Comments on: Meatless Mondays with Martha Stewart – Jeweled Rice

By: TJ

TJ — Thu, 21 Jan 2021 17:32:54 +0000

This is so delicious! I chopped up the nuts and dates, not sure if I was supposed to. Really yummy. Thank you x

By: Sarah Britton

Sarah Britton — Thu, 14 Jan 2021 17:44:03 +0000

Hello Elizabeth! What a wonderful comment and thanks for the Turkish pinch note too — good to know! I use “knob” a loose term to allow the cook to control their portion of fat. I find that in cooler months when I need a hug in a bowl my “knob” tends to be up to 2 Tbsp. or perhaps in the summer when I seek lightness my “knob” may be closer to 1 Tbsp but it’s all by feel / preference! I use this term only in cooking when the end result will not be too affected by exact measurements unlike baking. I hope this sheds some light on my terminology and gives you the confidence to play and “knob” to your heart’s content!

By: Elizabeth

Elizabeth — Wed, 13 Jan 2021 01:14:49 +0000

So, how much exactly is a knob? I have your cookbook and you reference knobs of coconut oil or ghee there too and I’m never sure – is this like, a door knob or more of a small dresser knob? Or is it perhaps the size of the English use of the word knob as a pejorative, which would be both a lot of ghee and very risque… I’ve played around with it, of course trying to fit the knob to the recipe, but it’d be great to know the official knob measurement.

It’s important to define these things. Last weekend I took a Turkish cooking class and learned that a Turkish pinch is around a half teaspoon, which makes it much bigger than it’s American cousin.. oh so much to consider and learn about in the language of cooking…

By: Mayalee

Mayalee — Wed, 13 Sep 2017 08:33:30 +0000

Great recipe!!!! It’s too delicious. I like it so much. Thanks for sharing it.

By: Vegan Supper Club: Cook our Books - A Taste of Trace

Vegan Supper Club: Cook our Books - A Taste of Trace — Sun, 26 Mar 2017 10:59:01 +0000

[…] accompany our Broccoli Caesar salad, we opted to make her Jewelled Rice with Warming Spices & Dried Fruit. This was a one-pot meal which is super appealing. First, the warming spices are toasted to bring […]

By: John

John — Mon, 25 Jul 2016 16:15:06 +0000

Love this look of this, I’m going to try it tonight!

By: THANKSGIVING RECIPES | Paleo, Vegan, Vegetarian + Gluten-Free | Atelier Christine

Fri, 29 Nov 2013 07:45:37 +0000

[…] Jeweled Brown Rice with Orange Zest and Mint, via Sarah Britton of My New Roots […]

By: Sanne

Sanne — Fri, 28 Jun 2013 08:57:25 +0000

Hi Sarah,
I don’t know if you read comments to old posts, but I wanted to say that I’m in such a tricky situation with my IBS diagnosis, and then I found this recipe and was absolutely thrilled! It is so delicious! I have made it several times, and I really enjoy the blend of spices and the freshness of the pomegranate and mint that offset the sweetness of the dried fruits.

I have taken the liberty of linking to your recipe from my blog (which is about living with a dicky tummy), I hope that’s OK.
Sincerely,
Sanne

By: Natalie

Natalie — Thu, 21 Mar 2013 12:38:08 +0000

I made this last night and everyone LOVED it!! I changed the almonds for roasted sunflower seeds and used dried cranberries and raisins for the fruit. I’ll DEFINITELY be making this again sometime and it made the house smell like a dream! Thank you SO MUCH! 😀

By: Anonymous

Anonymous — Sat, 05 Jan 2013 03:24:35 +0000

Made this. Loved it!
Yummy. So good. Thank you!