Later On

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

Dinner tonight

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We’re still meatless. It makes it easier that you can simply skip the whole aisle/section.

Greek eggplant with rice

Modified from Glorious One-Pot Meals

Layers from bottom in my 2.25-qt Staub round cocotte:

  • Olive oil
  • ½ c white rice
  • 2 Tbsp sherry vinegar
  • allium: e.g., ½ med onion, 2 large shallots, 1 leek, or 1 bunch scallions: chopped
  • ½ red bell pepper, chopped small
  • 4-5 Roma tomatoes, diced
  • 1 Tbsp chopped fresh oregano
  • 6-8 garlic cloves, minced
  • 2 Tbsp chopped fresh Italian parsley
  • Freshly ground black pepper
  • Small pitted black olives
  • 1/4 c pine nuts
  • 1 medium eggplant, diced
  • 3-4 oz feta cheese, crumbled (I’m using a French goat-milk feta)
  • 1 15-oz can garbanzos/chickpeas, drained and rinsed

She splits stuff up and does two layers. Not for me.

Pour-over will be something like:

2 Tbsp olive oil
1 Tbsp red-wine vinegar
2 Tbsp red wine
1 Tbsp soy sauce
1 Tbsp smoked paprika
1 tsp ground cumin

Shake well, pour over. 450ºF for 45 minutes.

I got to reading about Calrose rice, quite interesting in itself and I’m definitely buying some, but it also took me to the wide variety of interesting rices from Lundberg. I can’t wait to try a lot of those.

UPDATE: Extremely tasty. Definitely will make this again. For the allium, I chopped two good-sized spring shallots, including the green part. Cut pine nuts to 1/4 cup and half that (2 Tbsp) would probably be enough.

Written by LeisureGuy

2 July 2013 at 5:01 pm

Posted in Food, GOPM, Recipes

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