Skip to main content

Garlic Rice with Mustard Greens


Way before the lock down was finalized and people went into food hoarding status, this table bought a 20 lb bag of rice.  Why, you ask?  Simply because I was tired of running out of rice.  Some tables eat pasta, others potatoes, others bread.  This table eats rice.  Breakfast rice (bean and cheese and rice tacos), lunch rice (tacos with rice, nachos with rice), dinner (porky rice, chicken and rice, stir fry and rice), and dessert (rice pudding).

One cup uncooked rice results in three cups cooked rice.  If served for dinner as a side, cooked rice nets less than a half cup of rice as leftovers.  With so many rice recipes twenty pounds should last about two and half months.  Better get cracking on new rice recipes like Garlic Butter Rice with Kale.

Modifications Made:
As to be expected, the cooking instructions were not followed.  Rice was cooked by itself as normal, no changes made.  Rice, water, salt, 15 minutes.  Kale was sauteed in a skillet over low heat with olive oil, butter, salt, and garlic while the rice cooked.  After rice was fluffed in bowl, it was added to garlicy kale along with one tablespoon of butter.  Mixture was tossed, tested for salt, tossed with pepper, and served.  Almonds were omitted as they did not align with pork sausage.

Scaled for Likability: Great
I have mentioned previously mustard greens, chard, kale, and spinach are used interchangeably at this table.  With this recipe, spinach would not be used as it too soft of a green and would not be able to hold up to the fluffing and mixing.  Nor would it stand alone in the mixture like the kale did.  

Next time this side dish is made, kale would be diced not sliced, one small finely diced shallot onion would be browned before kale was cooked, and nutmeg and a dash of red pepper would be added to the kale while sauteing.  Nutmeg accents the kale, red pepper offers a nice heat to the buttered rice, and onion and garlic are like two peas in a pod.  

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Parker Potato Folds

Last weeks Should Have Bread Rolls  sent me on a mission. A mission for smooth in texture, puffy with some weight, slight chewy dinner rolls. What I found when searching for dinner rolls was a recipe for lemon bread pudding staring Parker House rolls as the base. Never have I eaten, seen, heard about Parker House rolls. Apparently, Parker House rolls have a cult following.  After reading several sites noting slight differences in ingredients, King Arthur Baking recipe was used because it contained potato flakes and came with a great step by step photo blog. Dinner rolls for dinner and dinner rolls for dessert tomorrow. Perfect, perfect. Modifications Made: None.  Bread making skills are still lacking. Scaled for Likability: Good One day bread will be produced at this table that is county blue fair award winning.  Until then, lots of dense, under or over risen, too chewy, lacking fluffy bread and bread rolls will be consumed.  These Parker House rolls were very tasty just not made corr