Did I say week or two? Oops. It’s actually been two months!
We made this again today. This time the tomatoes melded better – good advice on the simmer time!
The mushrooms worked well enough the first time around that we did the same thing again. We didn’t make rice, though. This time we served it with a baked potato, fork-mashed on the plate.
Sometimes I’ll dice up whole canned tomatoes before putting them in.
Figuring out the eggs can be difficult. Definitely something that takes practice.
I’ve never tried this rice. Interesting.
Definitely don’t cut the simmer short. Way better to go long.
I buy coriander in stupidly large quantities and always have a jar of ground available that I’ll do up in my spice grinder…
Thanks for the tips. I’m looking forward to trying this again in another week or two.
So am I. Might do it with rice. Though not brown. I just have never liked brown rice.
Did I say week or two? Oops. It’s actually been two months!
We made this again today. This time the tomatoes melded better – good advice on the simmer time!
The mushrooms worked well enough the first time around that we did the same thing again. We didn’t make rice, though. This time we served it with a baked potato, fork-mashed on the plate.
Sounds tasty. Glad the longer simmer helped. I hadn’t thought about baked potatoes. That sounds tasty.