Saturday, March 24, 2012
Basmati rice and broccoli jambalaya patties
Yesterday we got delivered a thermomix for home and work, its very exciting to be able to have this new cooking device in our kitchen. This recipe came via a recipe that kind of went wrong in the thermomix because I failed to read the manual before breaking it in. My step daughters are over the moon as they can froth milk and make hot chocolates in it too
You don't need a thermomix for this recipe just a sense of adventure and spirit.
Many cultures and cuisine create whole meals out of rice, this started as a vegetarian jambalaya (a traditional rice dish originating in the Caribbean and used in Creole cooking) in mine I put turmeric, spanish onion, garlic and ginger plus some vegetable stock, paprika and a little chilli with fresh coriander. The next day with the left overs I created the patties.
2 cups basmati rice (low GI)
4 cups vegetable stock (hot)
small knob fresh turmeric and ginger peeled and grated
1/2 spanish onion
2 garlic cloves, diced
1 teaspoon sweet paprika and chilli powder
In a large saucepan heat organic ghee or coconut oil and gently saute the onion, garlic, ginger, turmeric and onion until fragrant. Add the paprika and chilli and stir with a wooden spoon, add the rice and the hot vegetable stock which has been warming in a small saucepan and put a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes until all the liquid is absorbed. Now either eat as is or create these magical patties below.
All you need to do is add 2 fresh eggs and a head of broccoli that has been blitzed in a thermomix or food processor. Form into patties then fry in ghee or coconut oil until toasted golden on either side. It works well if the rice has been in the fridge overnight or at least cool so you can get formation of the rice and egg.