This Is Not a Recipe – Veggie Mish Mash
A dear, brave little group has assembled around me as I embark upon a three week sugar detox (I warned them I’ve lost my mind – although that was probably apparent due to my voluntarily giving up wine). Toward that end, we post tips, questions, and support to a Facebook group. If you’ve ever tried to explain what you’re cooking on Facebook, or pretty much anywhere, you know it can quickly bury you in blurry photos and hasty instructions.
Instead of cramming all that into one FB post, I am cramming it all here. 🙂 One perk of having a paid-for blog (as opposed to having a read blog – ha) is that you can take advantage of its recipe writing feature and let your friends use it. Enjoy.
Since this is not a recipe, you can use the measurements below, or just toss in what you’ve got. This is meant to be an idea, and it does not have to be exact. That’s my kind of cooking – the kind where you can stop in the middle to belt out something in your exquisite (not) opera voice, or recite every lyric to We Go Together from Grease, or even do a little timestep, all in the name of freaking out your kids – and not lose a beat in the cooking.
Step 1) Cook up a bunch of rice. Whatever rice you like, whatever method you like. I make organic white rice or sprouted brown rice in way more stock than it needs because I like to end up with soup. If you, like Picky Child #1, are not a fan of soup and will explode into a big pouty face with feet when presented with it, then, by all means, use less stock.
I cheated and made it soupy, but used a slotted spoon and let it drain REALLY WELL before giving him any. Hah.
Step 2) While the rice is cooking, dice up a bunch of hard veggies. I used carrots, celery, shallot, and the teeeensiest bit of red bell pepper (I didn’t want to alert Picky Child #2). Cook the veggies up in a heaping dollop (that’s a technical unit of measure) of butter or ghee. After they’re good & soft, add a few cloves of diced garlic and stir it around. Those are done.
Step 3) When your rice is done, add some chopped spinach to it. This will confuse your camera. It won’t know where to look. It always feels so good pulling one over on technology. You will get a blurry photo, but who cares: you are the boss.
Clamp the lid on for a minute to let the spinach soften. It will; the spinach won’t dare mess with you.
Step 4) Stir in the hard veggies (they are soft now, but you know what I mean). You will note the absence of spinach here. I forgot that step before serving Picky One and Picky Two below. Probably just as well.
5) Swirl on some olive oil and dish yourself up a bowl of Holy Cow, This Is Awesome and I Don’t Even Miss Sugar. That much.
- 2-4 cups broth or stock
- 1 cup rice
- 2 tablespoons butter
- 3 med carrots, diced
- 3 stalks celery, diced
- ¼ onion or 1 large shallot, diced
- 3 cloves garlic, diced
- 2 chopped spinach, chopped
- parmesan cheese, optional
- Cook rice in stock according to package instructions.
- While rice is cooking, put butter in separate pan. Cook carrots, celery and onion (or shallot) over medium-high heat until they begin to brown, stirring now and then, about five minutes.
- Turn down to low, add a pinch of salt and pepper, stir, and cook 15 minutes more.
- Add garlic and cook one minute more. Turn off heat.
- When rice is done, add chopped spinach to the rice. Put lid on and let stand one minute to cook.
- Finally, stir in cooked veggies. Taste for salt.
- If you've used more stock, you will have a thick soup. Less stock will produce a rice dish. Serve in a bowl with a swirl of olive oil and a sprinkle of parm on top.