Originally Posted by
gfunkdave
That's also a good point, that the scale may not be linear. Come to think of it, I think I usually do make a full cup at a time. Will also do that next time.
I'll have to try Carolina Gold...and purloo.
Re. purloo: This is the
first purloo recipe I made, and now I just use it as a guide.
Rather than starting with peanut oil, I cook a few slices of bacon in the bottom of my Dutch oven, pull out the bacon when it's crisp and saute a minced onion and garlic in the bacon fat. Once the garlic and onion is cooked, I throw in a can of smoked trout and saute for about a minute to bring out the flavor. Then I add chopped skinless salmon (maybe 8 oz), a cup of the Carolina Gold rice, a bay leaf, a container of grape tomatoes (sliced) or can of chopped tomatoes, salt and pepper and the bacon. Last time I also added about a cup of frozen peas. I then cover it with chicken or seafood stock (enough so it covers the rice and then some), bring it to a simmer, cover and cook it 30-60 minutes until the rice is soft. (I start checking it at about 30 minutes and add stock as necessary.) It's a very flexible and forgiving recipe!