Wednesday, March 21, 2012

One Pan and One Pan Only

I can't believe I've never done this before.  This was way too easy and saved me from dirtying extra dishes.  

I was cooking up some brown rice (a big batch of 3 cups of uncooked brown rice in the pot) and had cauliflower and red pepper in the fridge as possible veggies to include in my dinner.  I was feeling pretty lazy and decided to just chop the veggies up smaller than I normally would and throw them in the pot of rice.  I just waited until the rice was just barely done and the water was mostly absorbed.  Then I shut off the fire, stirred in the chopped veggies and replaced the lid.  10 minutes later the veggies were perfectly tender and the rice was done.

I drizzled this combo in a flax oil-lemon olive oil-tamari-umeboshi plum vinegar dressing.  Excellent side dish- but I ate a big bowl for my dinner.  It could use some grilled tofu on top or something, though.  I imagine this would work with nearly any vegetable -carrots, cabbage, sweet potato, broccoli- you'd just have to cut it smaller or larger (or shred it) to make sure it gets fully cooked.

Anyhow, I love that the veggies could cook in the same pan as the rice.  And the leftover veggie-spiked brown rice can go in burritos, stir fries, etc.  Am I the last person on earth to try this?

3 comments:

Kris said...

You're at least second to last as it hadn't occured to me before. Great idea!

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Hannah Miller said...

I've occasionally cooked lentils with rice, and vegetables with pasta, but never vegetables with rice. I'll have to see how that can work in a rice cooker.