Two Ingredient Rice Au Gratin
If you haven't figured out that quick and easy, yet homemade from real-food ingredients is the rule of the kitchen and cuisine here at Potluck Paradise headquarters, we've not been doing our job very well. We'd almost always rather eat something we've made than pull a microwave dish from the freezer or even go out to eat.
When we're in a hurry we take most of our inspiration from what's in the cupboard, freezer, or fridge and we frequently fall back on the time-tested dishes we've found in our research into foods prepared and loved in kitchens dating back to the 1820s.
We fell in love with this two-ingredient dish from the wheat and potato saving days of World War I. Back then rice was an uncommon ingredient in Midwestern kitchens. The home economics faculty members at the University of Minnesota were charged with finding ways to help homemakers "win the war with food." They published a number of recipes. This simple dish was among them. It has a feel of macaroni and cheese, without the bother of boiling the macaroni and cooking up the cheese-laden white sauce.
It couldn't be easier. Leftover rice and grated cheese. And a microwave... or you could use the oven.
Rice Au Gratin
1 cup leftover rice -- we like brown rice
2 ounces grated cheese -- we like cheddar cheese
The key to success is to have the rice in a layer not more than an inch thick. Pat into a lightly greased microwave safe pan. Sprinkle with cheese and microwave on medium until the cheese melts.
Easy to increase -- using 2 ounces of cheese for each cup of rice.
Copyright 2015 Rae Katherine Eighmey. All rights reserved.
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