Restaurant Worthy
GET OFF YOUR CAN AND COOK
The rice is the topping, not the foundation. The veggies are the main deal this time. In the past, the rice, potatoes, beans or pasta were the bulk of the dish, with the veggie or meat being the topping. Big families needed to extend the food by adding a low cost carb along with the high cost vegetable and even higher cost animal meat.
Try reversing the trend/practice. That was a hundred years ago. Have we not progressed enough to reduce the carb and eliminate the animal?
See if you like it. Go ahead TURN THE TABLES. Then do it with pasta, rice, beans and potatoes. Make them the topping. Tastes great that way. You decide for yourself though!!
Yeah, FLIP THOSE FLIPPIN’ TABLES.
Serves 4-6
28 oz. can stewed tomatoes, including liquid – cut into smaller pieces
16 oz. can peas including liquid from can – CHESTNUT HILL brand
11 oz. can Green Giant STEAM CRISP Mexican corn including liquid from can
4.5 oz. jar Pennsylvania Dutchman Sliced Mushrooms
1 T. extra virgin olive oil
1 T. liquid smoke
6 fresh garlic cloves, peeled and finely chopped
1 t. onion powder
1/2 t. ground fennel seed
1 t. dried basil
1 t. dried oregano
1/2 t. ground allspice
salt and pepper
2, 8.8 oz. pkg. Ben’s Original Ready Rice Whole Grain Brown Rice
fresh basil strips for garnish
extra virgin olive oil drizzle for garnish
fresh grind black pepper garnish
1- In extra large skillet, over medium heat, melt oil.
2- Add all ingredients, except, rice and garnishes. Cook over medium heat till very hot, then lower heat and cook 15 minutes.
3- Prepare rice according to package instruction in microwave (or use regular rice and cook it stove-top).
4- TO SERVE: Spoon skillet veggies in individual bowls. Top with rice.
5- Top with fresh basil strips, fresh ground pepper and a drizzle of olive oil.
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get off your can and cook
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