The Gourmet Mama

Truthfully, I didn’t know what to call this dish. It’s not soup, but not exactly rice, either . . . since my family likes neither. They DO, however, like “wet rice” which is what this dish is. Since pottage is defined as a thick soup or stew, usually made with grains, this dish has become “pottage”.

This is a dish that is very tasty, very simple and extremely affordable. I actually made enough for three meals for about $4. Prices will vary, of course, depending on where you live, but this is a great meal to make and then have in the fridge for leftovers. It reheats very well.

I served sausages with the pottage. The first day, I had them on the side, the next, I chopped them up and added them to the mix. Both methods worked fine and since this is a very flexible recipe, you could easily add any meat or poultry to the dish. For that matter, try tossing in whatever veggies you have in the fridge, peas would be a great addition!

Rice Pottage with Vegetables

Serves 10

1.5 c. carrot, finely grated

6-8 c. broth, chicken, vegetable or beef

1 Tblsp. dried oregano

1 red pepper, sliced

2 onions, chopped

4 cloves garlic, sliced

1/2 lb. rice (about 1.5 c.)

3 Tblsp. margarine

3 Tblsp. oil

In a large pot, heat the oil. Add onions and saute until translucent. Melt the butter in the pot and add garlic and rice. Stir until the rice begins to pop into white kernels.

Add broth and remaining ingredients. Cover and bring to a boil, then reduce the heat and let simmer for 45 min. or until the rice splits. Add more water or broth if necessary.

Serve hot.