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.
~1lb of sliced bacon (use more if the bacon is thick-sliced), cut into 1/2″ slices
5 lbs red potatoes, clean, remove eyes, and cut into 1″ pieces
2 yellow onions, quartered and cut to 1/4″ slices
1 bunch of mustard greens, cleaned and cut to 2″x1/2″ pieces
1/4 cup cider vinegar
Pre-heat the oven to 425F.
Fry the bacon in batches, set bacon aside to drain and reserve the fat after each batch.
Pour some of the bacon grease on the potatoes to barely coat, season with salt if the bacon is more smoky than salty, and roast the potatoes in a single layer until soft in the center and lightly browned on the edges, about 20 minutes. 5 pounds fits on 2 half-sheet pans (I did this in batches, and I recommend doing 2 pans at once).
Fry the onions in more of the bacon grease until soft and starting to brown. Set the onions aside.
Cook the mustard greens in bacon grease until tender. Test them when they look wilted, if they still aren’t actually tender, add a little water to help them soften, season with salt if necessary.
Put everything in a big mixing bowl, add a bunch of black pepper, a 1/4 cup of cider vinegar, and stir until mixed.
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.
Last week’s CSA share had a small bunch of mustard greens. Inspired in the vaguest way by German potato salad, I cooked the greens up with fried potatoes and onions.
- Heat cast-iron frying pan
- Pour in enough canola oil to cover bottom of pan
- Cut 4 small red potatoes in half, then slice 1/8″ thick
- Cut 1 medium onion in half, then slice 1/8″ thick
- Slice stems of mustard greens 1/8″ thick
- Add potatoes, onions, and mustard stems to frying pan
- Salt and pepper everything in the pan
- Coarsely chop leaves of mustard greens
- When potatoes are slightly browned, add mustard leaves to pan
- When potatoes are nicely browned, take out of pan and eat