WHO SAYS I CAN’T PLAY WITH FOOD? #RICE/CABBAGE WITH A HINT OF CURRY/CRANBERRIES

The other day, I felt like a kid again. I like to experiment and sometimes take my dishes to different and quirky level. What’s the worse that could occur? I just wouldn’t  try that again.My palate and I were in a colorful and odd place.

Well, that’s what I said to myself as I chopped a few wedges of cabbage to join some sautéed onions in a drizzle of olive oil.

VEGGIES BEING SAUTEED FOR JASMINE RICE WITH HINT OF CURRY POWDER
VEGGIES BEING SAUTEED FOR JASMINE RICE WITH HINT OF CURRY POWDER

I decided to go Mediterranean/Caribbean with my Jasmine rice of choice. I wanted a hint of color to my lily-white rice. After I sautéed and seasoned along my onions, cabbage and garlic, I added rice and allowed the grains to be coated with oil.

I was in culinary heaven as I watched my ingredients transformed to light yellow in appearance. I also added a sprig of thyme, and scallion. It seemed like I was going toss in the kitchen sink. But, I pulled back.

Rice was covered with lid under low heat after adding water. As soon as it came to a fluffy finish, thinly chopped bell peppers were added. I wasn’t finished. I desired a contrast, but cohesive in flavors and decided to toss in dried cranberries.

JASMINE RICE/CABBAGE WITH A HINT OF CURRY POWDER AND DRIED CRANBERRIES
JASMINE RICE/CABBAGE WITH A HINT OF CURRY POWDER AND DRIED CRANBERRIES

All the flavors played off each other. The curry wasn’t overpowering; but, provided a taste that reminded me of childhood and perhaps what would be served in a Mediterranean kitchen. The cranberries took it to another level. They gave a beautiful and contrasting tart-sweet taste to the dish that surprised my taste buds.

I served rice with  grilled citrus shrimp and vegetables along with a serving baked orange-flavored chicken wings. Fresh wedges of seasoned vine-ripe tomatoes completed my dish.

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