My favorite meal is 3/4 cup of red cargo rice, a mahogany red rice, from Thailand I think, with a chicken thigh on top, with a bay leaf or two, a piece of kombu seaweed, some cumin seeds, maybe some ajwain seeds, and cooked bain marie for 25 minutes in my pressure cooker. Sometimes I’ll substitute a hot spicy Italian sausage for the chicken thigh. Starchy and heavenly.
Because I’m using the pressure cooker the chicken thigh or Italian sausage can go in frozen straight from the freezer.
Correction to my oat soaking; they soak for 24 hours. I start the next day’s batch soaking as soon as I use the current day’s batch. No need to remember to start them soaking in the evening. And they don’t sour or ferment (or sprout, but that could be a good thing) when in the fridge.
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The exuberant Israeli chef
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