Cooking with Plonq - Curried Rice Edition
Jan. 31st, 2022 12:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqToday on "Cooking With plonq":
I wanted something that would be fast and easy for lunch today. I started off with the idea of rice and lentils, but by the time I'd finished cutting up an onion, I had changed my mind.
I tossed the cut onions into a small frying pan with olive oil and let them cook while I minced two cloves of garlic. As those cooked, I sprinkled in some powdered ginger to buy time while I contemplated on other ingredients.
I remembered that we have some dried porcini mushrooms, so I grabbed 4-5 of those and snapped them in half, tossing them into the frying pan as I went. I stirred in a couple teaspoons of red Thai curry paste and then dumped in half a cup of basmati rice. By this point, I knew my end game.
I poured in just over a cup of water and then shook in a couple tablespoons of powdered coconut milk. I followed that up with a splash of fish sauce, and a teaspoon of sugar. Once that was all combined, I tossed in two pucks of frozen spinach and put on the lid.
I ended up having to add another half cup of water because the mushrooms soaked up more than I had anticipated, but the final texture was really good.
If I ever do this again (I say "if" because this was very much the product of being low on almost everything) I will skip the sugar and replace it with soy sauce or tamari instead. It was too sweet and would have benefited from more salt. I also think the soy sauce would have gone well with these flavours.
plonq":I wanted something that would be fast and easy for lunch today. I started off with the idea of rice and lentils, but by the time I'd finished cutting up an onion, I had changed my mind.
I tossed the cut onions into a small frying pan with olive oil and let them cook while I minced two cloves of garlic. As those cooked, I sprinkled in some powdered ginger to buy time while I contemplated on other ingredients.
I remembered that we have some dried porcini mushrooms, so I grabbed 4-5 of those and snapped them in half, tossing them into the frying pan as I went. I stirred in a couple teaspoons of red Thai curry paste and then dumped in half a cup of basmati rice. By this point, I knew my end game.
I poured in just over a cup of water and then shook in a couple tablespoons of powdered coconut milk. I followed that up with a splash of fish sauce, and a teaspoon of sugar. Once that was all combined, I tossed in two pucks of frozen spinach and put on the lid.
I ended up having to add another half cup of water because the mushrooms soaked up more than I had anticipated, but the final texture was really good.
If I ever do this again (I say "if" because this was very much the product of being low on almost everything) I will skip the sugar and replace it with soy sauce or tamari instead. It was too sweet and would have benefited from more salt. I also think the soy sauce would have gone well with these flavours.
