To start, I got a brown rice risotto cooking:
5 cups chicken broth
2 cups brown rice
Bring broth to boil, add rice, cover, and simmer 45 minutes; fluff.
Meanwhile, sautee in a few tablespoons of olive oil:
2 medium white onions, diced
2 8 oz. packages of tempeh, cubed
1 tablespoon garlic
8 oz. baby portobello mushrooms, halved or quartered in the case of the bigguns
a couple heads worth of broccoli florets
1/4 cup Thai fish sauce
3 tbps. or so sesame oil
Add:
the cooked rice
three 14.5 oz cans of coconut milk
4 tbsp or so of red curry paste
8 oz. Soy-Sation fake mozarella
8 oz. Soy-Sation fake cheddar
Then, since I was feeling adventurous...
2 cups mixed dried fruit & nuts
Put the whole mess in the casserole dish, top with a liberal sprinkling of freshly ground Royal Thai spice (mainly coriander and red pepper) and bake it for 30 minutes at 350ยบ.
You get savory, spice bites alternating with bites that have the sweetness of a dried kiwi or a bit of dried pineapple; you get the creaminess of the sauce and rice with the crunch of the occasional almond or peanut.
It turned out pretty mild. I'm a little gun-shy with the curry paste because I used way too much of it awhile back and I don't know if even a Thai national could have made it through a full bowl of that stuff.
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