I've been meaning to post a recipe for a while, and in fact I have a taramasalata recipe that just needs another test run. My standard method of cooking is to throw a bunch of stuff into a pot and hope for the best. I got an especially good result the other night with the following ingredients:
1 cup white basmati rice
2 cups water
3 cups greens
2 T butter
2 T rice vinegar
2 T lemon juice
salt to taste
Combine ingredients in pot. Boil 15 minutes or until the rice has absorbed all the liquid. Depending on the greens you use, your rice may turn interesting colors. Mine was a beautiful shade of fuchsia.
The result is deliciously acidic and sticky. I had this for dinner with a few leftover oysters, but it would go with pretty much anything. Have I mentioned my love for oysters? They're my favorite shellfish, and that's saying something given that I also adore mussels, shrimp, scallops, and crab. Shellfish, but especially oysters, are among the most nutrient-dense foods in existence, and my ardor for the nutrients matches my ardor for the flavor.
I still plan to finish my sustainability series, but first you can expect my take on the Food Revolution Summit.
1 cup white basmati rice
2 cups water
3 cups greens
2 T butter
2 T rice vinegar
2 T lemon juice
salt to taste
Combine ingredients in pot. Boil 15 minutes or until the rice has absorbed all the liquid. Depending on the greens you use, your rice may turn interesting colors. Mine was a beautiful shade of fuchsia.
The result is deliciously acidic and sticky. I had this for dinner with a few leftover oysters, but it would go with pretty much anything. Have I mentioned my love for oysters? They're my favorite shellfish, and that's saying something given that I also adore mussels, shrimp, scallops, and crab. Shellfish, but especially oysters, are among the most nutrient-dense foods in existence, and my ardor for the nutrients matches my ardor for the flavor.
I still plan to finish my sustainability series, but first you can expect my take on the Food Revolution Summit.