I was experimenting with hard cheese making again when I found a quick ricotta recipe and decided to try it out... even though the whey looked good, I was only able to make about a cup of ricotta (lotta work for little result?!) but then at the spur of the moment decided to throw it in with the chicken and asparagus which resulted in the most delicious spur of the moment meal!
We especially liked it when we realized that apart from the rice, everything else, including the milk of the goats, came from our own backyard! Wow :-)
1 cup quick cooking brown rice
2 chicken breasts
bundle asparagus
1 cup or more ricotta
simmer brown rice with 1.5 cups water until done (you can make this in advance). Cube the chicken breasts and sear with a little pepper and salt in olive oil in a wok or skillet. Cut up asparagus in 1 inch pieces, keeping the tops separate. Add the freshly made ricotta with the asparagus pieces and simmer until the asparagus is done. Add the rice, mix well and if the rice is a left over let it heat up.
Very creamy, very simple, and if you're like us, very sustainable :-)
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