Rice Terraces
Last week was fairly light as far as food is concerned. When I went over the pictures I have realized that we had rice every day. Mind you, I did use 3 different types. Arborio (short grain) for Seafood Mix Risotto and Risotto Cakes, Japanese Shirakiku (medium grain) for Stovetop Chicken Teriyaki and Thai Jasmine-scented rice (long grain) for Western Beef Stir-fry, Chicken Vegetable & Rice Soup and as a side dish for Barbecue Chicken Wings. Since every meal was so different from each other I didn’t even notice that we had rice every day!
Arborio was soft and creamy, Shirakiku soft and sticky and Thai rice had a nice bite. I guess that this is just a preview of things to come. In warmer months we eat lot of rice and light Oriental noodles like Rice noodles, Cellophane or Mung beans noodles, Japanese Soba and Sōmen among others. Many of them are served at room temperature or cold in salads. I will be posting a lot of noodle recipes.
Here are the pictures of the dishes. More detailed descriptions will follow in next few days.
Here are the pictures of the dishes. More detailed descriptions will follow in next few days.
Western Beef Stir-fry.
BBQ Chicken Wings.
The Chicken Vegetable & Rice Soup.
Seafood-Mix Risotto.
Risotto Cakes with Bocconcini.
Stove-top Chicken Teriyaki.
2 comments:
It all looks good - those risotto cakes are right up my alley, I must say.
We both love risotto cakes, that's why I always make double. When the risotto is difficult to form into a cake with bocconcini inside I mix in grated Parmigiano. For coating I always use Panko for nice crunch. What can be better: crunchy outside, soft and creamy inside and melted mozzarella in center!
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