Button mushrooms and asparagus are sautéed with cumin seeds and onion creating the flavor base for this Indian-inspired rice dish. Garam masala lends a hint of warming spice. This dish is a perfect use for leftover rice, and you can substitute 2 1/2 to 3 cups cooked rice for the uncooked grains. Make sure the rice has cooled fully before stir-frying with the vegetables or the mixture may become gummy. Garam masala is an Indian spice blend that includes cumin, cinnamon, cloves and cardamom, among others. You’ll find it at most grocery stores.
Pumpkins and October. What more needs to be said? Except that pumpkins offer more than just the usual Halloween fun. You can certainly scoop out the seeds and carve a jack-o-latern, but how about stuffing one instead? Or roast thick slices and toss into a green salad. Sauté the orange cubes with onions, or a few spices, add vegetable stock and purée the lot—velvety soup is on the way. And who can resist the fiery hue? Plus fall’s most beloved squash is packed with healthy nutrients like alpha and beta-carotene and Vitamin C. Pumpkin has something for everyone to love—from Dr. Mom to the candy-coveting, trick-or-treater in the house.
We’ve been compiling a list of summer cooking projects all year. Not our ordinary fare, the summer list involves any or all of the following: complex methods that require additional research and secondary sources including calls to grandmas and other expert cooks; Google searches to translate mysterious ingredients into plain English and pinpoint local suppliers (usually unexplored ethnic or specialty markets—a side bonus); kneading; equipment that’s tucked away in the garage (and requires a stepladder to reach) or borrowed; painstaking stirring and long stretches of waiting; pastry flour; squash blossoms; stone fruit and berries; sweet treats.
This recipe is adapted from M.R. Ghanoonparvar’s Persian Cuisine. I’ve reduced the salt and fat content, without sacrificing taste. This fragrant dish is a classic and with good reason — it’s light, full of flavor and loaded with fresh green herbs. I added some arugula to the mix — feel free to replace or substitute as you like. Continue reading
For a more substantial entrée, add a cup of cooked black beans to the rice before filling the peppers. Serve with tomato salsa or a dollop of sour cream on top. The stuffing for these peppers can be served on its own as a flavorful side dish (see photo below). Continue reading