|Don't Be a Jerk Rice & Tuna|
|Longest-running hit from the WSKitchen|
|Sounds weird but tastes great|
|1||small||onion ,||chopped roughly|
|1||tsp||red wine vinegar or rice wine vinegar ,||(or combination)|
|1||tsp||soy sauce or tamari|
|2||tsp||apricot or peach jam ,||or apple jelly or mango chutney|
|1/2||tsp||hot sauce ,|
|1||tsp||dried rubbed sage|
|1||tsp||chicken or beef bouillon|
|1/4||tsp||dried thyme leaves|
|black pepper ,||freshly ground to taste|
|1-2||7-oz cans||tuna ,||drained, or cooked boneless chicken, pork, or tofu|
|1||oz||parmesan or romano cheese ,||(or combination), grated|
|2||oz||mild cheese ,||(american, cheddar, muenster, monterey jack, or similar), sliced or cubed|
|2||Tbsp||tomato sauce ,||or 2 tsp tomato paste mixed w/ 1 t water and ½ t lemon juice|
1. Saute onions & garlic in olive oil until translucent.
2. Add rice. Stir to coat with oil and saute over medium-low heat 5 minutes longer.
3. While rice is sauteeing, mix together remaining ingredients except meat/tofu, cheese, and tomato sauce.
4. Add water, bouillon, and spice/liquid mixture to rice. Bring to a boil.
5. Reduce heat to simmer, cover pot with tight lid, and simmer for 15 minutes. Stir once if desired.
6. Add meat/tofu, stir gently, and re-cover.
7. Turn heat up to medium high. You will begin to hear the rice crackling as it dries and browns where it contacts the pan. Or-- If you do not want the rice to brown, turn heat up briefly to heat up the meat that was just added, and then return heat to low.
8. After 60 seconds (or less time if you think the rice is beginning to burn), remove from heat.
9. Do not remove lid. Allow to sit undisturbed for 5 minutes, allowing time for the rice to finish absorbing the liquid and begin to be un-stuck from the bottom of the pan.
10. After 5 minutes, lift lid and add the slices or cubes of cheese atop the rice mixture. Replace lid and leave 1-2 minutes for cheese to melt.
11. Remove lid one last time. Sprinkle on parmesan and/or romano cheese, add tomato sauce, stir gently, and serve. Remove bay leaf if you can find it.
From the kitchen of Scott and Glenn | Recipe database | Edit recipe