No matter what rice you have, you can make a meal fit for royalty!
It’s the end of the month. The cupboard, despite your best efforts has a hollow echo. The refrigerator looks a little on the empty order, too. The need to turn up your creative juices has never been more necessary. What is a SNAP user to DO? And if you are using an EBT card from WIC…you might be feeling a wee bit desperate.
Those of us who hang out in the Club House GET that. That’s why we are here.
There is always the ‘rice and beans; beans and rice’ meal. And you no doubt are weary as can be of that routine. Mother Connie stumbled on an idea that may be helpful to you:
Zucchini Over Rice-With a Kick
2 tablespoons vegetable oil
2 medium onions, peeled and sliced or chopped-your preference
1 medium zucchini, peeled and chopped
1 can canned red or black beans, drained *If you have cooked beans on hand, use 2 cups
Salt and Pepper to taste
1 1/2 teaspoons curry powder *None on hand? Improvise with chili powder, paprika, red pepper flakes, coriander, ginger, cloves, turmeric or any combination of these. Taste test your unique combo to make sure it’s something your gang will enjoy.
1 teaspoon cumin
In a heavy skillet , heat the oil gently as you prepare your vegetables. Saute the onions until they are tender and fragrant. Add the chopped zucchini. Then sprinkle the spices over the top and gently stir them to incorporate them into the entire mixture. Cover them to let the flavors marry and turn the heat to very low. Stir occasionally so they do not stick to the skillet.
If you have cooked rice, you can reheat that in a separate skillet or saucepan. If you need to cook your rice for this dish, use ONE CUP of rice to TWO CUPS of water or broth.
SIDEBAR: Mother Connie discovered how delicious it is to mix brown rice with basmati rice-because there was not enough of either, so they were combined. What a pretty potful that made! END SIDEBAR
After everything has cooked through, spoon the rice onto the plate, top it off with the vegetables for a beautiful presentation that smells wonderfully aromatic!
VARIATION: If you have frozen peas on hand, add those just before serving to thaw them to add color and flavor to your dish. You could also use the combo of frozen peas/corn. If your family fancies corn, you could use that, as well. Canned veggies will work but they should be drained first. Zucchini has a lot of liquid in it and it could be too soupy if you do not drain the veggies.
VARIATION #2: Use red peppers for more color. Green peppers would add color and flavor to the mix, too.
This makes a meal that is loaded with nutrition for VERY little money and has complete protein so it satisfies hunger well. Anything that’s tasty, filling AND budget minded at the end of the month has got to be a good thing!
I made this for lunch today and there was a small amount left over. That will become soup as soon as I add broth and vegetable juice to these yummies. I may even toss in some cooked bow ties from another meal that need to be used.
What low cost meals do YOU make when it looks as if there’ll be more month than money? Let us know by commenting on this blog. WE LIVE FOR YOUR COMMENTS. grin
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