https://thetriangle.org.au/wp-content/uploads/2019/11/Soft-Footprint-Rice-with-Lentils-and-Fried-Onions.jpg1181787Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2020-12-10 15:55:462021-01-05 21:54:12Rice with Lentils and Onions
I have just finished producing my latest book ‘Pardiz,a Persian food journey’. I spent the first 9 years of my life living in a house set in a paradise garden in Tehran, surrounded by high walls and filled with flowering plants, fruit trees, brimming water tanks and a collection of pet animals. This garden was my paradise, my dream world. Persian food has been famous for centuries. … Read more »
And don’t forget a dessert! Let’s look at canned fruit. Suggestion 1: Can of pineapple pieces—drain and pan fry with butter or Nuttelex, add brown sugar till caramelised, add a dash of rum and cinnamon. Serve with creamed rice or yoghurt. Suggestion 2: Can of peaches, half drained and heated. Add a splash of whiskey and serve with whipped cream and toasted pecan nuts Suggestion 3: … Read more »
1 can of brown lentils (rinsed) 1 onion chopped (sautéed in oil) 1 clove garlic 1 bunch or packet English spinach 2 tbsp walnuts (or roasted seeds) 1 tbsp lemon zest
Dressing: 1/3 cup olive oil, ¼ cup lemon juice or vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste. Serve these recipes with rice, potatoes or bread.
After the fires ravaged our native flora and fauna, the precious water and air of our landscapes and our biodiversity, may we all move towards a shared loving regard and consideration for the planet and each of the lives that depend on its health. Whether you are vegetarian, vegan, piscatarian, a meat eater, gluten-free, sugar-free, … Read more »
Comfort to me is a bowl of steaming congee – rice porridge. You can eat it very simply with a few fresh julienned ginger slices, sliced spring onions, coriander, light soy sauce and a few drops of sesame oil. Maybe some fresh chillies. Make it more substantial by adding some sliced, poached chicken breast.
2 litres boiling water ½ cup basmati or jasmine rice 1 … Read more »
Rice with Lentils and Onions
/in Mains, Recipes /by Debbie WorganServes 6 people
200 gm Iranian or basmati rice
• 250 gm green lentils
• 3 large Spanish onions, sliced
• 1/3 cup plain flour
• 200 ml sunflower oil
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cinnamon
• 2 … Read more »
Yogurt and Broad beans
/in Recipes, Starters /by Debbie WorganPersian Food in Summer
I have just finished producing my latest book ‘Pardiz,a Persian food journey’. I spent the first 9 years of my life living in a house set in a paradise garden in Tehran, surrounded by high walls and filled with flowering plants, fruit trees, brimming water tanks and a collection of pet animals. This garden was my paradise, my dream world. Persian food has been famous for centuries. … Read more »
Canned Fruit
/in Desserts, Recipes /by Debbie WorganGlenda Morgan
And don’t forget a dessert! Let’s look at canned fruit.
Suggestion 1:
Can of pineapple pieces—drain and pan fry with butter or Nuttelex, add brown sugar till caramelised, add a dash of rum and cinnamon. Serve with creamed rice or yoghurt.
Suggestion 2:
Can of peaches, half drained and heated. Add a splash of whiskey and serve with whipped cream and toasted pecan nuts
Suggestion 3:
… Read more »
Lentil and Spinach Salad (served warm or cold)
/in Recipes, Salads /by Debbie WorganGlenda Morgan
1 can of brown lentils (rinsed)
1 onion chopped (sautéed in oil)
1 clove garlic
1 bunch or packet English spinach
2 tbsp walnuts (or roasted seeds)
1 tbsp lemon zest
Dressing: 1/3 cup olive oil, ¼ cup lemon juice or vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste.
Serve these recipes with rice, potatoes or bread.
Bean and Cucumber Salad
/in Mains, Recipes, Salads /by Debbie WorganGlenda Morgan
After the fires ravaged our native flora and fauna, the precious water and air of our landscapes and our biodiversity, may we all move towards a shared loving regard and consideration for the planet and each of the lives that depend on its health.
Whether you are vegetarian, vegan, piscatarian, a meat eater, gluten-free, sugar-free, … Read more »
Congee
/in Recipes, Soups /by Debbie WorganLinda Sang
Serves 4
Comfort to me is a bowl of steaming congee – rice porridge. You can eat it very simply with a few fresh julienned ginger slices, sliced spring onions, coriander, light soy sauce and a few drops of sesame oil. Maybe some fresh chillies. Make it more substantial by adding some sliced, poached chicken breast.
2 litres boiling water
½ cup basmati or jasmine rice
1 … Read more »