February 01, 2019
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!Ingredients:
Into a large mixing bowl:Roughly 5 cups cooked rice (I used basmati, but any rice will do)2 tbsp greek yogurtAbout 1/4 cup tofu, squished2 eggsAbout 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.
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