regular vs. instant

You know what the difference between instant & regular rice is?

……..about 40 minutes.

Monday night I planned on making the Cajun jambalaya, it looked really good, and super easy to make. I came home from work, lounged on the couch until Chris got home, then started dinner.

I pulled up the recipe on my computer and started getting out all the ingredients.

Cajun Jambalaya  from Clean Eating Mag 

  • 1/2 lb raw shrimp, 26/30 size, peeled and deveined, tail on
  • 4 oz boneless, skinless chicken breast, diced into 1-inch pieces
  • 1 all-natural low-sodium turkey sausage, sliced
  • 1/2 medium white onion, diced
  • 1 medium green bell pepper, stem and seeds removed and discarded, diced
  • 1 rib celery, diced
  • 1 1/2 medium vine-ripe tomatoes, cored and diced
  • 2 cloves garlic, minced
  • 1 1/2 tbsp salt-free Cajun seasoning
  • 1 cup all-natural instant brown rice
  • 1/2 cup low-sodium chicken broth
  • Sea salt and fresh ground black pepper, to taste
  • Olive oil cooking spray

INSTRUCTIONS:

  1. Preheat oven to 400°F.
  2. In a large mixing bowl, toss together all ingredients except cooking spray, mixing well until combined.
  3. Prepare 2 foil pouches. Spray each piece of foil with cooking spray. Divide mixture evenly among both pieces of foil and seal.
  4. Place pouches on a baking tray and slide onto middle rack of preheated oven for 25 minutes or until rice and proteins are fully cooked. (NOTE: When cooked, rice will be soft and proteins will be firm and opaque.) To test for doneness, carefully open 1 pouch and taste a few grains of rice from the center of the pouch. If necessary, close pouch and return to oven for 5 more minutes.
  5. Carefully open pouch and pour mixture into a large serving bowl; serve immediately.

SO I started dicing and chopping and adding everything to the bowl. Dump in the rice, put everything in the foil packets, put it in the oven. BAM. done.

IMG_1967

25 minutes later, pull it out of the oven, open the packets.

RICE IS NOT COOKED.

Chris says, “was it supposed to be instant rice?”

  • 1 cup all-natural instant brown rice

Oh… yep. $#%^$#%^%^&^%!@# —- Chris suggests dumping everything into some boiling water so that the rice can cook. Good plan, but I’m pretty sure the shrimp is going to be super duper well done.

I put about 2 cups of water in a pot, let it boil, then dumped the foil packets into the water. I didn’t time it, but they probably simmered for about 30 minutes before the rice was done.

IMG_1972

It was salvaged, and was actually pretty tasty. Chris said he would eat it this way again. I would to, except next time I won’t put so much creole seasoning. Whew, way to spicy for this pregnant lady. I was already having some weird heart burn/acid reflux thing before we sat down to dinner.

and now I’m going to lay in bed with my new snoogle and read.

IMG_1971 -1

 

Have you ever screwed up a recipe? Was it salvageable?

Advertisements

One thought on “regular vs. instant

  1. Oh lord I’ve screwed up more recipes than I can count…most of them to the point where they’re not salvageable. And J wonders why I try to stick to what I know…

    The Snoogle is amazing! I loved mine 🙂

Say what you wanna say

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s