This post is for you.
Thank you so much for posting comments, sending me email messages, even calling in and telling me to get off my butt and blog.
But most of all, thank you Amy.
Your comment finally made me realize that there is at least one person that checks in, and to whom my blog matters.
I’d give you a big hug if you were next to me, and a good dinner
But you aren’t. So instead, this recipe is especially for you.
Also, many thanks to all the students who wrote in asking for easy recipes, this is as good a place to start as any, but there’s a post for you in a couple of days. I promise!
This recipe was a result of my trying to clean out the refrigerator. It turned out to be such a spectacular success that everyone I’ve made it for has loved it!!
Peel the carrots and trim the ends.
Start grating the carrots.
This was the point where I stopped concentrating on the task at hand and started thinking about all the nice things you guys have said about the food I make!
Amy’s comment (on the Massaman Curry post) made me get up and run to the kitchen!
It was a total *Eureka!* moment I tell you.
And I would’ve floated through the rest of the day on that cloud too! Except reality cut in. Literally.
That is my little finger.
I don’t just cook for you guys! I’m in this, sweat, blood and tears!
(Are you feeling bad for me? Or are you just shaking your head and thinking, “You clumsy moron!”
Actually, don’t tell me…
Anyway, having spent 5 years in med school, I knew exactly what I needed!!
I know you want them!!
No really, come on, can you ever be too grown up for cartoons??
Don’t answer that, I’m still busy figuring out why Fred looks so mad…
Maybe because Daphne’s all the way at the other end?
Anyway, with Scooby and the gang safely wrapped around my pinky, we move on!
The carrots were grated without further mishap.
And the garlic was minced.
Its just about time to measure out the rice and wash it. Thrice.
No, I don’t know why. But it has to be thrice.
Melt some butter in a hot pan and sweat the garlic for a couple of minutes.
Then add the thyme and grated carrots and saute for about 3-5 minutes..
Add some rice and salt.
And finally some water. Cover and cook on a medium-low flame, gently stirring occasionally until the rice is cooked!
I like serving this a really fresh tomato salad and The World’s Easiest Curry Potatoes (yes, they really are that easy! More on that in the next post though.)
But you can eat it however you like!
Thyme – 5-6 sprigs, without the stalk
Carrots - 2-3 medium sized
Garlic - 2 medium cloves
Rice (Basmati) - 1 cup
Salt - 1 tsp or as needed
Butter - 3 tbspns
Water - 1 & 1/2 cups or as needed
Peel and grate the carrots.
Mince the garlic.
Wash the rice.
In a dutch oven/covered saucepan, melt butter until it foams.
Add the garlic, lower flame and let it sweat for 2 minutes.
Add the thyme leaves and the grated carrot, and cook for 3-5 minutes.
Add the washed rice and salt.
Then add the water.
Cover the pan/dutch oven and cook on a low flame, occasionally stirring gently until the rice is completely cooked.
Serve hot garnished with fresh thyme.