Rice bowl meal

Cooking the rice in boiling water in the bottom of a steamer while steaming broccoli and shrimp not exactly a oriental style of cooking. But gets the job done. Since this dish is bland alone, a spicy sauce is in order. Using a straining type spoon or strainer , plate the rice, add the contents from the steamer and your done! Add some sauce and garnish with seeds.

I had some frozen buns , Chinese style for steaming in the freezer, so I threw them in to finish them.

The finished product, with the sauce and sesame seeds.

The sauce was a no brainer, sambal sauce, rice wine, soy sauce, sesame oil, a bit of tomato paste. A ginger based sauce would be awesome also.

Definitely use this method again possibly with a different fish and combo veggie.

Chicken n’ rice soup

Prepare rice, as much as needed for your amount of soup and reserve.

Utilizing veggies, dice small , in this soup , onion, peppers; green, orange and red. Carrot,  celery and small amount of garlic. In a small amount of olive oil , better yet chicken fat or a combination of both sauté the diced veggies.  Add chicken stock, another household members poaches chicken breasts and reserves the stock for me. Also the trimmed chicken tenders from the breast are reserved for the soup. 

Add water or additional stock to bring the soup up to quantity desired figuring the additional rice to be added.

To round out soup I added about 1/4 cup Bob’s Red Mill  soup mix. 

Season to taste with salt and pepper and other spices to your palate. (A dash of curry, cumin, hot pepper, etc.)

Add the chicken meat diced, and greens, I was fortunate to have kale, Tat soi, and brocolli leafs.  

 Simmer slowly, I prefer to have the rice added to the bowl when served rather than mix into the soup. 

Garnish with grated Romano. 

  
Accompanies a cold damp night. A side of toast or croutons perhaps?