Must Try Budget Friendly Sides That Are Underrated Main Courses - Blog Vegan

If you're looking to stretch your budget a bit, I'd got two side dishes that I love using as a meal on it's own. 

Jamaican Rice and Peas

Why this dish is important to me ? One of the things I absolutely love about this recipe is that it used to be a meal for me back then and actually is still today I'm 99% Percent sure I haven't said this to you all before at least not directly since it's not something that comes up in conversation. 

Also just realized I have no hat on today.

So I guess you're going to have to deal with me and these curls.

I'm Jamaican and I'm sharing this because it's not only relevant to the authenticity of this recipe but also as you and I learn to cook together you may see some frequent ingredient choices such as coconut milk or even some overlap with Indian or Asian cuisines or you know better yet even like tropical island cuisines although it's only rice with those beans in there it's actually bulked up enough that it satisfies exactly like any other main course would do.

Growing up, this recipe was an absolute favorite of mine and I'm an extremely picky eater so that should tell you something.

Put it like this.

I wasn't always ready for dinner.

On the picky scale, I could possibly be recognized as a eight out of ten.

You could have called me the Simon Cowell of food as in I would deal with it but I wasn't easily amused.

As for his delivery, I would Never talk to my mom like that.

That's a text message but I was I was for sure that was my mom calling.

With layers of flavor and fragrance you just want to frolic in this recipe will not disappoint.

Ultimately making it a top recommendation for not only just a recipe to have on repeat but also for budget purposes because it's just rice mostly and beans and those things are so cheap although the recipe is called Jamaican rice and peas were actually using kidney beans I bring that up because you could swap it for some peas if you like my favorite swap bean or peas are usually pigeon peas.

I just feel like they do a great job like you know mending rather than invading on the recipe.

Is Jamaican Rice and Peas spicy ?

Within the recipe we're bringing a little heat by adding a scotch bonnet pepper.

You could swap that out with say a habanero which is like a close relative but you would miss some of that you know natural sweetness that comes with the scotch bonnet.

So at that point it's always good to add maybe just a add bit of sweetener so you can compensate.

Not entirely the same but it works.

Here's your warning.

Scotch bonnet peppers are nothing to play with.

So for the recipe, make sure you handle it with care but also just drop it in the recipe hole.

Don't cut it.

I actually use the habanero in the recipe and was completely in the zone and I literally just sliced it.

I shouldn't have but when I recognize I did, I just deseeded it since that's where most of your heat is anyway.

All spice berries are also in this one and they're fair cheap and actually not that hard to come by they're usually in your local grocery store but because you possibly don't use it with like other recipes you probably just walk past it all the time and although they're called all spice berries do not eat them they are Just not very friendly or berry like whatsoever.

The recipe also calls for canned coconut milk no worries it doesn't taste like coconut at all if you're one of those folks but if you're simply just allergic to coconut and you're looking to remove it I would go with another non-dairy creamy milk like soy or oat something like that.

Just keep in mind your cook time may vary a bit.

Lastly this recipe calls for a long grain white rice.

I'm using a brown basmati rice which cooks in the same amount of time but it's still a whole grain.

I just I could feel that phone call coming.

How to make garlic turmeric rice

Why this rice is good for you ? 

We're coming up against the fall and winter months and I start now packing in all types of foods that are going to boost my immunity so when I get there, I'm in good shape but for foods that have like antioxidant properties or anti-inflammatory benefits, I pack them in all year long.

Either fitting them into the main course or loading em up in a bowl alongside what I'm eating but recipes like this with just all around great properties immediately out rank my choice of basic rice as the flavors are a perfect companion for endless options this garlic turmeric rice is really tasty and requires low effort and although it's a side you know sometimes I want to eat it as a main so I just add a little something just a few beans to it and done not to mention my budget is in really good shape with this meal.

The cooking method here is a bit different from traditional rice.

You know, traditionally, you start out with getting your water in there, getting it to a boil, and then adding your rice.

Here, we're starting off sauteing our aromatics.

We want them to release as much flavor as possible rather than covering them with liquid in their raw state.

I chose to use a shallot for its sweet yet subtle flavor.

If you needed to sub this out, I would go with maybe a sweet or yellow Onion those are good to help replicate the taste for this recipe a shallot is like the perfect size though where you're using the whole thing if you did an onion you may need to quarter it and reserve the rest I know I'm a bit bias but garlic is really important here I mean it's called garlic turmeric rice so if there was any time you were planning to be cheap with garlic this isn't it.

We then toast the rice along with the spices and if you haven't toasted spices before, it's really a method that's good to use if you want to intensify their flavor.

Of course, you could always just add more of an ingredient in order to intensify its flavor.

Just don't do that with turmeric.

It's not one of those I will forgive you spices.

Same goes for toasting the rice.

With grains, toasting them enhance their depth.

Why you should toast your rice

So, think about it.

Before your dish is even done.

You've already enhanced the flavors of the dish several layers Without adding a single extra ingredient and believe it or not, you're still not done.

You're going to step up the flavor just one more time by making sure you're using a strong spatula because when you're toasting, you typically will collect like little stuck bits at the bottom of the pot.

Those stuck bits are going to be an additional layer of flavor.

After pouring in your stock, use the spatula to scrape up the bottom of the pot incorporating those stuck bits into the whole recipe therefore enhancing everything altogether.

I just made the recipe and talking about it makes me want to go do it again.

While on the website, this recipe is made in an instant pot.

I wanted to show you how to do it if you didn't have one.

Both of the recipes here can be found at my website linked in the description.

I can't thank you enough for being here with me every week.

I appreciate you.

Till next time.

Believe in good.

Peace.