Kids: cottage cheese on toast
Roasted vegetable farinata and salad
Lentil dal and mushroom pullao
1 cup long grain rice
3 oz mushrooms
2 tbsp coconut oil/ghee
1 clove garlic, finely chopped
1/2 tsp finely grated ginger
1/4 tsp garam masala
1 tsp salt
1/2 pt chicken stock (if using bought stock leave out salt) or water
Wash the rice and drain. Add a pint of water and a splash of vinegar and soak for at least half an hour. Drain for 20 minutes before cooking.
Slice the mushrooms into 3 mm thick slices. Thinly slice onion into half rings.
Heat the oil or ghee over a medium flame. Fry the onions and garlic for about 2 minutes, until the onion begins to brown at the edges. Add mushrooms and cook, stirring, for another couple of minutes. Add the rice, ginger, garam masala and salt (if using). Turn the heat low and saute the rice for 2 minutes (stirring very gently so as not to break up the rice grains). Pour in the stock/water and bring to the boil. Cover very tightly (use foil under the lid if you aren't sure how well fitting it is) and cook on the lowest heat, or in an oven at gas mark 3, for 25 minutes (a little longer for brown rice - say another 10 - 15 minutes). Turn off the heat and let it rest, covered for another 5 minutes or so before serving.
This is a recipe from an old Madhur Jaffrey cookbook. I adore it. Kids pick out all the good bits. Sigh.