I've decided it's time to work my way through all the stuff in my freezer. When I cook, it's usually in big batches, and I usually freeze some. Often, I am certain I will be able to identify it through the container and don't even label it. I have a quantity of plastic containers containing reddish-brown food that I can't identify beyond that. Might be spaghetti sauce, or chili, or maybe spezzatino, or possibly baked beans. So this will be an adventure of sorts.
I also have packages of double-wrapped meat, bout at a "buy one get one free" sale which should be used up.
Last night, time was up for a package of cubed pork steaks, which I had intended for weinerschnizel. Instead, I decided to bake them with rice.
I love to make rice pilaf. It is delicious, and stands alone, with no sauce or butter required. You saute the hard kernels in some oil with onion, then bake it in chicken broth, and it comes out moist and delicious.
This time, I decided to play with it a bit. To the rice, I added some dilatini pasta (you could certainly use some other small, tubular pasta, or, for that matter, any kind you have around.), some pignoli, and some shoepeg corn, and baked it together with my sauteed pork steaks.
Pork or chicken, browned and added to this dish adds a browned meat flavor to the rice, while ensuring that the meat is fork tender and golden brown.
Ingredients:
Normal:
2 cups white or brown rice
4 cups of chicken broth (I use two 14-oz. cans of broth and add a little water)
1 large onion or two small ones
4-6 boneless, skinless chicken breasts or pork chops
Last Night's Variation
1 1/2 cups white rice
1/2 lb. dilatini
2 small onions
1 lb. frozen white shoepeg corn (my favorite)
1/4 cup pine nuts
4 cups chicken broth
5 pork steaks
Preheat oven to 350 degrees.
Heat a Dutch oven over medium-high heat, and brown salted-and-peppered meat. You don't have to cook it through, it will finish cooking in the oven.
Remove the meat, and saute the chopped onion in the oil and brownings. When the onion is translucent, add the dry rice to the pan and cook until covered with oil and a light tan color. It will first become an opaque white, then gradually tan. Stir throughout so it doesn't burn.
(In this case, I added rice, pine nuts and dilatini, and sauteed them dry in the same fashion.)
Add chicken broth, stir and return to a simmer. I return to a simmer to cut the time it will spend in the oven.
(I added the broth and the frozen corn and brought to a simmer.)
Submerge meat in the broth.
Place in the oven and bake 45 minutes to an hour. During the baking, the rice will absorb the water and rise around the meat, which will become tender and brown in the oven.
This will give you a crusty rice top with tender cooked rice underneath. If you prefer the rice soft throughout, cook it with a lid on it. Or as I sometimes do, start cooking it with a lid on, and remove it halfway through.
In this case, the corn all floated to the top, so it looks a little different from the plain rice dish. Tasted delicious, though.
This rice is so easy and good, made with or without the meat that I rarely ever make plain white rice anymore, unless I am serving it with a sauced dish, like chicken curry or steak with chateaubriand sauce or beef stroganoff.
I cut into the chop with a fork to show how tender it is.
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