Trader Joe’s Vegetable Biryani
Jane was planning on making this recipe for dinner tonight. It’s an Indian dish that looks rather intriguing. We have all the ingredients on hand and so I was looking forward to a new and (hopefully) delicious meal. Alas, it was not to be.
It was gardening weather out there today, which means that we spent a good portion of the late morning/early afternoon working. OK, weeding. It’s time to start working on getting the vegetable beds ready. Living in the Los Angeles area, and not being billionaires, we don’t have a huge plot of land to “farm.” Typically I plant tomatoes, peppers and sometimes zucchini or blue beans, and once (very unsuccessfully) acorn squash. We also have a lemon tree which seems to be productive every 18 months or so. And Jane keeps an herb garden which is usually comprised of the standards: basil, dill, thyme, mint, and of course, the ubiquitous rosemary. So even though we don’t have a farm, there is a reasonable percentage of our property devoted to raising produce. Unfortunately, we tend to be a little lazy once football season starts. So there is always a good deal of work to be done at the beginning of the gardening season.
After all that hard work we had some hummus and veggies for lunch. But, when it came time to think about dinner, neither of us felt like getting dressed enough to go out, and Jane didn’t have the energy to try a new recipe. Instead we had Trader Joe’s Vegetable Biryani with tofu, and a green salad. The Biryani was great, light and fluffy. I’m not sure how it would compare to home-made biryani, but we both loved it. Jane cooked some tofu and threw it in with the rice. It was a super-quick, super-easy dish, absolutely perfect for those nights when you come too tired to even think about what’s for dinner.