This assignment is the whole grain challenge, wherein we make a pot of whole grain and use it in 3 recipes, including a breakfast.
I made a pot of brown rice according to the book, Thug Kitchen, which is quite hilarious and incredibly profane. I have not made a pot of brown rice before in this manner.
Main tip is that you toast the brown rice in olive or coconut oil until it smells nutty prior to adding the water. Here’s a look:
“Basic Big Pot of Brown Rice”
Recipe #1: Fried Rice
For the first meal, I decided to take inspiration from our first HW Assignment, and make up a fried rice recipe. I used core fried rice veggies such as onions, carrots, and frozen peas, then added asparagus & frozen shelled edamame because we had some on hand:
(Yes, the onion was chopped according to Ben’s shared method…)
I read somewhere that to make fried rice, you first stir-fry the veggies in oil to soften & cook, then add the cooked rice, which I did. Then, you push the rice/veggie mixture to the outside of the wok to make a hole at the base where you can add two eggs to cook & scramble into the mixture. Worked like a charm!
The results were tasty & surprisingly, I could not tell that this was brown rice:
Recipe #2: Egg & Spinach
Similar to the above, I attempted to reverse-engineer one of my favorite menu items from Cafe Maude, a dearly departed restaurant in SW Minneapolis. The recipe was called Egg & Spinach, and was made with sauteed spinach, fried egg, Basmati rice, harissa, and garlic mint yogurt sauce.
I wanted to make this with ingredients on hand, and I found I didn’t have either of the sauces (harissa & mint yogurt), so I need to improvise. Garlic basil sauce to the rescue!
I sauteed the spinach, fried the egg (too long, alas), then served alongside the garlic basil sauce on either side of the yolk. It doesn’t look quite as pretty as I’d hoped, but you get the overall gist:
This was surprisingly delicious, even though it was a new version of the one I was emulating. The garlic basil sauce offered the perfect tang to the spinach, egg, and rice combination. TASTY.
Recipe #3: Breakfast Burrito
Although my goal is to make the recipe, “Brown Rice Bowl with Edamame and Tamari Scallion Sauce” for breakfast from Thug Kitchen, I had neither scallions nor tamari on hand, so I decided to go with Plan B: Breakfast Burrito!
Who knew having a pot of cooked rice can be so handy? I made a veggie breakfast burrito, with a whole wheat tortilla, rice, cheese, avocado, and pico de gallo. Yes, a microwave was involved.
I am thankful to this course for encouraging all of us to cook more with what we have in the kitchen, and to be confident in our own creations. Thank you for a great experience!