Char's Sexed-up fresh veggie rice bro loves from Orlando, FL! |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This recipe was inspired by Chef Dancer's Louisiana Cashew Rice . I created this at 1:30 today in the afternoon using whatever little I had left in my refrigerator. This easy and simple recipe proves that you do not need a whole world of ingredients to create something for your friends' and family to savor! You can create a blast with minimum ingredients if you think a bit and toss in some creativity and DARE! That is just what I did to make this. I made this for my brother and myself. Generally, I would say that 1 cup of rice would make 4 servings, but my brother liked it so much that he had 3 all by himself! LOL:-) That is why I have kept this down to 2 servings. When my brother, Manav, had the first spoon of this rice, he said, Know something, This rice is really sexed-up! (and that's why the name of this rice is what it is!). My bro made my day with this simple remark and I hope I can make yours too;-)! Try this rice, you'll know what I mean! Ingredients:
1 cup basmati rice, cleaned,washed,soaked in water for 30 minutes and drained (i use the super kohinoor india's premium basmati rice) |
3 tablespoons pure wesson canola cooking oil |
1 medium fresh green bell pepper, washed,de-seeded and finely chopped |
2 stalks of fresh celery, washed,ends trimmed and finely chopped |
6 whole black peppercorns |
2 green cardamom pods (available at any asian grocery store such as laxmi plaza on obt) |
1 medium onion, peeled,washed and chopped |
4 cups maggi vegetable broth with onions |
1 clove garlic, peeled,washed and finely chopped |
1 teaspoon hot sauce (i use smoky flavour! louisiana the perfect chipotle hot sauce) |
1 1/2 cups spring onions, washed,ends trimmed and chopped (both white and green portions) |
Directions:
1. Dissolve 2 cubes of Maggi vegetable stock with onions in 4 cups of water in a large pot.
2. Bring to a boil.
3. Allow it to simmer until the cubes are completely dissolved, then remove from flame, cover and keep aside.
4. Heat oil in another pot on medium-high flame.
5. Once it is hot, toss in the garlic and onion.
6. Saute until the raw smell of garlic is gone and the onions turn golden brown.
7. Toss in the bell pepper and stir-fry for 5 minutes on medium-high flame.
8. Add celery and cook, stirring every so often, for 7 minutes or so, on medium flame.
9. Add the prepared broth, hot sauce, rice, cardamom pods and black peppercorns.
10. Stir well and bring to a full boil.
11. Lower flame, add 1 cup of spring onions (both white and green parts) and mix well.
12. Cover the pot partially with a lid.
13. Allow to cook on medium flame until the broth has been completely absorbed by the rice.
14. Garnish with the remaining spring onions.
15. Cover and keep aside for 10 minutes.
16. Serve hot.
17. Enjoy!
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