image: m. charles

  • Sticky Rice with Apricots & Cardamom
    recipe: a. hagan

    Side dish to go with indian or middle eastern or asian main
  • Makes 4 -6 servings

    1 tbsp (15 mL) canola oil
    2 small shallots, finely chopped
    1/2 tsp (2 mL) ground cardamom
    1 cup (250 mL)  short grain rice
    2 1/2 cups (625 mL) vegetable or chicken stock
    1/2 cup (125 mL) diced dried apricots
    1/4 cup (50 mL) chopped shelled pistachios or cashews

    1. In saucepan, heat oil over medium heat and cook shallots and cardamom for 2 minutes or until softened. Stir in rice to coat.
  • 2. Add stock and bring to boil. Reduce heat, cover and cook on low for about 20 minutes or until stock is absorbed.
  • 3. Add apricots and let stand, covered for 5 minutes. Fluff with fork and sprinkle with nuts before serving.

    Makes 4 to 6 servings.

    VINI VERGANI recommends: Greco di Tufo DOCG, 2007
    Producer: DI MEO, Salza Irpina, 100% Greco
    Degustation notes: Straw yellow color; wide and intense in the nose with pleasant notes of peach and almond; distinctive and fresh taste, beautifully modulated with personality.


Warm Non-Milk Milk
recipe: m. charles

2 cups Vanilla soya milk
1/ 2 tsp zimt
1/4 tsp cardamom
chocolate powder as topping

1. Simmer soya milk, cinnamon and cardamom together for 5 mins.
2. Pour in bowl or large cup. Sprinkle chocolate powder and serve warm. Best enjoyed with a companion on a comfy couch.