John Myers
Ingredients for 4 servings:
- 150 g basmati or jasmine or long grain rice
- 700 ml water
- 300 g meat – leftovers (roast or grilled meat), diced or minced
- 1 tbsp broth, granulated
- 500 g vegetables, fresh or frozen (e.g. corn, peas, peppers), chopped
- 1 onion(s), diced
- 1 clove(s) garlic, chopped or finely sliced
- e.g. freshly diced ginger
- 1 tbsp tomato paste
- 1 pinch of sweet paprika powder
- n. E.g. chili powder or chili rings
- 1 tbsp oil, good
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
great for using up leftover roast or grilled meat
Heat a large, deep pan, add the oil, and sear the meat. Then, briefly fry the onion and vegetables (if raw), as well as the garlic and ginger (for a few minutes). Then add the dry rice and let it soften. Toast all the spices (tomato paste, paprika, chili, granulated stock), then add the water and bring to a boil. Simmer gently for 15 minutes over very low heat (it doesn’t need to boil; the rice will cook at a lower temperature). Add the frozen vegetables just before the end of cooking and let them warm up so they don’t become mushy. It tastes best if you pre-cook it and then let it stand for a while; you may need to add a little more water. But this is the perfect “school lunch” – pre-cook, pick up the kids, and eat…
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