Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, April 4, 2011

"Leftover" Rice Bowl

So, with still half a grilled flank steak and a bag of blanched asparagus in my fridge i think of a way of coming up with a easy lunch recipe. I'm from Brasil and as any brasilians i know "i love white rice", not just plain steamed white rice, i need garlic, onions, olive oil, chicken stock.... I'll share my rice recipe here and then I'll add the leftovers to it! For the mixed rice bowl I'll be using flank steak, blanched asparagus, blanched brocoli, can of corn, and caramelized onions! and top it off with fresh chopped basil! You can use any veggies in your fridge and any leftover meats, grilled chicken works great too!


Rice:
1 cup of long grain enriched rice
2 cups of warm chicken stock
2 cloves of garlic chopped
1/2 chopped onion
1 teaspoon of salt

Rice Bowl:
cooked rice
thin sliced leftover meat
chopped blanched veggies, or for hard veggies as a carrot i shred it and mix it in raw.
1 can of corn
1 seeded and chopped tomato
2 large onions caramelized
Fresh basil or fresh parsley chopped

Heat a frying pan with olive oil and garlic for 1 minute, add rice and fry it for about 3 minutes. Add the warm stock, chopped onions and salt and bring it to a boil. Lower the temperature to low and cook it for about 15 minutes or until there's no water left in the pan, i stick a spoon all the way down the rice to check the bottom for water. Fluff rice with a fork before serving.

Heat 2 tablespoons of olive oil in a wok or large frying pan, add the onions, a teaspoon of sugar, a pinch of salt and pepper and cook it on low for about 30 minutes. Add all meats and vegetables to the onions and season to taste.

Add the rice to the veggies and sprinkle fresh basil on top. Serve it right away.




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