Some people like to follow the rules exactly. As you know, I am not one of those people. That is why I prefer cooking to baking. When you bake, (unless you are a knowledgeable baker), you have to follow the exact measurements and baking time, or your dessert will fall apart before your eyes. Moreover, even if you think you follow the recipe perfectly, your baked product may not taste good or look that masterful. Remember, it took me four tries to make Grandma Julia’s cheesecake and I was pretty positive I had done everything correctly each time.
Since I began this blog, I have become a much better baker, but I have a long way to go to perfect my skills. Cooking, on the other hand, does not always have to be exact, and I can rejoice in that! I can be creative and add a little of this or that. When I looked up a risotto recipe, there were a million different people claiming that their way was the correct way to prepare it. As you mature as a cook, you will come to realize that the only one that is correct is the one that works for you. Say you don’t make risotto as good as Massimo Bottura? However you make it, as long as you and your family love it, it is just perfect. So, don’t be afraid to change things up, that is how we learn and grow. We make mistakes, we are each better cooks for those mistakes.
When writing up a recipe, I often change the directions to make it easier for all of you to follow. For this recipe, the author instructs you to cook the onions and garlic for the same amount of time. From my experience, I have found that garlic burns easily and would be burnt to a crisp if you cooked it while waiting for the onions to cook. There is no way to correct burnt garlic and you would be wasting food and time.
That said, with a little improvisation, this dish is the perfect side dish. I did not include the chicken, but if you do, it becomes an amazing main dish! It is definitely in the comfort food category because there is warm and smooth cheese in every bite. The rice and beans give it a pleasant texture. The mustard and nutmeg add the savory right in.
This recipe is courtesy of Home Cooking, by Kate McDermott and will serve 8 people who will dive into each bite as if it were their last.
Ingredients for Easy Cheesy Rice and Beanies:
1 cup short grain brown rice
2 1/2 cups water or stock
2 tablespoons butter or olive oil, plus more for greasing the pan
2 onions, thinly sliced
2 garlic cloves, minced
2 large eggs
1 1/2 cups milk
2 teaspoons dry mustard
Small grating of nutmeg
1 teaspoon salt
1 cup grated extra-sharp cheddar cheese
1 cup grated Gruyere or Swiss cheese
1 cup grated Parmigiano-Reggiano cheese
1 (15-ounce) can black beans, rinsed and drained, or 2 cups already cooked black beans
1 cup chopped chicken meat (optional)
In a medium-size saucepan, add rice and water or stock, and bring to a boil.
Cover and reduce to a simmer.
Cook until the rice has absorbed the liquid, approximately 40 minutes.
Once the rice is cooked, preheat oven to 375°.
Grease a 9-inch ovenproof baking dish with butter or olive oil.
In a large skillet, melt butter or heat olive oil.
Saute onions until onions are soft and their edges are starting to brown.
Add garlic and cook for 1 more minute.
Mix the cheeses together.
Set aside 1/2 cup to sprinkle on top of the casserole.
In a large bowl, fork beat the eggs.
Stir in milk, mustard, nutmeg, and salt, and mix again.
Add cheese.
Add onions, rice, beans, and optional chicken to the bowl, and mix.
Turn the cheesy-bean-egg mixture into greased baking dish.
Sprinkle 1/2 cup of cheese on top.
Bake in preheated oven for 40 minutes.
Let cool for about 10 minutes before serving.
It’s that simple!
Add the stock and bring to a boil, then add the orzo.
