Things I want to tell you:
-If you want a free brake cleaning from a major tire place, I can tell you how to go about that (all you need is 4-5 hours of your time).
-Boyfriend and I are going on a “tour” of single-malt scotches. So far we’ve conquered the southeastern corner of Islay, and I’m afraid there isn’t much I like more.
-I gave myself two canker sores. Grapefruit, all I ever did was love you.
-There are actually two semi-resolutions (i.e. things I want to do anyway) on my radar: put a dent into my Sterilite plastic tub o’ yarn (I also have one full of sewing stuff) and do this cool thing I signed up to do.
-I bought sour cream juuust in case this gorgeous, comforting, healthy dish turned out to be just a little too hippie-dippy-healthy for my taste. It sits unopened. This is just that good!
Everything here is good for you. And vegan!
Quinoa is a crunchy, delicious grain that just happens to be a complete protein. It also happens to have little c-shaped germs. C stands for… Check it out.
You know how much I love the smell of sauteeing onions. Add cumin seeds? Don’t mind if I do.
Olive oil never hurt anybody. Of course, if you know of any such person… I’m wrong and I’m sorry. That is a very sweeping claim to make.
The final touch is green and fresh. The complete picture is savory-sweet and hearty, combined with some brightness from lemon juice and cilantro, parsley and chives.
Avocado for creaminess and a touch of decadence. So, what should I do with that sour cream, anyway?
Cumin-Scented Quinoa and Wild Rice
(recipe from Bon Appetit Nov. ’11)
1/2 cup wild rice
1 cup quinoa, rinsed well (I used red quinoa)
1-2 bay leaves
1/4 teaspoon kosher salt, plus more to taste
4 tablespoons extra-virgin olive oil, divided
1 onion, chopped
3 garlic cloves, minced
2 teaspoons cumin seeds
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
Freshly ground black pepper to taste
1 avocado, peeled, pitted
1 lemon, cut into wedges
Bring rice and 1 1/4 cup of water to a boil in a small saucepan; cover and reduce heat to low. Keep cooking until water is absorbed and rice is tender, about 45 minutes.
In a medium saucepan, bring quinoa, bay leaves, 1/4 teaspoon of salt and 2 cups of water to a boil. Cover, reduce heat to low and simmer until tender (it’ll still have some bite to it), about 15 minutes. Drain and let sit for 15 minutes, then discard bay leaf and transfer to a large bowl. Add cooked rice to the bowl as well.
In a large skillet, heat two tablespoons of olive oil over medium heat. Add chopped onion and saute, stirring occasionally, until translucent and soft, about eight minutes; add garlic and cumin seeds and continue cooking for another couple of minutes. Add sauteed onion mixture to quinoa and rice. Stir in remaining two tablespoons of olive oil, lemon juice and herbs. Season to taste with salt and pepper. Top with avocado and lemon wedges to serve.
