Fantastic post Sally, we are cooking soul sisters. Have you tried star anise and cinnamon (whole spice), and a little chilli. The chilli ramps up all of the flavours.
The other thing is to cook your rice in the a broth.
Ooh I’ll give these a go. Yes, I love cooking my rice in broth - I usually leave it a little loose so I can eat it like a quick congee and add lots of herbs. Thanks for the lovely comment 🧑🍳 🧑🍳
My pleasure, your post made me hungry for so many different soups. It was the first thing I put on the stove top this morning. I'll be having a fermented cabbage broth with miso and tofu for dinner as soon as I return from walking Bodhi.
Fantastic post Sally, we are cooking soul sisters. Have you tried star anise and cinnamon (whole spice), and a little chilli. The chilli ramps up all of the flavours.
The other thing is to cook your rice in the a broth.
Ooh I’ll give these a go. Yes, I love cooking my rice in broth - I usually leave it a little loose so I can eat it like a quick congee and add lots of herbs. Thanks for the lovely comment 🧑🍳 🧑🍳
My pleasure, your post made me hungry for so many different soups. It was the first thing I put on the stove top this morning. I'll be having a fermented cabbage broth with miso and tofu for dinner as soon as I return from walking Bodhi.
Ohh, sounds delicious!
Lentil dhal , is an Indian cuisine. Here , we call it moong daal .
It's probably one of the best dishes ever made. And so versatile, too!