Hung's Clay Pot Rice
You can never have too many side dish recipes, so give Hung's Clay Pot Rice a try. Watching your figure? This gluten free and dairy free recipe has 382 calories, 10g of protein, and 18g of fat per serving. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up fatty bacon, vegetable oil, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.
Instructions
In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour.
In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes.
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Add the soaked rice and stir to coat with the fat.
Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce. Bring to a boil over moderately high heat.
Drizzle the oil around the edge of the pot so it runs down the insides.
Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes. Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes.
Remove the pot from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve.