I'd been in Florida (freezing, I might add) all weekend. I meant to go grocery shopping today, but it never happened. So, I was left this evening wondering just what I could make. Scanning my pantry shelves, I thought a rice pilaf would be nice. I offer you this (almost) recipe because it turned out quite well and every ingredient is a staple in our home. It's not quite a recipe because, first of all, I only measure grains when I cook - the rest just gets thrown in as I judge by eye or by taste. Secondly, I'd be embarrassed to tell you how much food I cooked. Suffice it to say that four of us polished off the dish I thought I made enough of to have ample leftovers, and that three cups of uncooked rice was the starting point. There, I said it.
I leave it for you to figure out the amount of rice you or your family will eat. Here's the ingredient list for what I'll call, "Can't Make Enough of it Rice Pilaf": brown rice, wild rice, onion, dino-kale (any green will do), walnuts, a chopped apple, olive oil (to saute the veggies and sprinkled over the rice after cooking), balsamic vinegar, parsley, thyme, sea salt, pepper. Cook the rice (both can be cooked together), saute the veggies, and then mix the whole thing together. I also roasted some delicata squash, my favorite new winter vegetable - beloved by me because it tastes so darn good and it needs no more coddling than to roast in a pan with either water or some olive oil and it's a sweet, healthy treat. Voila! That was dinner. Unfortunately, dinner only, just one small bit of squash left for tomorrow's lunch. ;(
Tonight's question: One of the ingredients from the pilaf is new on our list of staples. Which one?
No comments:
Post a Comment