FROM GARDEN TO TABLE, cont.

From the backyard to my desk.

The winter-to-spring backyard—a plot of not rather more than 125 sq. toes, fenced in opposition to wild boar intrusion—continues to supply. I’m now selecting small broccoli florets that the crops produce after the big, middle heads have been reduce. These prepare dinner in about 3 minutes. The lovable “child” cauliflowers and cabbages are an ideal dimension for a small family. 

The chard goes on and on. The favas and peas are practically completed. A second spherical of lettuce arrived to remind me that I received’t be consuming soup eternally. Listed below are a number of the dishes which have been on my desk this week. 

Oven-baked brown rice casserole with broccoli and cauliflower. I discovered this method of cooking rice years in the past when experimenting with Macrobiotic cooking. The rice grains are toasted earlier than baking. It stays one in all my favourite methods to prepare dinner brown rice (arroz integral), though I’ve assorted the components significantly. The dish makes a wonderful vegetarian foremost dish or a aspect with meat, hen or fish. (Recipe is under.)

Broccoli and cauliflower al ajo arriero, or “muledrivers’ type. Totally different from the everyday muledrivers’ preparation, these greens are cooked crisp-tender.

Pimentón (paprika) to garnish

Carry a pan of salted water to a boil. Add the cauliflower and prepare dinner 1 minute. Add the broccoli and prepare dinner 3 minutes. Drain the greens and refresh them in chilly water. Place in a serving bowl.

In a small skillet warmth the oil. Add bacon strips, if utilizing, garlic, purple pepper and cumin. Fry till the garlic turns golden. Take away the pan from the warmth and add the lemon juice, salt, and pepper. Instantly earlier than serving pour the dressing over the broccoli and cauliflower. (Lemon juice will darken the broccoli if allowed to macerate within the dressing.) Sprinkle with pimentón. 

Cabbage from the backyard is each tender and crisp, a delight to eat uncooked. So, coleslaw. My model with grated carrots and onions in addition to cabbage has a dressing of olive oil, Greek yogurt, jarred mayonnaise, and Sherry vinegar. 

Baked Rice with Greens

Arroz al Horno con Verduras

Use both medium-short grain (Spanish) or lengthy grain brown rice for this recipe. The greens might be assorted in line with what can be found within the backyard or farmers’ market. Miso (fermented soybean paste, white or black) provides meaty umami to the dish, but when not out there, simply omit it. Neither pepper nor herbs have been included within the authentic model of baked rice, however they’re positive additions, to style. 

Serves 4 as a foremost dish or 8 as a aspect.

1 ½ cup brown rice

Boiling water or vegetable inventory

4 cups broccoli and cauliflower florets

Salt

1 tablespoon miso (elective)

3 tablespoons olive oil

1 cup chopped onion

1 cup diced carrot

1 cup chopped mushrooms

1 cup chopped chard

Freshly floor black pepper (elective)

Chopped herbs equivalent to oregano or thyme (elective)

Toast rice with out oil.

Place a heavy skillet on medium-high warmth and add the rice. Don’t add any oil. Toast the rice grains, stirring continuously, till they’re golden and aromatic, about 4 minutes. Take away the skillet from the warmth and pour the rice into an oven-safe casserole. Add ¾ cup of boiling water or inventory and stir effectively. Depart the rice to soak.

In a small bowl mix the miso, if utilizing, with ¼ cup boiling water or inventory and stir to dissolve the miso.

Combine greens with rice and bake the casserole.

Brown rice baked with greens.