Comments on: Brainstorming time

By: Food blogging: Bruce’s chickpea and rice salad at Kindly Póg Mo Thóin

Food blogging: Bruce’s chickpea and rice salad at Kindly Póg Mo Thóin — Sun, 13 Apr 2008 21:09:42 +0000

[…] Not sure what else to call it, but the recipe is here. […]

By: hanna jörgel

hanna jörgel — Wed, 09 Apr 2008 05:08:02 +0000

I know Bruce’s recipe just got added to the ‘try this’ file right behind your cashew cream rigatoni.

By: Zuzu

Zuzu — Mon, 07 Apr 2008 17:05:04 +0000

Ooh. Lots of good ideas in here. And not enough ingredients to try them all!

Maybe I’ll pick up another bag of each and give them all a whirl next weekend.

By: Chicklet

Chicklet — Mon, 07 Apr 2008 15:52:34 +0000

My brother-in-law does a wonderful dish of the forbidden rice cooked in chicken broth (you could substitute vegetable stock/broth), with toasted slivered almonds and diced dried apricots tossed in. I think if you soften the chickpeas, they’d fit in fine.

By: FashionablyEvil

FashionablyEvil — Mon, 07 Apr 2008 13:09:13 +0000

I imagine a cast iron skillet would work. I have a copy of the Gourmet cookbook and the recipe for pad thai says you can use a large skillet “if you must”

By: Bruce

Bruce — Mon, 07 Apr 2008 02:58:19 +0000

3 cups chickpeas
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 cup diced yellow pepper
1/2 cup wine vinegar
1 teaspoon minced garlic
1/2 teaspoon ground pepper
1 teaspoon coarse salt
3 cups rice
2 medium-sized oranges

Prepare chickpeas and rice per usual practice, let sit. Add ground pepper, salt and garlic to vinegar, then throw diced pepper into large mason jar (2 quart) and add vinegar, let sit for 5 minutes. Turn jar upside down, let sit for another 5. Add chickpeas to peppers, let sit for 5 minutes, then flip jar for another 5.

Spread warm rice across medium-sized tray or plate, about 1/2-3/4 inch thick. Let cool slightly. then place/spread peppers/garbanzo over rice without mixing. Rice will serve as a semi-sweet complement to fiery beans and peppers. Slice oranges into wedges and serve as sweet garnish and visual complement.

Best served in mid-Atlantic summer heat with cold Moscato d’Asti or iced tea. Perhaps 3 months before its time….

By: julia

julia — Sun, 06 Apr 2008 23:23:50 +0000

I think those cry out to be served with winter vegetables in a yellow curry (with dried cranberries), but that’s just me.

By: Jen

Jen — Sun, 06 Apr 2008 15:50:02 +0000

Zuzu,

How about making a sort of cold rice and chickpea salad with veggies and a light sesame oil/Asianesque dressing?

By: Aoi

Aoi — Sun, 06 Apr 2008 13:15:11 +0000

Usually a lurker, but thought I’d chime in. The main purpose I’ve found for using a wok while making fried rice is the high walls of the wok make it easier to not spill the rice all over the stove while you’re stirring it. I don’t see why a cast iron skillet wouldn’t work for you if you have one with sufficiently high sides, or you’re exceptionally neat (which I am totally not).

By: Zuzu

Zuzu — Sun, 06 Apr 2008 02:48:28 +0000

Ooh, those both sound good.

I’ve never made fried rice. Do you need a wok, or will a cast-iron skillet do the trick?