I don’t know about you but heading into the fifth weeks of the lockdown we are beginning to feel a little less dependant on our comfort foods and are beginning to think that something a little zesty on the palette would be pretty darn good.
So tonight we are having a “picky tea” .. a meal cobbled together by the three of us working in tandem in the kitchen, beginning with a rummage in the fridge and ending with some chopping, stirring and assembling.
Little bits in a bowl – with a tasty pile of rice and a zippy lime dressing. A Mexican Buddha bowl by way of LIDLs in Scotland.
In fact – they are wonderfully frugal ways to use up all the bits and bobs lurking before as you empty the fridge before doing a weekly shop.
Of course the favourite bit in these bowls is the coriander and lime fragranced rice ….. total game changer in the flavour stakes and really makes you feel that you are being treated to something special rather than just a pile of random bits!
Coriander and Lime Rice
- 2 cups of basmati rice
- 3 cups boiling water
- 1 clove garlic
- 1 handful of coriander
- Juice and zest of one lime
Heat a splash of water in your pot and warm through a crushed clove of garlic .. just enough so that the wonderful garlicky smell starts to drift out.
Add the three cups of boiling water to the pot and stir in the 2 cups of rice. Bring to the boil and set at a simmer to cook through and absorb most of the water.
As soon as the base of the pot no longer shows any liquid turn the heat off and let the rice continue to cook in the residual heat and get nicely fluffy.
Grate the zest from the lime, finely chop the coriander and then juice the lime and set aside.
When the rice is room temperature remove the lid and fluff with a fork.
Pour over the lime juice and stir in the lime zest and coriander.
.. and the most wonderful heady limey smell suddenly wafts through your kitchen.
Leave to get a little cooler whilst you prep the rest of the ingredients you want to layer into your bowl.
Split the rice into four and pile up in a bowl .. ready to lay the rest of your veggies over the top.
In our case we had a carrot finely chopped into batons; some roasted green beans, a salad of baby tomatoes, cucumber, onion and radish and a steamed piece of corn on the cob.
Over the top we had some griddled halloumi which is such a treat cos more often than not our Buddha bowls are graced by a dollop of hummus or a couple of boiled eggs. A citrus vinaigrette to dress and the boys were ready to dig in.
And dig in they did .. they even came back and finished off the extra portion of rice before doing the washing up!
So .. what is your favourite version of a “picky Tea” ? Let me know X