Monday, September 6, 2010
Saturday, September 4, 2010
2 onions, sliced
3” ginger, cut into coins
¼ c. olive oil
1 Tbsp. ground coriander
2 tsp. cumin
2 tsp. paprika
2 bay leaves
1 tsp. salt, plus more to taste
1/8 tsp. cayenne
¼ c. rice
8-10 carrots (2#) peeled and cut into 1” chunks
6-8 c. water
1. In a large stockpot combine onions, ginger, olive oil, spices, and salt. Cook covered over low heat until onions are soft and clear.
- Raise heat to medium and add rice. Cook a few minutes, until grains are clear on the edges.
- Add carrots and water, and simmer until very tender.
- Remove ginger coins and bay leaves, and puree in a blender until smooth.