Fat rice

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Another Burkinabe dish, fat rice — so named, apparently, because of the amount of oil that is used.  Probably not entirely necessay, either…

As this came together, it was disparaged — gooey rice?  Seems less than interesting as a dish of national purport.  It was also supposed to have meat.  And cabbage.  And boullion (apparently, only Maggi, at that…).

Despite failings in all of those regards, it turned out to be somewhat addicting, the blend of flavors pulling more onto plates.  Some protein added in would likely bring it even better; it turned out pretty fine just as it were.

Some versions keep the veggies whole — this version blended:  A sort of African risotto…

Arancini

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These have probably been done many times…  Oh well…  It’s unlikely an actual recipe was ever used, before, nor one that used the appropriate rice, and maybe not wine — at least another 1/2 cup of that could be substituted in, at that.

Deep fried, rice-wrapped cheese.  Note really much to say about that, other than to discuss whether it should be served with marinara.  Probably…

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Oops: Omitted the egg.  No big deal, though.

Heuvo poblano

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Lonely-Bean-styled inversion of a chile rellano, replacing – at least, some of – the cheese with Spanish rice, and landing a fried egg atop the stuffed and roasted poblano.  A centimeter squared chunk of Jared’s Cabot cheddar run the length of the peppers and packed within the rice, then topped with enchilada sauce and baked until the cheese began melting – topped with a fried egg.
After eating this is was agreed that it would be better if there was more.  A warmed, corn tortilla would not be out of place, either.

Ari-ancini rice balls and bread sticks

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Ari has long kept us well fed with tasty little treats, and this summer has branched into main course fair, usually dragging the meme one into it as well — she who would be quite piqued by that opened cupboard in the background.

The first meal was a big stack of meat pies that went over very well.  They were surprised that none were left:  We are in the land of the pasties, ladies.

This time, they wanted to try and replicate some of their favorite out-dining food fare, the arancini rice balls and bread sticks at the Olive Garden.

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Though the visual aesthetics may need a little work, the bread sticks were — flavor-wise — better than their reference:  Very tasty — perfect salt, garlic butter, chew and texture.  It was hard not to eat too may.

The rice balls were beaucoup big!  Nice crust and delicious, cheesy rice within.  They were far less salty than the OG variety (which is not a complaint), and served with a little marinara, they were a marvelous meal.

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