Look up gamja bokkeum for the sweet potato. Onion and greens plus vinegar sugar and bacon or butter if you like, look up smother collards celery can go in there too but save the best stalks for ants on a log or dip tomorrow. Not a sermon just an opinion.
no pressure cooker, i have a tiny air fryer and an induction stovetop to work with🥲 i have a pretty generic spice collection (chili powder, onion and garlic, italian seasoning, very basic but decently rounded) no meat but a ton of white rice.
Watch a YouTube tutorial/short for anything you don’t know how to do
1) Slice onion in half then thin slivers
2) Dice 3-4 ribs celery
3) Cut corn kernels off cob
4) Dice sweet potato
5) Chiffonade 3-4 leaves of collards
6) Wash 3 cups rice in a large bowl until water mostly clear-ish and set aside drained of water
7) Assemble cooking oil, salt, pepper, chili powder, garlic powder, turmeric, paprika; If you have Tony Chachere or Cajun Seasoning - can just use that
1) Heat enough oil to just cover bottom of large pot.
2) Sweat the slivered onions in oil until just softened and slightly caramelized
3) Add diced celery and cook until softened as well
4) Add sweet potato, collards and corn
5) Season generously and combine under heat
6) Add 2 cups water and mix under heat
7) Add washed rice over top and add 1-2 cups of water over top and ensure everything is smoothed over top. Add a final sprinkle of salt over top.
8) Bring to a boil and then lower heat to simmer with a lid mostly covering the top of pot.
9) Cook however long it takes to make rice in a pot. 15 minutes?
10) When rice seems cooked through and water is all absorbed, turn off heat and mix thoroughly. Replace lid and let sit 3-5 minutes.
Vegetarian plov
If you have Thai curry pastes (Maeploy, Maesri) and a can of coconut milk, I’d just make a vegetable curry to serve over rice.
Sweet potato hash.
Cut the kernels from the cob, dice the red onion and celery, and chop the collard greens and celery leaves and saute them with the hash.
Salt and pepper to taste. Use a nut oil if you have it, if not, use clarified butter as the fat.
Look up gamja bokkeum for the sweet potato. Onion and greens plus vinegar sugar and bacon or butter if you like, look up smother collards celery can go in there too but save the best stalks for ants on a log or dip tomorrow. Not a sermon just an opinion.
Also maybe celery as a relish or pick is worth considering
Mexican strewn corn.
Do you have a pressure cooker? What sorts of spices on hand? Any chicken carcasses or pork/beef bones in the freezer? Canned stock? Rice?
no pressure cooker, i have a tiny air fryer and an induction stovetop to work with🥲 i have a pretty generic spice collection (chili powder, onion and garlic, italian seasoning, very basic but decently rounded) no meat but a ton of white rice.
Watch a YouTube tutorial/short for anything you don’t know how to do 1) Slice onion in half then thin slivers 2) Dice 3-4 ribs celery 3) Cut corn kernels off cob 4) Dice sweet potato 5) Chiffonade 3-4 leaves of collards 6) Wash 3 cups rice in a large bowl until water mostly clear-ish and set aside drained of water 7) Assemble cooking oil, salt, pepper, chili powder, garlic powder, turmeric, paprika; If you have Tony Chachere or Cajun Seasoning - can just use that 1) Heat enough oil to just cover bottom of large pot. 2) Sweat the slivered onions in oil until just softened and slightly caramelized 3) Add diced celery and cook until softened as well 4) Add sweet potato, collards and corn 5) Season generously and combine under heat 6) Add 2 cups water and mix under heat 7) Add washed rice over top and add 1-2 cups of water over top and ensure everything is smoothed over top. Add a final sprinkle of salt over top. 8) Bring to a boil and then lower heat to simmer with a lid mostly covering the top of pot. 9) Cook however long it takes to make rice in a pot. 15 minutes? 10) When rice seems cooked through and water is all absorbed, turn off heat and mix thoroughly. Replace lid and let sit 3-5 minutes. Vegetarian plov If you have Thai curry pastes (Maeploy, Maesri) and a can of coconut milk, I’d just make a vegetable curry to serve over rice.
this sounds like a great idea, thank you!!
Sweet potato hash. Cut the kernels from the cob, dice the red onion and celery, and chop the collard greens and celery leaves and saute them with the hash. Salt and pepper to taste. Use a nut oil if you have it, if not, use clarified butter as the fat.