| T O P I C R E V I E W |
| janjones68 |
Posted - Jun 04 2016 : 10:35:31 AM
i m on a grain-free diet and have rhubarb coming out my ears. Any ideas other than a sauce for me? Thanks!
janjones
[size=1]Starting each day as a new beginning.[size=1] |
| 2 L A T E S T R E P L I E S (Newest First) |
| janjones68 |
Posted - Jun 20 2016 : 07:55:59 AM
This sounds wonderful! Thank you. I think I'll give it a try tomorrow.
janjones
Starting each day as a new beginning. |
| ddmashayekhi |
Posted - Jun 14 2016 : 7:06:42 PM
Jan, I'm not sure if you were thinking of a savory dish, but this is a Persian Rhubarb Khoresh (Stew) that uses fresh or frozen rhubarb. I just made it for tonight's dinner and it was delicious. Normally this is served with chelow, steamed saffron rice, but perhaps you could make cooked spinach or chard instead. I hope you'll give this a try!
Dawn in IL
RHUBARB KHORESH
2 onions, peeled & thinly sliced
8 skinless boneless chicken thighs cut up into 1” pieces
1/3 cup oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
1 tablespoon tomato paste
2 tablespoons fresh lime juice
1 pound fresh or frozen rhubarb, cut into 1” pieces
In a Dutch oven, brown onions and chicken in 3 tablespoons of oil. Add salt, pepper, and turmeric. Pour in water—1 1/2 cups. Cover and cook for about 15 minutes over low heat, stirring occasionally.
In a skillet, fry parsley and mint in remaining oil for 10-15 minutes.
Add parsley and mint, saffron water, tomato paste and lime juice to the meat. Cover and simmer 55 minutes longer over low heat.
If using fresh rhubarb, preheat oven to 350F. Transfer the stew to a deep ovenproof casserole. Arrange the rhubarb on the top and cover the casserole with aluminum foil. Pierce several holes in the foil and place the serving dish in the oven; cook for 25 to 35 minutes or until the rhubarb is tender.
If using frozen rhubarb, add to Dutch oven on stove top and cook for 25-30 minutes on stove top until rhubarb is tender.
Adjust seasoning. If the stew is too sour, add 1 tablespoon sugar (I never need to do this). If the rhubarb needs more cooking, continue until done. Remember rhubarb is fragile; the pieces must be cooked, but not to the point of dissolving or falling apart.
Nush-e Jan! (Nourish the soul)
"We can complain because rose bushes have thorns, or rejoice because thorn bushes have roses." Abraham Lincoln |
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