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Friday, September 3, 2010

Cook'in With Mark

This month I am using brown rice as a major component of the meal. I am using this rice with salmon, but would also go well with chicken.

As the name implies, I use a skillet instead of a sauce pan or rice cooker.

Skillet Rice

Serves – 4

1/3 C. diced onion

3 cloves chopped garlic

2 C. chicken stock

1 t. curry mix (contains turmeric, coriander, cumin, black pepper, ginger, cardamom)

Pepper

1 C. Brown rice

2 Roma tomatoes

4 – 6 oz. chopped mushroom

Parmesan (freshly grated)

Sautee the diced onion and garlic in a tablespoon of olive oil over medium heat for 5 minutes. While this is sautéing, begin preparing the tomatoes and mushrooms.

Once the onion and garlic is sautéed, add chicken stock (I use homemade turkey stock) add curry mix, pepper and cover. Increase heat and bring to a boil, add rice and again, bring to boil.

Add tomatoes and mushrooms, cover and reduce heat to a high simmer.

Cook rice for 40 minutes (I will check the progress by lightly swishing the skillet.) When the rice is done, grate parmesan over hot rice and stir in.

If the rice is still soupy, cook longer. If the rice is done before the meat dish, you can always add more chicken stock or just plain water to extend cook time. Brown rice is a little more forgiving of overcooking.

Next month look forward to breakfast treat.

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