And I’m not sure why. It might be a baking powder issue. Did I miscount teaspoonfuls? Maybe.
Did I use too much dill? Not sure.
Possibly due to the capers. Since they’re jarred in vinegar, maybe the vinegar reacted with the baking powder.
I took a bite of the celery. That seemed fine.
Those are the things I mixed in with the dry biscuit ingredients: thinly sliced celery, a tablespoon of capers, a tablespoon of chopped dill, a little lemon zest from the half lemon I had left from the soup. They are ingredients that go well together, and I thought they’d work here, having successfully added a few herbs to biscuits before.
Ah, well. I’ll try again another time, and maybe that’ll clear up what happened here.
Still, the soup came out just fine.
Celery and rice. Light and easy.
Into a pan heated with enough oil to coat it, I added one small onion, thinly sliced, and three minced garlic cloves. I let them soften in the pan, then stirred in four cups of thinly sliced celery, and salt and pepper. Allowed the celery to cook and begin to soften.
I stirred in a cup of brown basmati rice, and let it cook a little, not quite browning, because liquids were being released from the vegetables, but, still, the rice releasing its lovely aroma. Then I poured in six cups of vegetable stock, and tossed in half a lemon, seeds removed. Lid on the pot, heat up to high. When it came to a boil, I reduced the heat to low and let it all simmer for about a half hour while the rice cooked.
I tasted from time to time, because I wanted the lemony back note, but didn’t want it to become too sharp. When the rice was cooked, I took the lemon out.
Even without the biscuits for accompaniment, a really nice soup. Light, uncomplicated, and the roundness of the lemon flavor complementing tender celery.