One thing that really bugs me about Dave is his utter resistance to anything having to do with a mushroom- or fungus as he calls it. I admit that I USED to disdain them, but you know, I also admit that I had never tried one. Now, I love them! While Dave says he has tried them, he utterly will not even consider having in a dis! Dave won't even go to the Mellow Mushroom because of the name- yeah, I know, he's missing out on some GREAT pizza! Someone else please tell him he'd love it!!
Anyway, today I baked chicken and wanted to have rice with a mushroom gravy- meaning I wanted to add cream of mushroom soup to my rice and bake off. Dave has mentioned that if the soup is in something, then he knows he's eaten it before but since he can't see it, it's ok (wow- what rationale)... so I figured we'll do this! I simply baked two large SKINLESS chicken breasts on the bone with a bit of olive oil, garlic salt and pepper then added onions about halfway through and also added 1 chicken bouilion cube. The builion will break down as it cooks.
Now onto the MUSHROOM GRAVY:
After the chicken was done, I added 1 1/2 cups of instant rice and 1 can of low sodium, lower fat cream of mushroom soup. Mix this well and cover with foil and bake for about 15 minutes at 200*- stirring halfway through. This is my mushroom gravy for rice- the chicken juices the bouilion and the soup add great richness.
So here's what happened: Dave thought it was very good but then asked what was it in... then the rice became 'just ok' and he proceeded to pick the tiny pieces of mushroom out of the rice. So now I guess I need to buy a hand blender to totally EMULSIFY the soup before doing that ever again.... or do as Dave suggests: use cream of chicken soup from now on!
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