(Whenever they served Rice Pilaf in our college cafeteria, that's what Kay - the same person who sent me this recipe, actually - would call it. Giggle, giggle, snort!!)
The best thing about this dish was how it made my apartment smell - the fragrance of shallots, ginger, and cinnamon together in the rice cooker had me walking around taking big sniffs of air like a weirdo. It was plenty tasty as well, though it couldn't quite unseat this in the annals of delicious sweet-savory Piles Of.
Basic recipe here, though I strongly recommend adding something for crunch as I do below.
1. 1/3 cup finely chopped shallot (+ olive oil)
2. 1 TB fresh grated ginger
3. 1/4 tsp cinnamon
4. 1 cup white long-grain rice + broth to cook it in
5. 3 firm-ripe Fuyu persimmons, peeled & chopped
6. 1/2 cup well-chopped cilantro
7. 1/2 cup pepitas
8. Lemon juice to taste (go generous!)
9. S&P to taste
Sautee 1&2 in the bottom of your saucepan (or better, rice cooker). Add 3-4, and cook the rice. Toss in 5-9 at the end. The NYT is right: Fuyu persimmons are like extra-cheery tomatoes .
And finally, A Brief And Rapid Overview Of Other Things I Have Recently Cooked:
then more soup,
then a stirfry flavored kind of like this with the leftover ingredients from the second soup,
then a Spiced Applesauce cake,
then 3 kinds of cookies in a single Sunday, all from Smitten Kitchen:
Key Lime Meltaways (my favorite and SUPER easy)
Hazelnut Thumbprints (crowd favorite)
Green Tea Shortbread (cute and green but not tea-flavored enough - maybe my matcha was inferior?)
oh and at some point, in a fit of using up farmer's market proceeds, roasted beets & carrots one night and risotto the next.
It's been a nice repeat-recipe rut, but thanks Kay and persimmons for getting me out of it!