Ingredients [S. Worthen

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In the next month, I'll be trying to run down my supplies of food. That's plenty of time to go through the backlog of rices and flours I've acquired along the way and which store very nicely for long periods of time - especially if you help me out and recommend things to make with the ingredients I have the most of. These include...

brown rice
forbidden rice
wild rice flour
Japanese rice flour
potato flour
pastry flour

I have hardly touched my jar of cardamon, but that can always go to whoever wants my spice ~~collection~~ accumulation - assuming anyone does. It would be a shame to waste the cardamon completely however - it was the most expensive of the spices I have. And anyways, I can always make rice pudding.

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There are 14 comments on this entry. (Reply.)

I have a great recipe for brown rice.

Throw out and order 1 pizza with artichoke hearts. Eat pizza.

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Well... there's a reason I have so much uneaten rice in the house. It's not that I don't like it, so much as I get bored of eating plain rice rather quickly, especially when there are noodles in the world. I'm love rice pudding though, and casseroles could help too. My rice really has to be cooked in with lots of other things to start being interesting.

I love artichoke hearts though. They make a nice pasta sauce too.

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My dad makes all these rice dishes with just rice and vegetables. You'd have to buy the vegetables, but you pick your favorite ones and throw them in with the rice. I started making that dish because you can make a lot and keep it around for days, and it works with rice, pasta or couscous.

Other that than, I can't cook at all, so I don't even know why I am responding ;-)

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I appreciate the response!

Does he tend to stir-fry his rice and veg or make casseroles? Either is a good solution.

I'm happy to buy other ingredients - indeed, I have a reasonable range of spoilable goods in the house which would combine nicely with the rice and flours. I just find it easier to go through all the other ingredients I have in the house than I do the rice and flours.

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He just cooks the rice and cooks or steams the vegetables. Since rice soaks up all the water, you can cook the vegetables and then throw the rice in the same water afterwards.

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If you have any left, I'll be happy to take it!

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There is no way I'm going to be able to go through that much cardamon in a month. It's yours, minus what little I do go through.

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Are you allowed to use forbidden rice?

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Shhhhh. It's a secret.

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I have no recipes-- I just like the name "forbidden rice."

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Rice flour is really nice in shortbread. If you have herbs in your garden or fridge, you could make rosemary shortbread ...

That's about all my commenting brain can come up with right now ;)

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Oh, and potato flour is nice in cookies. But you probably knew that. Here I am at midnight, babbling away ... :-/

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My favorite rice recipe is Chicken (or Turkey) and Rice Cassarole. I like to make it with a mixture of different types of rice.

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That's a lot of rice and flour. I'm not really sure what to do with most of it. Speaking of you picking up and coming over to the UK, have you seen the posting for a curator of the history of science at the British Library? I saw it on the jobs.ac.uk website. It looks like it would be a pretty good match for you.
On another note, there's a posting for a one-year lecturing position at Cardiff University that I'm applying for. I discovered it's to cover for my supervisor while he takes a one-year research leave. I'm hoping that means I've got a good chance of getting it.

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S. Worthen | Weblog

Ingredients

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Mmm, cardamom

Re: Mmm, cardamom

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Forbidden

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October