When I saw the title of the recipe I thought it may have an Asian/Oriental twist but then it didn't seem like it upon reading the ingredients. So given what was in my fridge, I thought I'd give it a try. I used shallots in place of onion, finely chopped lemon grass and red chile in place of the celery. I sauteed the veggies and chillies first, then added 1/2 cup jasmine rice, then the stock. I cut the cooking time in half, give or take. Then I turned off the heat and stirred in spinach/arugula/mizuna lettuce mix and chopped chinese cabbage and a good handful of parsley (all I had). Blitzed it in the blender with a bit of water, returned it to the pan and reheated, adding soy sauce at the end - about 1/4 cup. Fab! Really flavourful.
Was this review helpful?
3 users found this review helpful
When I saw the title of the recipe I thought it may have an Asian/Oriental twist but then it...