#leola root
This is just great! We’re now moving into the area of being able to make an entire meal out of leola root - thanks to Neelix’s inventive use of this ingredient. We’ve previously made the starterandthe dessert, now we can move on to the main course (VOY: Repentance).
Like the other leola root dishes, I don’t think this is half bad. Frankly I think the Voyager crew overreact a bit about leola root - it might be a little on the boring side if you eat it again and again but it is still tasty. This recipe is very forgiving, so if you don’t like the vegetables included or want to add more, feel free to change it. But don’t forget the leola root otherwise Neelix and the Voyager crew will be very unhappy!
Replicate your own
(Serves 2-3 - can be a main or a side dish).
1 cup brown rice
1 ½ cups vegetable stock (or substitute water)
40g/1.4oz fresh peeled ginger, grated
1 small onion, diced fine
1 small carrot, diced fine
1 tablespoon vegetable oil
Juice of 1 lemon
1 bunch parsley
Salt and pepper to taste
Start by rinsing and soaking the rice - rinse the rice until it runs clear and then cover with cold water and leave while you prepare the vegetables.
Next, prepare the ginger and vegetables. Add the vegetable oil to a heavy-bottomed pan with a lid or a rice cooker and place over medium heat (or switch on your rice cooker). Add the onions and cook for about 5 minutes, until they start to soften and turn translucent. Add the carrots and cook for a further 5 minutes.
Add half the grated ginger and stir through.
Drain the rice and add it to the pan and stir so the rice is coated in the oil. Add the vegetable stock and bring to the boil, stirring so the rice doesn’t stick to the bottom of the pan.
Reduce to a low simmer and place the lid on the pan (or alternatively set your rice cooker to cook). Simmer gently for about 30 minutes or until the rice has absorbed all the liquid and is soft when eaten.
Remove it from the heat and stir through the lemon juice. Chop some parsley and stir that through too, saving some for a garnish. Add the remaining ginger and salt and pepper to taste.
To serve, garnish with the parsley. This can be served hot or cold. Follow with a serving of leola root tart.
