So I made this casserole for a family gathering. It looked better than this when it was fresh, but I forgot to take a picture until after the gathering was over.
Into my Instant pot, I dumped:
- one drained can of black-eyed peas (because I didn’t have garbanzo beans), juice reserved
- one drained can of black beans. juice reserved
- one drained can of chopped tomatoes, juice reserved
- big ol’ bunch of chopped green onions, some tops reserved for garnish
- fresh herbs from the garden
- Penzey’s Arizona Dreaming spices
- reserved juice with water added to equal 2 cups
- one cup jasmine rice
I put it all into the instant pot, sealed the lid, and set it for Rice. When it was done, I put it into a casserole dish, topped it with the garnish, and took it to the gathering.
It was successful, but the rice kept soaking up the juices and swelling, so that there was more and more of it as the day progressed. I brought at least half a dish home.
It was too spicy for Charlie, so it was up to me to dispose of all that. Our vegan daughter took some home, but that still left a lot.
I added an egg and some breadcrumbs, and formed it into patties and fried a couple on a bit of olive oil.
Charlie still didn’t like it, but I loved it!
With raw carrots, roast asparagus, and topped with home-made guac? Yes, please!
I froze the rest of the patties, and pull one out for my lunch or dinner, sometimes, when he wants something I’m tired of (packaged Ramen or cereal, for example).
Meat lovers may feel free to add chopped chorizo or chicken or whatever to either the casserole or the patties. Me, I find this vegan-then-vegetarian version highly satisfactory.
I’m posting today at Fatal Foodies about a delicious soup.
A WRITING PROMPT FROM ME TO YOU: Someone makes something out of something else.