|2 tablespoons||Canola oil|
|½ large||White onion(s), peeled|
|Peeled and minced|
|1 medium||Bay leaf|
|Husked and ground|
|8 larges||Italian plum tomatoes|
|Washed and dried|
|1 cup||Mint leaves|
|1 cup||Basmati rice|
|2 cups||Chicken stock|
|Salt and pepper to taste|
|1 pounds||Cooked lobster meat, diced|
|Or substitute shrimp,|
|Crawfish tails, or crabmeat|
|¼ cup||Cilantro leaves, chopped|
Preheat the oven to 375 F.
In a large, heavy saucepan, heat the oil over medium heat. Add the onion, garlic, bay leaf, clove, and cardamon, and saute for 3 min, or until the onion is soft. Add the rice and saute for 2 min, stirring constantly. Add the turmeric, stirring well, then the chicken stock, salt and pepper. Bring to a boil, then remove from the heat. Cover the pan and cook in the oven for 15-17 minutes, until the liquid is absorbed.
Remove the rice from the oven and fluff with a fork. Fold in the lobster and cilantro, then divided among 4 serving plates, garnishing each with two Oven-Dried Tomatoes. Pass the Yogurt-Mint Sauce at the table.
Preheat the oven to its lowest temperature, about 200 F.
Slice the tomatoes lengthwise into quarter and lay on a baking sheet lined with parchment paper, seed-side up. Mix the sugar and salt together in a small bowl and sprinkle evenly over the tomatoes.
Place the baking sheet in the oven and let the tomatoes dry for at least 12 and up to 24 hours.
Remove the tomatoes from the oven and cool. Store in an airtight container until ready to use. Keeps for up to 2-3 weeks. For longer storage, submerge the tomatoes in olive oil, cover, and refrigerate.
Mix the mint leaves and sugar together in a small bowl, then stir into the yogurt. Serve.
Grains, Rice, and Beans
by Kevin Graham
Submitted By DIANE LAZARUS On 11-25-95
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