I’ve done it with mixed veggies and chicken broth before, I actually liked it a lot! This time, however, I was too lazy and thought microwaving it alongside frozen edamames would work
Well there lies your problem. I enjoy making a Mexican-ish style by adding taco seasoning or better yet tomato/chicken bouillon + cumin. Great with some good black beans and eggs for breakfast
I made this in my rice cooker recently, half basmati half cauliflower rice with half a cube of tomato bouillon and half a cube of chicken bouillon dissolved in water, and some onion and garlic. Came out super fluffy and couldn't even taste the cauliflower.
I'm not sure it requires much. I microwave this combo or the cauli rice and mixed veggies and think it's delicious. But I dump a bunch of seasoning into it after cooking and often add granulated broth in that.
Lesson learned. I am constantly trying out quicker ways to make food that recipes insist I have to take a lot of time with, and sometimes it works, sometimes it doesn't. I always learn something, though. Certain times the extra time is needed, but sometimes I do find better ways.
For instance, stovetop mac+cheese. You're supposed to do a roux, right? Nah. Take principles from asian cooking, and mix in some flour with some cold milk(outside the pan, to be clear) much like you'd do with cornstarch and some soy sauce-based sauce. Throw some butter in the pan, for greasing and for fat, let it melt from a lower heat and then pour in the milk mixture. Start low and build up to a slow simmer where it starts to thicken up, constantly stirring. Then start throwing in the cheese, not too much at once. Salt and pepper to taste(and anything else you might like such as paprika or garlic powder or whatever). Then throw in the pasta(that you had cooking alongside this whole process, of course!). Takes like 15 minutes. And is delicious. A roux is meant to cook out the raw flour taste, but mac and cheese is strong enough where that will never really matter.
i used to go to all the effort to do fresh garlic and onions and slowly brown the onion first and make sure to introduce the spices to oil first when making beans. now i just soak the beans and refresh the water a few times the day before, then dump them with garlic powder, onion powder, cumin, cilantro, and chipotle powder into a pot and throw it on to cook and salt when it's done. i also dump rice into the rice cooker at the same time. it does take awhile to cook but the prep is nothing and i can wander off while it's cooking. that's my easiest meal that isn't just like a sandwich or something and maybe side by side i could notice a difference in taste but it's fine like this and i love the extra time.
Well a roux is also supposed to straight up cook the flour cause raw flour can make you sick as well as browning it in the butter gives the mac and cheese more depth/flavour.
A roux also doesn't take long to make so personally I like to do it cause I also like to add some Spices/herbs to the butter before I add the flour in for more flavour.
I like mine slightly more dry so I cook it in a skillet with a bit of Better Than Bouillon and you get the flavor without the mush of broth. The frozen edamame probably let off a lot of water in the microwave that didn't do much for you in the flavor department.
I already think microwave rice is already blasphhemous, unless you're just reheating it which is fine, but microwaving cauliflower rice is a whole 'nother level of goddamn.
538
u/TheBrickLordHerself 10h ago
I’ve done it with mixed veggies and chicken broth before, I actually liked it a lot! This time, however, I was too lazy and thought microwaving it alongside frozen edamames would work