Sunday, January 16, 2011

Awwful Dinner #1 - Part 1

Hello, hello, hello, this is Mary here.   This is the first post for me too.  :D  I will be occasionally posting about recipes that we have made and eaten (or attempted to). Occasionally because there is only so much 'vintage' food I can handle per week, I would say my limit is 0.8 vintage meals per week.

This second roadtest of AWW recipes puts to the test THREE AWW recipes.  Ambitious?  Yes.  Without further ado, I introduce to you Awwful Food's first Awwful Dinner.  The epicness of this feast will be split into three parts.  Here I introduce you to Part 1 - the Vegetable Rice Ring.  May your appetite be whetted or destroyed, and may Worcestershire sauce be your new soy sauce.  

aww recipe card vegetable rice ring

The directions for this recipe were strange.  I have never cooked rice in boiling salted water and then drained it.  Don't pretend it's pasta.  Also, "moderate oven" is not a specification of heat.

The final result was cheesy (good) and a little soggy (bad).  Onions don't grate well, onion juice sprays everywhere resulting in a crying Mary, so to spare you the pain I would suggest you use a food processor, finely chop it or just omit it.  Overall, this is edible and is actually nice.  Try it, I dare you.

Vegetable Rice Ring (adapted from Australian Women's Weekly)
Serves 4 as a main dish
3/4 cup long grain rice
1 onion, grated
2 medium carrots, grated
2 sticks celery, finely chopped
1 green pepper, finely chopped
2 eggs, lightly beaten
125g cheese, grated
1 cup fresh breadcrumbs
salt and pepper
1 tablespoon chopped parsley
1/4 cup milk
1 tablespoon Worcestershire sauce
packaged dry breadcrumbs

vegetable rice ring ingredients
  1. Cook rice according to the directions on the packet.  Let the rice cool until it is warm.
  2. In a bowl, combine the vegetables, rice, eggs, cheese, fresh breadcrumbs, salt, pepper, parsley, milk and the Worcestershire sauce.  Mix until it is well combined.
  3. Grease and line a 20cm cake ring or a medium loaf tin (255 x 145 x 60mm or thereabouts).
  4. Sprinkle the bottom with dry breadcrumbs to help absorb the liquids from the vegetables.
  5. Bake in a 180°C oven for 45-50 minutes until the top is dry looking and starting to brown a little.  Serve this as a side dish or top with cheese sauce and serve as a main dish.  
vegetable rice ring mixing
Admire my baking tin lining skills.


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