Do you stagger the cooking times? As I’m sure you know, any kind of hulled rice cooks much faster than brown or wild rice.
Paul > On Mar 10, 2020, at 9:10 PM, John <jsessoms...@nc.rr.com> wrote: > > Several years ago I had an 8-week period when I was allowed to eat nothing > but rice & baked chicken. That's when I came up with the idea of mixing the > three kinds of rice. > >> On 3/9/2020 22:22:07, ann sanfedele wrote: >> Thanks ! >> I would be adjusting it somewhat, too... but I was curious about the rice.. >> because of it's purple color.. >> the inclusion of wild rice explains it. >> I have fresh frozen shrimp in my freezer and smoked turkey breast too.. >> I'm queen of rosemary -- I can get it powdered and use it frequently.. >> lovely to get it fresh in the summer from local farm markets. >> ann >>> On 3/9/2020 6:54 PM, John wrote: >>> On 3/9/2020 14:46:14, ann sanfedele wrote: >>>> where's the recipe? :-) >>>> >>>> ann >>> >>> It was in a little mini slow-cooker cookbook I found in one of those tiny >>> library kiosks some people have in their front yards. >>> >>> 12 oz. boneless, skinless chicken breast >>> 8 oz. smoked sausage of your choice >>> 8 oz. smoked ham, diced >>> 1 green pepper, chopped >>> 1 onion, chopped >>> 2 stalks celery, chopped >>> 4 cloves garlic, minced >>> 1 14-1/2 oz. can whole tomatoes >>> 1/3 cup tomato paste >>> 1 cup chicken broth >>> 1 tbs. dried parsley >>> 1-1/2 tsp. dried basil leaves >>> 1/2 tsp. dried oregano leaves >>> 1-1/2 tsp. prepared hot sauce >>> 1-1/2 tsp. cayenne pepper >>> 1 tsp. black pepper >>> salt to tast >>> 1 lb fresh shrimp, shelled and cleaned >>> 4 cups cooked rice >>> >>> Cut the chicken into bite-sized pieces. Add all the remaining ingredients, >>> except the shrimp and rice to the Crock-Pot® Slow Cooker. Cover; cook on >>> Low 8-10 hours or on High for 3-4 hours. Add the shrimp during the last 30 >>> minutes of cooking. Pour the Shrimp Jambalaya over the rice when ready to >>> serve >>> >>> Recommended Unit Size: 4 - 7 Quarts. Not sure what size mine is, but it was >>> full up. >>> >>> I didn't follow the recipe exactly. >>> >>> My 2 boneless, skinless chicken breasts came to 14.95 oz. and the Smoked >>> Sausage was a 12 oz. package. I chopped up a bunch of slices of Black >>> Forest Ham from Costco (about 9 oz.). >>> >>> Substituted "Italian Style" canned diced tomatoes for the canned whole >>> tomatoes & used the whole little can of tomato paste, along with a whole >>> can of chicken broth (about 1-2/3 cup). I didn't have any oregano. >>> >>> For the hot sauce, I used some of the liquid I reserved from cooking the >>> pork back when I made Maple Pulled Pork Buns for a pot-luck dinner I went >>> to in December [1]. >>> >>> I had to use black pepper from a pepper grinder (grind it onto a piece of >>> parchment paper until you think the pile is big enough to fill a tsp. I had >>> just a smidge over a tsp. IIRC, I used about 1/2 tsp. salt. >>> >>> And, of course, I had frozen shrimp from Costco instead of fresh, so I put >>> a pound of them in that pot to soak until they thawed. Then drained them in >>> a colander. >>> >>> I let it cook 6 hours on Low before adding the shrimp and then let it cook >>> for another hour. >>> >>> I have a mixture of white, brown & wild rice I made for myself and I used 1 >>> cup uncooked, which gives about 3 cups cooked. >>> >>> I had half the rice last night & half the rice today with two BIG servings >>> of Jambalaya and I put 4 - 1 pint containers of Jambalaya in the freezer. >>> >>> So far, for my resolution to cook something good at least once a month ... >>> >>> Dec - Maple Pulled Pork Buns >>> Jan - Moroccan Chicken >>> Feb - Rosemary Pork w/Scallions & Mushrooms >>> Mar - Shrimp Jambalaya >>> >>> I did learn how to prepare fresh Rosemary to use in cooking by doing it >>> wrong. You just strip the leaves off the stems instead of putting them in a >>> food processor & chopping it up stems & all. >>> >>> And I haven't looked up "minced" to be sure I know what it means. I think >>> it means chopped up into teeny-tiny pieces, & that's what I did. >>> >>> >>> >>>> >>>> On 3/9/2020 12:52 PM, Paul Sorenson wrote: >>>>> Hot damn...another aficionado of cooking with cast iron!! >>>>> >>>>> -p >>>>> >>>>> On 3/9/2020 11:39 AM, John wrote: >>>>>> It's been a while since I kvetched about how the work is going on my >>>>>> kitchen. I'm almost finished (for man-cave values of finished). >>>>>> >>>>>> I have a NEW stove. Now I'm "Cookin' with Gas!" >>>>>> >>>>>> https://www.flickr.com/photos/jb_sessoms/49640315542 >>>>>> >>>>>> Close-up of the NEW stove. I'm not actually cooking the shrimp here, >>>>>> they're just sitting in a pot of water defrosting before being added to >>>>>> the dish in the Crock Pot. >>>>>> >>>>>> https://www.flickr.com/photos/jb_sessoms/49640042671 >>>>>> >>>>>> But gas & having a completely cook surface makes a wonderful difference. >>>>>> First time in this house I've been able to cook rice where it didn't >>>>>> stick to the pot. >>>>>> >>>>>> ... and the finished product. >>>>>> >>>>>> https://www.flickr.com/photos/jb_sessoms/49640043341 >>>>>> >>>>>> Just for fun, here's a song to celebrate the occasion: >>>>>> >>>>>> https://www.youtube.com/watch?v=xnKOVPXhlnE >>>>>> >>>>>> >>>> >>> >>> [1] https://www.tasteofhome.com/recipes/maple-pulled-pork-buns/ >>> >>> Second time I've used that recipe, and mine don't turn out that pretty, but >>> maybe next time now that I have a decent oven. Although, I'm thinking about >>> repeating the Jambalaya for this years pot-luck supper. >>> > > > -- > Science - Questions we may never find answers for. > Religion - Answers we must never question. > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
