Recipe: Cajun rice with thyme
The 12 first courses lunch
April 29, 2011
After the green and yellow rice recipes, this is the third colored rice served at the 12 first courses lunch: a red risotto, inspired by the rich Cajun cuisine.
This is a recipe from the 12 first courses lunch, so the doses are for small samples. Keep that in mind if you are considering only one first course.
Cajun rice with thyme
Ingredients
1/4 onion
1/8 green bell pepper
1/4 celery stalk
1/2 clove garlic
10g butter
1 tablespoon flour
75g minced pork
40g rice
4 tablespoons tomato paste
1/2 teaspoon thyme
 Directions
Chop the onion, bell pepper, celery and garlic and saute in butter for several minutes.
Sprinkle with flour, stir and then add the minced pork. Cook until it changes colour.
Add the rice, cook for a few minutes and pour in the tomato sauce and the thyme. Continue cooking until the rice is tender, adding boiling water or chicken broth if necessary.
One year ago: Rustic rice salad with chilies
Two years ago: Vegetarian pizza Capricciosa and Chickpeas with amchoor
This goes to Honest Vanilla who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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