Alright, so just a quickie here. Nothing too exciting.

Do you ever have 1,2…3 day old rice or quinoa in your fridge and you’re not sure what to do with it? You feel bad about wasting it so you just let it sit there, but then you eventually toss it out. Or…you make unhealthy fried rice.

That’s what I’ve always done. It gets kind of stale and sometimes the birds will eat it if I season it correctly.

What if I could just eat it? I’m always a sucker for trying things that save money.

Maybe, one day when you’re good and brave like me, you can revive it…transform it into Jambalaya or West African Jolof Rice.

My family *DOES NOT* like this kind of food, but I happen to LOVE it;
so here goes..just for my taste buds.

So grab some of the ingredients pictured below. These are what I had on hand…(oh, and maybe a slice of bacon or two and some extra diced tomatoes sitting in your fridge if they happen to be there..). It’s really not a big deal.

On the stove, heat your olive oil on medium-low. Add your diced up Anaheim chili pepper, diced onion and grated carrot. Saute a bit.

Toss in some diced up sausage and/or bacon. Sprinkle seasoning. Throw in your refrigerated leftover rice and/or quinoa (I used both). Sprinkle olive oil into the mixture as it Cooks on the stove top.

Super easy and done!

A plate full of Jambalaya from OLD rice and Quinoa. Hey, it actually tasted fine. But even better? It was healthier than some other options and I used everything that I already had on hand.

Don’t eat the rice past a few days.

If you want to transform older rice into a Jolof-style, you can add a tablespoon or two of tomato paste into the olive oil as it’s cooking/almost beginning to fry/just getting hot.

Once you cook the tomato paste in the oil for a minute or two, add the leftover rice or quinoa and add a sprinkling of water. (You have to experiment as it depends on how much leftover rice you have–so go easy on the water– and you don’t want it to turn soggy, just slightly moist and revived.) You can add veggies that you have cooked in another pot or sauce pan to the red/Jolof rice. You can add fried meats or fish too.

No. It’s not gonna taste like the authentic Ghanaian Jolof rice, or the Thieboudienne (red rice and fish) from Senegal. But it works if you’re in a pinch for dinner.

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