Friday, 30 September 2011

Room Nine - Surry Hills, NSW

For the last day of my Sydney Getaway, breakfast was at Room Nine on Crown Street in Surry Hills.  This is a funky little cafe with a take away counter for quick service as well as indoor and outdoor seating if you'd like to have a more leisurely dining experience.  

The menu features some standard breakfast fare like eggs benedict on Turkish bread with a side of avocado (pictured right) and fruit salad w rhubarb compote and yoghurt (pictured below).  They also offer a few items you won't find on every other menu like their corn fritter stack w bacon, avocado, rocket and a tomato salsa dressed w balsamic vinegar, with a side of poached eggs (pictured above).  

The food was fresh and tasty, reasonably priced and we didn't have to wait all morning for it to come out of the kitchen.  Staff were friendly, welcoming and incredibly helpful.  

Room Nine's coffee is definitely a draw card.  I had two long black and a flat white and they were all superb.  I don't remember what coffee brand they're using but I hope they don't change it or their barista before my return! 

Did you know?

It is never appropriate to stand your chopsticks upright in your rice while dining in a Japanese restaurant.  This customer is reserved for the deceased and is therefore seen as being very disrespectful. 

Thursday, 29 September 2011


Everyone loves macarons right?  I found a these in a patisserie on level R5 of Westfield Sydney.

Flavours from top to bottom:

  • Green Tea
  • Salted Caramel
  • Raspberries and Cream
  • Orange Honeycomb
  • Hazelnut, Peanut, Macadamia and Belgium Chocolate

There was no way I could choose a favourite, they were all amazing.  I have never made a macaron before and I think I need to change that. Soon.

Sushi Choo - Sydney NSW

I love sushi and it is a staple of my diet.  I especially love sushi trains as you can have a little taste of a lot of different things and variety is always good.

Sushi Choo may just be the best sushi I have ever had.  Fresh, fast and HEAPS of variety.  Located on the ground floor of the Merivale on George St, Sushi Choo is a funky little eatery with astro boy figurines, bright paper place mats and large, low hanging red cage-like light fixtures.  

The food itself is pretty amazing, slices of fresh tuna that melt in your mouth, tender calamari rings in a crispy fried coating, chicken dumplings packed full of flavour, little bowls of noodles and inside out rolls as far as the eye can see in more varieties than you can count on both fingers and toes.

The staff are so friendly and appear to be having a lot of fun, which always makes a dining experience more enjoyable.  I recommend ariving early and taking advantage of their all-you-can-eat special, details can be found on their webpage.

Sorry for the lack of photos, you'll just have to go and see for yourself! 

Did you know?

The eggplant is the most widely used and consumed vegetable in the Middle East.

It makes sense, eggplant is delicious! 

Did you know?

The American word ketchup comes from the Malaysian word ketjap.

Ketjap is a soya sauce, the most popular being ketjap manis or sweet soya sauce.

Wednesday, 28 September 2011

Abdul's Restaurant - Surry Hills, NSW

I LOVE Lebanese food!  Love, love, love.  And there is a lot of Lebanese around, and not all of it is good.  And Abdul's Restaurant is not's amazing!

Day Two of my Sydney escape and dinner was at Abdul's.  It looks a little dingy from the street and it's not expertly decorated inside, the service is underwhelming and the menus are creased and tatty.  But all of that goes out the window once you see, smell and taste the food.

Abdul's food can be summed up in three words - Fresh. Delicious. Made-with-love.  Okay, 'made with love' is not one word, but it really describes their food well.  It is traditional home style cooking that tastes better than any Lebanese I have ever had before.  And I've had a lot of Lebanese.

We ordered the banquet (picture one) which was $25 per person, minimum two people, and there was way more food than we could eat.  The banquet includes; olives, chilies, bread, hummus, baba ghanoush, tabbouleh, falafel, lady fingers, vine leaves, kofta, garlic chicken, shish kebab and rice.  

The highlights....

Baba ganoush. Smokey, garlicy, lemony, spiced with a beautiful creamy texture.  So good you won't want to share it and you'll be licking the plate clean.

Tabbouleh.  Freshest and most delicious tabouli I have ever eaten.  Enough said.

Lady fingers.  A lovely mince filling with slivered almonds, encased in a crisp, flaky pastry. Went really well with the chilies.  I've never really liked lady fingers...until now.

Vine leaves.  The vine leaves themselves were not mushy or briney but retained their integrity.  The filling of rice, tomato, garlic and tangy lemon was divine. 

We finished the banquet with Turkish coffee and baclava.  I also ordered some Turkish delight, which was a good thing as it was the best Turkish delight I have ever eaten.  It was better than the baclava....and nothing is ever better than baclava!

All in all this place was awesome and makes me wanna go home and whip up some of these treats.  I'd be happy to have my recipes tasting halfway this good.  For those of you lucky enough to live nearby, Abdul's offers take away as well as restaurant dining.  For more information, visit their website.

Chinta Ria - Cockle Bay, NSW

Day two of my Sydney visit and lunch was at Chinta Ria, the temple of love and yes, I am in love with Chinta Ria!  Located on the roof terrace in Cockle Bay on Sussex St, between the imax and the aquarium, Chinta Ria offers fresh and interesing Malaysian cuisine.  A funky round building with both indoor and outdoor dining, friendly, young and energetic staff and brightly coloured, retro serving ware.  

A giant gold Buddha greets you on your entry and holds prime position in the centre of the large dining room.  The Chinta Ria philosophy is joy, peace and love, which really does permeate through the entire restaurant.  The kitchen is in full view and very clean (always a good thing) and the bathrooms are funky and very clean (also a good thing).  

The five menus were a little overwhelming so I pushed them all towards my dining companion and asked them to order for both of us!  That was a smart decision... 

We started with parker's gems and something else that was delicious.  The parker's gems are minced chicken with coriander, potato, noodles and spices, lightly battered and deep fried - an absolute powerhouse of flavours with a lovely texture.  The something else that was delicious were little squishy parcels, made from fish and packed full of flavour.  Sorry for not knowing what these are called.  I will have to go back and order them again so I definitely remember what they are! 

Our first main was a beef dish and again, many apologies, but I missed the name of this one too.  It was delicious and the beef was very tender with crisp fried vegetables in a beautiful sweet soy sauce.  This was served with rice and steamed veggies.

The other main, and my personal favourite of the day, was Toby's Pepper Bird.  Pan fried chicken fillet pieces flavoured with lemongrass, chili and garlic.  It was incredibly flavoursome without being 'burn your mouth spicy'. This was also served with rice and steamed veggies. 

Overall, this dining experience was amazing and somewhere I will be dining again.  For more information, visit their website.


Day two of my Sydney visit and I finally found a good coffee!  After suffering through three sub standard coffee, and not even finishing two of them, I walked off the monorail and straight into a Toby's Estate umbrella!  Toby's Estate is one of my favourite coffee brands so I knew I was winning even before I even walked into the cafe.  

Taste Baguette in World Square, Liverpool Lane, is not too far from where I am staying and at the top of my list of places to go tomorrow morning.  I will definitely be having another coffee and might take a chocolate brownie with me for morning tea, as it was the best chocolate brownie I've ever had in my life!  Seriously. 

Tuesday, 27 September 2011

Did you know?

In Spanish cuisine, the tortilla is not a flat corn bread like the tortilla popular in Mexican cuisine.

The Spanish tortilla is an egg and potato dish, similar to a frittata or omelette. 

Miro Tapas Bar - Sydney, NSW

Day One in Sydney consisted of a 2pm check in, a walk around the city and a quick trip back to the hotel to google a good tapas restaurant.  I love the Russian roulette of dining in a city I am not familiar with.  Tonight, was a complete win.

Miro Tapas Bar is located at 76 Liverpool Street, which is on the corner of Kent.  It is a funky little restaurant below street level, with red walls and white furniture.  The staff were all incredibly friendly, efficient, good looking and Spanish speaking.  Their thick accents made the dishes sound as good as they tasted and my made my efforts at pronouncing the dishes sounds comical.  

We started with our dining experience with some sangria and acitunas (olives).  I was super spoilt for my fist ever sangria experience as it was made with a very good quality Spanish wine, lightly spiced, with a hint of orange and plenty of fresh fruit. 

Next, was the tortilla alhambra and escalivada vasca.  The tortilla alhambra was nice; a eggplant, capsicum, chili and shallot filled frittata with a heavy sprinkling of Moroccan spices. However, nothing else compared to the escalivada vasca which completely stole the evening.  Small pieces of toasted bread with smoky garlic and lemon eggplant dip, topped with roasted capsicum and anchovies.  Oh yum, I will definitely be recreating this in my own kitchen so keep an eye out for that recipe.

Lastly, we enjoyed the gambas alajillo - a lovely dish of very heavily garliced prawns, the chorizo con manzanas caramelizadas and the calamares al sol.  The chorizo con manzanas caramelizadas was pretty special, charred chorizo with caramlized apples and the most amazing caramel sauce.  The chorizo was beautifully spicey and salty, perfectly complemented by the sweet caramel and tangy apples.  Yum!  The calamares al sol, stripes of golden calamari were exceptionally tender and served with lemon pepper (literally, a wedge of lemon coated in coarsely ground black pepper) and a special salsa, which was similar in flavour to a basil pesto.

All in all it was an amazing dinner, one of the best tapas experiences I have had.  Prices were reasonable, bordering on pricey.  Next time, I must try the churros!  For more information, visit their website.  

Monday, 26 September 2011

Recipes - Chicken Mughlai

I don't like posting recipes without photos, however, I made this a month ago and have been wanting to share it because it is an unusual Indian dish, very easy to make and very tasty.  It's my Mum's favourite and we love Indian so I will be making it again and I will take photos and post them.

1 kg chicken thigh fillets, diced
50g ghee or butter, cubed
2 cloves garlic, finely chopped
2 brown onions, finely chopped
1-2 tbs freshly grated ginger
1 cinnamon stick
4 cardamon pods
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
2 tsp garam masala
10-15 blanched almonds
1/3 cup double cream
1 cup chicken stock
salt, to season

Step 1 - Grind almonds into a fine paste in a food processor or mortar and pestle.  Set aside.
Step 2 - Heat ghee/butter on medium heat in a large frying pan.  Add onions and saute until translucent. Add ginger, garlic, cinnamon and cardamon and fry for 1 minute.  
Step 3 - Add remaining spices, except garam masala, to pan and cook for 2-3 minutes then add chicken, coat in spices and onion and seal.
Step 4 - Add stock, season with salt, reduce heat and slowly simmer until chicken is cooked through and tender.
Step 5 - Pour in cream and almond paste/meal and stir until combined.  Simmer for 5-10 minutes until sauce has thickened. Remove from heat.
Step 6 - Sprinkle with garam masala and serve with rice or naan.


60g almond meal can be used in place of blanched almonds.  If you do use almond meal, ignore step 1. 

Ghee is a clarified butter available in the fridge section of most supermarkets.  Butter can be used in its place.

Sunday, 25 September 2011

Did you know?

While most vegetables are better for you when consumed raw, tomatoes are one of the only vegetables that are more nutritious when cooked. 

Recipes - Roast Capsicum Hummus

I just remembered that I made this dip earlier in the year and that it was super delicious.  I also remembered that I have the recipes for both roast capsicums and hummus. So...

Roast Capsicums


equals delicious!

Just add 1/2 to 3/4 cup roast capsicum at step 2 of the hummus recipe and follow the recipe from there.  It's that simple. Enjoy. 


Next week I am spending a couple of days in beautiful Sydney City with my family.  I love Sydney, and while I live only an hour away, I rarely visit.  I'm really looking forwards to taking my kids to the aquarium, the botanic gardens, the museum and the art gallery.  

Most of all, I am looking forward to dining at some amazing restaurants and cafes!  But, not knowing Sydney very well, I'd love some guidance as the where I should dine.  Oh, and someone once told me about all you can eat sushi train for $20?  Please someone tell me where to find it. 

Friday, 23 September 2011

Recipes - Veggie-ful Bolognese

What is one thing kids can not have too much of?  Vegetables.  And what is one thing kids never get enough of? Vegetables.  My kids eat their veggies, usually without a fight, but I still struggle to get enough veggies in their diet.  So, I am always looking for ways to veggie-pack recipes and have discovered that there is a great utensil, that is a standard in all kitchens, that makes veggie-packing meals a lot easier.

The humble grater.  

Grating vegetables helps them breakdown faster, leaving no visible sign that they were ever there.  This trick works really well in tomato based sauces such as nachos, beef stew, beef stroganoff, my own Mexican Chicken recipe and pasta sauces such as this bolognese.  It can also be used when preparing soups, stews, casseroles and curries.  I like to aim for a minimum of five or six vegetables per dish.  Slow cooking on a low heat produces the best results.  

500g beef mince
2 cloves garlic, finely chopped
1 onion, finely diced
8 button mushrooms, peeled and finely diced
2 carrots, grated
2 zucchini, grated
4 celery stalks, finely diced
1 red capsicum, finely diced
1/2 butternut pumpkin, grated
2 x 400g tins diced tomatoes
2 tbs tomato paste
1 tsp sugar
1 cup water
salt and pepper to season

Step 1 - Heat a good what of olive oil in a large frying pan over high heat.  Fry garlic, onions and mushrooms for 1-2 minutes until cooked. Add beef and fry until browned.
Step 2 - Throw in carrot, zucchini, celery and capsicum and fry for another 2 minutes.  Add tomato paste and sugar and cook, stirring frequently, until tomato paste is darker in colour and well cooked.
Step 3 - Reduce heat, add tin tomatoes and water.  Season well, cover with lid and slowly simmer for 3-5 hours.
Step 4 - With an hour to go, add pumpkin.  Check seasoning and adjust if necessary.  Cover with lid and slowly simmer until sauce is thick and vegetables have melted into the sauce.  If sauce looks like it is drying out, add a little more water. 
Step 5 - Cook pasta.
Step 6 - Mix pasta into sauce and serve w grated parmesan cheese.


Mushrooms will not break down into sauce, however, will go undetected if diced very finely.

Thursday, 22 September 2011

Birthday Girl!

I LOVE planning kids parties!  My little girl is turning 5 in six weeks and I have started planning her birthday party.  The other day, I sat my daughter down and asked her what sort of food she would like to serve.  With a little guidance from me, she set her menu.  Looking at the list, I am not sure her friends will be very happy about the absence of chocolate, lollies and chips.  However, I'm sure their parents will be thrilled!

The menu:
And, the piece de resistance....   A Super Sparkly Butterfly Rainbow Cake!!

Good tips, good tricks

Do your jars of tomato paste go mouldy in the fridge after mere days?  Mine used to until I learnt this trick.

It is so simple you'll be asking why no one ever told you this before! The secret?  Secure the lid and store the jar upside down in your fridge.

Works a treat! 

Wednesday, 21 September 2011

Did you know?

China is the worlds leading producer of garlic, accounting for over 75% of the worlds supply.  India comes in second with 4%.

Tuesday, 20 September 2011

Passage Foods

I love cooking and creating and inventing, which is pretty obvious when you have a look at this blog.  As much as I find cooking to be very relaxing and a great way to unwind at the end of a long day, sometimes I just want a quick, easy, delicious, no fuss dinner.  And when I think quick, easy, delicious and no fuss, I think Passage Foods.

I first discovered Passage Foods in 2009 when I saw their Passage to India range on special in my local supermarket.  As a rule, I don't buy Indian simmer sauces for two reasons; 1. I love Indian food and all supermarket brands (except Passage Foods) taste horrible, and 2. I worked in an Indian Restaurant for a number of years, eating my fill of fresh, amazing, authentic Indian night after night and all supermarket brands (except Passage Foods) taste horrible.  However, the sauce was in a funky pouch, as opposed to a jar, and I thought 'What do I have to lose?'

That night when I ripped open the pouch, the smell that hit me sent me right back to the Indian restaurant's kitchen and the colour of the sauce was perfect, deep and rich with a lovely oily sheen on top.  More importantly, the taste was spot on - better than what you get in a lot of Indian Restaurants.  I was instantly hooked and within a month has tried everything they have on offer.

It's not all just Indian, Passage Foods also offers Chinese, Moroccan, Thai, Malaysian and Italian simmer sauces.  The sauces can be made as per the packet instructions or 'pimped' for something a bit more special.  When cooking for the kids, I go completely against tradition and just try to pack as many vegetables in there as possible.

So, here are my top three Passage Foods sauces and don't forget to check out their website and facebook page
  1. Passage to India - Korma w lamb and cashews on saffron and clove scented basmati rice w mint yoghurt and vegetable sambal.
  2. Passage to China - Honey, Soy & Garlic w Chicken, brocoli, onion, capsicum, carrot, snow peas and bok choy on hokkein noodles sprinkled with lightly toasted sesame seeds.
  3. Passage to Morocco - Spiced Lemon Chicken w Chicken, pumpkin and green olives on coriander and preserved lemon (or lemon zest) couscous sprinkled with lighty toasted slivered almonds.  

Recipes - Caprese Salad

Two words - Italian Summer.  Okay, so I've never been to Italy but every time I eat this salad it's easy to imagine I'm sitting in a quaint cafe, over looking the Mediterranean with the sun beating down, listening to people speak a language I don't understand.  This simple Italian salad is absolutely delicious and requires the best quality ingredients.

1 punnet (200g) grape or cherry tomatoes, halved
150g bambini (baby) bocconcini, halved
6 large basil leaves, roughly torn
olive oil
freshly ground salt and pepper
prosciutto and sourdough to serve, if desired

Step 1 - Put tomato, bocconcini and basil in a bowl.  Season well with salt and pepper and hit with a good whack of olive oil.  Fold gently to combine.
Step 2 - Serve with thinly sliced prosciutto and thick slices of sourdough, if using.

Sunday, 18 September 2011

Top 5 - Salads

With the weather warming up I'll be making a lot of salads.  I love salads and can be quite liberal as to what constitutes a salad, for example, have a look at this glorious strawberry 'salad' I recently served with my vanilla panna cotta. 

Someone once said to me 'I couldn't make a salad because I didn't have any lettuce.'  Well, this is what I have to say to that, not one of my top 5 salads contains lettuce!  And this list proves that you CAN make friends with salad.

Did you know?

In emergencies, coconut water can be used as a substitute for blood plasma.  It is ideal, because it's sterile and has a perfect pH level.    

Saturday, 17 September 2011

Did you know?

Pineapple is a natural source of pain relief.  It contains an anti-inflammatory enzyme called Bromelain that brings relief from conditions such as arthritis and MS.  Drinking pineapple juice will help relieve pain, as will rubbing mashed pineapple on sore joints and muscles.

For a delicious anti-inflamatory recipe, try my pineapple salad.

Recipes - Vanilla Panna Cotta w Strawberry Salad

This was my first ever attempt at making panna cotta and I was surprised at how easy it was!  While researching the recipe I discovered that there are hundreds of ways it can be made and a whole lot of different ingredient combinations.  For example, you can use cream, milk, buttermilk, coconut cream, coconut milk - all in varying combinations and quantities and that's before you add any flavourings!  I opted for a recipe of my own design and it worked a treat, this dish is winning!  

300ml cream
30g caster sugar
1 1/4 gelatine sheets
1 tsp vanilla bean paste

Strawberry Salad
1 punnet strawberries, hulled and halved
6-8 mint leaves, torn

Step 1 - Place gelatine in a bowl with cold water and set aside for 5 minutes to soak. 
Step 2Place cream and sugar in a small pan over low heat and stir for 5 minutes until sugar has fully dissolved.
Step 3 - Squeeze out gelatine and add to cream along with vanilla paste.  Stir constantly until gelatine has dissolved.  Pour into moulds and refrigerate for 3 hours. 
Step 4 - Minutes before serving, combine strawberry salad ingredients.  Unmould panna cotta onto a plate and serve with a small mound of salad on the side.


This recipe makes 4 using 1/2 cup moulds.

Panna cotta moulds are affordable can be bought from catering supplies shops.  I purchased mine from CE Catering Equiptment in Tuggerah.  In lieu of panna cotta moulds, you could use small plastic containers or ramekins.

To unmould the panna cotta, place mould in a bowl and fill bowl with hot water so it comes halfway up the mould.  Stand for 20 seconds, remove mould from water and carefully run a butter knife around the edge of the mould.  Turn mould upside down  and gently tap on your serving plate.  Panna cotta should slide out of the mould and onto the plate. 

Friday, 16 September 2011

Recipes - Spaghetti w Beef and Lentils

A few of my friends have asked me to post some 'single serve' recipes for people who want to cook delicious dinners for one.  This is one of my favourite recipes to cook when I am home alone (mind you, I usually make a double serve a have it for lunch the next day). By the way, I use the words 'single serve' lightly.

1 x thick cut beef rib steak on the bone (or similar)
1 small clove garlic, chopped finely
6 cherry tomatoes, halved
1/2 capsicum, sliced thinly
50g tinned lentils, drained and rinsed
20g rocket
100g spaghetti
salt and pepper, to season

Step 1 - Preheat oven to 200°C.  
Step 2 - Cook spaghetti.
Step 3 - Heat a little oil in a frying pan.  When hot, seal beef for 30 seconds on each side.  When sealed, scatter capsicum around beef and place pan in oven for 15 minutes*, turning beef halfway through.
Step 4 - Remove pan from oven and return to stove top.  Remove beef and set aside to rest on a plate.  Heat pan over high heat and add a little more oil.
Step 5 - When pan is hot, add garlic and toss with capsicums, cooking until garlic is fragrant.  Add lentils, tomatoes and cooked spaghetti, season well with salt and pepper and combine.
Step 6 - Remove from heat and mix rocket through pasta. Serve spaghetti in a bowl with beef on top.   


*Beef cooking times will vary depending on cut of beef, thickness of cut and your preference as to how you like your beef cooked. 

This meal should only take 15 minutes to cook, 20 minutes at the most, it's all about time management.  Put the water onto boil for the pasta and while it is heating, chop the capsicum and seal the beef.  When the beef is in the oven, throw the pasta into the boiling water then chop garlic, slice tomatoes, drain lentils.  That way, you'll have everything ready when the beef comes out of the oven.  

Wednesday, 14 September 2011

Did you know?

Bigger is not always better. 

We live in a society where bigger is usually perceived as being better and this philosophy even extends to our fresh produce.  Unfortunately, many fruits and vegetables lose a lot of flavour and sweetness the bigger they grow.  

When purchasing fresh produce the look, smell and texture of the fruit or vegetable is far more important than its size.  This is important when purchasing strawberries, stone fruit, citrus, chilies and zucchini.  But, the number one thing that is never better bigger is onions, especially the spanish (or red) variety.

Tuesday, 13 September 2011

Recipe - Moroccan Spiced Chicken

This simple marinade works so well with chicken and is quick and easy to throw together.  Due to the simplicity of the ingredients it does need a few hours to marinade in order to get the most out of the flavours.

1.5kg chicken pieces or 4 chicken breasts
1/2 cup olive oil
2 lemons, juiced
2 tbs Moroccan seasoning

Pictured w Couscous Salad
Step 1 - Place all ingredients in a container with a tightly fitting lid.  
Step 2 - Turn container a few times to mix ingredients and place in fridge for a minimum of 4 hours, or overnight, turning container every hour or so.
Step 3 - Preheat oven to 200°C.  Place a wire rack in a baking tray.
Step 4 - Heat a small amount of olive oil in a large frying pan over medium-high heat.  Place chicken in pan, in one layer, and fry for 1-2 minutes each side until skin starts to brown.  Fry in batches if necessary.
Step 5 - Transfer chicken to baking tray and place in preheated oven for 40 minutes, turning halfway through.
Step 6 - With 5 minutes to go, baste chicken with pan juices.  Stand for 5 minutes before serving.


Using the wire rack in the baking tray is not essential, however it will ensure chicken becomes crisp.

Pictured w Couscous Salad

Recipes - Couscous Salad

Yummo! This recipe works a treat and always gets rave reviews when served at barbecues, lunches and picnics.  This is one of my most requested recipes, so here it is once and for all.   There is a little bit of leeway to play with ingredients to suit your tastes, but remember to be heavy handed with the dressing as couscous has a very mild, bland flavour but really takes on other flavours well.  

1 1/2 cups couscous
1 1/2 cups boiling water
3 tbs Moroccan seasoning
1/2 cup oil
2 lemons, juiced
1 punnet cherry tomatoes, halved
1 long red chili, seeds & pith removed & finely sliced
1 x 400g tin chickpeas, drained
1/2 cup dried cranberries
1-2 tbs preserved lemon, sliced thinly
1/2 cup finely chopped mint

Pictured w Moroccan Spiced Chicken

Step 1 - Place couscous and 1tbs Moroccan seasoning in a large glass bowl, pour over  boiling water, lightly mix with a fork and seal with a lid or plate.  Set aside for 10 minutes.
Step 2 - Remove lid and mix couscous with a fork to separate the grains.  Add remaining ingredients and combine.


This recipe can be made up to 24 hours ahead of time. 

Pictured w Moroccan Spiced Chicken