{"id":6,"date":"2008-10-11T20:07:05","date_gmt":"2008-10-12T03:07:05","guid":{"rendered":"http:\/\/landguppy.com\/eatreadandbeharried\/?p=5"},"modified":"2008-10-11T20:07:05","modified_gmt":"2008-10-12T03:07:05","slug":"what-i-cooked-this-week","status":"publish","type":"post","link":"http:\/\/landguppy.com\/blog\/what-i-cooked-this-week\/","title":{"rendered":"Of changing leaves and changing tastes"},"content":{"rendered":"

It wasn\u2019t that long ago that I was craving (and buying) watermelon and iced lemon ginger green tea. Now, the trees are glowing and I want warm starchy things. Lucky me: I had a recipe I found last fall in the Seattle Post Intelligencer<\/a>. It was for a bulgar pilaf with chestnuts and brown butter. I changed it a bit and came up with this:<\/p>\n

Saute a small, finely chopped onion<\/strong> in about a tablespoon of butter<\/strong>. When they\u2019ve softened, add in about two cups of bulgar wheat<\/strong> \u2013 I think this would be great with whole wheat berries, too, or barley might be nice \u2013 and stir to coat. Add in about a cup of chopped chestnuts<\/strong> \u2013 toasted pine nuts, hazelnuts, or pecans would be good too — about a quarter cup of raisins<\/strong> or dried cranberries (or chopped dried apricots or pears, or a combination), the grated peel and juice of a tangerine<\/strong> (about a tablespoon of orange juice and a half teaspoon of orange rind), a dash of allspice<\/strong> or cloves, and about a quarter teaspoon of cinnamon<\/strong>. Add in a quart of chicken broth<\/strong> (low sodium). Veggie broth would be fine, too. Bring to a boil and then turn down to low and cover. Cook for about 15 minutes \u2013 longer if you are using whole wheat berries or barley \u2013 then turn off the heat and leave it for another 10 minutes. When you serve it, chop some fresh herbs \u2013 flat leaf parsley, maybe a little fresh mint \u2013 and sprinkle it on top.<\/p>\n

It makes a big pot full of pilaf. Four of us only ate about a third of it, so I froze the rest in two containers for two future meals. It\u2019s a great accompaniment and while you can smell the orange, you don\u2019t really taste it. Same with the allspice and cinnamon. You sense it, but it doesn\u2019t overwhelm you. We had it with roast turkey breast and some roasted vegetables. It would be great with beef or lamb, too. Make it with vegetable broth and you have the start of a great meatless meal, too. Just bump up the nut content for some added protein.<\/p>\n","protected":false},"excerpt":{"rendered":"

It wasn\u2019t that long ago that I was craving (and buying) watermelon and iced lemon ginger green tea. Now, the trees are glowing and I want warm starchy things. Lucky me: I had a recipe I found last fall in the Seattle Post Intelligencer. It was for a bulgar pilaf with chestnuts and brown butter….<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[11,13],"tags":[88,775,790],"class_list":["post-6","post","type-post","status-publish","format-standard","hentry","category-food","category-glorious-food","tag-fall","tag-food","tag-recipes"],"yoast_head":"\nOf changing leaves and changing tastes - Landguppy Productions<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/landguppy.com\/blog\/what-i-cooked-this-week\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Of changing leaves and changing tastes - Landguppy Productions\" \/>\n<meta property=\"og:description\" content=\"It wasn\u2019t that long ago that I was craving (and buying) watermelon and iced lemon ginger green tea. 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