Yesterday I tried something out that failed miserably. I did end up packing my lunch in a tiffin, and I photographed it, but I am still debating whether it is worth showing to you. I made beef lettuce wraps with sides of marinated tofu, cut apple, and a hard boiled egg. It was fine, but I have a few thoughts on how to significantly improve the recipe on the beef lettuce wraps. So I guess we'll all just wait and see.
And then today's lunch photographed sort of blurry for some reason. I had some problems with lighting in my kitchen; the dark season is upon us again. But lest you think I've fallen completely off the lunch radar, I decided to go ahead and post it. This one, at least, I was pleased with, minus the blurriness.
broccoli stir fry with ginger and sesame, and purple rice (recipe and instructions below).
The tomato and cucumber salad was fine, although I don't think it really went with my Asian meal--maybe with a nice slice of crusty Italian bread and some proscuitto and fresh mozzarella next time. Mmm...
I've never attempted purple rice, though I've eaten it many times (as happens when you befriend Koreans). This turned out slightly darker than I had hoped, but that's easy to remedy. Purple rice is far more interesting with something as lacking in color as white meat chicken than white or brown rice, though it tastes more or less like a mixture of the two. Purple rice is black and white rice, cooked together. Just mix a bit of black rice in with the white and cook as usual (I use a rice cooker, which makes it truly simple). Nonetheless, here's a recipe for those who need more guidance.
Rinse about 1 tablespoon of black rice in a fine mesh strainer until the water runs clear and put into your rice cooker's 1 cup measure (or into a regular 1 cup measure). Fill the measuring cup the rest of the way with white short or medium grain rice (I use Calrose rice), and rinse again if you want (I don't bother to rinse the Calrose rice myself). Dump into a rice cooker and add water to the line for 1 cup. If not using a rice cooker, add two cups of water to the pot you are using. Here is what mine looked like before I added water:
Cook. If using a stovetop, bring to a low simmer and simmer, covered, and do not stir, until the water is absorbed and rice is tender, which should take about 20 minutes, give or take a few. The rice cooker will, of course, just stop when it's done.
Viola! Purple rice with no artificial coloring to astound and amaze your family and friends.
This post is shared on: