HALIFAX DONAIR PLATTER (new recipe included)

HALIFAX DONAIR PLATTER (new recipe included)

I’m still on my comfort food kick here in my little land galley by the sea.  Did you check out my previous post with a composite of fave casseroles (CASSEROLES for COMFORT)?

It’s a pleasure for me, as the creator and keeper of a blog, however small, to have perfect strangers visit from time to time and even more of a treat to have to visitors send comments. Recently I’ve noticed a good deal of interest in my HALIFAX DONAIR recipes and I was curious as to why.  Yes, they are recipes I am proud of but donairs are not universally known. A true mystery indeed. Ever since noticing this, haven’t I been craving a tasty drippy donair?  And as with most things, once I get an craving, it becomes an itch that I have to scratch.

So I made some more DONAIR meat I did…but this time I baked it in small loaf pans (some for now, some for later) and served it up in a more healthy fashion….as a Donair Platter with lots of fresh crunchy veggies, swapping the traditional sweet donair sauce for HUMMUS  and  TZATZIKI, with some homemade PITA.

You didn’t think I would bring you all this way just to link you to old recipes did you?  I thought it only fair since you took the time to drop by, to offer you something new and tasty, something I found went very well with my comforting donair platter.

This Lebanese Rice recipe was perfect as a side dish but why not try adding some chopped cooked chicken or shrimp and green peas to the mix for a complete meal.  Tonight we enjoyed the leftover portions served with sautéd garlic green beans as a bed for some tasty Dijon salmon. Leftovers keep well refrigerated for 3-4 days and although I haven’t tried freezing it, I can’t see why you couldn’t.  Let’s here it for leftovers!


Lebanese Rice

Tender fluffy rice and crispy bits of pasta perfectly seasoned. A throw back to Rice a Roni days, but with healthier ingredrients and considerably lower sodium content. Delicious as a side dish. Equally as good as a complete meal with addition of chopped cooked chicken or shrimp and some green peas.
Course Side Dish
Cuisine Mediterranean
Keyword rice, pasta, Rice a Roni
Servings 4 Servings
Calories 297kcal
Author www.seasaltgalleykat.com

Equipment

  • Pressure cooker

Ingredients

  • 2 Tbsp butter
  • 1 Cup thin pasta broken into small pieces angel hair, spaghetini, capellini
  • 1 Cup basmati rice rinced
  • 1 1/2 Cups chicken broth
  • 1/2 Tsp dried thyme
  • 1/2 Tsp dried minced onion
  • 1/2 Tsp garlic powder
  • 1/2 Tsp salt
  • 1/4 Tsp turmeric
  • 1 Tsp dried parsley

Instructions

  • Set pressure cooker on saute mode and add butter
  • Add pasta pieces and cook, stirring occasionally until lightly browned
  • Add rinced rice and continue to toast for another couple of minutes
  • Add seasonings and chicken broth, stirring to combine
  • Set pressure cooker to 8 minutes. When done do a natural release
  • Fluff rice mixture and serve.

Nutrition

Calories: 297kcal | Carbohydrates: 52g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 667mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

 

By the way I think I may have uncovered the reason for so many Halifax Donair hits.  In the news the other day was an announcement for a troupe from Cape Breton, Nova Scotia, who has created the score for a musical entitled “Donair, the Musical.”  Apparently their hope is to launch it eventually as a theatre play…something similar to the production ‘Come from Away’.  Here is a little musical interlude for you to enjoy….

…peace and love…

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