Nova Scotia Hodge Podge with rice

by Jonathan Cheung

Stop # 2 on our cross country summer journey, friendly Nova Scotia

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  • 1 cup / 250mL Green Beans, trimmed
  • 1 cup / 250mL young Carrots, trimmed & peeled
  • 1 cup / 250mL Asparagus, trimmed (if in season)
  • 1 cup / 250mL New Potatoes, washed and quartered
  • 3 Tbsp. Butter
  • 6 slices Bacon, diced (optional)
  • 1 clove Garlic, minced
  • 1 tbsp All Purpose Flour
  • 1 cup / 250mL Chicken Stock
  • 1/2 cup / 125mL Whipping Cream
  • 1/2 - 1 cup / 125mL-250mL Dainty Conditioned rice, cooked or leftover
  • 1/2 cup / 125mL Frozen peas
  • 1/2 cup / 125mL Mixed fresh herbs, chopped (Parsley, Chives, Dill)
  • Salt & Pepper



Blanch the vegetables: Bring a large pot of salted water to a boil. Have a large bowl of ice water on the side. Blanch the vegetables. Boil the carrots for 4 minutes, or until tender enough for your liking and immediately plunge into the ice water bath. Next, blanche the green beans for 1 minute, and repeat transfer to the ice bath water. Repeat with the asparagus (cook for 1 minute), and the potatoes (cook for 4-5 minutes) until tender. Drain the cooled vegetables and set aside.


Drain the pot and set back on medium heat. When hot, add the butter and diced bacon. Cook for 5 minutes, or until slightly rendred. Add the flour and stir into the fat. It should absorb and become a loose paste. While whisking, slowly stir in the chicken stock until smooth and its starting to thicken. Simmer for a couple of minutes.


Add in the cream, and stir to combine. It should be thick enough to coat the back of a spoon. Allow to simmer for a few minutes.


When ready, add in the vegetables. Allow to come back up to a simmer to warm them. Stir in the rice and frozen peas, again bring back to a simmer. Adjust the seasoning with salt and pepper.


Serve warm in a bowl with a generous sprinkling of fresh herbs on top.

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