there were (of course) a lot of leftovers after thanksgiving
dinner. rather than have The Same Old Thing for a week, I
took a large pot of my Curried Rice With Stuff In It recipe
(included at the end in case you haven't seen it a hundred times
already) and tried a bunch of variations; this might give you some ideas
about how to recast leftovers into something new and different...
1) burrito: wrap curried rice, a bit of spicy jack cheese,
shredded lettuce or sprouts, chopped tomato and host sauce
in a tortilla.
2) shepherd's pie: fill a baking dish with a 2" layer of
curried rice, cover with a 1" layer of (leftover, of course)
mashed potatoes, top with a few pats of butter, and bake for
30 minutes at 350F.
3) sweet shepherd's pie: same as above, but use (leftover) mashed
yams and top with a few shreds of mozarella cheese. This was
4) curried rice omelette with cheddar and tomato.
5) rice-stuffed squash: split a danish squash in half,
scoop out the seeds, bake face down 30 minutes at 350F;
stuff with a scoop of (leftover) curried rice, bake covered
for about 25 minutes at 350F.
6) stuffed peppers: cut the top off of a large bell pepper,
clean out the seeds, and fill with curried rice; top with a
bit of jack cheese, bake uncovered for about 35 minutes at 350F.
7) rice patties. beat a couple of eggs, add a bunch of curried
rice, form patties and fry on teflon, pressing flat. add a bit
of butter to the pan if you want them to brown.
8) casserole: add a drained can of kidney beans, two beaten eggs,
diced celery, and tofu cut into small cubes. fill a greased baking dish,
top with bread crumbs, bake for about 40 minutes at 350F.
9) curried rice ice cream. well, no, not really, but it *could*
have happened :-)
-------------- include old recipe ---------------
This is yet another variation of my Rice With Stuff in It recipe;
it is a tasty and nutritious 30-minute one-pot casserole.
Rice With Different Stuff In It
1 1/2 cups uncooked rice (I use white basmati rice)
3 cups water
1 small onion, diced
2 cups chopped broccoli (florets and stems)
1 cup mixed raisins and dried cranberries
4 oz. Baked Savory tofu* (from the store), cubed
1 12-oz can garbanzos, drained
1/4 pound oyster mushrooms, cut into strips
small handful of sunflower seeds
2 tbs garam masala
1 tsp ground cumin seed
2 tsp ground cardomom
1 tsp turmeric
2 tsp nutmeg
1/4 tsp cayenne pepper
1 TBS miso paste
1 TBS margarine or butter (for LACTO)
1 cup sliced mushrooms
* I buy this at a local HFS; it is basically tofu that has been
pressed, marinated in soy and spices, then baked. It's also good
cold, on a sandwich with mustard, tomato, and sprouts.
Dump it all into a pot. Bring to a boil, stir, cover, and reduce
heat to medium-low. Cook for 20 minutes, no peeking! May form
a crust on the bottom. Serve with yogurt on the side.
Variants include cashews, walnuts, brown and golden raisins,
dried pineapple, carrot, cauliflower, precooked and cubed
potato, mung sprouts, or just about anything you might find
in the refrigerator. For brown rice, cook 40 minutes.