• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Saulan (Vegetable and Rice Sauce)

Monday, 17 May 2010

Description

This sauce is served over cooked rice or vegetable dishes. There is a lot of variety in each cook's ingredients, so this is a widely used, basic sauce.

Ingredients

At a glance
Cuisine
Middle Eastern
Ingredient
Beef
Lamb
Cooking Method
Simmer
Difficulty
Very Easy
Heat Level
2
Chile
Jalapeño
New Mexico Green
Serrano
Meal/Course
Sauce/Marinade/Rub
Makes
2 cups

1 tablespoon chopped or minced fresh green or red chile, such as serrano or New Mexican
1 pound very lean boneless beef or lamb, cubed
1/2 cup shortening
1 medium onion, sliced
1 clove garlic, minced
1/4 teaspoon black pepper
1 cup water
1/4 cup dried peas or beans, soaked overnight

Methods/steps

Lightly brown the cubed meat, onion and garlic in the shortening. Add the other ingredients and cook until the meat is tender.

Heat scale: medium

Variation: Other fresh vegetables, such as eggplant, green peas, beans, or squash may be used in place of the dried peas or beans. They should be cut in small cubes, and after the meat is tender they can be added.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.