First of all, let me apologize for being absent for the last few days. My husband came back into town and we went away for the first time in six years. It was so nice to suddenly pause, and say, “Listen, hear that?” and not hear any kids’ sounds. Then, I came back home and caught a sudden compulsion to scan old family photos. I am still in the middle of that project, but thought I’d take a break to share this recipe.
I was first introduced to Hawaiian Haystacks by my sister-in-law about 10 years ago. (Note: I don’t think these are really Hawaiian at all.) There are a few variations which I will include along with the basic recipe. They are incredibly frugal, as the main ingredient it rice and you choose the toppings.
Let me know if you have had these, I wonder if they are a cultural or regional dish. If you have, what toppings have you used?
- Hawaiian Haystacks:
- 4 cups cooked rice
- 3 cups Chicken Gravy (I have had this made with cream of chicken soup or canned gravy or gravy mix with canned or “real” cooked chicken or homemade gravy with chicken…you choose) (to make gluten free gravy, I prefer Sweet Rice Flour as a thickener)
- Toppings:(placed in separate bowls):
- chow mein noodles
- pineapple chunks
- Mandarin oranges
- black olives
- chopped celery
- green onions
- water chestnuts
- baby corn
- French Fried onions
- Simply place rice on a plate, top with gravy and then choose different toppings.