Family Spice Recipes, Meal Planning & Fitness Advice

1. In a medium-sized bowl soak with water:
• 3 cups basmati rice (long grain)
2. Gently wash the rice by stirring the rice in the water with your hand. This helps wash some of the starch and grit out. Pour out the water and repeat two more times.
3. After washing the rice a third time, let the rice soak in:
• 8 cups of water
• 2 TBS salt
4. In a small bowl mix:
• 1 TBS hot water
• 3 TBS melted butter
• 1/2 tsp crushed saffron
5. In another bowl combine:
• 1 1/2 cups fresh dill, chopped
• 1 cup fresh parsley, chopped
• 1/2 cup scallions, chopped
• 3/4 cup fresh cilantro, chopped
6. Reserve 1-2 TBS of herb mixture for the fish.
7. Bring to boil in a 5-quart non-stick pot:
• 8 cups water
• 2 TBS salt
8. When the pot has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water.
9. After the rice and water comes to boil again and the rice floats to the top of the pot (approx. 6 mins), pour the contents of the pot into a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is uncooked.
10. Return the pot to the burner, set heat to medium and add:
• 1 1/2 TBS canola oil
11. In a small bowl combine:
• 1 - 1 2/3 cups cooked rice
• 1/4 cup plain yogurt
• 1 TBS of saffron-butter mixture
12. Press this rice-yogurt combination into the bottom of your pan with the hot oil, making sure the entire bottom is covered.
13. Using a spatula, gently scoop the drained rice and scatter throughout the pot, over the yogurt-rice, forming one layer. Make sure you do not push the rice in together as this will result in mushy rice.
14. Over the scattered rice use a spatula to scatter the herb-mixture forming a layer.
15. Continue alternating layers of white rice and herbs, forming a pyramid shape until finished.
16. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot. If you must tap the rice off of your spatula, do not tap it against the pot. This will move the rice in the pot and press them together. Tap your spatula against the colander.
17. Pour the remaining saffron mixture over the top of the rice.
18. Cover the lid of your pot with a clean towel or several paper towels, and set firmly over your pot to prevent steam from escaping. The towel will keep the condensation from dropping back into your rice and turning the rice into mush.
19. After 10 minutes, lower the heat to low and let the rice finish cooking for another 45 mins. You will know your rice is done because it has fluffed up. Another trick to see if your rice is down is to lick your finger and quickly touch your wet finger against the side of the hot pot. If you hear a sizzle sound, your rice is done (and hopefully your finger isn't burned!).
20. Rice can be served two different ways. First, you can place a large plate over the top of your pot. The plate must be large enough to cover your pot with plenty of room to spare. Grab the plate and pot handles and carefully lift the pot and flip it over so the pot is facing down on the plate. Put the plate on the table and gently wiggle and lift the pot up. This method is pictured above. A second option is to use a spatula to gently scoop the rice out and onto the platter. On the bottom you will find the crust (called "ta-dig") and you can place the pieces along the platter.
21. If you have undercooked your rice during the boiling stage and your rice isn't cooked after 45 minutes, you can add a couple teaspoons of water to the rice, cover the pot again and have the new steam help finish the cooking. If your crust is soggy, leave it in the pot and let it sit under medium-high heat until crunchy. If your crust won't come out of the pot, stick the bottom of the pot in a sink filled with a couple inches of cold water. This will help the crust come out.
22. While the rice is cooking, rinse with water and pat dry:
• 1 bass, deboned and cut in half
23. Place fish on a lightly greased baking sheet.
24. Season the fillets with:
• salt & pepper
• 1-2 TBS reserved herb mixture
25. Lay over the fish:
• 2 lemons, sliced
26. Preheat oven to 425ºF.
27. Cook bass fillets until done, about 10-15 minutes.

NEED NUTRITIONAL INFORMATION!

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