I had some free brown rice to use. I knew there had to be a beans and rice recipe out there for that. The last three ingredients of the first recipe I saw included dry sherry, soy sauce and balsamic vinegar. That was a combination I needed to try.
I was going to scale the recipe up and some of the numbers just didn’t look right. For example it wanted so much onion that it would overload the recipe. I took the picture of the mise en place after cutting the onion in half and knowing that the three ingredients are the end were definitely going to need adjustments. I ended up doubling all but the soy sauce just before serving.
It’s getting harder to trust recipes.
But was I able to get it to work? Yes.
Cost per person: $2.45, a little more than the bread and butter.
It’s a texture thing, but I can’t eat onions like that. Half the time I saute the veg then puree.
They’re good in certain things, like cut up small on a hot dog or on tacos. But that’s a very strong savory flavor with a light onion crunch providing contrast.
I can’t eat most pureed things for probably the same reason. There needs to be texture in food.