Originally posted in LiveJournal.
Not everything turns out perfectly when you're trying something new. Last night I tried adapting a recipe that a friend had recommended for possible use on the playa. The recipe I started from (an adaptation from a Food and Wine recipe) neglected to state how much garlic to add to the dish (a minor oops) but other than that was straightforward.
After a quick bite to test the rice (after 25 minutes), I called the experiment a failure and voted for grabbing dinner from the Whole Foods downstairs (the leftovers from which I forgot at home this morning). The seasoning of the dish was nice but the rice was undercooked (still hard). Cubes also tasted the dish and agreed the flavor was good. I might try this dish again with a faster cooking rice (the bag said to cook the Brown Jasmine Rice for 50 minutes) as a one pot dish or with cooking the rice separately in my rice cooker.
Overall opinion of this dish for compatibility with the playa: F. Good flavor, but too many ingredients and too long of a cook time.
UPDATE: The dish was salvageable! I transferred the undercooked rice into a 9 x 12 glass casserole, covered with foil and baked in a preheated 350 degree oven for 30 minutes. The result was a very tasty meal. So yummy that I even took leftovers to work with me for lunch! Cubes sampled shortly after I put the leftovers into the fridge and agreed it was good. Based on the long cook time and ability to save it by baking, I'm going to see if I could make this dish in a crock pot.
NOTE 1: This recipe generates the following trash: 3 cans (1-10 oz can and 2-6 oz cans), 1 juice container than can be flattened, and 3 Ziplock bags.
NOTE 2: The sliced bell pepper initially arrives on the playa frozen (additional cooling material in your ice chest) and is used when defrosted.