Recipe: Crack Rice

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Crack Rice from the Beetlebung Farm Cookbook. Photograph© Gabriela Herman

Chris Fischer is the chef and farmer behind Beetlebung Farm, a 5 acre parcel of land on Martha’s Vineyard where his family’s roots date back twelve generations. In The Beetlebung Farm Cookbook he documents a year of hauling in lobster pots, cultivating vegetables and butchering his own meat.

This recipe makes use of the beautiful raw scallops available on Martha’s Vineyard, but also taps into the island’s thrifty ethos. Bay scallops can sometimes cost as much as $30/lb so Fischer found a way to use them sparingly in this dish; plus, it’s a great way to use leftover cooked rice. The name, of course, comes from the fact that Fischer and friends “couldn’t stop eating it.”