Dorothy Porker

Peppercorn and lime rice – On the Side

I am a self professed book hoarder. Given my situation and the state of the world I’ve been able to cut back on a lot of stuff, like using half the electricity, gas and water, and only having to take out the trash once every 2 weeks, largely due to the smell, but not because my trash can is full. But the one thing I cannot seem to cut back on is books. This is all books, but books in relation to the Dutch East Indies and cookbooks in particular.

On The Side

And then I also love a sale, so when I saw Ed Smith’s On The Side at the American Book Center in The Hague a while ago, I had to have it.

I didn’t know why at the time, but I had to have it. It has since become the most heavily bookmarked cookbook I ever got. I don’t know why more people aren’t writing cookbooks about side dishes, but On The Side is a genius list of simple, mostly vegetable based side dishes. Including explanations on what to have them with, or how to combine them to make a full meal.

I’m in love with this book and I basically cannot stop cooking from it. There’s never an occasion where you don’t need a side now, is there?

The first recipe I cooked, and cooked again and again and again, from On The Side, is this 3 peppercorn wild rice dish. Sometimes I’ll make it with plain brown rice. Sometimes I’ll use the leftovers in a salad with some beans, chicken and cilantro, sometimes I’ll have it for lunch with some fried eggs and my hot-tingle mapo hot sauce, sometimes I’ll switch the eggs out for crispy oven-baked tofu puffs. Basically, it works with everything. As long as you like it hot.

I did switch out the lemon for lime and one of the peppercorns for Indonesian andaliman pepper, since that’s what I had laying around, but you can basically pick and mix from your own cupboard.

Peppercorn and lime rice

This three peppercorn and lime rice from Ed Smith's On The Side is delicious and punchy and will make any meal more festive and fancy.
Prep Time15 mins
Cook Time20 mins
Course: Dinner, Lunch, Side Dish, Sides
Cuisine: Asian
Keyword: Asian Food, asian staples, rice, side dishes, sides

Ingredients

  • 1 c wild rice most will come with a plain rice mixed in, this is fine
  • juice of 1 lime
  • 1 tsp black peppercorns
  • 1 tsp Sichuan peppercorns
  • 1 tsp andaliman peppercorns
  • salt

Instructions

  • Cook the rice in a rice cooker, according to your manufacturer's instructions
  • Alternatively cook the rice in a heavy bottomed saucepan with ample water by bringing it to the boil and then leaving it to simmer for 3 minutes less than the packet instructions prescribe. Strain the rice and place it back in the saucepan, lid on, and leave to sit for another 3 minutes for perfectly fluffy rice.
  • While your rice is cooking, grind together the peppercorns in a pestle and mortar and squeeze out our lime juice.
  • Once the rice is cooked, fluff it up with a fork and stir in the peppercorn mixture, lime juice and salt to taste.

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor wilde rijst met peper en limoen.

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