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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Green Rice with Leeks and Roasted Chiles

One thing that’s awesome about living in Georgia is that we can eat out of our garden all year long.  A few cold days will slow down the yield of tomatoes and other summer veggies but they aren’t completely gone.  The cool weather vegetables are producing too so it is possible to make dishes with combinations of both.  Of course it’s also pretty easy to find decent quality vegetables in some grocery stores.

This dish uses some mixed season vegetables, I paired it with one of the last tomatoes from the garden but it will pair nicely with lots of other foods.  The rice is hardy enough to be a main dish but it would make a great side dish too.  I love these types of recipes for pot luck dinners, don’t you?

Green Rice with Leeks and Roasted Chiles by Future Relics Pottery
Green Rice with Leeks and Roasted Chiles 
Ingredients: 

3 cups vegetable broth or stock
3 poblano chilies (or chilies of your choice)
2 TBS olive oil
1 1/2 cups white rice, uncooked
3 - 4 medium sized leeks, white parts and paler greens, chopped
1 bay leaf
1/2 cup parsley leaves
1 cup cilantro
4 ounces queso fresco, cubed
1/2 cup sour cream
kosher salt

Directions: 

Char the chilies over an open flame, drop them in a plastic bag and let them steam for 15 minutes.  Then pull off the skin (whatever comes off the easiest, it doesn’t have to be perfect), remove the seeds and roughly chop.

Heat your dutch oven, pour in the oil, add the rice and cook over medium-high heat for about 5 minutes while stirring occationally.  Add the leeks, chilies, a pinch of salt, the bay leaf, and the broth. Stir and cook for a few minutes then lower the heat, cover and cook for 20 minutes.

While that is cooking, puree the cilantro and parsely in a small food processor or blender.  Add a little water but no more than one cup, just enough to make it saucy.  Stir this sauce into the rice when it’s done cooking.  Add the chopped cheese while the rice is still warm.  Serve with sour cream.

Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. Replies
    1. It’s weird, I don’t do much besides water it but it produces really well. Go figure.

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  2. You are lucky, I grew very nice weeds this year, no effort at all.... That sounds tasty.

    ReplyDelete
    Replies
    1. Oh, we grew some nice weeds too. I'm thinking about making dandelion wine.

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  3. OH! Lucky you, such great gardening for so many months :)

    ReplyDelete
  4. Awesome. We still have some tomatoes too. :-)

    ReplyDelete

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