This weekend I tried this Baked Rice with Chicken and Mushroom recipe from New York Times Cooking.
This tastes amazing, but instead of being nice and fluffy, it’s rather gloopy.
Since the recipe calls for 4.5 cups of liquid for 2 cups of rice and most recipes I’m finding use a 1:1.5 or 1:1.75 ratio of rice to liquid for Basmati rice, I think this is the most likely cause of gloopiness.
I made two minor changes to the ingredients. Instead of the handful of king oyster mushrooms in the rice, I used sliced crimini mushrooms, which I added while sauteing the onions. And to brown the king oyster mushrooms I used a lactose-free butter.
Saute chanterelle mushrooms in canola oil, add Swiss chard stems, season with salt and pepper. Realize that it’s very wet in there and that no amount of heat is going to make it less wet and add a can of drained diced tomatoes. In a separate pan brown ground veal and leeks, realize it doesn’t have enough fat so add a little canola oil. Meanwhile, cook up some orzo to just underdone. Drain orzo and dump into veggie pan. Dump meat into veggie pan. Stir so it doesn’t stick. Let it sit for a little while until orzo is done. Eat.
The pack of stir-fry mix mushrooms were getting old, the CSA share had beet greens, and I had tortillas and tortilla chips. Time to make migas
- Melt 1 Tbsp butter in sauté pan
- Add 1 package stir-fry mix mushrooms in 1Tbsp butter and cover, stir occasionally
- Dice 1 medium onion
- When mushrooms are shrunken, add onion to sauté pan, and cover again, stir occasionally
- Chop a handful of beet greens into 1/2″ pieces
- When onions are soft, add beet greens to sauté pan, apply salt and pepper, stir, and cover again
- Scramble 3 eggs and add some milk
- Heat 3 tortillas in cast-iron skillet
- Remove about half of the veggies from the sauté pan to eat later
- Pour egg goo over remaining veggies in sauté pan
- Scramble eggs with a rubber spatula
- When eggs are almost dry, crush a small handful of tortilla chips into the eggs
- Stir chips into eggs and cover with cheese
- Cover pan to help melt cheese
- Put egg mix into warm tortillas and drizzle with Sriracha
This recipe is a lot easier to make than it sounds, and I’ll probably do something similar with the rest of the veggie mix.