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.
Cauliflower Caponata
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This deeply flavorful caponata recipe cleverly trades out traditional
eggplant for roasted cauliflower and uses an oven in place of deep-frying.
The idea...
6 days ago
2 comments:
When I (recently) found out that you can freeze cooked rice, I believe the heavens opened up and a chorus of angelic voices began. So awesome!
Oh, I know. I read it in Food and Wine magazine... Masaharu Morimoto (the Iron Chef) said he does it, and I swear to you, I got tears in my eyes.
Probably the best food tip I ever got in my life.
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