Mexican themed seasoned rice with whatever I had on hand (half an onion, carrot, peas, black beans) etc.

Scratch made tortillas. I had a little time while the rice cooked so I made quesadillas to add a little more fat.

Cost per person $1.00

  • FauxPseudo @lemmy.worldOPM
    7·
    15 days ago

    We did Indian themed rice three times last week. And biryani would really require some cilantro. I’m completely limited to what’s in the pantry or can be foraged from my yard right now. I used the last of my basmati the other day. This was the last of my long grain.

    I’d never put peas in a quesadilla. But they are fine in rice.

    • MinnesotaGoddam@lemmy.worldEnglish
      2·
      15 days ago

      cilantro grows great from seed, it just doesn’t live very long (according to the gardeners in the house that have experience, not me). like we’ll plant some seeds: in a week we’ll have thriving cilantro, and in another week it will have all either been eaten or died. so if it works for your zone, i highly recommend.

      • FauxPseudo @lemmy.worldOPM
        3·
        15 days ago

        I’ve tried aggress cilantro multiple times and I end up with thin little shoots that bolt instantly. It is to way too hot here for it to thrive or even be remotely useful.

        If I want cilantro here I’m either going to have to buy it or I’m going to have to set up a dedicated cat proof indoor growing area.