another night of " lamb expression" at kitchen! kitchen! And this time, I decided on having a simple beet and lettuce salad to perk up the palate, with a side dish of wild/brown rice combination and lemoned rice. It's quick and easy too!....
"LAMB EXPRESSION" - please see recipe from previous posting.
Beet and Boston Lettuce salad......
Roast beets with skin on and wrap completely in aluminum foil and roast at 350 F for an hour until cooked though. Peel skin off then cubed and sliced some after it has cooled.
Wash Boston lettuce leaves and tear or leave as whole - sprinkle the beets around with some slices of cucumber and a garnish of grape tomato. Serve with honey mustard vinaigrette dressing. See recipe on previous posting under "Grilled shrimp barley pasta salad a la Terry".
WILD RICE/BROWN RICE Combo pilaf..........
- 1/2 cup wild rice cooked (follow cooking instruction on the box)
- 1 cup brown rice cooked (follow cooking instruction on the box)
- 1/4 cup dried cranberries
- 1/4 cup dried sour cherries (or any dried fruit that you have)
- 1/4 cup white raisins
- 1 small onion coarsely chopped
- A handful of chopped cilantro
- 2 tablespoons olive oil
- 1 teaspoon GARAM MASALA
- Kosher salt
Heat olive oil on a large pan and saute onions until soft. Add the GARAM MASALA, stir for a few seconds, then add all the dried fruits, mixing and stirring for 2 -3 minutes until all the dried fruits start to fatten up. Stir in the cooked wild and brown rice, mixing thoroughly for 2 minutes before adding the chopped cilantro. Check for seasoning.
THE LEMONED RICE....
You may google the recipe from the Internet....and this is an Indian dish so normally Basmati rice is used. However, I used what I have on hand and it happens to be a "Thai jasmine rice".
- A juice and zest of 1 lemon
- 2 cups rice ( follow cooking instruction in the box- 1 cup rice to 2 cups water).
- 4 whole cardamon with green husk and smashed a little
- One cinnamon stick
- A generous sprinkling of kosher salt
Mix all of the above with the rice and try to bury the cinnamon stick under the rice and cook according to instruction.
This dish is so aromatic and delicious that you will ask yourself....am I eating rice?? Nobody may call it PLAIN RICE anymore!