Trout Almondine, Sauteed Green Beans with Bacon and Lemon Rice

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.

Ingredients

• 4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
• 2 tbsp Sesame Oil (Gingelly oil is traditional)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split black gram)
• 1 tbsp Chana Dal (Split Bengal gram)
• 0.25 cup Raw Peanuts
• 2 pcs Dried Red Chilies (Broken into halves)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance tanginess)
• 2 tbsp Fresh Coriander (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
   • Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2. 2

   Create the Tempering (Tadka)

   • Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
   • Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
   • Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3. 3

   Combine with Rice

   • Add the hing and turmeric powder to the pan and stir for 10 seconds.