By Eric Gower, courtesy of BreakawayMatcha.com
I seem to always have quite a bit of cooked rice around. My standby for leftover cooked rice is a breakaway treatment of fried rice, but something got into me today when I glanced over at the Chamba (the Colombian claypot shown in the photo). I thought that I if just combined the cooked rice with some other stuff, gave it a crust, and baked it, that it might be good. It was! Four hungry eaters polished this one off in a heartbeat, and everyone wanted more!
Into a large mixing bowl:
Roughly 5 cups cooked rice (I used basmati, but any rice will do)
2 tbsp greek yogurt
About 1/4 cup tofu, squished
About a cup of leftover cooked, chopped vegetables (I had an onion/fennel/carrot mixture, but you could use any veggies at all)
Salt and pepper to taste
Serve a slab in lieu of your usual rice (or other carb), alongside whatever else you’re having for dinner.