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Even though rice isn’t very nutrient dense, it is still a very affordable filler that is incredibly versatile, making it great for an accompaniment to almost any meal and really great for us students. I adapted this rice recipe from Priya Krishna’s Indian-ish cookbook.
This recipe is great alongside some protein — chicken, tofu, eggs — and can be totally customized to work for you. I like to add some charred broccoli, plain yogurt, and cilantro on top for a cheap and easy meal at any time of the day.
Serves: 4 Cook time: 30 minutes
Ingredients:
1 cup dry rice
4 tbsp ghee
1 cup peanuts (roasted, unsalted — whatever you want!)
1 small serrano chili, finely diced
1 yellow onion, diced
Salt and pepper
1 lime
Method:
1.Cook rice according to package directions.
2.Warm the ghee in a pan over medium heat. Add the peanuts, chili, and onion. Cook for at least 10 minutes until ingredients become softer and darker. This is where I would add in other vegetables, like broccoli or cauliflower, and spices like turmeric, coriander, and cumin. Throw in what you like and cook until tender!
3.Fluff cooked rice with a fork and add in the onion mixture. Toss together and add lots of salt, pepper, and juice from the lime. Top with protein of choice and whatever else you think would work well with the rice.
