Tuesday, April 10, 2012
Tasty Tuesday with Katie..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.
Oh my gosh this looks so delicious, Katie! Head on over to Brighton Park for the rest of the post. While your there, browse her blog and enjoy all the wonderful things she has there. :) Also, you can visit her facebook page here. I can't wait to make this dish!