I’m thinking of baking a couple of tilapia filets with a little salt and tarragon for dinner tonight, and I want to make rice with it. I’d rather not go to the market, so I want to use what I have on-hand. I don’t have any onions, carrots, etc., but I do have frozen peas as a bunch of spices.
So peas in the rice, anyway. What else can I do to make a good accompaniment for the fish?
I’m a little confused about what you are asking. Without knowing what you do have, how can anyone suggest anything since you don’t want to go shopping? Do you just want to spice up the rice, or are you looking for some other side dishes?
Just white rice is my fave!
I have frozen peas and a bunch of spices. Spices include, but are not limited to, salt, pepper, garlic powder, onion powder, cumin, turmeric, tarragon, dill, chile powder, thyme, rosemary, curry powder, garam masala, paprika, nutmeg, cinnamon, allspice… Of course, cinnamon and allspice are not things I use. But I have a bunch of spices.
I’m not looking for another side dish. I want to make the rice a nice compliment to the tarragon-seasoned fish.
I like cooking rice in a broth – whether chicken, bone, or some other broth. Do you have any bones or meat scraps or anything like that?
I do have chicken broth, but I didn’t know if it would go with the fish.
I think it would – in my experience, cooking rice in chicken broth just gives it a nice savory flavor, which would go with anything. I’d say chopped onions or whatever other veggies you have besides peas and the rice cooked in broth, with a bit of salt and other seasonings you like.
I’d just add a little butter and salt. Top with the peas. Done!
Got any almonds, preferably sliced? Toast them lightly in butter and add both the butter and almonds to the rice. If you want a bit more flavor, add some dried thyme or rosemary.
I have whole, raw almonds. I don’t think I have any slivered.
Rice, peas, rice vinegar is all I need for a meal, more or less. I add Sriracha, hot sauce, or chili peppers.
Should go great with fish. All but the fish would be prepared in a rice cooker or a pressure cooker that does rice.
Actually, I do have slivered almonds.
I am quoting myself to point out your almonds would go OK in with my idea as well. The rice vinegar is very important.
Lemons? I’ve baked tilapia filets with a pat of butter, garlic powder, and a slice of lemon, served it over plain white rice, and used the juice as a “gravy” may times. Always enjoyed it. Simplicity can be delicious.
Put the turmeric in the rice. Mmmmmmmmmm
For the method of cooking, I use this for white and this for brown.
No lemons, unless I go to the store.
garygnu: How much turmeric would I use? (I’m leaning toward the almonds, though.)
As for cooking, I always use the same method: 1 cup of rice, two cups of liquid, bring to a boil, cover and remove from heat. (I have heavy pans.)
Yeah, rice made with broth pretty much goes with anything. I personally like a nice Spanish rice: use broth, add some onions, garlic, and tomato (or salsa if you want, or add chili peppers if you want), and you have a nice, flavorful side dish for your protein. Or, if I’m lazy, I just use a packet of Goya con culantro y achiote in my rice.
For white, I just use Johnny’s method pretty much. For brown, the pasta method has always given me the best results. Just add way more water than you need (like at least 4 times the amount of rice), bring to boil, add the rice, boil for 30 minutes (taste some to make sure), strain. Perfect brown rice every time.
Got butter or olive oil? Throw a good flavor profile of herbs and spices in the heated oil (butter is best in my opinion). When it smells delicious, toss in the rice and coat. Cook your usual way. With broth if you have it.
You generally can’t go wrong with jasmine white rice from Thailand.