In her book An Everlasting Meal, Tamar Adler suggests rice bowl meals. Each diner gets a bowl of hot white rice, and then the table is filled with little bowls of this and that, like in Indian thali meals and other variations served all over Asia. Througout the meal you add bits of different dishes to your bowl, the meal changing as you eat and the rice absorbing all the different flavors. Last night we had friends over for dinner, and I made a grilled rice bowl meal. Here is the gist of it.
- 4 grilled chorizo sausages, sliced
- 4 small zucchine, sliced and grilled
- 2 ripe plantains, sliced open and grilled, then cut into chunks
- Fresh salsa made with tomatoes, cilantro, grilled corn, scallions, salt, and vinegar
- 2 chopped avocados
- Pickled cabbage made with shredded cabbage, vinegar, salt, oregano, and sliced jalapenos
- Big bowls of hot white rice (we normally eat brown rice, but white rice is better here)
- A bottle of wine
It made for a wonderful meal to enjoy with friends. Rather than pass the plates once at the beginning of the meal, they got repeatedly passed back and forth. We ate and drank wine, fed three sweet little baby girls, and chatted until everyone was tired and ready for the evening to end.