Last night, I made broth from the remains of the rotisserie chicken. On Tuesday, I used that broth when I cooked brown rice in my rice cooker. (I take the rice cooker when we travel, as it quickly warms up soup in motel rooms, and I find rice a versatile ingredient when I cook on vacation. While the rice was cooking, I sauteed chopped celery, carrots, red bell pepper, and sliced mushrooms in olive oil, then added the leftover chicken and some thyme. The skillet at the place we are renting is only a medium size, but I found a large casserole dish in which I could layer the rice and the chicken-vegetable mixture. Leftovers for tomorrow give us more time for adventure.
I used a brown rice from Castor River Habitat and Farm in Missouri that I bought at Fresh Thyme Market when we were in South Bend in October. It was on sale, so I grabbed several bags and brought one with us because it was a small bag. We really liked the texture, and it was not as starchy as most rice. It's nice to be able to support a small agricultural business.
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