So I’m spending an hour or two each evening at the house. Which means that I don’t have time to cook, much. But we’ve already done pizzas and fish&chips this week, and Tanya had to go collect the kids’ reports, so… I decided to slap something simple together.

We had most of a roast chicken in the fridge (supper-in-a-hurry from earlier in the week) as well as mushrooms and red peppers so we decided to do a risotto (something I make often).

So I sliced some meat off the chicken and fried that in my black pot. Also cut op one small turnip that was lurking in the back of the fridge, added that. Took the chicken out, fried the mushrooms. Took that out (the turnip was also done by now) and started frying the onions.

This is where one would add the rice and then start slowly adding the stock, but I figured that all of this was going to take too long, so I stuck the rice in a separate pot, added some turmeric (some? Eish, Idunno, prolly about a level teaspoon, I didn’t measure. How much rice? Didn’t measure either, 3/4 of a cup I’d guess).

Added the red peppers to the pot, stirred a bit, deglazed the pot with some Petit Chenin, and put everything I’d taken out earlier back in. Added some water and a bit of chicken stock powder (won’t do that again, next time I’ll put the rice on sooner). Added some frozen peas.

When the rice was done, drained it, stuck it in the pot, stir, serve. My only complaint? Not enough chili. Figures, since I didn’t put any in.

It even looks nicer than Barbara’s Hillbilly Fried Rice. But she writes better than I can. And I bet her Hillbilly Fried Rice is divine.

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