I have nicely flavored, cooked basmati rice in the fridge I need to use. Since I am braising a pork loin in fresh sage leaves, white wine, balsamic, and whole garlic, I'd like to add sage to the basmati, and perhaps fresh garlic. I'm thinking of doing a quick sauté of the sage in evoo along with garlic and tossing that into the rice, adding a bit of home made chicken stock and heating it in the oven. Anyone have a another suggestion, maybe a better way to use already cooked rice?
It's too late now, I'm sure, but I can barely resist making fried rice out of leftover rice. Flash frying some celery and maybe some other vegetable, like broccolini, and adding the rice to finish makes a very satisfying side dish. We've gone Asian and often have fried rice for breakfast with bits of leftover meat, if available, and scrambled eggs.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Thanks. I actually fried sage leaves along with fresh whole garlic cloves from my garden. The Basmati already had good flavor but I wanted to tie it in with the pork roast. I also added a red serrano pepper and fried it in crispy bits with the sage and garlic. Add chicken stock and reheated on low heat in the oven. It was great with the roast.