Remember when I said I was a busy mom who was always trying to find healthy shortcuts? Well, this post ticks all of my boxes. It is healthy, fast, and easily thrown together for those days when I just don’t feel like cooking. I recently caught an episode of Jamie Oliver’s 15 Minute Meals, and he used a bag of precooked rice to transform a dish, and it inspired me to rethink many of my staple recipes. Could I use precooked rice, but still get the flavors my family had grown accustomed too? The answer was yes! So if you love rice too, I encourage you to give this method a try. For this dish I prepared rice pilaf with roasted veggies and rosemary focaccia bread. I have been trying to incorporate more meatless dinners per week, and this is a perfect example of how veggies can become a star attraction. However, I have also made this with barbequed chicken in the summer, and it works just as well. In future posts I will show you how this same bag of precooked rice can become a chameleon and accompany other meals with ease. Stay tuned for arroz con pollo, and Mediterranean inspired rice.
Ingredients (calculated to serve 2-4 people depending on appetite):
For the rice-
- 1 bag precooked white or brown rice
- 1 cup chicken stock or vegetable, or hot water with a bouillon cube dissolved into it
- ¼ cup chopped onion
- 2 teaspoons butter or olive oil
Directions:
Stage 1: Heat a large frying pan over medium low heat. Remember if you have stainless steel pans it is important to let them heat for a few minutes before putting fat (butter or oil) in to melt. Once the pan is hot, melt your butter and toss in the chopped onions. Let the onions sauté until translucent, but not browned; depending on the temperature of your stove this takes between 5-10 minutes.
Stage 2: While the rice is still in the bag, break it up with your fingers a bit. Next, tear it open and mix around with the onions. Once everything is incorporated you can pour on the stock and turn up the heat to medium. After a minute or two you should have a nice simmer. Stir the rice around a bit, and then let it simmer for a few minutes. I check on it in 3-4 minute intervals just for a quick stir, and you will do this until the rice has absorbed 99% of the stock. Why leave a little bit in the pan? It keeps things moist. You should have a nicely flavored pilaf in about 10-15 minutes, rather than the usual 30! If your veggies aren’t ready yet, simply place a lid on your pan and remove it from the heat to rest until you are ready to serve.
For the roasted veggies-
- 1 zucchini, cut in half and then sliced into half moon shapes (about ¼ inch thick)
- 1 small red or Spanish onion, quartered and sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1-2 tablespoons olive oil
- ¼ teaspoon garlic powder
- If you prefer fresh garlic, mince or grate one clove.
- ¼ teaspoon oregano
- If you have fresh on hand, change this to ½ teaspoon chopped for all herbs.
- ¼ teaspoon thyme
- ¼ teaspoon salt
- A pinch ground black pepper
- Fresh Parmesan cheese
- I never measure this, but usually add a little sprinkle over everything. I am not heavy handed with this, but it adds a nice flavor.
If it is in session, I will also add in a few spears of chopped asparagus.
Directions:
Stage 1: Preheat your oven to 450 degrees. Chop up all of the veggies in similar sizes and place into a large bowl or Ziploc bag. Add in the oil, and seasonings and toss until everything is well coated.
Stage 2: Place veggies in a roasting dish—I line mine with foil for easier clean up—and place in the oven for 20 minutes. Next, take a peek to see if they are becoming tender, and give them a good stir. Return to the oven for another 15-20 minutes. How do you know when they are done? You should notice slight browning, and the veggies should be tender, but not overcooked and limp. When they are done to your satisfaction you can scoop up some rice, place the veggies on top, get a slice of bread and sit down for a nice meal.
I bought the bread in the bakery section at the grocery store, and warmed before serving.
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