Stock is a great idea to impart extra flavour - you could add toasted nuts and dried fruits and spices like cinnamon or cumin or cloves (or mixtures of spices) if you are doing something middle eastern. Or you could flavour it with tomatoes and herbs...I suppose it depends on what you are serving it with. Did someone mention salad? You could make a kind of tabbouleh with lots of parsley and mint, tomatoes, cucumber, red or spring onion, and dress it with olive oil and lemon juice. Now I feel like cooking it!
Things to chuck in:
spices (anything you fancy from cinnamon to cardamom to garam marsala or moroccan mix)
fresh herbs (whatever you have on hand)
sauteed mushrooms & toasted pinenuts
roasted pumpkin chunks and roasted capsicum
semi-dried tomatoes (diced) and cubed feta
handful of currants and a bit of curry powder
As you can see, this is an endlessly variable substance! I always start with stock and spices and then just chuck whatever in. Mmmmm.
Reply With Quote
Bookmarks