💾 Archived View for thrig.me › food › brown-rice.gmi captured on 2023-05-24 at 18:33:45. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2023-04-19)
-=-=-=-=-=-=-
Exciting stuff, I know. But marketing never was a stong point of mine.
Anyways, usually it is three parts water to one part brown rice. An improvement might be to add a little vinegar during the boiling process, or maybe to toast the rice in a little bit of oil and maybe some spices beforehand. Oh and probably a little salt, too.
Heat oven to 400F. Arrange the salmon and shallot and crushed almonds on a cookie tray or similar. Cover with brown rice and pat down. Dribble a little soy sauce over the whole thing. Cook probably until the brown rice has dried out a good bit.
Nuke chopped potatoes in microwave for five minutes. Mix with all the other ingredients minus the nutritional yeast and cook covered in the oven at 350F for a while. This risks undercooking the potatoes; better results might be had by adding a little boiling water to the metal pot used, and to fork-test the potatoes to see if the concoction needs a bit of microwave love to finish the deal.
Mix in a generous amount of nutritional yeast and serve.
The cooking time was complicated by not knowing exactly when folks would arrive for the meal, so it was probably good to keep something going in the oven rather than starting a cold oven only when they arrive.
Saute ginger in sesame seed oil and black pepper. Add brown rice and cook that some more.
Microwave the mushroom stock if it came from the fridge and mix a little of the black bean garlic sauce into that.
Add the rice and ginger mixture to the mushroom stock.
Use rice wine vinegar and some of the stock (or water) on low heat to deglaze the brown rice from the pan, scrape out that flavor into the bowl and serve.