2 tbsp fresh ginger (adventurer version of chicken fried rice)
1 small leek
2 carrots
6 asparagus spears
3 celery stalks
1 cup (250 ml) button mushrooms
1 cup (250 ml) snow peas
1 red pepper
1 yellow pepper
1 orange pepper
1 small red onion
1 small green zucchini
1 small bulb of fennel (adventurer version of grilled vegetable pizza)
¼ cup (60 ml) fresh herbs
Dry products section:
3 cups (750 ml) uncooked basmati rice
2 tbsp (30 ml) basil or sun-dried tomato pesto
2 tsp (10 ml) dried basil
½ cup (125 ml) olive oil
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) Worcestershire sauce
Bakery section:
1 large pre-cooked pizza dough
Delicatessen section:
A few slices of prosciutto (adventurer's version of rice and asparagus pie)
Butchery section:
450 g (1 lb) chicken breasts
Dairy products section:
8 large eggs
1 cup (250 ml) cottage cheese
1½ cups (375 ml) grated cheese
Your leftovers:
1 cup (250 ml) leftover cooked meat
2 yellow onions
2.5 liters (10 cups) cauliflower
1 liter (4 cups) broccoli
3h
1h30
4 portions
Se congèle
Preheat oven to 375°F.
In a large pot, cook 3 cups (750 ml) basmati rice according to manufacturer's instructions. Set aside.
Chop 1 yellow onion, 1 leek and 4 cloves of garlic. Set aside.
Cut 6 asparagus into pieces. Set aside.
Grate 2 carrots. Set aside.
In a bowl, combine 1½ cups (375 mL) cooked rice and 2 tbsp (30 mL) pesto. Mash this mixture into a deep-dish pie plate.
In a large bowl, mix 6 large eggs, 1 chopped leek, 1 chopped garlic clove, 1 grated carrot, 6 asparagus spears cut into pieces, 1 cup (250 ml) cottage cheese, salt and pepper. Place on the rice and pesto crust. This is where the adventurous can add a few slices of chopped prosciutto.
Bake for about 30 minutes or until eggs are cooked.
Cut 1 red pepper, 1 yellow pepper and 1 orange pepper into strips. Place in a large bowl.
Slice 1 zucchini and cut 1 red onion into quarters and add to the bowl with the peppers. Add ¼ cup (60 ml) olive oil, salt and pepper. Mix well and place on a non-stick baking sheet. This is where the adventurous can add 1 sliced fennel bulb. Set aside.
Chop 3 celery stalks and 1 cup (250 ml) button mushrooms. Set aside.
Cut 450 g (1 lb) chicken breasts into strips. Set aside.
Increase the oven temperature to 400°F once the rice pie is finished cooking.
Bake the vegetable sheet at 400°F for 15 minutes. Set aside.
In a large saucepan, heat 2 tbsp (30 ml) olive oil and cook 450 g (1 lb) chicken for 5 minutes,
Add the 3 chopped celery stalks, 1 grated carrot, 1 cup (250 ml) chopped mushrooms, 1 cup (250 ml) snow peas, 1 chopped onion and 3 chopped garlic cloves. Cook for another 5 minutes.
Make a well in the center of the pot and crack 2 eggs into it.
Gently stir the eggs until cooked.
Stir in 4 cups (1000 ml) cooked rice, ¼ cup (60 ml) soy sauce and 3 tbsp (45 ml) Worcestershire sauce, season with pepper to taste. At this stage, the adventurous can add 2 tbsp (30 ml) grated fresh ginger.
Place grilled vegetables on large pre-cooked pizza crust. Add 1 cup (250 mL) leftover cooked meat and sprinkle with 1½ cups (375 mL) shredded cheese.
Bake for 15 minutes or until cheese is melted and lightly browned. Garnish with fresh herbs when serving.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 wooden spoon
1 large non-stick frying pan
2 large non-stick saucepans with lids
2 to 3 large baking sheets
1 deep pie plate
Empty containers (storage or freezing)
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