Tuesday, April 10, 2012
Katie's Kitchen: Farmer's Market Rice
Today, in "Katie's Kitchen" (Catchy, eh? and only took me two years of blogging to come up with it...) we are cooking up one of our new family favorites. It is all natural, healthy and a great way to use produce from your garden. There are many variations, including mine. This one is based off a recipe found in the "Eating Well: One Pot Meals" cookbook. I added and omitted ingredients to suit our taste, including omitting the parsnips and doubling the eggs so that it would be more filling. Enjoy!
Farmers Market Rice
Cooking Time: 30 minutes
4 tsps plus 4 Tbs canola or peanut oil, divided
5 large eggs ( I use 1 turkey egg and 3 duck eggs for my version) but 5 large chicken eggs will do nicely
4 Tbs minced garlic
3/4 cup thinly sliced shallots
8-10 medium Brussel sprouts; trimmed and thinly sliced**
4 cups cold cooked brown rice (the rice must be cold or it will turn out "gummy" and the rice will be sticky. You can prepare the rice the day before for a time saver. To cool cooked rice, spread out cooked rice on cookie sheet until room temperature and then refrigerate until cold.
24 cherry tomatoes, sliced in half
4 Tbs. reduced sodium soy sauce
1 cup finely chopped fresh cilantro
3-4 Tbs finely chopped flat leaf parsley
1/2 tsp salt
1/2 tsp ground pepper
** instead of, or in addition to the Brussel sprouts, you can use parsnips, snap peas, carrots or corn when they are in season! Decide on which is your favorite combination.
1. Heat a wok or large skilled over high heat. Swirl 4 tsp oil in the pan and be sure the bottom is covered completely. Add beaten eggs and cook, tilting the pan to cover the entire bottom thinly as possible--you are wanting a thin egg "pancake". When the bottom is just beginning to set and brown, about 30-60 seconds, flip the egg "pancake" over and let it set for about 10 seconds or so. You want it just done, but not runny, so adjust time accordingly. Remove the egg and place on a cutting board. Once cool, slice into bite size pieces and set aside for later.
2. Swirl another 2 tablespoons of oil into your pan. Add garlic and Shallots and stir fry, until fragrant, and then add Brussel sprouts. Reduce heat and cook until vegetables are nearly cooked through (about 2 minutes).
3. Swirl in remaining tsp of oil. Add rice, tomatoes and soy sauce, breaking up the rice until it is heated through.
4. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.
5. Enjoy a filling healthy lunch/dinner using ingredients from your own garden/herb garden.
This recipe is being posted as today's recipe for Tasty Tuesday over at The Baking Homesteader! Please stop over there and tell Stephanie hello. This post is linked up at: