Roasted Pear and Sprouts over Rice
This is the first meal we're having now that we're back home. Our landlord brought us some pears from his brother's tree, and I really wanted to eat some. However, they're actually a little harder than even I like them, so I decided to chop a few into little bites and roast with some vegetables.
I hope you like this.
1 cup rice
1 can broth (vegetable or chicken)
salt to taste
1 tablespoon lime ends (the ends of ten key limes, in this instance)
1 teaspoon lemon ends (the ends of three lemons - this is the remainder of the preserving citrus)
1 ear sweet corn, kernels cut off cob
6 large brussels sprouts, washed, trimmed and cut into quarters
1 small white onion, cut into half-moons
3 small pears (1 large pear from the store), cut into bite-sized chunks
1-2 tablespoons balsamic vinegar
1 teaspoon orange blossom water
2 tablespoons vegetable oil
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon dried sage, rubbed
Preheat oven to 400F. Place citrus rinds in cheesecloth, then put broth, salt, rice and rinds in a pot. Bring to a boil, then reduce heat, cover and cook over low heat for ten minutes. Turn off the heat and let the rice sit at least 15 more minutes, covered and undisturbed. Combine all remaining ingredients in a casserole dish. Cover and roast for 45 minutes, stirring after each 15 minutes. Remove citrus rind bag from rice, and dish the rice. Top with vegetables and sauce (sauce being the drippings from roasting). Serves 2.
This, by the way, is a terrible picture. I have no idea where my camera is, so I used the one on the laptop. But it's a picture, none-the-less.
I hope you like this.
1 cup rice
1 can broth (vegetable or chicken)
salt to taste
1 tablespoon lime ends (the ends of ten key limes, in this instance)
1 teaspoon lemon ends (the ends of three lemons - this is the remainder of the preserving citrus)
1 ear sweet corn, kernels cut off cob
6 large brussels sprouts, washed, trimmed and cut into quarters
1 small white onion, cut into half-moons
3 small pears (1 large pear from the store), cut into bite-sized chunks
1-2 tablespoons balsamic vinegar
1 teaspoon orange blossom water
2 tablespoons vegetable oil
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon dried sage, rubbed
Preheat oven to 400F. Place citrus rinds in cheesecloth, then put broth, salt, rice and rinds in a pot. Bring to a boil, then reduce heat, cover and cook over low heat for ten minutes. Turn off the heat and let the rice sit at least 15 more minutes, covered and undisturbed. Combine all remaining ingredients in a casserole dish. Cover and roast for 45 minutes, stirring after each 15 minutes. Remove citrus rind bag from rice, and dish the rice. Top with vegetables and sauce (sauce being the drippings from roasting). Serves 2.
This, by the way, is a terrible picture. I have no idea where my camera is, so I used the one on the laptop. But it's a picture, none-the-less.
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