Drugi u nizu recepata za jednostavna, brzinska jela koja se mogu nakuhati u većim količinama i jesti više dana (tko je propustio prvi, može ga naći [ovdje]).
što/
smeđa riža
1 veliki patlidžan
2 velike rajčice
2 velike glavice luka
2 velike mrkve
1 tikvica
4 velika režnja češnjaka
prstohvat origana
prstohvat mljevenog crnog papra
1 čajna žličica slatke crvene paprike u prahu
1-2 prstohvata himalajske soli (prema ukusu)
1-2 jušne žlice soja sosa
~ 3/4 - 1 šalica vode
kako/
Smeđu rižu namočite preko noći u vodi s malo soli ili octa, procijedite i isperite. Stavite ju na štednjak u loncu s hladnom vodom i nakon što proključa kuhajte na laganoj vatri oko 30 minuta, odnosno dok ne postane dovoljno mekana. Ja ju volim ostaviti 45 minuta i prekuhati, rižoljupci oprostite mi.
Narežite patlidžan na kriške debele 1 cm, dobro ih posolite i ostavite da stoje pola sata kako bi pustile sok (ovo ne treba raditi sa svim sortama patlidžana, a ponekad je i unutar jedne sorte lutrija, pa ako ste hrabri i ne smeta vam moguća gorčina, možete i preskočiti ovaj korak). Odlijte sok i malo isperite kriške kako biste bili sigurni da neće biti gorko. Narežite svo povrće na komadiće. Ubacite u lonac/tavu svo povrće osim tikvice i češnjaka, dodajte sve začine osim soja sosa i prelijte vodom. Stavite na jaku vatru da voda zakipi, zatim smanjite vatru i kuhajte 10 minuta uz redovito miješanje. Dodajte tikvicu i češnjak i kuhajte sve skupa još maksimalno 5 minuta. Pred sam kraj kuhanja dodajte soja sos i dobro promiješajte.
zašto/
Obožavam nakuhati velike količine smeđe riže i imati je spremnu za bilo što što na brzinu smislim. Nekad je to sushi, nekad ju samo ubacim u juhu, nekad radim pljeskavice od riže i povrća. Sviđa mi se što je zasitna i puno mi je manje treba da se najedem nego bijele riže. Sve u svemu dosta korisna namirnica, dosta dobra hrana. Čudno mi je sada po ljeti kraj trešanja, bresaka, salate i krastavaca pisati o bilo čemu kuhanome, ali nadam se da sam uvjerljiva. Fino je:)
[ENG]
meal prep [2]: brown rice and auburgine sauce
what/
brown rice
1 large auburgine
2 large tomatoes
2 large onions
2 large carrots
1 zucchini
4 large garlic cloves
a pinch of oregano
a pinch of ground black pepper
1 tsp ground red sweet pepper
1-2 pinches himalayan salt
1-2 tbsp soy sauce
~3/4 - 1 cup water
how/
Soak the brown rice overnight in water with a bit of salt or vinegar. Drain it and rinse a bit. Put it in cold water, bring to a boil and cook on low heat for around 30 minutes, or until it is soft enough. I like to cook it for 45 minutes until it almost gets mushy, rice lovers please forgive me.
Cut the auburgine in 1 cm wide slices and cover the slices with salt. Let them sit for around 30 minutes to let out some liquid and reduce the bitterness (you don't have to do this with all the auburgine varieties but that is a topic for another post, if you want to be brave and don't really mind some bitterness, you can skip this step). Drain the liquid and rinse the slices a bit. Chop all the vegetables and put everything (spices and water as well) except the zucchini, garlic and soy sauce into a pot or a big pan and bring to a boil. Let it simmer on low heat for 10 minutes and stir it occasionally, then add the zucchini and garlic and let it simmer for another 5 minutes at most. At the very end of cooking, add the soy sauce and stir well.
why/
I love to cook big quantities of brown rice in advance and have it ready for whatever I come up with. Sometimes it's sushi, sometimes I put it in a soup, sometimes I even make burger patties from it. It makes me feel full much quicker than white rice and I don't need to eat as much. All in all, a really good food. I do feel a bit strange writing about cooked food now in the summer when there is so much good raw food in this climate where I live, but I hope I sound convincing because it's still delicious.:)
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