We discovered that we were having a vegetarian over for dinner after we'd decided to make chicken. We needed a parve, vegetarian side dish with whole protein, so I decided to make mengedarrah, but I dressed it up a bit for Shabbos. While the onions were cooking, I added two teaspoons each of ground cumin, coriander, paprika, cinnamon, and ginger. I just tasted it, and I am very pleased.
By the way, you do need to add an additional 1/4 cup of water if you're using brown rice. It should take 40-45 minutes to cook, but check on it after 30.
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