Join Date: Apr 2006
Mentioned: 1 Post(s)
Tagged: 0 Thread(s)
Quoted: 28 Post(s)
Great ideas! Do you mind posting specific recipes for Dirty Rice, Mexican Fried Rice and Asian Fried Rice? Those all sound great. Do you put the pot of rice in the fridge and dish out how much you need per recipe? Do you use the rice all week?
And forgive my ignorance, but how long do you cook the beans in the crockpot?
Student nurse Mamma to Kaylum (3/01/2007) and wife to computer nerd DH .
Haha, the recipes all start out the same ...
Saute onion and garlic in olive oil.
For Asian Fried Rice add any veggies (I keep frozen mixed veggies all the time), several eggs scrambled and then add in the rice. Season with soy sauce or Bragg's, ground ginger and anything else you like. Stir to combine and heat through.
For Mexican Fried Rice I add corn, black beans and sometimes ground meat (no eggs). Season w/Bragg's, pepper, chile powder, cumin. Top w/shredded pepper jack cheese and crushed tortilla chips.
For Dirty Rice I add some ground meat to the onion and garlic. When it's cooked through and crumbled really small I add the rice and season w/Bragg's, garlic powder, cayenne. If I had a cajun spice mix I'd use that but I haven't found one w/out MSG.
As far as beans, I soak for 24 hours and then put them in the crockpot w/fresh water and cook on low. It takes about 1/2 the time as unsoaked beans - so about 4 hours. I add salt after they're done (it can make them tough if it's cooked with the beans).
Right now I've got Black beans, Garbonzo beans and Great Northern beans soaking. I've also got Polenta in the crockpot. I think we'll have Polenta w/Meat Sauce for dinner.
The easiest way is a rice cooker. Best 20 bucks I've ever spent However, if you're more of a purist:
1 part rice
2.5 parts water (some say more water, but I've found this to be successful. It's not rocket science though, or even cake baking, so feel free to play around with this)
Put water and rice together in pot cold. Bring to boiling. Turn down heat to low. Put lid on. Leave for 35-40 minutes. Do NOT lift lid, no matter how much you want to see what's going on. It's important for the steaming process.
I almost always use short grain brown rice, so cooking times & water proportions may vary slightly with other types.
Dh, Me , DD 10 , DD 7 , DD 4
We , , , , not in that order
|37 members and 15,316 guests|
|agentofchaos , anisaer , bananabee , Beth Suarez , CricketVS , Deborah , Dovenoir , Emmaparker , emmy526 , girlspn , greenemami , hakunangovi , Hopeful2017 , jcdfarmer , judybean , kathymuggle , LibraSun , Lucee , mama24-7 , MamaLeigh , Michele123 , Mirzam , MylittleTiger , NaturallyKait , oaksie68 , philomom , RollerCoasterMama , shantimama , Shmootzi , Skippy918 , sniffmommy , Springshowers , sren , stellanyc , StillMe , Zilver|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|