Stir-fry with any vegetables

A surprisingly delicious simple stir-fry with rice.

When you’re going out to an evening meeting and want to eat something when you come home, do what I did and eat contentedly.
Before leaving, put up some brown rice in the rice cooker. I like medium grain. 2/3 dry with 2-1/2 x water and some salt is a good amount for two servings.

Ingredients:
Red onion, large dice, 1/2
Brussels sprouts, cut in half, rinsed and sliced
mushrooms, 4, cut into large slices and cut in half
Leftover chicken

Directions:
Sauté onion for 5 minutes in olive oil. Add in Brussels sprouts, and turn and cook a minute or so. Add good splash of water, cover and cook for about 5 minutes. Uncover and let steam and water escape. Add mushrooms, cook a couple minutes, then add chicken in pieces to warm through.

Very delicious served with fresh rice. A dabble of olive oil on top is nice. Or nutritional yeast if it’s around.

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Coconut rice w/ marinated boneless chicken breasts

Craving something tangy and tantalizing, I started with putting up a pot of coconut rice in my rice cooker. Easy: 1 c brown jasmine rice, rinsed and salt added to pot. Pour 1 can of coconut milk into 2 c measuring cup, add water to bring to 2-1/4 c, and cook in the regular way.

I used the cream on top of the can, and next time I think it would be better to spoon that off and perhaps save for sautéing, rather than use for the rice.

Make a marinade for chicken breasts:

1 c coconut milk — heat to simmer in small pot. Add:

1 hot pepper, minced
2 garlic cloves, minced
Ginger, grated, ~ 1 T or less (Will need same amount later for cooking chicken)
2/3 T fish sauce
1 T soy sauce
Star anise or smallish piece of cinnamon stick
Brown sugar, 1 T
1 T chili garlic sauce

Stir together, transfer to flat bottom bowl, and then let sit together and then cool to room temp.
Cut chicken into strips, and then large bite-size pieces.
Add to marinade. Refrigerate if going to be more than one hour until cooked. Can sit marinade 2-4 hours.

Heat sauté pan over medium high heat and add 1 T canola or coconut oil. Scoop chicken out of marinade and add to pan. Sauté for about 4 mins, turning. Right before removing, add reserved minced garlic, toss a bit for one minute, and then remove onto plate or atop rice on plate.

Nice served with plain steamed fresh local broccoli.
Otherwise add peas to rice, perhaps.
Or roast a sweet potato, in wedges. Or carrots, roasted or boiled/stove-top braised.

Sichuan-style broccoli with garlic and red pepper

Sichuan style broccoli with garlic and red pepper
Easy, quick and cheap

Craving Szechuan numbing peppers and not motivated enough to head out of the house for a restaurant over 1/2 hour away, I stayed in on a cold rainy Sunday and cooked up some delicious spicy broccoli with reheated rice.

Here’s how:

Put up pot of water.

Cut broccoli into medium-size florets. Peel stems and cut into thick slices.
Reconstitute some birds eye peppers with hot water from the heating broccoli-cooking water in a small bowl. Get out your Sichuan peppercorns (use 1/2 t).
Peel and slice a few garlic cloves.

Heat rice in instant pot with steam function for five minutes.

When the water comes to a boil, add 1 t salt and 1 T peanut oil. Add broccoli and blanch for two minutes. Scoop into colander and let drain.

Heat sauté pan, add 3 T peanut oil and peppers and garlic. Heat for less than 30 seconds and add broccoli, tossing and stirring for one minute until coated with flavorful oil. Add salt and dump onto rice in a bowl. Feel virtuous and well nourished. Indulge in a slice of good bread. A pear makes a nice dessert.

Inspiration: Fuschia Dunlop, Stir-Fried Broccoli with chili and Sichuan Pepper, p 174, Every Grain of Rice

Coconut Thai-inspired chicken breasts

When you want to change up the preparation of boneless chicken breasts, try this simple marinade and technique. It’s akin to the classic Thai soy-fish sauce-chili-ginger flavor notes, with coconut milk added to mellow the whole thing and no lime for acid. It can be made in less time than it takes to cook rice, if you have not thought ahead to marinate the chicken. The chicken ideally would like 2 to 4 hours of marinade time, but if you’re pressed, less than one hour still works.

Put up a pot of coconut rice in your rice cooker. Easy: 1 c brown jasmine rice, rinsed and salt added to pot. Pour 1 can of coconut milk into 2 c measuring cup, add water to bring to 2-1/4 c (!), and cook in the regular way. (I used the cream on top of the can, and next time I think it would be better to spoon that off and perhaps save for sautéing, rather than use for the rice.)

Make a marinade for chicken breasts:

1 c coconut milk — heat to simmer in small pot. Add:

1 hot pepper, minced
2 garlic cloves, minced
Ginger, grated, ~ 1 T or less (Will need same amount later for cooking chicken)
2/3 T fish sauce
1 T soy sauce
Star anise or smallish piece of cinnamon stick
Brown sugar, 1 T
1 T chili garlic sauce

Stir together, transfer to flat bottom bowl, and then let sit together and then cool to room temp.
Cut 1/2 # chicken into strips, and then large bite-size pieces.
Add to marinade. Refrigerate if going to be more than one hour until cooked. Ideally marinate 2-4 hours.

Heat sauté pan over medium high heat and add 1 T canola or coconut oil. Scoop chicken out of marinade and add to pan. Sauté for about 4 mins, turning. Right before removing, add reserved minced garlic, toss a bit for one minute, and then remove onto plate or atop rice on plate.

Nice served with plain steamed fresh local broccoli.
Otherwise add peas to rice, perhaps.
Or roast a sweet potato, in wedges. Or carrots, roasted or boiled/stove-top braised.

Source: Jonathan Rosenberg’s Coconut-Marinated Chicken over Coconut Rice, p. 359 in One Big Table; a portrait of American Cooking by Molly O’Neill

Roasted vegetables for summer meal

This is super-delicious, freshly vibrant, and low-stress because cooked vegetables sit on the counter until you’re ready to eat.

Here’s how to do it:
Game plan:

Put up some black forbidden rice or perhaps brown rice.

Grill vegetables in a grill pan over hot fire, basting with flavored olive oil (with pastry brush) before placing oil-side down on grill, and baste top. Cover grill to stop flares. Watch carefully and move around to prevent burning. Takes just a couple minutes if fire is hot.
Remove and serve warm or room temperature with perhaps some black forbidden rice and Asian vinaigrette.
Or take in Italian route with oregano in the oil, and fresh basil in some brown rice(?) with fresh tomato slices.

Specific directions:
Light a charcoal fire.

Chop garlic and add to olive oil with S&P. Optional: tarragon or rosemary.

Prepare Vegetables:

Sweet peppers, cut in half and remove seeds and ribs
Eggplant — Love Thai. Cut in half lengthwise and then into 4” pieces. If using large eggplant, cut off outside lengthwise and then into 1/2” or wider slices.
Onions, especially summer onions — peeled and cut in half if not too large. Otherwise cut into segments. I think it would be a good idea to stick a toothpick or soaked skewer through ‘em so they don’t fall apart and burn.
Zucchini, cut like eggplant — trim outside, then cut into 4” lengths and thick-ish slices.
Mushrooms — wash and de-stem, leaving whole. I like cremini. Portobello of course if you have ‘em.
Shishito peppers

 

Cooking black rice: Wash rice 4-5 times. Put in rice cooker and add 1 c rice to 1-3/4 c water. Cook like brown rice.

Alternately, put into small saucepan and cook for 30 minutes.

Rice and arugula salad

I have been cooking a lot of rice and grains with my beloved rice cooker.  Putting up a batch when I leave the house makes for happy eating upon returning home with an appetite.

Ingredients:

Brown rice, cooked and cooled, tossed with champagne vinegar and olive oil

Arugula, rinsed and dried somewhat
Carrots, 2, sliced thin with knife or with mandolin
scallions, sliced

Nuts — pepitas are good
Romano, freshly grated

Dressing:
Lemon juice from 1/2 lemon
Olive oil – 3x lemon juice
S&P

Mix up dressing and put in bottom of large, preferably narrow, bowl
Put in: arugula, carrots and scallions, and toss.
Lay greens on top of rice, and sprinkle on pepitas and grated romano

Other options: pine nuts, olives

Source: https://www.epicurious.com/recipes/food/views/rice-salad-with-arugula-pine-nuts-and-olives-2198

Grains and greens bowl

Once you get a rice cooker, you may want to not stop exploring the universe of rice varieties (not to mention yummy steel-cut oats for breakfast). For such an exploration, here’s a recipe that combines farro and black forbidden rice, cooked separately and cooled on a sheet pan. Mix in roasted cauliflower, steamed dandelion greens with a champagne vinegar dijon vinaigrette, and it’s stick-to-the-ribs delicious! Gilding the lily with some sweet on-hand cherry tomatoes and pepitas. Roasted butternut squash and/or other winter squash in lieu of cauliflower is Chef Thomas Keller’s recipe.

Ingredients:
Farro, 1 c
Black forbidden rice, 1 c
1/2 onion, chopped
Dandelion greens, 1/2 bunch, rinsed well and cut off tough bottom stems — steam in rice cooker for 10 minutes at end of one grain’s cycle
Cauliflower florets, roasted w/ olive oil, S&P
Vinaigrette made with champagne vinegar & mustard

Optional: cherry tomatoes
Pepitas
roasted butternut squash, sautéed first in butter in sauté pan

Directions:

Cook two separate batches of farro and rice. When each is done, remove to sheet pan, spread out and cool. (Tip: tastier farro if you sauté onion in olive oil, then add in farro to toast for 2 minutes, and then add into rice cooker with water.)
At end of second cycle, lay in cleaned dandelion greens on steamer dish to steam during last 10 minutes.
Preheat oven to 400 degrees. Put sturdy sheet pan in oven to heat up.
Roast cauliflower florets with olive oil, S&P for 10-15 minutes, turning once or twice so they don’t burn.
Prepare vinaigrette: Put 3 T vinegar into Pyrex measuring copy and whisk in 1/2 t Dijon mustard. Add S&P, and whisk in olive oil. Taste with dandelion green and adjust to your taste.

Assemble:
Rice and faro in large bowl.
Mix greens in separate bowl with vinaigrette.
Put cauliflower on rice/farro, top with greens and vinaigrette. Add tomatoes and pepitas.

Serving the greens and cauliflower while still warm is nice. And the room temp rice/farro is a lovely contrast.

source/inspiration: https://www.jamesbeard.org/recipes/farro-and-black-rice-with-roasted-autumn-squash