1/4 cup Spanish extra-virgin olive oil.
He did that for two years.. How did you educate your cafe diners about how special the rice was?.When we got Carolina Gold rice, Mike told me in the heyday of Carolina rice, the planters shipped away all of the whole-grain rice and they kept for themselves the cracked rice, the broken rice.
Every once in a while I might get whole-grain rice for something special, but for the most part that's what I would use, I put it in a dish that was like a North African chicken that had citrus fruit in it and kind of a cumin rub.I made a warm salad that was like couscous that had currants in it.I would have people say, "I don't usually like couscous."
I'd tell them it actually isn't couscous, it's rice, but it has a mouthfeel like couscous.And for the same reason, I would make risotto with that rice because it was high starch content.
Because it was cracked, the starch would come out and you can make this really creamy, but not mushy rice.. We would sometimes make a tabouli-like salad with brown rice.
It just had a wonderful feeling in your mouth that reminded me of a bulgur.Wipe out skillet with paper towels.. Add remaining 2 tablespoons oil to the same skillet, and heat over medium-high.
Add sugar snap peas and thinly sliced garlic, and cook, stirring occasionally, until peas are crisp-tender and garlic is softened, about 2 minutes.Stir in spinach, dandelion greens, and pea shoots, and cook until barely wilted, 1 to 2 minutes.
Stir in lemon juice, and season to taste with salt and pepper.Transfer to a platter, and top with scallops and butter.
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