Don’t let the long name fool you into not giving this one a try. Embrace the love of eating a complete delicious meal all together in a bowl. Each component lending flavor to the other’ while each texture creates the perfect one dish meal. It all starts with mortadella (the original bologna) cubed and cooked crisp; toss in the mushrooms and cook a few minutes before adding the rice. Simple start right? It doesn’t get any harder for there. Add water or stock, a splash of vinegar to amp up the flavors and season with salt, pepper and a pinch of crushed red pepepr. After bringing to a boil, cover, lower heat and cook for exactly fourteen minutes. While the rice is cooking/resting to perfection you will have time to oven bake some crispy bacon and blacken the peas. When everything is ready start poaching the eggs. A couple tips for poaching eggs. First bring a small pot to a strong simmer and add a splash of vinegar. Crack one egg into a cup or ramekin, stir the water to create a vortex and gently but quickly slide the egg directly into the vortex. To assemble, spoon a portion of rice into a bowl, top with egg, peas and serve with some crispy bacon on the side. For more great recipes visit www.cheftroy.net and be sure to watch Chef Troy live each week on WCCB Charlotte News Rising 7-9 am.
Rice with Poached Egg, Bacon, Mushroom & Blackened Green PeasIngredients 1/3 Cup-Thick Sliced Mortadella-cubed, or bologna
1 Cup-Long Grain Rice
½ Cup-Shitake Mushrooms-stem removed, sliced thin
2 Cups-Water-or stock
2 Tablespoons-Apple Cider Vinegar-plus extra for eggs
To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
8 Each-Thick Sliced Bacon
½ Cup-Frozen Green Peas
1 Tablespoon-Blackened Seasoning
1 Tablespoon-Unsalted Butter
2 Tablespoons-Corn Starch-or 1 Tablespoon flour Directions 1. Preheat oven to 350 degrees.
2. Measure out peas and set aside in a small bowl.
3. Cover sheet tray with foil, lay out bacon strips and place in oven.
4. Cook in 5 minute increments until crispy, 15-25 minutes, depending on thicken of bacon.
5. Remove from oven, cut each piece in half and set aside.
6. Heat a sauté pan over medium heat and add Mortadella.
7. Cook until starting to color, 3-5 minutes, add mushrooms and cook to soften 2-3 minutes.
8. Add rice/water/vinegar, season with salt/pepper/crushed red and bring to a boil.
9. Stir rice, cover pan with lid, lower heat to lowest setting and set timer for 14 minutes.
10. Remove pan from heat, keep covered, let rest while preparing rest of dish.
11. Bring a small pot of water to a strong simmer and add a couple tablespoons vinegar.
12. Crack one egg into a small cup, with a slotted spoon swirl the water in pot in a circular motion.
13. While water is still swirling gently, but quickly, add egg into middle of vortex.
14. Let cook without touching until set but yolk but still runny, about 2 minutes.
15. Gently remove egg with a slotted spoon and transfer onto a paper towel lined plate.
16. Repeat on remaining eggs.
17. Combine blackened seasoning with cornstarch and add enough to coat peas.
18. Melt butter over medium heat until starting to brown and add peas.
19. Cook for a minute or two, until just softened and remove to a small bowl.
20. Remove lid on rice, stir to fluff and equally distribute into four bowls.
21. Top each with poached egg, peas, bacon and serve.