Technique drawn from Mel’s Kitchen Café
I am making Jan’s birthday dinner of chicken mole and drunken beans. We are having company so I decided to add a rice dish. Jan is pushing me to use more “low glycemic” starches in my diet so I made it with brown rice.
Karl’s Mexican Brown Rice II
The rest of my meal is so fancy, plain rice seemed bland. A few weeks ago I made confetti rice with Chinese chives. That technique should work just as well with scallions (green onions).
Karl’s Scallion Rice
Simplified and adapted from FxCuisine
I needed a rice dish for my Persian feast, for the starch eaters not on Ketogenic diets. I wanted to do something more than plain rice, so I used my trick of looking up “Persian rice” on Google image to see if anything struck my fancy. I found a Persian Jeweled rice recipe that looked good, but produced way too much for my meal. I reduced the quantities and simplified some of the techniques to adapt it to my needs.
Karl’s Persian Jeweled Rice (Javaher Polow)
Advieh is a Persian aromatic finishing spice and is usually a blend of five ingredients. Which five depends on the dish you are making. For a good discussion on this visit Persian Cuisine from Javane’s Kitchen.