In winter, it's not easy to find a suitable place outdoor to cook as low temperatures and freezing wind make it difficult. The lake, surrounded by trees, located high on a nearby island, was a bull's eye. Rennesøy is approximately 17 km from Randaberg (where I live) and you only need to pass two underwater tunnels to find yourself on the island. Then you drive road zigzags to the top of a small hill and you are already there. The shore of the frozen lake is a perfect place to spread out with our bits and pieces :) We also brought dry wood from the house and lots of kindling to make sure we can fire it up:)
Ingredients:
(portion for two)
- 100 g Basmati rice
- 250 ml hot water
- 2-3 tbsp olive oil
- 1/2 red onion
- 2 cloves garlic
- 1 cm chili powder
- 1 cm fresh ginger
- 1 tsp vegetable seasoning (dried mix vegetables, salt, turmeric, granulated garlic - mince and store in a jar)
- 1/2 tsp curry
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2 tbsp tomato paste
- pinch of pepper
- cilantro or parsley leaves
- vegan parmesan
- capers
Instructions:
- Chop onion, garlic,chili pepper and ginger.
- To pot, add oil, onion, garlic and ginger. Stir and fry a little bit.
- Add chili pepper, vegetable seasoning, curry, smoked paprika, salt and pepper.
- Stir well.
- Add rice and stir well again.
- Pour hot water, simmer, covered, over medium heat for 15 to 20 minutes until the rice is soft.
- Add tomato paste, stir and cook a few minutes.
- Chop cilantro or parsley leaves and add to rice.
- Sprinkle vegan parmesan on spicy tomato rice.
- Add a few capers on the top.
Photos by Karolina Federowicz
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