My husband is not a picky eater. That being said, however, he is hard to please. There are certain things he's enthralled with that I make; for instance, biscuits and gravy, homemade bean burritos, my chicken and noodles... and if you are a follower of this blog, you will know that I experiment quite a lot in my cooking. Last night, wonder of wonders, I made up something new and he loved it, and asked, "Can you recreate this?" with a wistful look on his dear face. Not thinking it would be something noteworthy, I did not take pictures. But here is a picture of the little bit of leftovers that we still have:
It really was quite good, and so I will share the recipe.
1 cup white Basmati rice
2 cups water
1/2 teaspoon sea salt
Place the water in a small saucepan and bring it to a boil. Add the rice and salt, stir, cover, reduce heat to barely simmering and let it cook for 20 minutes. Remove from heat and let it stand for a while before using.
Saute the following in some extra-virgin coconut oil:
5 leeks, cleaned and sliced (this is explained here.)
A handful of kale leaves, thick ribs removed, chopped
1 cup peeled diced zucchini squash
Cook those vegetables until tender, and then add some sea salt and freshly ground black pepper.
Remove the vegetables from the frying pan and put them in a covered bowl to keep warm.
Next, make the "fish balls" like this:
1 can salmon, partially drained
2 teaspoons liquid smoke
Enough fresh bread crumbs such that you can roll the mixture into little balls that will hold together
Mash this all up well with a fork and then make it into little balls. Fry them until brown all around in some more extra-virgin coconut oil.
Spread the rice in a large platter or 9 x 13 baking dish.
Spread the vegetables on top of the rice.
Distribute the fish balls on top of that.
Serve with a good soy sauce or barbecue sauce.
Reheats very well!
I am sharing this on Wardeh's Tuesday Twister over at GNOWFGLINS!