A rice crisis

Fresh green pepper, spring onions and healthy wholesome brown rice

wild-rice.jpgA lot happened while I was away.

A flight crash landed in Heathrow.

A woman started her bid for the US Presidential elections.

I turned 30.

And I lost a wonderful colleague to Australia. (Constant sunshine vs. The London Underground. A tough call!)

Just as I was getting back into the swing of things at work something caught the corner of my eye.

Splashed across the flat screen TV, on BBC World Service, were the words that sent a chilli down my spine.

CURRY CRISIS

Turns out the Basmati rice shortage that was rippling through the globe has deepened, worsened. Basmati rice is running out. Oh yes. restaurant owners the world over are scratching their heads about their “peas pulaos”.

And this could spell disaster for our regular rice supplies! Life minus perfectly fluffy rice, jeera rice would equal to a very sad place indeed.

One word comes to mind.

Stockpile.

And when you do – this hara bhara pulao might come in handy. Fresh green pepper, spring onions and healthy wholesome brown rice will make sure you’re ready to beat any crisis!

This recipe feeds 4:
Half pint glass of brown Basmati rice, washed thoroughly

  • 1 large green pepper (capsicum)
  • 3 spring onions
  • 1 tsp mustard seeds
  • 1 tbsp sunflower oil
  • Salt to taste

Chop the spring onions and green pepper into tiny pieces. Don’t worry about it looking good!

In a large pot bring the oil to heat over a high flame. When the oil is hot, throw in the mustard seeds and as they sizzle up, mix in the spring onions and green pepper.

Then fry the whole lot for about two minutes until you see the greens turning translucent. Now stir in the rice and fry for another two minutes until the rice turns sparkling white.

At this stage, mix in some salt.

Next, add a whole pint and a half of hot water and bring to a boil. Then lower to a medium flame, cover and cook until the rice is soft and squidgy between your fingers.

Don’t worry if the rice sticks to the bottom of the pot. We call this “kur kerey” at home and often fight over it! These burnt bits have a lovely, rich and smoky flavour.

Serve it with anything you like! I love a bit of masala fish or chicken on the side.

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    This entry was posted on Thursday, February 21st, 2008 at 4:16 pm and is filed under Entertaining, Highlights, On the side. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.