Sitting on my derrière twittering and playing scramble on facebook is a sure fire way to ensure that dinner hasn't even begun to be cooked by dinner time. Past 9 pm, husband hasn't been fed and the poor darling hasn't said a peep about it, it's time to dream up a meal which gets cooked up as well as tucked away in a snap.
Lately I've let out the goddess of concocting from within more often than not. And what I've realized is that the most scrumptious meals are the ones prepared in a jiffy huff huff.
I apologize in advance for the less than agreeable photography. But when I'm really hungry, I cannot offer more than a camera phone click and post. It doesn't help that the lighting theme in the house leans towards cozy/romantic rather than "spotlight! watch me while I eat!"
Basically what I'm trying to say is that the rice is not a jarring florescent like that picture portrays it to be. It's actually a rather pleasant shade of green. And the red and yellow bell peppers make the dish quite attractive.
Herb Chutney Capsicum (Bell Pepper) Rice
For the rice:
3/4 C Rice
1/2 Yellow Capsicum sliced into strips
1/2 Red Capsicum sliced into strips
1 Small While Onion cut into rings
3 t Olive Oil
Seasonings (quantity of each according to preference):
For the chutney:
1/2 C Cilantro
1/4 C Spearmint Leaves
1 Green Chilli
Cook the rice in the microwave with 3 cups of water for 20 minutes.
Toss the white onion and the red and yellow capsicums with the olive oil and cook in the microwave (using the grill+micro mode if available) for 3-5 minutes till they are just done.
Mix the rice, veggies and seasoning ingredients together.
Taste. Hmm not bad but something's missing... Chutney!
Grind the cilantro, spearmint, cashew and green cilli into a paste using a wee bit of water.
Pour over rice and mix. Done!
Re-heat in microwave for half a minute and serve hubby. Say "attractive to look at and yummy to eat". He'll nod happily at start chowing down :)
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