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A Trio of Pantry Rice Recipes


| 3/26/2020 12:15:00 PM


 

Today our state declared a shelter-in-place order for the next 2 weeks. This adds to the current two-week social distancing and will take us past Easter. School is still closed, and we are expecting to go to online education or be told the year is over within the next week. But, in the meantime we are stocked up on all the essentials, with more deliveries coming each week of the most-used items. When this is all over, I’m going to have to do something super nice for our delivery people and mail carriers, as should we all.

So, with a cold, dark, rainy day as the morning’s forecast, we’ve been forced to stay indoors for the day. I’m using the time (when I’m not writing) to reorganize my kitchen and clean out my refrigerator. I have some fresh items that are going to go south on me if I don’t use them in the next day or two, so I need to come up with some solutions and quickly!

After making the morning coffee and working on my journal, I jumped into deciding on dinner for the evening. Knowing I had some produce about to go south, I decided to use up what I had the most of in the pantry - rice!

We eat rice with almost every meal. Brown, white, green, forbidden…it’s all good and always the easiest thing to store in a pantry. I keep our rice in locking containers that keep the grains from ending up all over the floor and also keep them nice and dry. Rice is one of those ingredients that everyone takes for granted and generally see as “boring” or a “side”. But rice can be the superstar of a dish, the main attraction.



Tonight, I’m making barbeque chicken in the oven with rice and steamed carrots. This is one of our go-to meals during the summer, and after a dark, dreary day of non-stop rain, I need a reminder of sunshine and lazy afternoons spent on the patio.



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