This hearty casserole provides a nice alternative to
plain rice side dishes and is waaaaay healthier than those pre-packaged rice mixes.
Not exact matches
We used to eat lots of
rice in my grandmother's house in Romania, but never ever the way I would mostly eat it now in Germany, which is
plain as a
side dish for meat, vegetable or Asian dishes.
Currently this means brown
rice + a basic yellow dal +
plain yogurt on the
side + shredded brussel sprouts sauteed with a lot of indian spices (cumin seeds, some garam masala, some tumeric, salt, a little chili powder.)
If there is any
side at all on offer it will be
plain steamed
rice that basically cooks itself in the
rice steamer or a salad consisting of no more than three vegetables with some olive oil and balsamic vinegar drizzled over the top.
Accompaniment:
plain unsalted or lightly salted
rice cakes (use small
rice cakes if serving this dish as an appetizer), toasted quickly on each
side in a skillet lightly coated with nonstick spray
I also kept a little enchilada sauce and poured it over some leftover
plain rice I had and used it as a
side!
Quinoa is an easy
side dish that packs a bigger nutritional punch than
plain, white
rice.
Stir - fried bok choi or Savoy cabbage and
plain boiled
rice are great on the
side.
Rice as a
side dish need not be served
plain - spruce it up with the toppings of your choice.
Mouth watering helpings of calamari, hake, kingklip, snoek, sole, haddock, mussels and prawns in a variety of guises are available while
side orders include savoury
rice, peas, mushrooms and garlic, onion rings, garlic and
plain rolls, chips (French fries), potato wedges, fish cakes and fish nuggets.
(Note: You could serve the liver dumplings, reheated, sautéed in butter, and flambéed in Asbach Uralt brandy, as a wonderful
side dish with wide homemade pasta noodles, or with
plain Basmati buttered
rice.)