Low Bowl #37
This is the kind of meal I question showing you, but here we are anyway. I cooked some rice and a vegan burger patty, which I then smothered in a homemade creamy mushroom gravy. I had that with zucchini and some peppers and onions.
It wasn't bad! I think it would have been better if I'd cooked the rice in broth, because this wasn't really flavored heavily enough overall to have plain rice as a good foil. But it is what it is, and used what I had.
It's always interesting to see what people come up with for their meals. We talk about this at work, a lot! I esp. like the veg in this one. Quick question: What's your position on brown rice? Brown basmati is great, and I also love short grain brown rice. I think brown rice requires a certain preparation to make it fluffy and delish, not gluggy and stodgy, which can be off-putting.
ReplyDeleteI often eat brown rice and it can be seen on my blog in various places. I have found that I am a bit of a connoisseur of rice--if I am going to eat it plain, especially, I need it to be good rice, not the cheapest kind. I really like Nishiki premium brown rice, but I'm out!
DeleteI also have some bog standard store brand long grain brown rice in my freezer to use in recipes where the rice isn't a dominant flavor, but is just a component of a dish. I tend to use that in a brown rice salad I've made several times, which has a tahini-based dressing, shredded carrot, scallions, and raw zucchini.
I've recently bought a new-to-me brown rice I look forward to trying. For me, the key is remembering to cook it early enough, since brown rice takes so much longer to cook.
And I'm dying to try haiga rice! It's milled but with the germ still there--so the best of both worlds--but it's hard to find and pretty pricey.
the gravy looks delicious. is it your own recipe or did you find it somewhere?
ReplyDeletei have never heard of haiga rice but now i'm going to look for it