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.
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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.