Susan Elizabeth Phillips

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You are here: Home / Reader Extras / MAT JORIK’S BACHELOR DAYS RICE IN A SKILLET

MAT JORIK’S BACHELOR DAYS RICE IN A SKILLET

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MAT JORIK’S BACHELOR DAYS RICE IN A SKILLET
(2 Versions)

What kind of cook do you think FIRST LADY‘s Mat Jorik might have been before Nealy’s staff relieved him of the burden? Since Mat’s a no-nonsense guy, I think this might have appealed to him. I love this recipe because it’s prepared and baked in the same pan—a big old iron skillet. I think Lucy would prefer Version One while Baby Butt would love gumming on Version Two.

LUCY’S VERSION

  • 2 cans (4 C) Chicken or vegetable broth
  • 1 medium onion diced
  • 2 —3 T olive oil
  • 2 red pepper diced (optional)
  • 1 — 2 C frozen green beans (precook a little in microwave first)
  • 1 C frozen peas
  • 2 C rice (I use pearl rice I buy in bags in Mexican food section)
  • 1 T basil
  • 1/2 T oregano
  • garlic, salt, pepper to taste
  • Optional toppings: a bit of grated cheese and or diced fresh tomatoes

Heat oven to 500 degrees. Heat broth in separate pan. In 10-12 inch iron skillet, sauté onion, red pepper, and spices in olive oil. When onion is transparent, add rice, stirring occasionally, for about 1 minute. Add other vegetables and warm broth. Stir and transfer to oven. Bake until all liquid is absorbed and rice is dry on top. About 25 minutes. Optional toppings could include a bit of grated cheese and/or diced fresh tomatoes

BUTTON’S VERSION
(Same principle, completely different taste)

  • 3 C (1 1/2 cans) chicken or vegetable broth
  • 2-3 T olive oil
  • 1 medium onion diced
  • 1 diced small to medium sweet potato
  • 1 C rice (I like bagged pearl rice from Mexican food section)
  • 1 C green beans or peas (If using frozen green beans, pre-cook in micro a few minutes)
  • 1 T basil
  • 1/2 T oregano
  • about 2 T balsamic vinegar
  • about 1 T Worcestershire sauce
  • salt, pepper to taste

Heat oven to 500 degrees. Heat broth in separate pan. In 10-12 inch iron skillet, sauté onion, and spices in olive oil. When onion is transparent, add rice, stirring occasionally, for about 1 minute. Add sweet potato, vegetables, warm broth, Balsamic vinegar and Worcestershire. Stir and transfer to oven. Bake until all liquid is absorbed and rice is dry on top. About 25 minutes.

Filed Under: Reader Extras, Recipes



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