Being frugal with my EPC! Savory Rice Stew.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been learning to appreciate and use my Electric Pressure Cooker, especially when tired and dinner still needs to be made. A few times now I have come up with a delicious meal that I will be calling Savory Rice Stew. It is quite simple, tasty and frugal as well. Perfect for those days that ran long getting everything done, and then it dawns on you, dinner still needs to be made.....

This formula is based on the cooking time for one cup of rice, for our family, this means brown rice. Brown rice is delicious and the cooking time required is much shorter in the EPC, but it is long enough that everything else included in your Savory Rice Stew, will also be cooked to perfection.

This is by no means a fixed recipe, it is, however, a suggestion that dinner never need be forgotten again. No matter how tired you might be, or what you might have in your pantry.

You could change the personality/flavor of the Savory Rice Stew by eliminating the carrots, with a diced sweet pepper, as well as the dijon mustard for a bit of your favorite Tex-Mex seasoning. You could change out the meat and use part of the roast from another meal. You could skip the meat altogether, and instead, add a can of beans for a meatless version.

I do believe that you get the gist, that what you have, put together with love, equals dinner!

Here is my formula....

Savory Rice Stew.

Savory Rice Stew
by the seat of my pants

1 c brown rice
2 ribs celery, diced
4-6 carrots, peeled and cut into 1-inch pieces
3-4 medium new potatoes, cut in half
1 onion, chopped or cut into quarters
1 Roma tomato, diced if desired
garlic salt
fresh ground pepper
2 chicken thighs, cut into 2-3 pieces each
1/2 c diced ham (if out of ham, use more chicken...)

1 1/4 c chicken stock
1 T dijon mustard

Layer into the cooking pan in the order given, rice, then vegetables, season with garlic salt and pepper.

Add chicken and diced ham.

Stir mustard into the chicken stock, pour over contents in the cooking pan. Cover and cook on high for 25 minutes, let rest 10, then vent.

Stir gently before serving.

Enjoy!

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