Later On

A blog written for those whose interests more or less match mine.

Two-bean, two-green, two-fish grub

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I cooked 1 cup of black rice in 2 cups water last night and then ate about 3/4 cup, plus another 1/2 cup in a sardine salad at lunch. So probably about 1 cup cooked black rice made it into the grub

In wide-diameter 6-qt pot:

2 Tbsp olive oil
1 large Spanish onion, chopped
generous pinch of salt—probably about 1 tsp

Sweat the onion for 5 minutes or so over medium heat, stirring occasionally, until onion is starting to brown. Add:

2 Tbsp smoked paprika

Sauté that for about another 4-5 minutes, then add:

1/4 cup minced garlic
3 Serrano peppers, chopped small
3/4-1 cup chopped celery
1 good-sized zucchini, diced
4 domestic white mushrooms, sliced in half then sliced into thick chunks

Sauté for another 5-8 minutes, then add:

4 chopped fresh Roma tomatoes (I pulse in the food processor, leaving them chunky)
1 can black beans, drained rinsed
6 oz green beans, cut into 1″ sections
the cooked black rice—all that was left
2 Tbsp white wine vinegar
3-4 Tbsp Amontillado sherry
2 Tbsp Taste #5 umami paste

Cook for about 5 minutes more (I want everything hot), then add:

1 bunch fresh spinach, rinsed well and chopped
8 oz kale salad (mostly kale, with some red cabbage and coarsely grated carrot)
2 Tbsp Dijon mustard

Simmer covered for 20 minutes, then add:

8 oz Pacific swordfish steak, cut into chunks
8 oz sockeye salmon, cut into chunks

Simmer covered for 10 minutes, check liquid level. This was a little liquidy, so I added:

1/2 cup whole-wheat couscous
1/2 cup pitted Kalamata olives

The couscous absorbs the liquid, the olives I just decided to include on a whim.

This made about 4 qts, I’d say, once everything cooked down. And, as usual, it is delicious.



Simmer 12 minutes more.

Extremely tasty.

Written by LeisureGuy

29 June 2012 at 4:43 pm

Posted in Daily life, Food, Grub, Recipes

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