I’ve been experimenting with alternatives to white rice, and alternatives to the traditional Sri Lankan way of eating rice, which is a big plate of rice with a little curry on top. That’s reasonably frugal, but also pretty high in starch and low in fiber (things I pay attention to as I get older and my metabolism slows down).
The problem is that it just doesn’t work to simply reduce the amount of rice and add in quinoa, because you can’t eat it the same way, rolling up the rice and curry into satisfying little balls with your hand and popping them in your mouth. The texture is wrong, the rice and curry won’t hold together in those proportions, etc.
So I figured maybe there was something to this quinoa bowl thing that’s so popular right now, and maybe if I tried to compose a Sri Lankan bowl, that might work better. The red rice + quinoa (cooked in a mix of chicken broth and water) on its own was a little dry, esp. after the first day, so I knew I wanted to add plenty of unctuous rich flavor. Fried egg was an obvious contender (egg hoppers are classic Sri Lankan food, and so delicious), and mackerel curry is nicely traditional (and deliciously spicy). Avocado lent another creamy element, and a cool balance to the heat, and a crisp kale-coconut-onion-tomato sambol was the perfect vegetal accompaniment.
I wasn’t even hungry, but dear reader, I DEVOURED this bowl, and was tempted to fry another egg and go back for seconds. Experiment: wildly successful. (Bonus, this would be easy to pack up and take to work to eat with a fork in the office.)
Tomorrow, maybe I’ll try it with beef curry, for poor Kevin, who doesn’t appreciate fish. Pretty sure that will also work great, keeping all the other elements the same. (A little seeni sambol added in wouldn’t hurt either…)