Ferd
07-21-2007, 08:40 PM
Ok, so tonight I got a wild hair and decided to deconstruct dirty rice and turn it into a kind of meatloaf.
Blame Renda, she didn’t give me any good healthy ideas for a pack of ground beef I needed to use.
So, I cooked some rice with some saffron and chicken bullion (sp).
Next I sautéed some onion, carrot, celery then when it was cooked, put it in the blender and made a paste.
Then I mixed the paste with the rice.
Next I grated some Parmesan Cheese and some Gruyere cheese and mixed that with the rice.
Next I rehydrated some sun dried tomatoes then diced them.
Next I took the meat, added an egg, some Lea and Perrins, salt and pepper.
I took some plastic wrap and laid it out, spread the meat out on that spread the rice over that, spread the sun dried tomatoes over that.
Next I rolled this up. then baked it in a 375 oven for about 40 minutes. (until internal temp reaches 165F. Took it out of the oven and let it rest until it came to room temp.
I am serving this for lunch tomorrow. so it will go in the fridge tonight and we will reheat tomorrow for lunch.
I will either serve it with asparagus cooked with lemon juice and pine nuts or some green beans. (I don’t have time for uppity green beans but I bet it would be good!)
So there is what I did with my Saturday evening.
Blame Renda, she didn’t give me any good healthy ideas for a pack of ground beef I needed to use.
So, I cooked some rice with some saffron and chicken bullion (sp).
Next I sautéed some onion, carrot, celery then when it was cooked, put it in the blender and made a paste.
Then I mixed the paste with the rice.
Next I grated some Parmesan Cheese and some Gruyere cheese and mixed that with the rice.
Next I rehydrated some sun dried tomatoes then diced them.
Next I took the meat, added an egg, some Lea and Perrins, salt and pepper.
I took some plastic wrap and laid it out, spread the meat out on that spread the rice over that, spread the sun dried tomatoes over that.
Next I rolled this up. then baked it in a 375 oven for about 40 minutes. (until internal temp reaches 165F. Took it out of the oven and let it rest until it came to room temp.
I am serving this for lunch tomorrow. so it will go in the fridge tonight and we will reheat tomorrow for lunch.
I will either serve it with asparagus cooked with lemon juice and pine nuts or some green beans. (I don’t have time for uppity green beans but I bet it would be good!)
So there is what I did with my Saturday evening.