>> Saturday, 6 September 2008
Readers of this blog know by now that apart from turning everything into a Choka (thanks Bee), I am a serious lover of rice. I am always on the lookout for new rice dishes, so when a long-time reader of my column suggested Dirty Rice after delighting in my Offaly Good column, I knew I had to make this dish. I set about evaluating and analyzing a number of Dirty Rice recipes and took a little from each that inspired, and came up with one that I think stays true to this Cajun dish. Click here to read the column and for the recipe that is included in this week's edition.
I steamed some corn and okra to accompany the meal alongside some grape tomatoes.
Like I suggested at the end of the recipe, you can opt to reserve a couple of the chicken livers to pan-fry separately and serve on top of the rice.
Last week, I came across this site and when I found this Vietnamese Roasted Chicken meal, I promptly got up, went into the kitchen, assembled the ingredients and set my chicken to marinate for 16 hours. Oh, and guess what? the recipe said that the accompaniment was a Dirty Rice! In this case, a green-onion Dirty Rice. My heart, be still. The results, well, I think you can see for yourself. We don't get sticky rice in these parts so I used Basmati. The taste? Indescribably good! This meal is now definitely a part of my repertoire. Please try this dish, you will not regret it. I followed the recipe exactly. If you have the time, let me know what you think of it.
Have a great weekend everybody!