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Doria
Posted by Chris Lehrer on 11-26-08
All recipes by Chris Lehrer
Ingredients
- ¤ 2 Strips of Bacon, cut in fairly small bits
- ¤ 4 Mushrooms, cut in slices; use fewer if they're very flavorful and intense
- ¤ 3 Cups of Rice, cooked and hot
- ¤ 1/2 Stick of Butter
- ¤ 2 Tomatoes, cut in coarse cubes; ideally they should be peeled and seeded
- ¤ 1/2 Cup of Peas, frozen are fine, just defrost first
- ¤ 1 Cup of Shredded Cheese, mild is best
- ¤ 2 Chicken Thigh, boneless, cut in chunks; use in place of shrimp if preferred
- ¤ 8 Shrimp, small ones; or use 4 medium-large
- ¤ 1/4 Onion, minced fairly fine
- ¤ 1 Can of White Sauce, or use a can of cream of mushroom soup -- the thick stuff
Instructions
Start by greasing 4 medium-sized ramekins or other oven-proof individual casserole-type dishes. You can also use one large, shallow casserole.
Over medium heat in a nonstick skillet, saute the bacon about 1 minute until it's rendering fat, then add the mushrooms and cook, stirring occasionally, until the mushrooms have given up their water and/or are cooked to your taste. Stir in the rice and rapidly cut-toss it with your spatula so it mixes up and doesn't just turn into a ball. When it's just starting to think about sticking and everything is mixed up well, portion the mixture into your ramekins.
Melt half the butter in the pan, and saute the vegetables until softening. Add the shrimp, if using, and cook about 3-4 minutes, stirring occasionally, until the shrimp are just cooked through. Portion the pan contents into the ramekins. (If you are using chicken, put it in with the vegetables and cook until done.)
Portion half the cheese into the ramekins.
Melt the other half of the butter and saute the onion in it until translucent and soft. Add the white sauce and stir until hot, smooth, and like a thick sauce. Portion this sauce into the ramekins. Top with the remaining cheese.
Place all the ramekins on a sheet pan and run under a hot broiler until golden and bubbly, about 3-4 minutes. Or put in a toaster oven set on broil until you get the same result.
Serve at once, warning any children to be careful of the hot dishes.
Over medium heat in a nonstick skillet, saute the bacon about 1 minute until it's rendering fat, then add the mushrooms and cook, stirring occasionally, until the mushrooms have given up their water and/or are cooked to your taste. Stir in the rice and rapidly cut-toss it with your spatula so it mixes up and doesn't just turn into a ball. When it's just starting to think about sticking and everything is mixed up well, portion the mixture into your ramekins.
Melt half the butter in the pan, and saute the vegetables until softening. Add the shrimp, if using, and cook about 3-4 minutes, stirring occasionally, until the shrimp are just cooked through. Portion the pan contents into the ramekins. (If you are using chicken, put it in with the vegetables and cook until done.)
Portion half the cheese into the ramekins.
Melt the other half of the butter and saute the onion in it until translucent and soft. Add the white sauce and stir until hot, smooth, and like a thick sauce. Portion this sauce into the ramekins. Top with the remaining cheese.
Place all the ramekins on a sheet pan and run under a hot broiler until golden and bubbly, about 3-4 minutes. Or put in a toaster oven set on broil until you get the same result.
Serve at once, warning any children to be careful of the hot dishes.
