hey y'all! it's felt like forever since i've blogged in real-time and it feels so good! the last time i checked in here i hadn't given birth to our son, james,("amesy"). he finally came september 27, 10 days after his due date! when i can gather my thoughts into cohesive sentences i plan to write more about his entrance into the world :)
newborn baby life has somewhat rocked mine and frank's existence a bit ;) we knew that sleep deprivation, emotional rollercoasters, and general fuzziness were in our futures but there was really no way to prepare or scale how much a little human impacts every minute and second of your life. at this moment we're trying to keep him alive and healthy, marvel at his little toes and button nose, take in every coo and odd sound he emits, and study the range of emotions that take over his teeny face at a given second. he's, in a word, precious. but i would be lying if i didn't say that navigating this new territory is wrought with emotion, and just plain terrifying at times. i know frank and i are strengthened by all of those who have done this parenting thing before us, and those who continue to do it presently with grace and honesty.
and now, rice pilaf! i knew this dish would come in handy after our little amesy was born. it's basically a one-stop-pot of grainy goodness (which also means less dishes to clean!). pilaf has no bounds as to what kind of flavors you want the end product to have. so here i wanted something soothing and minimal in terms of spices, and more emphasis on fresh herbs and produce. the herbs, onion, fennel, and roasted grapes shine together as i'm a big time fan of fruit mixed all up in a savory dish/salad. i have a feeling this humble pot is going to continue to make a weekly appearance as a side dish or a for a quick lunch. hopefully you'll find it easy-peasy as well!
big autumnal hugs! xo's
Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | v & gf
i chose to use a sprouted variety of brown rice, but feel free to substitute your preferred grain and cook according to the directions on the package.
| makes 4 servings |
roasted grapes
- 1 cup seedless grapes
- 2-3 teaspoons extra-virgin olive oil
- salt and fresh pepper, to taste
pilaf
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small fennel bulb, finely chopped
- 1 cup sprouted brown rice (i like this brand)
- 1 teaspoon ground cumin
- 1 3/4 cups water
- 2 tablespoons chopped sage
- salt and fresh pepper, to taste
- 1/4 cup toasted almonds, roughly chopped
- handful of fresh parsley, chopped
method
- preheat the oven to 375°F and line a baking sheet with parchment paper, set aside.
- toss the grapes with the oil, and salt and pepper to taste. transfer to the baking sheet and roast until the grapes are slightly burst and juicy, about 12-15 minutes. remove from the oven and set aside.
- heat the oil in a lidded saucepan over medium heat. once hot, add the onion and fennel. cook until the onions are translucent and the fennel is soft, 5-6 minutes. add the rice and cumin until well-coated, and cook for another couple of minutes, then add the water and sage, season with salt and pepper, to taste. bring the rice to a boil and cover with a fitted lid.
similar recipes:
charred broccoli & red onion salad w/ shaved apples
raw cauliflower couscous w/ cherries & sumac dressing
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