perlmonger and I cooked a charmingly retro supper last night, of brown rice and lentils. I wish we could say we donned sandals and kaftans while preparing and consuming it, but sadly no.
P is very good at dhal, and this one was delicious. I remain to be convinced about brown rice, but I’m too anti food waste to throw it away, and I have found a way to cook it where it’s ok, if not delicious.
In keeping with the theme of the evening, we found an episode of The Professionals on the Tivo. Nostalgia ensued – what where those round soda syphons called? So many Capris! Great fun.
I’ve always been ambivalent about brown rice. But we started to eat Waitrose Brown Basmati and Wild Rice, and I became much less ambivalent. We also made our own version of this rice because we had a bag of camargue rice knocking around from our trip to Camargue. Since then Ocado have started selling the brown basmati/camargue/wild rice mix as well, so we’re buying it directly now.
I suspect it’s not quite as brown as the chunky brown rice I used to buy from the health food shop, but it’s utterly delicious.
I did ours thus:
1 big shallot, sliced, and fried in a little olive oil till crispy. Add 2/3 mug of brown rice and stir it about in the oil till it’s coated. Add 3/3 mug of water, bring to boil, set on a very low heat (I use a diffuser). Cook for 40 minutes, leave to stand for another 10. This came out a little chewy, but not too much so.
I have a terribly nice early Nigel Slater recipe for brown rice, which I like a lot. I’ll dig it out for you.
That would be most appreciated – thank you 🙂
Would it be a Sparklets ‘globe’ soda syphon? I have a red one!
That’s the chap!
Try The Champions next. Or even Jason King …
Ahh… Department S