It's the end of the week and time to get rid of a few bits in the refrigerator before I do my grocery shop for the next week. The bits I have leftover that are not large enough to be or make a meal on their own, but put together with other things can make a really tasty meal indeed!
I have this really old cookbook in my treasury which is one my mother bought as part of a set of housekeeping books when she first got married in the early 1950's. As a child I loved to peruse it's pages and think about the recipes on them. As an adult each time I visited home, I would painstakingly copy out recipes to try on my family.
This was one I had always planned on trying but never got around to. This week I found myself with some cabbage and leftover cooked rice in the refrigerator so I thought to myself there is no time like the present to give it a go!
I changed up a few things however. I also had a bit of cauliflower and broccoli that needed using up and so I incorporated them into the dish. And why not. They are all cruciferous vegetables and all go well with cheese!
I also felt they would be a bit more appealing if I cooked them in a skillet along with some butter than merely boiling them. What can I say . . . I'm a glutton, and it worked . . . deliciously so.
I also added a chopped onion to the mix for even more flavours. Altogether this was a fabulous side dish, and one in which you can control the fat content by using low fat evaporated milk instead of cream . . . and less of a more strongly flavoured cheese . . . it was served with some leftover turkey that I merely sliced and heated up. And it went down a real treat.
Of course I could have just chopped up the turkey and heated it up with the rice . . . but that seemed a bit too much like fried rice to me, and I did not really want fried rice. ;-) This was really good.
*Buttered Vegetables with Rice and Cheese*Serves 4
a few cauliflower florets, trimmed and chopped (about 3/4 cup)
a few broccoli florets, trimmed and chopped (about 3/4 cup)
1 small onion, peeled and chopped
3 TBS butter1 cup of raw rice, cooked and cooled (3 cups cooked, can use leftover cooked rice)