oversalted yellow rice and chicken -- help me "rescue" it
- alkapal Mar 8, 2009 11:17 PM
i salted my chicken while cooking it in water to make broth, which i would then use to make a yellow rice faux-paella. i was using mahatma yellow rice, which is *already* seasoned. doh!
now, i have salty yellow rice with chicken, smoked sausage chunks, bell peppers, olives, capers and saffron.
how would you rescue this?
a frittata where i don't add salt to the eggs?
a soup with low-sodium broth or water?
a casserole with bread crumbs, eggs?
mix with unseasoned potatoes of some sort?
i am NOT gonna give this to the raccoons. they've been eating too well around here. ;-).
Not sure if it is too oversalted for this to work, but squeezing lime juice over does help. When I have curries and the like which are oversalted, I add vinegar which neutralises the salt.
I'd try adding more rice as suggested by ipsedixit, and squeezing lime juice over and mixing it in.
Sometimes adding some cream can help to save an overly salty dish. You could try adding it to a small portion and simmering for a few minutes. If it works, bake the rest with bread crumbs on top.
I might fold in some defrosted frozen chopped spinach (or sauteed fresh spinach, chopped, but I'm not sure it would offer much besides extra cost). It should incorporate well into the mixture and add some extra vitamins. :) Good luck!