Make "Faux-sotto": saute onions in olive oil, deglaze with white wine. Add chicken stock and leftover rice. Stir like crazy until rice looks creamy. Add anything else you like in your risotto -- peas, mushrooms, cheese, greens, herbs, crispy bacon, cream, etc. Salt and pepper to taste. Serve.
Use it as a binder or filler in meatballs, meatloaf, fish croquettes, etc.
Make rice patties: add a little flour and an egg or two, plus any shredded veg you like (onion, zucchini, carrot, sweet peppers/capsicums), salt and pepper and any seasonings you like. Fry in a bit of olive oil and serve on a salad or with soup.
Freeze it! Rice freezes beautifully, and reheats in the microwave in seconds.
Favorites List (5.19.19) - A fresh list of links, recipes, reading, and watch-worthy gems for the week ahead. Enjoy! Continue reading Favorites List (5.19.19) on 101 Cookbooks
6 hours ago