Normally I try to cook brown rice, but lately my stomach’s been a little touchy and brown rice has been difficult to digest. So tonight I was making white rice, and honestly, I just wasn’t down with the boring whiteness of the dish. To spruce it up I added the following to my rice cooker:
1 cup basmati rice
1 1/2 cups of vegetable stock
1/2 onion, chopped and lightly sauteed in olive oil
small handful of dried cranberries
small handful of raw cashews
a splash of [wheat free] soy sauce
It was so fabulous that my hearty, omnivorous husband had three helpings. Yay impromptu meals!
Stephanie Stiavetti is a food writer living in the San Francisco Bay Area. She particularly loves cooking adventurously, taking everyday foods and making them edible by anyone, regardless of dietary restrictions. As one who loves to eat, she does not believe in life without something delicious on the table. Her professional site can be found at StephanieStiavetti.com.
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