Saturday, April 29, 2017
   
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Garden to table 03-08-17

In my winter garden happily growing under their plastic covers, are spinach, kale, chard, collards, salad greens and a long, long row of winter onions. This plethora of onions has sent me scurrying to find ways to use them. Aside from just cleaning a dozen or so to keep in the fridge for eating with sandwiches or a bowl of beans and cornbread, I ran across an easy and delicious way to use 8 or 10 onions at once. I usually keep a pot of brown rice cooked and in the refrigerator for making salads more substantial or throwing into a soup to add some fiber. One of the ways we like to eat rice is with stir fried (or steamed ) veggies in it. Topping this with a tasty omelet adds protein and makes for a quick lunch, dinner or even breakfast. Try it the next time you find yourself with an abundance of green onions!

For the rice

2 cups cooked and seasoned brown rice

8 -10 green onions, separate whites from greens

1 cup grated carrots

½ cup frozen green peas, thawed

½ cup finely sliced celery

2 Tbsps. olive oil

Soy sauce to taste

 

For the rice

2 eggs per omelet

1 Tbsp. milk or Half and Half

Greens from onions, thinkly sliced

and divided equally among omelets

Salt and pepper to taste

1 teaspoon butter per omelet

Non-stick spray for pan

In olive oil, sautee thinly sliced whites of the onion along with the celery until softened (about three minutes). Add the peas and grated carrots to the pan and stir well. Make sure the rice is warm and add to the vegetable mixture in the pan stirring to combine. Add soy sauce if you wish and mix well. For each serving, mold the rice in a cup or ramekin and turn onto middle of dinner plate. Keep warm in a low oven while you make the individual omelets.

Spray a non-stick omelet pan and melt a teaspoon of butter or oil over medium heat. Whisk the eggs with the milk. Add the thinkly sliced greens of the onion and the salt and pepper. Pour into the omelet pan and immediately bgin to move the eggs around. (I have found that chopsticks are great for moving the eggs. They form curds like scrambled eggs yet still keep the omelet shape. When the eggs are set gently lay the omelet over the molded rice. I use a spatula to do this.

If you are lucky enough to have kale growing, a kale salad is a great accomaniment to this meal .

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