Küchenlatein

This week Kalyn's Weekend Herb Blogging is coming home. Kalyn is doing the recap again.

This year I grow most of my herbs in pots in a kind of rockery to protect them from slugs and snails and until now I am successfull.


Last week I found a new plant, it's the one on the right side, directly in the soil.


It is a curry plant. The leaves smell like curry. You cook the sprigs with your dish and remove them before serving. It is said that people who prefer the asian cuisine should grow it. So I try and prepared


I forgot to add the saffron, but also without it: delicious.

-==== REZKONV-Recipe - RezkonvSuite v1.1

Title: Fruity fragrant rice
Categories: Side dish
Yield: 4 Servings

1 tablesp. Oil
1 Onion, finely chopped
200 grams Basmati rice
200 ml Chicken stock
4 Prunes, finely chopped
4 Apricots, dried, finely chopped
2 tablesp. Currants
2 sprigs Curry plant=Helichrysum italicum
4 tablesp. Butter
Salt
Pfepper
1 pinch Saffron

============================== SOURCE ==============================


Kräuterkompass, ISBN 3-7742-2719-5
-- Edited *RK* 05/29/2006 by
-- Ulrike Westphal @ Küchenlatein



Heat oil and braise onions until golden. Add rice and mix well. Add
stock and water. After that add prunes, apricots, currants and curry
plant sprigs and bring to a boil. Cover and let soak abour 25
minutes. Remove sprigs and stir in the butter. Season with salt,
pepper and saffron.

Enjoy with grilled chicken thighs.

=====

Tagged with: whb
weekend herb blogging at Kalyn's kitchen