• JohnnyEnzyme@piefed.socialEnglish
    2·
    3 days ago

    Caramelizing onions is annoying though.

    Yeah, I was just theorizing to another person in a comment here that possibly big-ish batches could be made in slow-cookers or pressure-cookers if the amount of liquid was well-titrated.

    At our local grocery there’s a company that offers a line of hummus (average+), stuffed grape leaves (absolutely terrible) and taboulah salad (solid), and then once in a blue moon, mujadara (delicious). If they had that latter item on a regular basis then I’d be a nonstop buyer. Naturally, it only appears every couple years…

    Btw, one thing I’ve found that pairs unexpectedly well with the taboulah salad and mujadara is unflavored Greek yogurt. Hit that all up with some hot peppers / hot sauces and you get an exquisite balance of heat and cooling (the yogurt).

    Not to mention, SCO (steel cut oats) are always an improvement over hulled rice.

    • treadful@lemmy.zipOPEnglish
      3·
      3 days ago

      Btw, one thing I’ve found that pairs unexpectedly well with the taboulah salad and mujadara is unflavored Greek yogurt.

      I completely forgot that in the fridge. I’ll be having that with leftovers.

      Not to mention, SCO (steel cut oats) are always an improvement over hulled rice.

      I originally bought some groats to use (since that’s what wikipedia said), but my lack of experience with it and inability to find a good recipe using them made me go the rice route. Might give that a shot at some point.

      • JohnnyEnzyme@piefed.socialEnglish
        3·
        3 days ago

        SCO are nice because you get most of the health benefits of the groats, but they only take around 12min to cook at ~med heat. Groats themselves take around 3-4x longer, I think. No doubt pre-soaking them would help.

    • pomegranatefern@sh.itjust.works
      2·
      3 days ago

      Slow cooking caramelized onions 100% works. The liquid can be drained near the end for a flavorful broth, and you can leave the lid off for the last few hours to let any straggler liquid evaporate if you want them really jammy.