Squirrel X's Culinary Miscellany!
friendly rice pilaf
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Friendly Rice Pilaf
Ingredients:
1 and 1/2 tablespoons vegetable oil
1 cup uncooked brown rice
1/2 cup uncooked barley
3 and 1/2 cups vegetable broth
1 cup onions, cut into thin wedges
2 teaspoons basil
1 teaspoon marjoram
1 teaspoon pepper
1 and 1/2 cups carrots, thinly sliced
2 cups zucchini, cut in half the long way and sliced
1 cup Monterey Jack cheese, shredded
Instructions:
1) Heat oil in a large skillet, then add rice and barley.
2) Cook over medium heat, stirrin' occasionally, 'til lightly browned.
3) Add basil, marjoram, pepper, onions, and vegetable broth.
4) Continue cookin' til mixture comes to a full boil.
5) Reduce heat, cover, and simmer for thirty-five minutes.
6) Stir in carrots and zucchini.
7) Cover and continue simmerin' 'til grains and vegetables
are tender and liquid is absorbed.
8) Sprinkle with cheese and serve.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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