, peeled and sliced (about 1/4 cup).
His palate has grown exponentially from when I was a kid, but even when he has me prepare more adventurous meals for him like an asada for Father's Day or a Korean food spread with all his favorite banchan for his birthday, he's eating his bulgogi over Minute Rice.For the asada he might get funky and mix in some cilantro, but you get the idea.
For him, the convenience factor simply can't be matched.I think after all these years, the idea of a pot of rice taking more than five minutes from start to finish would be offensive to him, or at the very least, just not at all worth the effort.And I guess I can't blame him.. As someone approaching the age my parents were when they were raising my sister and me, with.
fewer responsibilities, 30 minutes for a whole pot of fresh grains is still a stretch most days.Especially when they've got stuff like microwavable cups of "ancient grain blends" and pouches of quinoa that are perfectly steamed in 30-seconds.
On more occasions than I'd like to admit (especially since quarantine), I've turned to a fake-fancy, marketed-to-millennials instant grain product.
It goes perfectly with roasted shrimp, veggies, yogurt and a squeeze of lemon, or the single braised chicken thigh and tiny herb salad I make most weeks.Immediately remove leaves from water, and place in ice water; let cool 1 minute.
(Do not remove pot from heat.)Transfer leaves to a plate lined with paper towels; set aside.
Place spinach in boiling water, and cook until just wilted and bright green, about 30 seconds.Immediately remove spinach from water, and place in ice water; let cool 1 minute.
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