Dad loves rice. Mixed with a variety of meat and veggies, but always
wants peas in there if nothing else. <g>

A couple of days ago, I took some BBQ'd rib bones out of the freezer and
tossed them into the pressure cooker with the usual miripoix stuff.
Made a rich stock (time for one hour) that I left in the Hobart to chill
so I could defat it.

I ended up with 10 cups of rich smoked beef stock.

To that, I added 2 cups of brown rice and 3 cups of red rice, 4 stalks
of sliced celery, 4 sliced medium carrots and one chopped onion.

Started the pressure cooker and timed for 1 hour. Usually takes a full
cooker 20 to 30 minutes to come to pressure.

Dumped the resulting yumminess into a very large bowl and added:

1 can of water chestnuts, well drained and cut in half
1 can of white mushrooms, well drained and cut in half
1 can of straw mushroom ends and pieces (well drained)
1 can of baby corn, drained and sliced into quarters
1 can well drained "No salt added" peas

I rinse canned asian veggies to get out more of the salt.

12 oz. smoked sausage, thinly sliced and pre-cooked, and drained of fat

1/8 cup olive oil (approx.)

Mixed well.

WAY too much food for even the week so I portioned it out and froze a
good bunch of it, leaving enough for about 3 meals for dad in the
'frige. I'll later add some scrambled eggs to that for more protein and
flavor.

I may add some salad shrimp if I remember to pick some up from the
frozen section at the store...

I prefer not to freeze cooked eggs, but that's a personal preference. I
can add eggs to the portions that I froze when I thaw them for serving.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> Dad loves rice. Mixed with a variety of meat and veggies, but always
> wants peas in there if nothing else. <g>
>
> A couple of days ago, I took some BBQ'd rib bones out of the freezer and
> tossed them into the pressure cooker with the usual miripoix stuff.
> Made a rich stock (time for one hour) that I left in the Hobart to chill
> so I could defat it.
>
> I ended up with 10 cups of rich smoked beef stock.
>
> To that, I added 2 cups of brown rice and 3 cups of red rice, 4 stalks
> of sliced celery, 4 sliced medium carrots and one chopped onion.


What's the red rice like? I saw some at the Asian market but I was a bit
indigent after purchasing my calrose rice.

TFM®

On Apr 18, 4:55*pm, Omelet > wrote:
> Dad loves rice. Mixed with a variety of meat and veggies, but always
> wants peas in there if nothing else. <g> *
>
> A couple of days ago, I took some BBQ'd rib bones out of the freezer and
> tossed them into the pressure cooker with the usual miripoix stuff. *
> Made a rich stock (time for one hour) that I left in the Hobart to chill
> so I could defat it.
>
> I ended up with 10 cups of rich smoked beef stock.
>
> To that, I added 2 cups of brown rice and 3 cups of red rice, 4 stalks
> of sliced celery, 4 sliced medium carrots and one chopped onion.
>
> Started the pressure cooker and timed for 1 hour. *Usually takes a full
> cooker 20 to 30 minutes to come to pressure.
>
> Dumped the resulting yumminess into a very large bowl and added:
>
> 1 can of water chestnuts, well drained and cut in half
> 1 can of white mushrooms, well drained and cut in half
> 1 can of straw mushroom ends and pieces (well drained)
> 1 can of baby corn, drained and sliced into quarters
> 1 can well drained "No salt added" peas
>
> I rinse canned asian veggies to get out more of the salt.
>
> 12 oz. smoked sausage, thinly sliced and pre-cooked, and drained of fat
>
> 1/8 cup olive oil (approx.)
>
> Mixed well.
>
> WAY too *much food for even the week so I portioned it out and froze a
> good bunch of it, leaving enough for about 3 meals for dad in the
> 'frige. *I'll later add some scrambled eggs to that for more protein and

You're more complex than I. I just sauteed some onions, added a can
of tomato paste, cane sugar syrup, salt, pepper, garlic, and a can of
pink salmon. Heated it and served over rice.

DH made the salads. And is doing the dishes.

No man was ever shot by his spouse while washing the dishes<g>

maxine in ri

In article > ,
TFM® > wrote:

> "Omelet" > wrote in message
> news
> > Dad loves rice. Mixed with a variety of meat and veggies, but always
> > wants peas in there if nothing else. <g>
> >
> > A couple of days ago, I took some BBQ'd rib bones out of the freezer and
> > tossed them into the pressure cooker with the usual miripoix stuff.
> > Made a rich stock (time for one hour) that I left in the Hobart to chill
> > so I could defat it.
> >
> > I ended up with 10 cups of rich smoked beef stock.
> >
> > To that, I added 2 cups of brown rice and 3 cups of red rice, 4 stalks
> > of sliced celery, 4 sliced medium carrots and one chopped onion.
>
>
> What's the red rice like? I saw some at the Asian market but I was a bit
> indigent after purchasing my calrose rice.
>
> TFM®

Slightly nuttier and higher in fiber than the brown rice, but most
excellent in flavor.

The plain red rice works well with other items but the red Cargo rice
tends to be more glutinous and runs the red color to the point of
ruining presentation of other ingredients. It's ok by itself with just
stock flavor-wise tho'.

Cooking time is the same as for brown or black.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
maxine > wrote:

> > WAY too *much food for even the week so I portioned it out and froze a
> > good bunch of it, leaving enough for about 3 meals for dad in the
> > 'frige. *I'll later add some scrambled eggs to that for more protein and
>
> You're more complex than I. I just sauteed some onions, added a can
> of tomato paste, cane sugar syrup, salt, pepper, garlic, and a can of
> pink salmon. Heated it and served over rice.
>
> DH made the salads. And is doing the dishes.
>
> No man was ever shot by his spouse while washing the dishes<g>
>
> maxine in ri

To each their own. :-)

I've done it more simply in the past, but I'm trying to give dad as much
variety as possible in a single dish.

Partially just to keep him interested, partially to give him as much
nutrition as I can in a single bowl...

Besides, it's fun and rinsing and cutting all those veggies took me
maybe 15 minutes.

I prefer to wash the dishes. Dad does not get them clean. He can't see
as well as I do!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.