Jackfruit Chick'n and Rice

No photos--sorry! I totally forgot to grab my camera before serving, and it was devoured by my omni family members. I suppose that's a good thing, though... ETA I lied. Leftovers!

Of course it's colorless. It's chik'n and rice, ffs.

Recipe!

Jackfruit Chick'n and Rice
serves 6 (leftovers, bitches!)
Free of gluten, soy, flesh, dairy, eggs, nuts, nightshades

Ingredients:
1 can jackfruit in brine, drained and rinsed
1 cube vegan chicken bouillon (I rec Edward & Sons Not Chicken)
1 small sweet onion (like Vidalia), chopped
4-5 celery hearts, chopped
1 clove garlic
1-2tsp oil (olive, canola, whatever you can handle)
2 c jasmine rice
1 tsp ground mustard (the spice, not the condiment)
1 tbsp poultry seasoning
A shit ton of water
Pinch of salt and pepper to taste

Instructions:

In a medium pot, dump the jackfruit and the bouillon cube, and fill with water until the jackfruit is covered. Pop that on the stove and let it boil. It'll need about 30 minutes to an hour to soften. You can cut the wedges into smaller pieces to expedite this.

While the jackfruit is getting its flavor and texture, heat the oil in a skillet and add the onion. Saute until it's getting to that translucent point, and add the garlic clove, salt, and pepper. Stir for another 30 seconds and then dump the contents in the jackfruit pot. Put the celery in the skillet and saute until it softens a hair, then toss the mustard in there and let it really soak up the win. Or, you know, mix it all together and let the mustard get all warm and groovy. Then toss that shit in the jackfruit pot, too.

Let the pot boil (covered) until the jackfruit is starting to shred. The water level should remain just covering the contents. Add more if necessary. After the shredding begins, dump the jasmine rice and poultry seasoning in there and give it a good stir to keep from clumping. Add another 4 cups of water. If you want a super chicken flavor, you can add another bouillon cube, but I didn't find it necessary. Reduce the heat to a simmer.

It'll take 15-20 minutes to cook. It's done when the water is mostly absorbed. You can add more water and cook it longer to get that creamy texture popular in Southern chicken and rice--you know, where the rice is basically two minutes from mush and the chicken has broken down so much, there's a piece of corpse in every bite--or you can go ahead and nosh. We noshed. It was fine.



Enjoy!