Monday, October 20, 2008
It's All Nice, Black Rice, All Right
Long time, no post! It's been a busy bought with lots of work, reading, research, farmers' marketing and kitchen testing. I found Heidi Swanson's booked used (!) at the Booksmith the other day, just after Vini bought a copy and I began to pine for it. A nice little "what's up" from the universe. I made Heidi's Roasted Pumpkin Salad both at home and on the job this week (yeah, we're on a first name basis, so what?). It's exquisite, though I made the following changes: a) I cut the down on the amount of olive oil in the dressing - I found there was enough oil present from the roasting and the sunflower seeds in the dressing. b) I used butternut squash, an apt substitute for the pumpkin. c) I used black rice in place of wild rice. If you have not cooked with black rice (aka "forbidden rice), you must. I picked it up at the co-op a few weeks back and decimated my supply for this recipe. I will be biking back ASAP to replenish my supply! Its nutty flavor is encased in a firm, purple-black husk that reveals a pleasantly mealy, chewy texture. It will always have a home in my pantry. It did create quite a purply-hued mess of my white stove top after I first cooked it, but hey, no relationship is perfect.