Brilliant Rice

Brilliant Rice
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Brilliant rice
Slightly more effort than plain white rice, but not much!

We’d wanted to call this dish Jewel Rice, but it turns out that Jewel Rice is a traditional Persian dish, and that’s not what this is. So, to prevent confusion, we chose the name Brilliant Rice, to match the brilliant colors in this simple, simple side dish. We made this several weeks ago, simply as a side for us one day, and it turned out so well and looked so nice that we thought we’d share it with you, fellow scratchers.

This is a 100% original, you read it here first, dish. Well, maybe not, as it really is just rice with some brightly colored vegetables added. That’s it. Still, it looks nice, and, for just a bit of chopping, it’s well worth making.

Brilliant Rice

Yield: 4 servings

Brilliant Rice

Ingredients

  • 1 cup basmati rice
  • 1/3 cup chopped beet leaf stems (1/8 inch cubes)
  • 1/3 cup small dice carrots (1/8 inch cubes)
  • 1/3 cup fresh or frozen peas

Abbreviated Instructions

Cook rice according to our basmati rice instructions, adding the vegetables at the beginning.

http://scratchinit.halversen.com/2017/04/brilliant-rice/

Ingredient discussion:

We choose basmati rice for this, simply because it cooks up nice and fluffy, and we had it in house. Feel free to substitute another kind of rice and cook according to package directions (with the vegetables added, of course). For the vegetables, the key is to choose bright colors: so, carrots are good, peas are good, chard stems would be good, corn would be good. Get creative, but don’t overdo any one color.

Procedure in detail:

Come on, this is all about knife work, so no need for detailed procedures.

mise en place
The key is choosing bright vegetables and chopping them into the same size cubes, preferably very small.

Prep vegetables. For the beet stems, ours were thin, so we simply had to cut them into pieces about 1/8 inch long. If they’d been thicker, we would’ve sliced them lengthwise first, so we’d end up with pieces about 1/8 inch on a side. For carrots, we peeled them, then sliced off pieces about 2 inches long, which we cut into 1/8 inch thick planks. Each plank was cut into 1/8 inch matchsticks, then diced. Obviously, use careful knife work for all of your vegetables, as the real key is cutting everything into the same sized pieces.

Cook rice. Use whatever method you find that works best for the rice you’re cooking. We do supply instructions for making basmati rice.

Aw, we know this really an easy post for us, but we do have to say that the rice looks much nicer than plain white rice. It might be a bit better for you, too. Plus, you get the chance to practice your knife work. If you’re like us, you can never have too much practice. Fives.

Worth the trouble?

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