Dirty but Yummy Rice

Dirty but Yummy Rice

So the Holiday Season is upon us once again. I love the holidays. I love walking in downtown SF and looking at all the beautiful holiday decorations that are up and listening o the street musicians do their renderings of the holiday classics.
One thing I don’t like though is feeling overstuffed on too rich food and holiday treats. I have been trying to keep it on the light side when I am cooking for myself at home because I know when I go out there will be all kinds of creamy, sugary deliciousness to tempt me and I won’t be able to resist!
The other night I was wandering around my kitchen trying to come up with something to cook. I had soaked giant white Corona Beans the night before because I thought I would do a pan fried beans and kale recipe from 101cookbooks. Sadly I did not have any Kale (a slight omission but an important one!) so I decided to improvise. I still wanted the pan fried beans but I needed something to combine it with. A quick check of the fridge and pantry produced the following items:
Black Japonica rice
Long grain brown rice
Carrots
Fennel
Dried mixed mushrooms
Garlic
Leeks
Pine nuts
Homemade vegetable bouillion
Red wine vinegar

Ok, the makings of a very tasty rice dish were on hand.So here is what I did:
Combined 1 cup of the Japonica and 1 cup of the brown rice with 2 1/3 cups of vegetable stock and cooked for 50 minutes and then let it rest for 10 minutes.
Dice the carrots and slice the fennel and combine with a couple of cups of vegetable stock. Bring to a boil and then simmer until just tender, about 10 minutes.
Bring a cup of water or stock to a boil and pour over the dried mushrooms to reconstitute.
Toast a handful of pine nuts.
In the meantime, I sauteed the giant beans in olive oil until just browned then I removed those and sauteed the leeks and garlic. Then I added the softened carrots and fennel to the pan with the leeks and garlic, added the beans and mushrooms, added the rice and pine nuts and sauteed for about 1 minute.
Then I added a dash of red wine vinegar just for some acid and it worked really well.
Voila! A great rice dish was born. It was delicious and I had enough for several meals.

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