Rice Stuff – The Perfect “Leftover” Solution


About once a month we have ‘rice stuff’.  I make it when I have to clear out my fridge of leftover meat.  This time, the leftover meat came from HUGE beef ribs which we had made on the weekend.  I had 1/2 of one rib leftover (which ended up being about a 1/2 lb of cooked meat).  I also had a large curried chicken thigh which was in the fridge from 2 days ago.   Neither of these meats would make a meal by itself for 4 people, so I took the meat off the bones and put in a large skillet with some olive oil.  I added half a dozen chopped spring onions, a handful of baby carrots, two chopped small green zucchinis, two very very ripe tomatoes chopped, and one small which eggplant sliced (no one even knew it was in there!).  

I cooked these over medium high heat, stirring for about 15 minutes.  I added salt (about a teaspoon), and a good amount of garlic (the equivalent of two cloves), as well as a few good shakes of black pepper.   Add two cups of chicken stock, and one cup of uncooked white rice. Give the whole mixtured a good stir to get everything incorporated.  It’s not supposed to look pretty. 

Then I added three nobs of unsalted butter on the top, so it would melt through as the mixture cooked over low heat for about 30 minutes.  Turn the heat down to simmer/low, cover with a tight lid, and let the whole thing breakdown, all the rice will cook and absorb the stock, and the butter will help make a nice crust on the bottom. 

We ate it with a cucumber salad (just thinly sliced cucumbers covered in Japanese rice vinegar and a scant amount of organic sugar), and some cut up cheese foccacia bread we had leftover. 

There is none leftover at all.  🙂   


3 thoughts on “Rice Stuff – The Perfect “Leftover” Solution

  1. laurasmess

    I love this ‘leftover’ recipe! Mmm, the buttery crust, the pulled beef rib… it sounds so delicious, particularly with the cucumber salad (which I coincidentally make all the time, but normally with some chilli flakes as I’m a chilli fiend). I have to admit that I’m a 60 minute plus cook on most occasions…. partly due to my exceedingly slow, old gas oven. I also adore the process of cooking, so I tend to make more than one dish each night. My standard ‘leftover’ meal is to either chuck the remaining meat and vegetables into a pie crust or to just eat them all on one plate with some good bread and olive oil. I need to try this rice dish though. Genius.

  2. Pingback: my e-journal: leftovers, the little blackbook and a lovely sunset | my sweetpainteddreams

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