279, Today’s Lunch: Mushroom risotto made with leftover rice. on Flickr.
10.6.2014: I love rice dishes because they’re hearty and simple. And also because I’m Asian. We tend to have rice everyday which sometimes leads to leftover rice. Generally, you can reheat the rice in the microwave the next day and it’s good to go. But sometimes you end up rice that’s been in the refrigerator for a couple of days and there’s only so much you can do with it. You can either make fried rice (after you warm it up to room temp in the microwave. Never make fried rice with cold rice - it doesn’t turn out good and sticks horribly to the pan). Or make a quick “risotto”. I like making mine with mushrooms or broccoli or mushrooms and broccoli. You can use whatever veggies you like: carrots, celery, mushrooms, broccoli, cauliflower, etc. So here’s the super fast recipe:
Left over rice Mushroom Risotto:
Mushrooms, cut into cubes
Small diced onions
Minced garlic or Garlic power, to taste
Salt and pepper to taste
In a small pan, sauté onions until translucent. Add mushrooms and seasonings cook until done with lid on to keep the liquid from the mushrooms from evaporating. After the mushrooms are cooked through, add the room temp leftover rice. Then pour enough broth to just cover the rice. Stir to break up the rice and make sure you have enough broth. After you stir, keep on medium heat until the rice have soaked in almost all of the liquid. Take off heat and it’s done! Serve with parmesan cheese on top.