Okay so the fig creations continue. The second recipe I explored was a basmati rice, poblano pepper with figs recipe. I started with a recipe from homecooking.about.com to begin the concept in my head but then changed it a lot into my own. I served this dish with a side of sliced mangoes and Greek yogurt sprinkled with cardamon. YUM! Enjoy!
Basmati Rice with Figs
- 2 Tablespoons butter
- 1 Tablespoon mustard seeds
- 1/2 cup minced onion
- 1 Tablespoon minced or grated ginger
- 1 jalapeno or other hot, small pepper, seeded and minced
- 1 poblano pepper
- 1 cup basmati rice
- Salt to taste
- 8 small, firm figs, preferably Kadota, diced
Put butter in a heavy-bottomed saucepan over medium heat. Add mustard seeds, onion, ginger, poblano pepper and jalapeno. Cook until onion softens, about 4 to 5 minutes.
Add rice and stir. Add salt, figs and 2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn heat off and allow to steam another 10 minutes.