Rice Stew! I inadvertently made rice stew today and even though I bumbled through it (thinking I was making wild rice soup) it turned out better than I ever thought possible!
This stew is also called Leftover Surprise Stew!
Right.
Serves: 2 (but you can multiply the ingredients to make more)
Prep time: 10 mins
Cook time: 30 mins
Ingredients:
Vegetable oil
Chicken stock
Milk
Five fresh mushrooms
1/2 red onion
2 medium cloves of garlic
1 medium sized potato
1/4 cup of "mysterious mushroom soup" (more on this later)
1 slice of honey-roasted ham (you can use other deli meats, I'm sure!)
3/4 cup of cooked leftover brown rice
a generous amount of dried basil
dash of cayenne pepper
dash of black pepper
Prep:
1. Wash and peel the potato.
2. Put the potato in the microwave and cover with a damp paper towel. Microwave for 5 minutes. When done, take out and let cool. When you can hold the potato without burning yourself or your fingers, cut it up into pieces (size is up to you).
3. Quarter the onions. Smash the garlic with the flat blade of the knife.
4. Wash and slice the mushrooms.
5. Slice the ham into strips.
Steps:
1. In a medium-sized pot, pour in the vegetable oil. I accidentally added too much, but I think in this case you might prefer to err on the side of excess. Let the oil heat up. Heat should be medium.
2. Add the onions and the garlic. We are aiming to "brown" or "caramelize" the onions and garlic, so use low heat and keep them stirring. Be patient! The onions should start to lose their red pigment and become a faint purple.
3. Put the potato pieces in. Stir. Leave the heat on low. Stir for about 3 mins.
4. Dump the brown rice in. Stir the mixture up! Turn the heat up to medium. Add a dash of red cayenne pepper and ground pepper. Then, add more basil than you think you might want.
5. Put in the ham. Mix around. Leave the heat on medium-low. Let the ham's juices flow! Around 3 mins.
6. Now, add the "mushroom soup". Stir it up! Let it simmer for a bit.
7. Splash in some chicken broth. I wasn't measuring, but I would guess about 1/4 cup of chicken broth went in the mix. Stir it up.
8. Get your milk and splash in about a tablespoon. No need to be too precise.
9. Stir.
10. Hey remember your mushrooms? You've forgotten about them, but that's okay. Grab them and put them in. Now you've got to wait for them to let out their juices. Don't worry, just keep stirring. The heat should be on medium.
11. After about 7 mins, or until you think the mushrooms are done enough, turn the heat off and serve.
Enjoy!
Oh about the mushroom soup, my dear friend made home made mushroom soup and there were leftovers. That was the mushroom soup I used. That recipe soon to come! In the meantime, you could use campbell's mushroom soup and dilute about 2 tablespoons of it so that it comes up to about 1/4 cup.
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