Rice Guiso

Source: More-with-Less Cookbook
Date tried: June 17, 2016
Yield: 3-4 servings
Time needed: 40-60 minutes (longer time if you need to cook the  brown rice)

This is basically a simple pilaf using your choice of cubed beef, pork or vegan substitute such as tofu or seitan. Today I used pork. Also instead of tomato paste I used a hot and sweet chili sauce. That was a good choice.

Rice Guiso

Rice Guiso

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Instant Buttermilk Pudding

Source:Diet for a Small Planet
Date tried:April 15, 2012
Yield:1 serving
Time needed: 1-2 minutes

Well, it’s instant if you have some leftover rice.  Add 20-45 minutes if you need to cook the rice first.

I never had buttermilk as a child.  Mum grew up on an old-fashioned family farm where they churned their own butter.  She told me once that her mother and sister loved the buttermilk left after the butter was made, but she had always loathed it. So it was with some trepidation that I first began using buttermilk as anything more than an ingredient for delicious pancakes.  But like my aunt and grandmother I find I love the flavour.  But it is certainly one of those foods that no one is neutral about.  If you like it, you like it a lot and if you don’t like it a lot, you loathe it.  Anyway, if you like it here is a quick breakfast, and even one worth waiting for the rice to cook.

Instant Buttermilk Pudding

Instant Buttermilk Pudding

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Ten Minute Greek (ish) Style Spinach and Rice

Source: The Parkdale Potluck Cookbook
Date tried: July 22, 2013
Yield: 2 servings
Time needed: 10 minutes

Prior preparation needed:
Cook rice

This is a very quick and simple one-pan meal for two.  Can be put together in a jiffy with pre-cooked rice. The recipe title says “spinach” but any favorite green will do.  The greens in the picture are arugula.

Ten-Minute Greek(ish)-Style Spinach and Rice

Ten-Minute Greek(ish)-Style Spinach and Rice

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Split Pea Rarebit

Source: Recipes for a Small Planet
Date tried: April 13, 2014
Yield: 5 servings
Time needed: 45 minutes

Time saver
Use leftover rice and peas and take only 15-20 minutes to prepare sauce and serve.

I am not a beer drinker. My father was, as were his friends, and I remember many a Saturday morning they spent around the kitchen table with a case of beer as they played endless hands of cribbage. So I had plenty of opportunity to acquire a taste for beer as I grew up, but I never did. (I can still play a mean hand of cribbage, though.) Wine is my choice of alcoholic beverage. I only buy beer when I need it for cooking.

According to this recipe, the beer is optional. But don’t omit it. I found the sauce quite unpalatable without it. An even better choice is to make a more traditional rarebit. I did follow the tradition of using toast rather than rice as the base for the sauce.

Did you know that “rarebit”is a made-up culinary term to replace “rabbit”? The original name, “Welsh rabbit”, was an English slur against the Welsh, implying such poor hunting skills that a Welsh hunter had only bread and cheese to eat after a day hunting rabbits, while an English hunter, of course, had rabbit stew. As the dish made its way into cookbooks, “rabbit” became the more genteel “rarebit”.

Split pea rarebit

Split-Pea Rarebit
1/2 cup split peas or other small bean
1 small onion
11/2 cups brown rice
1 recipe cheese sauce

Cheese Sauce Ingredients
1/4 cup oil
1/4 cup whole wheat flour
11/2 cups water
1/2 tsp. salt
1 Tbsp. tomato paste
dash nutmeg
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
pinch dried chili peppers
1 cup cheddar cheese, grated
1/2 cup beer (optional)

Cook the rice (45 minutes)
Cook the peas until tender (20-30 minutes)
Sauté the onion

Make the cheese sauce:
Heat oil
Stir in flour and cook until bubbly (about 2 minutes)
Add water and simmer until thick (about 15 minutes)
As the sauce is thickening, add the salt, tomato paste,nutmeg, mustard, Worcestershire sauce and dried chili peppers.
When the sauce is thick, stir in the shredded cheese until it is melted and the sauce is smooth.

Add the cooked peas and onions to the sauce, and the beer if you wish.
Pour over servings of the cooked rice.

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