Sunday Rice

Food is how I connect with my son. He loves to eat, he is wildly curious about how I make what I make, and wants to do it himself. Talking about food is a safe, non-intrusive way of connecting without digging around, we can talk about what he ate there, and with whom, and where. This allows me to learn quite a bit about his life, without him having to give me a full detailed account of his comings and goings, what’s going on with his friends, and what he’s been up to and where. The 2 am pancakes, are a perfect example.  The ones his roommate made for the girls they met earlier in the week at a party. I paused, and said, quietly, almost under my breath, “I don’t think I’ve ever had a guy in college make me pancakes at 2 am. We just got pizza instead.”  He said, they were just that close to ordering, when the pancake mix was brought out.

imageSo, with food and the well-being of my son so closely entwined,  I find myself thinking about what he might like to eat, and what recipe I can pass on. Hence, I began thinking about how hungry he is, and how much he needs starches to help him fill out a meal. Rice is a cheap, and when made my way, nutritious way to fill out a meal. Food, and having enough nutritious food, is a big deal to this rower. He burns a lot of calories, is up at 4:30 am every morning for practices, and doesn’t have a lot of time between practice, working and classes to cook. He needs food prepared, in advance.

So, this Saturday afternoon, he was puttering around the kitchen, so I thought it might be a good time told to share my secret rice recipe with him, while he made it with me on the phone. He could make a large batch, to have on hand for the week.

Then, on Sunday morning, I texted him the idea of using some of that leftover rice to make fried rice. He texted back that he while he was at campus church that morning, he learned that he needs a side dish for a gathering today. He didn’t know what to bring, and a friend suggested fried rice. And there, appeared my recipe for fried rice on his phone. Serendipity.

So, this is my secret to healthy, delicious rice

  1. 2 cups rice
  2. 2 tablespoons of butter or oil
  3. 2 cubes of broth cubes
  4. Four cups of water
  5. a teaspoon of salt
  6. 1/4 cup dried parsley flakes
  7. Juice of one lime or lemon, or 2 tablespoons of vinegar

 

  • Sauté rice in deep saucepan with butter until rice is just toasted, stirring frequently on medium high heat.
  • Add salt and broth cubes and water, turn heat to low, cover and let simmer for 15 minutes.
  • Take off lid to check water level. If most of the water has been absorbed, turn off the heat, cover and let sit for five minutes. If there is still water, continue cooking for five minutes until water is absorbed.
  • Add parsley and lime juice and stir.

Store in refrigerator, and use as needed within 8 days.

  • Fried rice
  • Cut veggies, fresh, frozen or cooked
  • Two tablespoons of butter
  • 2 cups of leftover cooked rice
  • 4 eggs
  • Garnishes, including parsley or sesame seeds
  • Two tablespoons of soy sauce

Sauté whatever cut veggies you have in the fridge, or freezer, in butter.
Beat four eggs until foamy, and add a couple of tablespoons of milk.
When veggies are a bit tender, but still crispy, add eggs and stir frequently.
When eggs are cooked, add two cups of leftover rice and heat throughly.
Add parsley and sesame seeds and soy sauce to taste.

 

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