Marcia Kiesel stirs beef jerky into this lightly spicy rice to add a savory accent. Look for jerky made without additives. If you prefer, you can use smoked ham in its place. Plus: More Beef Recipes and Tips
1 cup long-grain rice, rinsed and drained
1 1/2 cups water, plus 2 1/2 cups boiling water
3 ounces beef jerky, cut into 1-inch pieces (see Note)
1 large dried tree ear mushroom or 4 dried shiitake mushrooms
1 1/2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 small sweet potato or 1 medium carrot, cut into 1/2 -inch pieces
One 1-inch piece of fresh ginger, peeled and minced
1 1/2 teaspoons curry powder
1/2 cup toasted whole almonds
1 tablespoon soy sauce
1 scallion, thinly sliced
How to Make It
In a medium saucepan, combine the rice with the 1 1/2 cups of water and bring to a boil. Cover and cook over low heat for 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover, fluff the rice and let cool completely.
Meanwhile, in a medium bowl, pour 2 cups of the boiling water over the beef jerky. Cover and let stand until pliable, about 30 minutes. Drain the jerky and coarsely chop it.
In a small bowl, cover the tree ear mushroom with the remaining 1/2 cup of boiling water and let stand until softened, about 10 minutes. Drain and chop the tree ear into 1-inch pieces; if using shiitakes, discard the stems and chop the caps.
Heat the oil in a large skillet. Add the onion, sweet potato and ginger and cook over low heat, stirring, until the onion is softened, about 4 minutes. Add the curry powder and cook, stirring, until fragrant, about 2 minutes. Raise the heat to high and add the beef jerky, tree ears and almonds. Stir-fry until heated through. Add the rice and soy sauce and stir-fry to break up the rice and heat it through. Season with salt. Stir in the scallion and serve.
When Marcia Kiesel goes camping, she plans ahead and order jalapeño beef jerky from MoHotta, MoBetta, 800-462-3220.
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