I must say when veggies start cooking
in flavorful oil, it smells really good in the kitchen.
They produce a fragrant and
flavorful oil which I love using in recipes for extra depth and color and where a hint of buttery flavor would work.
The soaked - and - drained rice is added to the pot and stirred so that each grain is coated in
the flavorful oil.
Straightforward ice cream flavors work well here — think vanilla, strawberry, and pistachio — and while nearly
any flavorful oil can be used, fruity and grassy oils are a good place to start.
To sop up
the flavorful oil, I sprinkle a layer of breadcrumbs over the pan to absorb the juices and toast the crumbs in the oven until golden.
Combine the shallot, capers, parsley and tuna with lemon juice and a splash of
the flavorful oil from the tuna tin.