Lemon Rice Salad

Lemon Rice SaladBlog3

This is the broad beans season in Lebanon and prices have dropped to less than 1000LBP per kg. In Lebanese currency this is really cheap. So we ate “fül” (broad beans) with beer, we cooked some as a stew with cumin and oil, we put a stack in the freezer. What else?

A salad! This salad makes a refreshing side dish. People enjoy most the combinations of fresh thyme and lemon zest that brings a burst of brightness to the rice. It is done with Basmati rice, but I like to mix my basmati with black forbidden rice, I’m not sure if I do it because of the flavors or because of the name. Forbidden rice or “emperor’s rice” earned its name because it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else. It is gaining popularity for its high levels of antioxidants and superior nutritional value. I used today a Tilda Basmati Rice & Wild Rice pack, it contains 2 kinds of rice in 1 bag.

Like any salad, other ingredients of your choice can be added like dill, red onions or yellow pepper. “Who knew Rice Salad could be so good!”

Lemon Rice Salad

Ingredients

  • 1 cup basmati rice, uncooked
  • 2.5 cups water
  • Zest of 1 lemon
  • 1/3 cup thyme leaves
  • 3/4 cup fresh broad beans, skinless
  • 1/2 cup unsalted pistachios, soaked in water and peeled

Dressing

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • Sea salt

Preparation

  1. Bring water to boil, then pour in rice. Cook rice until tender and water is all absorbed. (I used a mix of white and black basmati).
  2. Place cooled rice in a salad bowl and stir in lemon zest, thyme, beans and pistachios.
  3. Combine dressing ingredients together and drizzle over the salad. Toss to well combine.

 

 

 

 

Tenderloin Strips Easy Version

Beef Tenderloin-MayaOryan

I learned this recipe from my sister Hala. She has a whole repertoire of delicious recipes that can be ready in half an hour. She, like many working women has little time to spend in the kitchen and big concern about giving her family the right healthy food.

When she first gave it to me, I thought it was too simple to be good, but it turned out to be one of the juiciest and most flavored beef strips recipe, I cook.

It’s a family meal! When it’s on the menu: NO complains, everyone is eating happily. I usually add carrots to the mushrooms, too bad this time I didn’t, they would have added some color to the photo. When I was cooking this morning, I had no intentions to take pictures, I decided only when I saw the kids’ friends eating and asking for a second serving. Then I said: “Let’s shoot and share!”

This recipe can be done with rice or mashed potatoes, it can also be prepared as a festive dish, trust me, your guests are going to love it.

Tenderloin Strips Easy Version

Ingredients:

  • 1kg beef tenderloin, cut into strips
  • 1 onion
  • 1 garlic clove
  • 200g mushrooms, sliced
  • ¾ cup Ketchup
  • ¾ cup olive oil
  • ¾ cup soy sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp butter
  • 2 cups basmati rice

Preparation:

Marinate in the refrigerator, beef strips with ketchup sauce, soy sauce and olive oil, overnight.

Melt the butter in a large heavy bottomed pot and add the onions and the garlic. Sauté for few minutes or until the onion starts to wilt and the garlic starts to turn golden.

Add the meat in batches and cook for 2-3 minutes or until it starts to brown on all sides, add the marinade, season with salt and pepper and let it simmer, with the lid on, until the meat is tender and the liquid is reduced and reaches a thick consistency.

Finally, add the mushrooms and let it simmer on medium heat for about 5 minutes.

Cook the rice according to package instructions and serve hot with beef strips.

Note: Since the marinade has a big amount of soy sauce, which is high in sodium, better not to add too much salt.