Recipe in winter：making rice tasty and healthy

Many people avoid rice in fear of gaining weight or increasing their sugar intake, but rice is actually a food well-suited to the Chinese digestive system. It's easy to digest and even a small amount can be very satisfying. Plus, when paired with non-grain ingredients, rice doesn't just avoid being fattening – it can become a balanced and nutritious dish capable of carrying a variety of wonderful flavors.

Let me introduce two rice recipes – one green and one orange.

Green rice is instantly refreshing just thinking about its color. The green and white combination feels like bringing spring forward. This vibrant green comes from sweet and soft peas. I first experienced the magic of peas with rice in a health food restaurant in Bern, Switzerland. It seemed so simple – just peas and rice – but the taste was a delightful surprise.

So what does it taste like? The rice grains are distinct, not mushy. The peas are an unreal shade of tender green, bursting with sweet juice in every bite, with a hint of umami. Scooping up a full spoonful and tasting it is pure satisfaction, instantly warming you up. Eating this bowl of rice feels enough with just a simple side dish.

However, making this green rice takes some effort. First, you can't use too much water for the rice, or it'll turn mushy and lose its individual grain texture. The water level should be just slightly less than double the height of the rice. Second, don't add peas at the beginning. Vegetables cook faster than grains. If you add them too early, they'll overcook, turning yellow and losing their skins. The ideal time is to add them in the last 5 minutes of cooking. Open the lid, stir in the peas, and let them cook with the rice. Third, add a bit of olive or peanut oil to the rice while cooking, along with a pinch of salt. This keeps the peas fresh and green.

Besides peas, rice can be paired with lamb, carrots, and onions to make an orange rice. The water ratio for the rice is similar, keeping the grains chewy since carrots also release moisture.

While cooking the rice, prepare the other ingredients. Dice carrots and onions as small as possible. Heat peanut oil in a pan, add the onions, and cook them slowly until golden. Then add the carrots. Stir gently on low heat until the carrots are slightly cooked. Add bite-sized lamb chops, cook until they're mostly done, and season with a bit of salt, MSG, a dash of soy sauce, a little cooking wine, and a couple of slices of ginger to remove any gamey taste. This process takes about 10 minutes. Don’t overcook the lamb; just cook until it turns white.

Then, open the rice cooker, add the prepared ingredients, drizzle a bit of olive oil and a touch of turmeric powder on top, and mix well. Cover and let the rice embrace the carrots, onions, and lamb chops.

In about 10 minutes, it's ready to eat. When serving, sprinkle some cumin and white pepper to stimulate the appetite, and garnish with parsley or green herbs.

This lamb carrot pilaf feels rich and hearty. The colors are warm – golden rice, orange carrots, translucent onions, and pink lamb. Paired with some greens and a bowl of hot soup, it's perfect for winter lunches or dinners. The lamb's gaminess is entirely absent, leaving only the sweetness of carrots and onions. The carrots in the pilaf are especially delicious and low in calories. Sometimes, I add so many carrots they outnumber the rice grains.

I usually make a little extra green rice, enough for two days. It's best fresh since the peas can turn yellow when reheated. The orange pilaf keeps its color better and tastes even better the next day. I make extra and store it in a clear glass container, enjoying it for two to three days.

Each time, just scooping out 5-6 spoonfuls and pairing it with some greens or a small salad makes a quick, rich, and delightful meal.