Cold, rainy, sad weather. I should be in the kitchen braising lamb shanks, but sometimes my mood keeps me planted in the soft chair in front of the fire.
It's not even hunger that leads me to finally eat; it's need for nourishment.
I could probably just slop out some Campbell's soup, but who needs all that sodium? I don't HAVE Campbell's soup in the house.
A couple of weeks ago I came up with this marvelous meal, and we've eaten about three variations on it already.
It's fast, as long as you have cooked rice in the fridge (which turns out to be a really good idea; make extra and store the rest). And you'll need some broth, preferably homemade. We've used both chicken and vegetable stocks (and if you keep it in the freezer, just pop some into the microwave). Optional is a little cooked chicken. We had that, too, and it's a nice addition. Not optional is some vegetables. Broccoli florets, chopped onion, mushrooms, what have you.
OK, easy-peasy: Cook the vegetables in a pan with some oil or butter, or even just water. Heat the broth.
Layer some rice in the bottom of your bowls, top with vegetables (and chicken bits), and pour in the broth, just enough to become visible but not enough to drown the food. If the rice was stone cold, microwave each bowl for a minute to get the heat up.
What you want is just a slightly wet meal. It's almost soup, but not.
It's already got a family nickname around here.
We call it "Slurry."