By Eric Gower, courtesy of BreakawayMatcha.com
Serves 4-6
I always have quite a bit of cooked rice around. I often make fried rice, but something got into me today when I glanced over at the Chamba (the Colombian clay pot shown in the photo). I thought it might be tasty if I just combined the cooked rice with some other stuff, rolled it into a pot, and baked it. It was! The temperature inside the oven crisped the bottom perfectly, giving it a crunchy, golden crust. The four eager diners quickly devoured this dish, all while making enthusiastic plans for a second helping—they all wanted more!
Ingredients:
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 of tofu, squished
2 eggs
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
Directions:
- Preheat oven to 375
- Rub some butter or olive oil into the Chamba pan and spoon in rice mixture
- Take a slice of stale bread (I used a grainy hippie bread) with a teaspoon of coriander seeds and whir
- Sprinkle over the rice and spray the whole thing with olive oil
- Bake for half an hour, or until the top is nicely browned and crispy
Serve a slab in lieu of your usual rice (or other carb), alongside whatever else you’re having for dinner.
