Jake
HEALTHY AT HOME
Rice
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48
ah! Winter 2021–22
A MEAL FIT FOR ROYALTY BY TRACY STUART
MEDALLING WITH MY FOOD Tracy is an Olympic medallist and has a Chef’s diploma from the Natural Gourmet Institute for Health and Culinary Arts.
I
was recently invited to participate in a Master Chef competition that was organized by an international peer group that I belong to. Of course, my competitive spirit kicked into high gear and I accepted the challenge. To prepare for the challenge we were given a scorecard and the point system, but the only real parameter was that the dish must contain rice. As you can imagine, the contestants could really take this anywhere—with rice, the world truly is your oyster. So to speak. I was determined to make something special; something fit for a queen and yet would be enjoyed by children as well. The search began; I pored through my beloved cookbooks, which took me on journeys through Mexico, Brazil, Spain, France, Japan, and China. I finally landed on a recipe that I have made a few times and as I reacquainted myself with the ingredients, my taste buds began to water as the memories of this dish came flooding back to me. I discovered the recipe in Food: What the Heck Should I Cook by Mark Hyman. His original recipe is entitled Forbidden Rice—No-fry Stir Fry, but for this challenge I really wanted to make it my
own. I made some adaptations to suit my palette for the competition, after all, a racer must stick to their own race plan. I absolutely love race planning, so I decided that I would treat this competition exactly like the Master Chef competitions that you would see on television. This meant grabbing my basket and heading out to source the best ingredients, sticking to local and organic where possible. I knew that the key to making this recipe was to misé en place the heck out of it. Imagine everything chopped, diced, sliced, and measured out ahead of time. When you prepare this way, the recipe will come together like a dream; it will seem effortless to those watching, just like a perfect race. This meant having lots of bowls—five in fact—at the ready, since the different vegetables and ingredients all require different cook times. The clock is also a major factor in racing and in cooking, so I thoughtfully developed a race plan (or rice plan, if you will) to keep everything on track and under one hour. If you follow these steps, this recipe will go from page to table within 55 minutes. Ready. Set. Go. At Home on the North Shore
