A Rustic Rice Affair

So... Once in a while there will be a brief concession in the Wanton Treehouse... And a little reluctant given the state of the moon at times! But mercy upon me... I do declare: Man Allowed! And in mine, the best career advice I ever got found me in an address to fledlging authors by George Monbiot. And happy to make the first Man Allowed concession for this naturebound soul. For all he has a cock. At least that's a biological given I forget altogether when reading his edifying contirbutions to the new world of nature first. That is, until I seek comfort next in Robin Wall Kimmerer, at once and daringly seamlessly both leading bryologist and Native American bound to the animated spirit of the mossy stone that no science can fathom... Still. George Monbiot. For now. Man Allowed. In this, simple and common sense and no bullshit advice. A great piece. But ultimately, no bullshit, just learn to live with less. And a little less even still. And even less if you really want it. Till there's little left to give but dogged determination to be the voice you want to be. Fuck compromise. Not if you really want it. And especially, fuck compromise if you want it to mean everything to you.You can keep Dale Carnegie. I'm just learning to live with less. Love nature all the more. And more and more, and ALL the more, come to loathe the all consuming capitalist cunts most of all.

But yeah.

Live with less.

Ok.

But all honesty, I had to rethink my love of cooking and a history of having my pick of just about anything I craved, and I had it, anything I craved. Spoilt.

I’d be the kind of cook to hit the greengrocers or fishmongers almost daily, looking to the freshest and handsomest produce available to be the source of inspiration.

But now... Saving on fuel. Using God given legs. Tryna grow the odd edible with some luck or othertimes a flop...

So?!

Pickles, and oh how do I love pickles! Tins of chickpeas. Doubling up on tubs of Greek yoghurt that I know will stay the distance in fridge, ubiquitous as it is in my day-to-day cooking. Herbs like parsley and thyme that keep well once picked and usually forgiving on the novice gardener. Bags of various rices and pulses or legumes. Eggs. Love eggs, and another staple in my day-to-day. Anything so as to venture forth less and less and eat well enough and well, hopefully, save.

And determined still, when the weather turned truly chilly, I turned to slow cooked curries that could be warmed up on the stove from one night to the next, only intensifying in flavour. But there was one dish I found myself repeatedly craving, and that was the famous Nasi Goreng from the local Thai restaurant. But no longer the budget for dining out!

Alas... Alack... But still, determined always...

And so I began to champion rice in my cooking, often using it as the ‘binding glue’ for the many bits and bobs of fresh produce about to turn for the worse… Half an aubergine there… A slice or two of green pepper there. All into the pan of spiced rice it went for my dinner that eve, never quite the same from one attempt to the next.

Rice... Affordable... Tummy total inside hug on almost any given day...

And waaaaaaaaaaaaay more versatile than I'd ever given it credit before!

And coming to treasure it as I did, well, this humble grain inspired this All Time Go-To of mine... Be it a lazy Sunday breakfast affair, or a steaming comfort after a tedious Monday. I do so hope you’ll enjoy it!

Ingredients

Serves four modestly, or alternatively two ravenous mouths

Half a cup of rice of your preference

A cup of stock either chicken or veggie* (ideally home-made, and obviously vegetable if yours is a vegetarian household)

A teaspoon of paprika

A teaspoon of cayenne pepper

Two teaspoons of turmeric

A heaped spoon of chia seeds

Four large quality eggs

Five tablespoons of Greek or creamy, full fat plain yoghurt

Three generous teaspoons of Tahini paste

A bunch of roughly chopped flat-leaf parsley

Two pickled onions

Salt and freshly ground black pepper to taste

A generous dollop of butter or healthy slug of olive oil

A few sprigs of celery leaf (optional)

*For brown rice, a little bit more stock may be needed

Place your pan on a medium heat. Combine the dry elements (rice, spices and chia seeds) and diced pickled onions into the pan and add either your butter or your olive oil. Keep stirring the dry elements to mix and to make sure they get an even coating of the oil or melted butter.

When you start to hear a little crackling, add your stock, reduce your heat and cover the pan with a lid larger than the pan’s circumference. Allow to simmer away, checking on it and stirring as you would a risotto from time to time.

Taste the rice here and then.

Perhaps you would like it spicier with the addition of a chilli or chilli flakes. By all means. Perhaps you would like a little more butter. Be playful with a dish like this and explore the flavour profiles that you yourself enjoy. Personally, for me, I feel a squeeze of lemon is never amiss!

When the rice has just about absorbed all the water, add a tablespoon of the yoghurt and stir it in. Next, turn the heat down to low, and make little pockets in the rice for your four eggs. Crack each egg into the bottom, and return the lid. Again, monitor the eggs, as per your preference. Mine only steam away for a couple of minutes as I love a runny, golden yolk. That’s my way, not necessarily yours…

Once ready, remove the pan immediately from the heat so that the eggs don’t cook much further. Now turn to your side dish. In a bowl, spoon the remaining four tablespoons of Greek or plain yoghurt with the Tahini paste and swirl.

I love to add those delicious, little sprigs of celery from the heart of the bunch of stems for extra crunch and flavour in my Tahini-yoghurt!

Finally, dish each plate with egg and rice and a side spoonful of the Tahini yoghurt, sprinkling with the fresh and zesty parsley and salt and pepper to taste.

Sometimes all a good dish needs to elevate it, is the right kind of side and something fresh from the garden! And on that note, it’s dinner time for this particular lass…

Till we feast again! xxx

Rice Bowl by Fiona MacRae