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LOCATION: Recipes >> Rice >> that good), some I am dying to try. Here is a recipe from my files.

Print this Recipe    that good), some I am dying to try. Here is a recipe from my files.

We make this all the time and have never had a bad batch. There are
no measuments but I will guestimate the volumes as well as I can.

Meat:
I have used chicken breast, pork, turkey breast, lean beef & venison.
You may use one or any combination of the above. I tried duck once
not a good idea..

Seasonings:
Onion and garlic, salt and pepper, tobassco sause, stir fry seasoning.
I have not mastered the subtle art of mixing oriental seasonings so
I use the Sun Bird stir fry seasoning.

Vegies:
Cellery, Brocalli, Carrots, Corn... any other you can think of.

Others:
Oil, I like olive oil, I use vegetable oil, ( I'm poor )
Broth, Chicken or Vegetable
Rice, Any combination that will cook well together, (read at same rate).
Late at night I use Uncle Bens.

How to do it:
I start with my favorite old deep side skillet. I put about 2-3 tablespoons
of oil in the bottom and turn it on medium heat. Dice up about 1/4 cup
of onions, dice them fine, (green or boiler), and toss them in. Smash
two garlic cloves or add about 1/2 teaspoon of minced garlic, a bit less
of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch
in diameter in my palm and add it.) Add about 1/4 teaspoon of salt and
pepper to smell. Stir occasionally and cook till the onions are golden
brown.

Cut up the meat into chunks. I like to chew mine so they are about 1 to
1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked
(yes left overs), it will only need to warm up and aquire the flavor of
the spices about 3 to 5 minutes. Otherwise cook till done. I use pork
venison and chicken for a wonderful flavor. Add the meat to the skillet
if you haven't done so. Stir occasionally and start dicing the vegies.

Cut the chunks as you like them. I like whole florets of Broccoli and
my carrots small. Corn is easy if it is kernaled. I use the entire
Cellery stalk cut into 1/2 inch lengths. As you cut them up, add them.
Stir and see how it looks. You may have to turn up the heat a bit here.
When the vegies are steamed they will change colors, get a bit darker
a bit softer but still crunchy. Cover the skillet and give it about
5 to 10 minutes to simmer. Stir occasionally, you know, don't let it
stick or burn.

I gave no amounts in the above because it should be to your liking.
Thinking back there is usually about 1 to 1 1/2 cups of each of the
veggies, and about 1/2 pounds of each of the meats. I use alot of
left overs and sometimes there is not much of one, and alot of another.
I try and balance the smell and look of it. My skillet is one of those
semi "wok" ones, rounded, about 12" across and 6" deep. It is usually
about 1/2 to 2/3 full now.

Now I add 2 to 3- 14oz cans of broth or about 2 to 3 pints if you made
your own. The mix should just be covered. If I remember I reserve 1/2
can of broth to blend the stir fry seasoning in. If not I use water.
Bring it to a boil and add an equal amount of instant rice. I use the
cans to measure a 1 to 1 volume. If I'm working from scratch, I pour
the boiling liquid off into the "not instant" rice and begin cooking it
slowly. I put the vegie mix back and mix them together when the rice
is done.

After 5 minutes fluff the instant rice brand and eat it.

If I'm into cagen, I add about 4 to 6 teaspoons of tobassco sause
to the mix prior to adding the rice.

That's it! I have reread it and it sounds chaotic. It is chaotic. On
the avrage day, after work, I can put it on the table in about 30
minutes. My teenagers leave no scraps from one of these and never
question the ingrediants. ( At least not more than once. ) If you're
a Vegan, leave out the meat, it's still good.

David Davis
davisd@ucs.orst.edu

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