Subject: Spiced Rice
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 24 2003 - 06:00:55 EDT
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FOOD FUNNY
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Thanks to reader Jan Stewart for this unusual bit of food humor:
[Recently] Jennifer from the Belgian Ring described a Peruvian dish
called Causa Rellena as being "mashed potato which is combined with
oil, chili and lemon and then stuffed with tuna and vegetables," and
both the dish and the method sounded interesting to me. So I went on
Google and typed in "Causa Rellena," and most entries came up in
Spanish. So, I used the Google translator and this is what it gave
me... please note I did not change anything, really, even though some
who know me know how I feel about lawyers. I thought you might find
this worth a read:
Rellena caused
Ingredients
1 kg and half of potatoes pulps
1 spoonful of oil
juice of a green lemon
1/2 ground fresh pepper (with a little water)
salt and pepper
Joke
1 limps of tuna to the naturalness
1 mayonnaise cup
1/2 chopped average onion
1 chopped hard Suf
1 ripe lawyer crossed in sections
6 black olives half-compartments
parsley
Preparation To divide pepper in two and to withdraw seeds and veins;
then, to wash it directly under the water of the tap. Mixer with a
little water in order to obtain a paste. To make mashed potatoes and
to add oil, pepper, the juice of lemon, salt and pepper. To divide
these mashed potaties into three parts. To reserve. To divide
mayonnaise into two. To mix a part with tuna and olives and the other
with onion, Suf and parsley. To cover a pot mould with a plastic film
and to lay out with the bottom part of mashed potaties. Over, to put
the first mixture with tuna and to cover with mashed potaties. To
give over the mixture with onions and lawyer. To cover with mashed
potaties. To put at the expenses at least 1 hour before unmoulding.
To decorate and be useful in portions. Note: The tuna can be replaced
by emiette boiled chicken.
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TODAY'S RECIPE
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Being relatively flavorless, rice is the perfect foil for spices, and
people have been flavoring it with local ingredients for thousands of
years. Here is a classic recipe from southern India:
Spiced Rice
1 cinnamon stick
5 whole cloves
3 cardamom pods, lightly crushed
8 cups (2 L) chicken stock or water
1 Tbs (15 ml) ground turmeric
3 cups (750 ml) long-grain rice
1 cup (250 ml) carrots cut in 1/4-inch (5 mm) dice
1 cup (250 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped cilantro (coriander leaves)
1/2 cup (125 ml) grated coconut, lightly toasted
Heat the cinnamon stick, cloves, and cardamom pods in a dry skillet
over moderate heat just until they become fragrant. Remove from the
heat and tie the spices in a piece of cheesecloth (muslin). Bring the
chicken broth to a boil in a large pot over high heat along with the
spice bag an the turmeric. Add the rice, stir once, reduce the heat,
and simmer tightly covered for 15 minutes. Add the diced carrots and
raisins and stir in gently. Cook for 5 minutes and drain the rice,
reserving 1/2 cup (125 ml) of the cooking liquid. Transfer the rice
to a serving bowl and stir in the reserved liquid and cilantro.
Sprinkle with toasted coconut and serve immediately. Serves 10 to 12.
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