Cheesy Artichoke Rice

I hate the way when you look up “cheesy rice” and you get “minute rice” and non-cheese cheese slices. Ugh. That is just not right. And that is also not cheese either.  Who does this?  I ran out of orzo and thought to make a rice recipe that would work for my lunches at work. I prefer home-made lunch to restaurants, with some exceptions.  You know, things I just don’t make (Indian food) and that I know other people do a much better job than me. But pasta dishes, rice dishes, when lots of cheese or mushrooms are involved – I think I got this. No, I know I do. D&D_2081

So my thoughts on this are:

I need lunch for tomorrow.
I have no vegetable or chicken stock (unreal!) and I’m not going to the grocery store at 8:30pm. Nope.
I have lots of rice.
I have quite the variety of cheeses.
I have scallions that are mostly okay.~
Always have onions and garlic.
Lemon zest

With all that in mind, I’m going to figure out what to make tonight and here is what I did.
2 cups H2O
1 cup long grain rice
lots of salt

Cook like you always make rice – if you need a tutorial this is how it goes: Thank you The Kitchn.

Once you remove it from the heat, add 3 Tbs of unsalted butter while it steams on the back burner — important: lid on, heat off.

Unsalted butter
Olive oil
Small yellow onion, diced
3 good sized cloves of garlic, minced
artichoke hearts, drained & quartered (not marinated)
~ the scallions were past there “best buy” date at this point – too bad. But the onions and garlic made up for it.

In a saute pan, melt 2 Tbs unsalted butter and one small yellow onion diced and a good pinch of kosher salt. Saute on low-ish heat until soft. Then add three cloves (less or more as you prefer) minced and let them sit on the top of the onions  – you don’t want them to burn. Stir them in a bit and then remove from heat.

Now, here is where things get interesting – I opened a can of artichoke hearts and quartered them and added them to the onion mixture with a little glug of olive oil and let everything simmer until it was a cohesive mix of veg that was soft – that seems to be key.

D&D_iPhone_image1As mentioned – I have cheese options – so I pulled out all the cheese that had already been opened. Pecorino Romano, Parmigiano Reggiano, Manchego  – so the decision is which one or which combination to use. I used some Manchego because it is melty but it grates like a cheddar, but just a little softer and the Dog (Hood) really likes it. And then the Pecorino – for that salty flavor – a great sheep’s milk hard cheese. Not too different, really from Parmigiano, but not the same either. Manchego is another sheeps’ milk cheese from Spain – from the La Mancha region. So I guess this is the Spanish sheep milk cheese recipe.

I have to say cheese, for me, matters not if it from a cow, a goat, or a sheep. I just love cheese in a stupid sort of way. That is probably obvious by now.

But when I do it again, I will put some sharp cheddar in the mix. This time I added lemon zest at home and took that lemon to work for the juice for my lunch leftover hacks. Excellent.

I think that just might be the key to a great lunch hack at work. I always have a fresh lemon and a bit of grated Pecorino or Parmigiano in the fridge there – it really makes all the difference in the world. From boring leftovers to something special.

Emmentaler Rice or, maybe Elemental Rice?

Another late-night cook for my lunch. I seem to be on a orzo / rice thing lately with lots of cheese and a few onions/scallions/shallots/garlic involved.

So this was my night last night –

2 Tbs unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 cup long grain rice
2 cups vegetable stock
6 ozs of Emmentaler, grated, and divided

Over medium heat, heat butter in a sauce pan and add onion and sauté for a few minutes until soft. Add garlic and sauté for 30D&D_2087 seconds. Add rice and stir until coated by butter. Add vegetable stock and bring to a boil and reduce to a simmer and cover and cook until rice is cooked through.

Once rice is cooked move it off the burner and make sure it is covered so it will steam to finish. Add half the Emmental and stir to combine. Season with kosher salt and freshly ground black pepper.

This shall now be your lunch for the next day. Just take the rest of the Emmental and add it if needed to the rice you carefully heat in the microwave.

31 August 2017 – almost September after all.

 

D&D_1219_Emmentaler Cheese

I love Emmi’s imported Emmentaler Swiss cheese. Almost as good as the Swiss I had in Amsterdam, but carried by my local Publix. Sweet.