Here’s my wish for you:
I hope that after more than thirty years together, you and your SO (significant other) are still capable of surprising the heck out of each other.
By now, Petey and I know each other pretty well.
He knows I consider frosting a necessary food group. That Roger Moore was the best Bond. And to never bring up how many shoes I own.
I’ve come to accept that when he is holding the remote, we will never watch a program all the way through from start to finish. And it’s futile to try and get him out of what The Kid calls the Canadian tuxedo; jeans and a jean jacket, with a t-shirt in the summer, or a flannel shirt in the colder months.
But lately, when it comes to food, he has shocked me to the core.
A couple of years ago, I found out that coconut cake is one of his favorite desserts. Then after making many, many batches of my green pork chili, he confessed that he’s not a fan (at the time of this revelation I had a gallon bagged up in the freezer, which The Kid generously offered to take off my hands).
In a quest to eat healthier, I bought a ten pound bag of brown rice at Costco; with Petey’s full knowledge and cooperation.
But a month or so ago, he sheepishly informed me that he doesn’t really like it.
I told him that we would have to eat it up, but I would alternate brown rice dinners with the white stuff. I may have told him that, but I hate serving him food that he doesn’t enjoy, so it wasn’t really being used.
He does love pilafs. When we go out to eat, if there is pilaf on the menu, he orders it, even over things like creamy mashed, or loaded baked potatoes.
The other night I decided to make a pilaf. One thing I love about them is that they’re a great opportunity to use up any vegetables in the fridge that are past their prime.
I always use stock in my pilaf, so the cooked rice isn’t snow white. So I would use this stock camouflage to substitute brown rice in my recipe, hoping that the flavor, and chewy characteristics of the wild rice I planned on adding would disguise my deceit.
It worked. Petey had no idea he was eating brown rice. And when I told him, he liked it so much, he didn’t even slow down the chowing down.
Brown and wild rice pilaf
3 tablespoons extra virgin olive oil
2 tablespoons butter
1 onion, chopped
2 cups mushrooms, sliced
1/2 cup dried porcini mushrooms
1 cup celery, chopped
3 large carrots, chopped
1 teaspoon each dried thyme
2 teaspoons minced fresh rosemary
3-4 cloves garlic, minced
1 1/3 cups brown rice
2/3 cup wild rice
1/2 cup white wine
1 teaspoon porcini powder (available at Lowes Foods)
1 tablespoon Worcestershire sauce
3 3/4 cups chicken or mushroom stock or some combination of both
Freshly cracked pepper
Preheat oven to 375. Put 2 cups salted water in a saucepan and bring to boil. Drop in clean dried mushrooms, and let boil for 3 minutes. Drain, using cheesecloth or paper towels to catch any dirt and reserve stock for pilaf. Slice mushrooms into bite-sized pieces.
In a heavy Dutch oven over medium heat, melt the butter with the oil. Sauté fresh and dried mushrooms, carrots, celery, onions and herbs, until lightly browned; about 8-10 minutes. Add both rices and garlic, then stir until the grains are toasted and well coated, about 3 minutes.
Deglaze with wine. When’s it’s absorbed, stir in the stock, add porcini powder and Worcestershire. Taste liquid for seasoning, and adjust if needed. Bring to a simmer, stir and cover.
Transfer the pot to oven and bake until all the liquid has been absorbed and the rice is tender, 65-75 minutes.
Remove from the oven. Serves 8 to 10.
The recent spousal revelations have, at times, sent me reeling. I’m afraid that one of these days I’ll find out I’m married to an opera lover who hates scrambled eggs, and loves cats.
Thanks for your time.