Impromptu Risotto-ish

Garlicturino86 (GT8) and I were hungry, so we decided to cook together. We took a look at the fridge and pantry and pulled out the items that were available for us to use. They were surprisingly limited: black beans, chicken broth (with vegetables and herbs), garlic, jasmine rice, pasta, a very small amount of frozen broccoli, fresh carrots, and milk.

“What can we possibly make with this?” I asked.

“Well, we can use the rice and chicken broth to make a sort of risotto,” GT8 replied.

I set to work peeling carrots and GT8 finely chopped 3 cloves of garlic. We heated 1.5 cups of chicken broth to a boil, then added 1 cup of jasmine rice and let it cook, covered, for about 15 minutes. I defrosted the broccoli and cut it into bite-sized pieces. Once GT8 had cut the carrots into bite-sized pieces we set them to boil as well, allowing them to cook for nearly as long as the rice. I also rinsed and drained a can of black beans.

Once the carrots were fairly soft and sweet, we drained them. We heated some olive oil in a frying pan, browned the garlic, then added the broccoli, followed a little while later by the carrots and the beans. By the time they were ready, GT8 had taken the rice off the heat and transferred it into a large bowl. I mixed in the beans and vegetables. The flavors all blended together marvelously, especially the rice and beans. This is definitely a meal we would both like to make again sometime.

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