Peppers and Crab Mixed Rice
Peppers and Crab Mixed Rice
I still haven’t quite gotten the knack of photographing food – this flashless picture looked better than the one with a flash, but even so, it definitely doesn’t do the dish justice.
We had this as a side, but it would make an excellent main entry on its own; the following recipe makes enough to serve as a main entry for four.
Peppers and Crab Mixed Rice
Adapted from Harumi’s Japanese Home Cooking, by Harumi Kurihara
Ingredients:
3 cups uncooked rice
4 tsp granulated chicken stock powder or 1 chicken bullion cube
2-1/2 cups water
1 small or medium red pepper
1 small or medium green pepper
12 white button mushrooms
1 cup cooked white crabmeat
2-1/2 tbsp butter
2 bay leaves
salt and pepper to taste
Directions:
1. Dissolve chicken stock powder or bullion cube in a small amount of hot water. Add the water to mixture.
2. Cut the peppers open, discarding the seeds. Cut into 1/2-inch square pieces.
3. Slice mushrooms thinly. Loosen the crabmeat flakes, running your fingers through to ensure there are no bits of shell. Cut the butter into small pieces.
4. Cook rice as you normally would, using the chicken stock instead of water and adding the bay leaves.
5. When rice is cooked, stir in the butter and season with salt and pepper to taste, mixing roughly. Add peppers, mushrooms and crabmeat and mix again. Serve.
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> August 1st, 2009 at 2:16 am
Actually it looks good, like it was sitting on my plate. I do know how you feel about getting the right shot. I feel like I have to make everything during the day so I can get a picture of it with enough natural light.
.-= Lyndsey´s last blog ..Playing with Summer Nail Colors =-.
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> August 1st, 2009 at 3:04 am
We always seem to eat so late at night, so we never have enough natural light. We bought a daylight lamp, but it’s too white, so I think we’re going to have to build a lightbox or something!
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