Mixture 1: 1 chopped onion 6 cloves minced garlic 8 sliced (I used cremini) mushrooms 1 cup brown rice Rosemary and sage Mixture 2: 1 chopped apple 1/4 shredded red cabbage 1 sliced jalepeno 1 chopped sweet potato 2 skillets and a 2L casserole dish. Olive oil. Preheat oven to 350 and drizzle olive oil in skillets. Saute onion until it starts to soften. Add garlic and mushrooms and cook until mushrooms start to shrink, stirring occasionally. Add rice and herbs and stir to incorporate, cook for a couple minutes and turn the heat down to low. Saute apple, jalepeno and cabbage for a hot minute, then toss in the sweet potato. Turn down to low, but it's so little time before you turn the heat off that it won't make much of a difference at all. Spread mixture 1 over bottom of casserole, be exceptionally proud that the skillet is spotless and you won't have to clean it. Layer mixture 2 on top, repeating internal monologue regarding skillet. Pour 2 1/2 cups water over the whole thing and put in the oven for 35 minutes. Season to taste when it's on your plate. |
I made http://www.epicurious.com/recipes/food/views/Tagliatelle-with-Shredded-Beets-Sour-Cream-and-Parsley-109365over over the snow break. It was ok, ate it up, but the garlic got cooked too much. Debating about what to do with the other 4 beets. |