There are so many meals that require something on the side, just to round them out and make them more complete and quite often that ends up being a boring old bowl of steamed rice. Don't get me wrong, I have served plenty of steamed rice in my time, but you sometimes need something that stands alone and is a little more interesting.
Enter this dish. (And you could use any rice, red is where we went this time, but black rice would also look and taste amazing as would regular brown rice!) Adding peas would add a touch of sweetness, and don't be shy with that lime juice. It really makes the dish. Although it has curry leaves in it, you could replace those with Vietnamese mint leaves or 'leaf' them out altogether...but I wouldn't. Rice will take as much flavour as you throw at it.
Here are some suggestions for dishes to serve with this rice:
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- 400 Grams red rice or any other rice you choose, (except glutinous)
- water for steaming
- 2 Teaspoons pink salt flakes BUY
- 200 Grams fresh lime juice
- 150 Grams peanuts dark roasted
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 100 Grams butter BUY
- 1 Tablespoon black mustard seeds
- 2 Handfuls fresh curry leaves
- 2 shallot diced
- 3 cloves garlic minced
- 2 Green Chilli(es) de-seeded and finely chopped
- 2 Handfuls fresh coriander or cilantro leaves and stalks finely chopped
- 1 red chilli sliced for garnish
Cook rice in the Thermomix as recommended by the machine. I don't like the rice cooking function, so my recommendation is to use the simmering basket and plenty of water, 16 min/100°C/speed 4/spatter guard. Tip the rice into a large bowl and season and stir through the lime juice. Set aside.
If you haven't already roasted the peanuts, do this while the rice is cooking.
Heat plenty of EVOO and about half of the butter in a frying pan to a medium high heat.
Add the mustard seeds (expect some drama here when you add them and stand back) and cook them for around 30 seconds. They will pop immediately. Add the curry leaves and turn off the heat. (Again there will be some spitting.) When the leaves are crispy, add this mixture to the rice.
Add some EVOO to the pan and the remaining butter. Bring up to a medium high heat and add the shallot, garlic and green chilli. Saute until fragrant, scrape the solids into the rice and then add the roasted peanuts to this fragrant oil mixture for a couple of minutes. Add more butter if necessary. Add to the rice.
Stir everything together, add the coriander and finally garnish with the red chilli. Serve warm or cold as an accompaniment to any dish needing a scoop of rice! We served it with roasted salmon and veggies that had been brushed with Sweet Garlic Hoisin Sauce. It was DEE-lish!