>> Saturday, November 27, 2010
Hello everyone, I hope your tummies are all healing nicely after your large Thanksgiving feasts. This month has been so hectic and busy for me (and all of you) that I just noticed I have not shared enough recipes and felt like I didn't have enough of a choice for my November YBR recipe. So I'm posting a new recipe to try to squeeze in right before the YBR roundup. See you're not the only ones who waits to make your final choices. So this brings me to the reminder.
The reminder: REMINDER if you want to Participate in this month's YBR round up please email me your photo and information by MONDAY NOVEMBER 29, (for people in Asian and Australia that would be early Monday morning for you.)
The update: My cookbook, An Epiphany of The Senses, has had a special holiday price reduction. The new price is only $21.99! I'm not sure how long the lower price will last so I hope you can take advantage of the lower price.
Trinity Rice (serves 2)
1 small yellow onion, finely chopped
1 medium bell pepper, finely chopped ( I used a red bell pepper)
1 large celery stalk, finely chopped
1 1/2 tsp. granulated garlic
1 1/2 tbsp. olive oil
1 cup long grain rice
1 tsp. salt
1/4 tsp. black pepper
pinch white pepper
1 3/4 cup vegetable broth, low sodium (I dissolved 1 cube in warm water)
fresh Lime or Lemon juice
1. Finely chop the vegetables. Heat the olive oil over medium heat in large pan. Saute the vegetables until they are translucent and soft. Add the rice to the pan, stir and brown the rice for about 8 minutes, stirring frequently to prevent burning and the rice from sticking to the pan. Next sprinkle in all the spices, stir and cook for another 2 minutes.
2. Pour the vegetable broth into the pan and stir well. Turn the heat up to medium high and allow the rice to start to boil. Once the rice begins to boil turn heat down to a low setting cover and cook for another 15 minutes or until the rice is soft and cooked through. About halfway through the cooking time check the rice and make sure the water has not completely evaporated, if so stir in a little more. You can add a tablespoon at a time if needed to continue cooking the rice until it is soft.
If you would like to give the rice a little tangy taste add the juice of a small lime or lemon, or you can adjust to your taste. Serve as a side dish or double the recipe for a large main portion. You can also sprinkle some cayenne or chile powder over the dish to give it a little extra spiciness.
The photo you see above this text show the Trinity rice with a fish fillet. The fish is Pangasius in Chili Lemon Sauce and the recipe can be found in my book on page 22. I think this rice is another great way to enjoy that fish recipe as it gives the fish more depth but all of the spices and the ingredients really compliment each other. Plus both the Trinity Rice and the Fish recipes are really healthy and have only a small amount of healthy fats. See eating healthy food does not by any means equate to bad flavorless foods, just take a look.