Friday, January 21, 2011

Too Much Rice

I had intended to make chicken and rice soup. I seem to have made, quite by accident, chicken and rice casserole. This is what happens when you get distracted by the TV and knitting while cooking and when you add too much rice to something. After all, if 2 cups is good, 3 must be better, right?

Wrong!

Today's recipe: 2 frozen chicken leftovers (bones and some meat) plus 8 pints of water, simmered with kosher salt, pepper, bay and thyme.

4 pints of chicken stock were processed, 20 minutes at 10 pounds of pressure.

The meat, the rest of the stock, 5 more pints of water, were added to chopped leeks, celery and carrots which had been sauteed lightly in olive oil. More salt and pepper, and some sage. Simmered for about an hour then the 3 (should be 2) cups of rice were added. When I got back to it about 20 minutes later, all the liquid was absorbed and the "soup" filled the pot. I added about 4 more cups of water and more salt, and processed 6 pints of this mixture. 75 minutes, 10 pounds of pressure. We'll have the rest for dinner.

There is a lot of it.

3 comments:

  1. I'm always amazed at your bravery in just "adjusting and moving on". And you're not dead yet! I TOTALLY have to get braver in my canning. :)

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  2. I agree with Meadowlark. Got to, though, huh? Wow when's dinner. Thank you for your special words. Now if I can get through everyone laughing at me, it will heal faster.

    Yum on the casserole!

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  3. Today I consumed the last jar - canned, it took on the consistency of congee. Not bad, but not what I was trying for...

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