Baked rice with chicken and mushrooms


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.

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Japanese-inspired-inspired breakfast

My little brother the chef went to Japan, and he made a Japanese-inspired breakfast with his new rice cooker when he came home. I was inspired to make something similar with my old rice cooker.

Brown rice, ginger-sesame salmon, crabstick and cucumber salad, and green onions.

The rice was from the pantry, cooked in the rice cooker.

The salmon was from Whole Foods fish case, seasoned and ready to cook. I seared it in a little avocado oil on all the long sides until crispy. Little brother did his with a miso-teriyaki glaze, but I was feeling lazy. I doubt the store-bought fish was gluten-free, but if I make my own sauce, I can use a GF temari.

The seafood salad is crabstick and English cucumbers cut into smaller pieces and drizzled with a mix of Hellman’s mayo and sriracha. Little bro used some teriyaki sauce in his, but I didn’t make teriyaki, so I had no sauce to add. I did not use gluten-free crabstick because none of the shops near my house stock it. But I did pick some up at the shop near my office so I can make this for my dining partner. Then I cut some spring onions from my garden as fine as I had patience for and sprinkled them on top.

Very yummy.

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Winter Squash Risotto

Pumpkin risotto this weekend. Well, actually red kuri squash risotto, served in squash bowls.

Here’s the recipe I used as inspiration: http://culinaryarts.about.com/od/ricegrains/r/Pumpkin-Risotto.htm

Since my dining partner can’t eat cow dairy, I used goat butter, Romano, and Roquefort for the butter, Parmesan, and Gorgonzola.

Scraping the contents of this squash out to make bowls was difficult and I now have a blister and bruise. So I only scraped 2 of them. The third I removed the seeds, peeled, and cubed. I cooked the 2 different shapes in 2 different batches.

I accidentally over-salted the first batch of squash, so the ended up super-salty.

So I added the properly-seasoned cubed squash, which wasn’t enough bland to fix it. So the next day I made a batch of risotto with onions, olive oil, wine, and rice. No salt or broth. Then mixed the leftover risotto into the new rice. This fixed the salt, but left it tasting a little flat. So I added some fresh sage leaves (the original recipe had some, too), which made it perfect.

I will definitely be doing something like this again.

We ate it with bacon/cider sausage from Seward Co-op,  my favorite place for sausage, that I pan-fried until cooked through and nicely browned on the outside. For the second day, I made swiss chard with mushrooms and leeks and a splash of cider vinegar.

The dining partner has decided that this is even better at quelling a mac-and-cheese craving than gluten-free sheep/goat mac-and-cheese.