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Overloading the Machine
Basmati Rice
From Parade, 2004 October 24
Serves 8.
- 2 cups basmati rice
- 3 cups vegetable broth
- 1/4 teaspoon crumbled saffron
- 2 tablespoons extra-virgin olive oil
- 1 cup finely diced carrots
- 1/2 cup frozen peas, thawed
- Salt and pepper, to taste.
1. Place the rice in a large saucepan. Add the broth and the saffron, bring to a boil. Stir, cover, reduce the heat and simmer until tender, about 10 minutes. Let rest, covered, for 5 minutes. Fluff with a fork.
2. Heat the olive oil in a skillet over low heat. Wilt the carrots for 8 minutes, adding the peas in the last 3 minutes. Add to the rice, season with salt and pepper, then fluff with a fork. Serve immediately.
Notes: Haven't tried it yet. I've been wanting to sprice up my rice a little, so maybe I'll try this. I'm skeptical of the cooking time here, though. 10 minutes? I think it usually takes longer than that. I might just go with water instead of the broth, to save some money. I don't think I've ever seen the process of cooking carrots described as wilting before. And, as usual, nonvegetarian options were eliminated.
No live organism can continue for long to exist sanely under conditions of
absolute reality; even larks and katydids are supposed, by some, to dream.
Hill House, not sane, stood by itself against its hills, holding darkness
within; it had stood so for eighty years and might stand for eighty more.
Within, walls continued upright, bricks met neatly, floors were firm, and
doors were sensibly shut; silence lay steadily against the wood and stone
of Hill House, and whatever walked there, walked alone.
-- Shirley Jackson, "The Haunting of Hill House"
This page was last modified on 2011 December 20.