sharing recipes from one generation to the next
Recently I received a copy of Adam Liaw’s “Asian After Work”. It’s full of recipes of pan Asian origin that are super tasty and quick to prepare.
I tried out a rice combo idea of brown and white rice mixed with red quinoia and sesame seeds cooked together in the one pot, an idea that really appealed to my liking of textures AND saving dishes!
I changed the proportions to suit the quantities of ingredients in my pantry and also adjusted the cooking times, well, actually I messed up the cooking times because at the end of a long day my comprehension skills were zero. In hindsight though, I think I’d have found the brown rice underdone if I’d followed Adam’s very clear instructions. It’s a fabulous idea to combine these grains and made for a texturally satisfying accompaniment to our meal of tandoori chicken and sweet potato vindaloo.
Here’s what I did to Adam’s “two-to-one rice.”
1/2 cup brown rice
1 cup aged basmati rice
1/4 cup red quinoia
1 heaped tablespoon roasted sesame seeds
3/4 teaspoon sea salt
1 Bring 2 cups of water to the boil with the salt.
2 Throw in the brown rice, cover the pot, reduce the heat and simmer for 30 minutes.
3 Stir in the basmati, quinoia and sesame seeds and enough water to raise the level 2cm above the top of the rice.
4 Return the pot to the boil, cover and simmer at the lowest setting for 10 minutes.
5 Turn off the pot but leave the lid in place.
6 Allow the pot to rest for 10 minutes.
7 Remove the lid, fluff the rice with a fork and allow to rest for another 5 minutes before serving.
The rices should maintain their structure, and the quinoia grains should be just beginning to pop.
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