You know things are changing for you when the above becomes your idea of fast food... but there it is.
We had a crazy saturday at our house last weekend.   Kid #1 had a dress rehearsal in the north end of the city.  Then she had a music theory exam downtown.  Then we picked up my mother-in-law and we all went to Kid #1's Choir concert back in the north end of the city.  Then we collapsed.
Fortunately, Mom-in-law provided dinner for us but lunch... well that had to be on the road.
Here is where I could have just gone to a drive thru and gotten it done, right?  Wrong.  I thought about it and decided that:
a.  We have perfectly good food that will go to waste here if it doesn't get eaten.
b.  I don't actually like fast food (except for Taco Bell... there I said it)
c.  Kid #1 needs to have something better than fast food in her belly before this exam and to get her through the rest of her afternoon.
d.  I don't want to spend the money.
So, I cooked up a mean stir fry, threw in some chick peas, tossed it with some rice, put it into containers and we took that with us for lunch.  You know what?  It was good... really good.  Nobody missed the fast food, nobody asked for the fast food and we felt better nourished.  The cash we saved with our lunch went to treat ourselves to this after the theory exam... and I'm not sorry for it one bit.  I'm not giving you that recipe yet though... sorry.
What I've got here is another example of fast, good for you and tasty.  It's a kitchen sink kind of thing.  Whatever I've got in the veggie drawer goes in.  If you have some leftover meat, throw that in too.  Don't have any rice?  Use some orzo or couscous... whatever.  I added in some saffron because I thought that it would taste out of this world... yeah it makes a big difference.


The better the stock you use the better the dish will taste but honestly it's not a deal breaker.  I did happen to use some wicked-ass stock that I made last week out of 4 chicken carcasses but dang, I'd use bouillion cubes in a pinch.


So if you are wondering whether to pick up the phone or get in the car to get yourself some fast food... at least give a thought to what you've got in the fridge and pantry.   Think of the benefits.


Kitchen Sink Saffron Rice
serves 4 - 6

3/4 tsp of saffron (soaked for 10 - 15 minutes in a little water)
1 1/2 cups uncooked rice
3 cups broccoli florets
1 small onion, diced
1 cup (or so) pepper, diced
3 cups mushrooms, quartered
3 cups spinach, stemmed and diced
3 cups good quality stock
3 tbsp of mixed herbs (your choice)
2 tsp salt
pepper sauce (come on, you know I gotta throw that in)

Heat a large pot over medium heat.  Throw in a little oil or grease or butter (whatever you got) and add in the veggies.  Toss that around for a few minutes, letting the veggies begin to get a little soft.
Turn the heat down a bit and add in the rice.  Toss the rice with the veggies until everything is well mixed.
Add in the stock, saffron, herbs, salt and pepper sauce (optional).  Stir well.
Cover and simmer over low heat for about 20 minutes or until the rice is cooked.  Check and make sure that you don't need to add more liquid half way through.
Cool slightly and serve.  Feel good about what you've done today.