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highlyeccentricGot home from another trip this afternoon, with enough time to rearrange my room a bit and cook dinner. Dinner was a hybrid of a new recipe and an old favourite, and I like it.
This recipe is: vegetarian, pretty easy to make, gluten-free
This recipe requires: in its current state, two pots, and some chopping
This recipe could be: vegan; made without a stove if you use fetta cheese and instant rice and skip frying the spring onions
1/2 to 2/3 cup dried rice (I used half but I probably didn't have enough rice)
Water for cooking said rice
Two splashes of oil
50 to 100g of halloumi per serving
3 or 4 spring onions (or scallions, depending on your dialect. The long thin ones)
A small (200g ish) can of corn
A medium (400g ish) can of chickpeas
2 tbs lime juice, give or take (I just shook the bottle a bit and then some more)
Pepper, some (I didn't think of it but I ought to have)
A small handful of basil leaves, shredded
A generous fistful or two of shredded parsley
Half a cucumber, diced
1. Cook the rice.
2. Slice the halloumi into small pieces and fry in oil until browned on both sides. Set aside
3. Wipe pan with paper towel, and add more oil. Fry the scallions quickly, then add the corn and lime juice. Pepper would be good about now.
4. Transfer the rice into the pan with the corn, stir through the chickpeas, herbs, and cucumber.
5. Serve with halloumi on top.
6. NOM.
At current proportions it makes 3 main meals, or more if used as a side dish.
FYI folks, I'm cross-posting this to![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
omnomnom, which has been having a fallow period but is, I think, DW's most robust cookery community. If that's your jam, head on over that way!
This recipe is: vegetarian, pretty easy to make, gluten-free
This recipe requires: in its current state, two pots, and some chopping
This recipe could be: vegan; made without a stove if you use fetta cheese and instant rice and skip frying the spring onions
1/2 to 2/3 cup dried rice (I used half but I probably didn't have enough rice)
Water for cooking said rice
Two splashes of oil
50 to 100g of halloumi per serving
3 or 4 spring onions (or scallions, depending on your dialect. The long thin ones)
A small (200g ish) can of corn
A medium (400g ish) can of chickpeas
2 tbs lime juice, give or take (I just shook the bottle a bit and then some more)
Pepper, some (I didn't think of it but I ought to have)
A small handful of basil leaves, shredded
A generous fistful or two of shredded parsley
Half a cucumber, diced
1. Cook the rice.
2. Slice the halloumi into small pieces and fry in oil until browned on both sides. Set aside
3. Wipe pan with paper towel, and add more oil. Fry the scallions quickly, then add the corn and lime juice. Pepper would be good about now.
4. Transfer the rice into the pan with the corn, stir through the chickpeas, herbs, and cucumber.
5. Serve with halloumi on top.
6. NOM.
At current proportions it makes 3 main meals, or more if used as a side dish.
FYI folks, I'm cross-posting this to
omnomnom, which has been having a fallow period but is, I think, DW's most robust cookery community. If that's your jam, head on over that way!