I hate when you look up “cheesy rice” and you get “minute rice” and non-cheese cheese slices. Or get rice with broccoli in it. Ugh. That is just not right. And that is also not realt cheese either. Who does this? Well, I ran out of orzo and thought to make a rice recipe that would work for my lunches at work. This is another non-recipe recipe. I think I like these more and more these days.
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.
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.
Small yellow onion, diced
3 good sized cloves of garlic, minced
artichoke hearts, drained & quartered (not marinated) – next time, two cans. Yep.
~ 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, 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.
As 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 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. And then the lemon zest and lemon juice.