All Photos © Christine Elise McCarthy 2015
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It is October 6th & LA is facing yet another triple-digit temperature weekend & I am so fucking over it! My mood could not be gloomier & all this fucking sunshine & heat & “what a gorgeous day – we should go do something” shit is crushing my soul. I want cold & rain & Nick Cave & stuff like THIS Lucy Rose video for Shiver. Or – moody music like Banks’ Brain – and THIS magical pole dancer who is like a jewelry box ballerina – or just the right amount of Bon Iver (because too much makes everything worse). I want cold so I can bundle up in clothes and cook things that smell comforting and warm the house. I want a fire & red wine. I do not want to feel exactly as fat as I am as my shrinking clothes cling to me in the sticky heat & the thought of cooking or eating – or even red wine – seem cloying & claustrophobic. How I managed to gain weight during a month-long heat wave can only be explained by an excess of the champagne I use to chill myself down & cheer myself up. But – I want to un-think some things & I want even worse to un-know other things. And – I know – some things cannot be unseen – and some things cannot be unfelt. But – I still wish we were at least having weather that supported my killing (dulling – at least) my feelings with food – and the distraction of creating it & photographing it & blogging about it.
Ah, well. Life goes on & I did make this rice pilaf today & it is tastier than I expected. It is my third dish in recent days using the seeds (arils) of a pomegranate. They add a nice burst of things that are good for you (including fiber) and a sweet surprise & gorgeous color. You need to learn to power past any instinct you have to try to spit the seeds out. Just crunch through them or you will be in Hell.
Coconut & Ginger Rice Pilaf with Pomegranate Seeds
Serves 2 as a main course or 4 as a side
1/2 cup orzo
1 cup rice – white or jasmine or basmati
2-3 TBS coconut oil
2 TBS minced ginger (I had some in a tube)
2 1/2 cups vegetable stock
Pomegranate seeds (arils)
Cilantro or mint – chopped as garnish
Heat the coconut oil over med-high heat & toast the orzo until it is golden – which happens in just a few moments. Add the rice & toast a bit more (being sure not to burn the orzo). Add the ginger, stir – and then add the stock. Bring to a rapid boil & reduce to the lowest heat. Cover (wrapping a kitchen towel around the lid helps create a tighter seal) and cook about 20 minutes. Fluff & serve with pomegranate arils & chopped herbs.