Monday, April 4, 2011
What to Do With Leftovers
Try as I may, I have not yet mastered the art of buying just enough fresh, natural, organic, sustainable produce to make it from Saturday at Barton Creek Farmer's Market to Wednesday at The Triangle or Round Rock. Nor am I very talented at judging how much is enough for this dish or that. Comes the day when the vegetable bin contains too much left of this and not enough of that. It's Sunday night. What's for supper?
Brown Rice Vegetarian Dressing
Ingredients vary depending on what's in your vegetable bin. Here was mine last night.
1 cup brown rice, toasted
2.5 cups vegetable stock
Diced Onion - whatever is left over
Minced Garlic - as many cloves as you like if you've got them
Diced Red pepper - even if it's a little soft, cut away the bad parts
Diced Green pepper - same as red pepper
Diced Celery - never ever ever run out of celery
Sliced mushrooms - use 'em or lose 'em
Spinach - damn I really intended to make that omelette
Seasoning to taste
1. Toast brown rice, add stock and simmer with the lid on until almost all the water has evaporated
2. Sautee onions, garlic until caramel color
3. Add celery, peppers, mushrooms; stir fry until slightly tender
4. Combine rice, sauteed vegetables and cook uncovered until all the liquid is absorbed and the flavors meld.
5. Slice spinach into ribbons and fold in rice and veggies until slightly wilted
6. Season liberally.
I love Cajun seasoning so I use Tony's Cajun Seasoning. Want Chinese? Use Chinese 5 Spice Powder and Soy Sauce. Prefer Indian - tumeric, cumin and curry powder. Italian? Oregano, basil and tomatoes. A lust for Provence - fines herbes. Variations are endless.
Voila. No waste. Very tasty. Serve as a side dish or entree.
PS. I'd make a picture but we ate all of it.