basmati

Creole Beans and Rice

/ Ren

A densely nutritious dish with tender kidney beans, Andouille sausage, okra, kale and aged Basmati rice..

Creole Beans and Rice

Creole Beans and Rice

Soak dried red beans overnight.  Rinse, cover with fresh filtered water and bring to a boil.  Add a bay leaf, reduce heat and simmer until just tender, about 2 hours.

Sauté bias-cut Andouille sausage with a little pancetta or fatty bacon until browned.  Add diced yellow onions, celery and bell peppers and cook until vegetables soften.

Add okra, seeded jalapeño, garlic, and chiffonade of kale and sauté 2-3 minutes.

Add cooked beans, black pepper, caraway, dill, oregano, cumin, thyme and paprika and simmer 20 minutes, adding bean-cooking water as needed to keep moist.

To serve, mound Basmati rice in the center of a bowl or dinner plate and ladle bean mixture around the perimeter.  Offer Louisiana hot sauce on the side.



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Horchata

/ Ren

Horchata is a traditional agua fresca commonly served in Spain, Ecuador, El Salvador, Honduras and Mexico.  Depending on the region, it may be made with sesame seeds, rice, tigernuts, barley, cinnamon, vanilla and sugar..

Horchata

Horchata

1/2 cup aged basmati
1/2 cup raw almonds
1 1/2 inches Ceylon cinnamon
1 1/2 cups boiling water
1 cup fresh whole milk, more or less
non-refined sugar to taste

Pulverize dry rice in a blender or food processor and transfer to a glass bowl.  Add almonds and cinnamon then pour boiling water over the top.  Cover and allow to stand overnight.

Transfer soaked rice, almonds and cinnamon to a blender and blend for 3 minutes.  Strain mixture into a clean container, thin with milk and sweeten to taste.

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Murgh Jalfrezi Pilau

/ Ren

A simple, inexpensive, healing curried chicken with rice..

Murgh Jalfrezi Pilau

Murgh Jalfrezi Pilau

Pastured chicken thighs, peppers, onions, tomatoes, ginger, cardamom, coriander, lemon juice, cilantro, cumin, chili pepper, turmeric, sea salt, black pepper and saffron.

Toast whole spices in a dry skillet over medium-low until fragrant, perhaps 5 minutes.

Add ghee, pastured butter or coconut oil to the pan and sauté chicken until brown on both sides.  Add vegetables and a little filtered water or chicken stock and remaining spices, cover and simmer until fork-tender (about 30 minutes).  Brighten with fresh cilantro and a little lemon juice just before serving.

Meanwhile, cook basmati rice in filtered water and/or coconut water and/or chicken stock with curry leaves (optional) until most of the liquid is absorbed, add saffron threads (optional) and seedless raisins, cover two minutes until raisins are plump.

Serve garnished with a dollop of yoghurt or Crème fraîche for a cooling contrast to the spicy curry.

This post is part of the Pennywise Platter at The Nourishing Gourmet

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