Thursday, August 21, 2008

Rice Kalabush

I've been thinking... There are so many beautiful cooking/baking blogs out there with wonderful photos. Probably by the millions. Why should I continue with this blog? It certainly doesn't get read by the masses. Why load the world wide web with yet another mediocre cooking blog? I have contemplated on quitting. But then it occurred to me that by having this blog I end up trying to create nice-looking and tasty dinners. It kind of "forces" me to do so. So if I get something out of it, why not keep doing it?

One such nice-looking and tasty dinner was the one I made last night:

I wanted it to be quick and easy and use whatever vegetables we had in the fridge and needed to be used immediately.
I titled it rice kalabush because I used kielbasa as a proteinaceous topping and kalabush (meaning a prison in Turkish, I think) sounds close enough. Also, this could be a good prison food :)

The ingredients I used (feel free to substitute with whatever vegetables you have and need to use:
  • Chopped 1/2 onion
  • Chopped 1/2 green bell pepper
  • Chopped 3 large roma tomatoes
  • Coarsely chopped 5 large white button mushrooms
  • Chopped ~1 c fresh spinach
  • 2 Tofurky kielbasas, sliced 1/2"
  • 1 cup corn kernels
  • 1 T oil
  • 1 T vegetable broth powder
  • 1.5 c non cooked rice
  • Salt
The way I made it:
  • Cooked the rice
  • In a large frying pan over medium-high, heated oil and sauted onion
  • Added the kielbasas, until both sides were browned, then pulled them out and set aside
  • Added the green bell pepper
  • Added the rest of the vegetables
  • Added vegetable broth powder and salt
  • Cooked until it seemed juicy enough to soak the rice in, reduced heat to low
  • Added the cooked rice, stirred, took off flame
  • Served, topped with kielbasa slices
Even though the vegetables are full of flavor, it might be worthwhile experimenting with some spices. Maybe paprika?


Dani said...

*I* appreciate this blog because it gives simple, vegetarian recipes and I can question the cook on the specifics if I'm confused.

Dorit said...

Well, then. Another good reason to keep it up