I have never let my schooling interfere with my education. - Mark Twain

Saturday, March 21, 2009

Next day dish


Sometimes the second day is better for a recipe, not because the flavors need to marry, but because you decide you need to do something else with it. Exactly the case here. I saw a recipe at Whole Foods last month that looked like it would work with the Trader Joe's Veggie Chorizo I stocked up on, and the rest of the kale from the Portuguese Kale Soup, so after slicing and dicing the original recipe as usual, out came a pretty good casserole. But it was a tiny bit on the dry side, maybe because of the extra baking at the end. (Next time I will cover the casserole for the end baking step and that should fix the dryness.)

Then the next day I was pondering what to do for lunch and thought hmmm, wonder if this would work in burritos.


Perfect!

You don't want a soupy filling in a burrito cause it'll turn to slop; this made a filling with just the right amount of moisture. So if at first you don't succeed, wait until you're really hungry and don't feel like cooking anything else and create a leftover masterpiece (or at least a really quick lunch) with what you've got on hand.

Red Rice with Chorizo and Greens

Serves 6-8

12 oz. vegetarian chorizo sausage (such as Trader Joe’s or Field Roast, or homemade if you've got a good recipe)
1 medium onion, diced
1 medium green bell pepper, diced
4 cloves garlic, minced
1½ cups long grain rice
1 15 oz. can diced tomatoes with chilies
1 tsp. smoked paprika
1 tsp. dried oregano
1 tsp. ground cumin
4 cups vegetable broth or water
6 cups stemmed and chopped kale
1½ cups whole kernel corn (if canned, rinse and drain well)
Shredded cheese, for topping (optional; Teese makes a good vegan mozzarella if you want non-dairy)

Heat a large chef’s pan over medium-high heat, and remove sausage from casing into pan, crumbling as you go. Add onion and bell pepper and cook until chorizo begins to get crispy and onions are softened, about 5 minutes.

Stir in garlic through cumin. Cook and stir to brown the rice a little bit, about 3-5 minutes. Stir in broth and cover pan. Reduce heat to low and cook for 20 minutes, until rice is just tender.

Meanwhile, cook kale in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 10-12 minutes, and drain in a colander.

Remove rice mixture from heat and let sit for 10 minutes, covered.

Preheat oven to 350°F. Uncover the rice, add kale and corn, and mix well. Spread in a 9”x13” casserole and bake at 350°F. for 20 minutes to heat through. Cover the casserole with foil if you want to retain more moisture, or leave uncovered if you will be using the rice as a filling and want it a little drier.

Top with shredded cheese if desired before serving.

For a burrito, place about a half cup of rice on a medium tortilla, sprinkle with taco or picante sauce and shredded cheese, and roll 'er up.

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