Chicken-rice risotto-thing
Feb. 4th, 2013 06:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchen1 1/3 cup white rice, sauteed for a while in olive oil in large skillet
~1/3 cup chopped carrot pieces, added to the rice
ground rosehips and hyssop, to taste, added to the sauteeing rice and carrots
1 can mushrooms, drained and thrown on top of the rice mixture
1 can chicken, drained and added to everything else
2 2/3 cups water added to skillet
~2 tsp chicken bouillon powder/soup base
Reduce heat to med-low, simmer 30 minutes. Rice was still crunchy. Add another cup of near-boiling water, turn heat up to med-high. Realize that you meant to add lemon juice, drip it all over the skillet, then boil rice until water has dissipated out of it.
Tell everyone to add cheese and salt to their own specifications and declare it done.
~1/3 cup chopped carrot pieces, added to the rice
ground rosehips and hyssop, to taste, added to the sauteeing rice and carrots
1 can mushrooms, drained and thrown on top of the rice mixture
1 can chicken, drained and added to everything else
2 2/3 cups water added to skillet
~2 tsp chicken bouillon powder/soup base
Reduce heat to med-low, simmer 30 minutes. Rice was still crunchy. Add another cup of near-boiling water, turn heat up to med-high. Realize that you meant to add lemon juice, drip it all over the skillet, then boil rice until water has dissipated out of it.
Tell everyone to add cheese and salt to their own specifications and declare it done.