Happy Mother’s Day to all the mom’s out there!
Wow it’s been a month since my last post. Time sure does fly! It seems Spring is being a little elusive this year. We had a pretty good week weather wise last week so the radishes and spinach are starting to poke their way through the dirt. Still waiting on the beets and carrots and this dreary rainy weather isn’t helping. I’ve been asking hubby for a cold frame for a little while now so the other night he whipped this one together for me.
The plan is to plant in late summer, early fall and have fresh veggies for some of the winter….Hopefully we’ll see some nice greens and carrots in November.
You’re not seeing things, that would be little baby potatoes already growing on the wrinkled old sprouting potato. Apparently it’s pretty easy to grow potatoes, no sun, no dirt just a dark cool room. Hopefully I don’t kill them when I plant them.
I made this recipe a few weeks ago using black rice. As some of my friends will attest to I have a “rice cupboard”. I have them all red, black, wild, basmati, brown basmati, rice mixtures…. you get the idea. Strangely enough I really don’t eat rice all that often. I have had the black rice in the cupboard for a while now so I figured it was about time I gave it a try.
Black rice, also know as “Forbidden Rice” because it used to only be available to royalty. Ancient emperors believed it would lengthen their lives and secure their thrones longer. I don’t know about securing their thrones but it does appear to have some health benefits. The purplish black pigment of the rice tells us it is rich in antioxidants known as anthocyanins . These would be the same anthocyanins found in blueberries. Black rice may actually contain more antioxidants than blueberries. It is also high in fibre, lower in sugar and higher in vitamin E than other rice. If you want to find it around here (HRM) you can buy organic black rice at the Bulk Barn.
Cumin Scented Black and Basmati Rice with Cumin Coriander Lamb Chops
- 2 lamb chops
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/2 tsp dried thyme
- salt and pepper to taste
Rub both sides of the chops with the spice mixture. Bring to room temperature. Preheat skillet (cast iron works well) over medium heat. I cook my lamb till it is done to medium. When cooked through let stand for a few minutes so the juices can be absorbed back into the meat.
Cumin Scented Black and Basmati Rice
I cooked the rice in separate pots but you could probably do them together. I would increase the amount of brown butter though if you cooked them together.
- 1 cup brown basmati rice, rinsed and drained
- 1/2 cup black rice, rinsed and drained
- 1 – 1 1/2 tbsp butter
- 1 bay leaf
- 1 1/2 tsp ground cumin
- Finely chopped fresh cilantro to taste
- 1/2 small red onion chopped
- 2 cloves of garlic chopped
- water or chicken broth
- lemon slice
Cook black rice in water according to instructions.
For the Basmati
Melt the butter in your pot until it turns a light brown. Keep an eye on it, once it turns brown it will quickly burn. Add rice, onion and garlic. Stir until your rice is nice and toasty. Add the cumin to the rice mixture, toast for about 15 seconds or so. Add the broth and bay leaf. Cover tightly reduce heat and cook till liquid is absorbed. Remove from heat and let stand for 10 mins or so. Fluff with a fork, stir in cilantro, black rice and a squeeze of lemon juice.
You really should give black rice a try.