We are finally seeing a change in the weather. The humidity has left the building so to speak, chased away by rain and a more than welcome cold front. Stores are decked out for Halloween and Pumpkin Spice everything is invading earth as we know it. That means that Fall is just around the corner, at least according to the calendar.
Cooler weather doesn’t mean that the grill is going into hibernation. Far from it. These are the evenings that were made for grilling. You can keep your grilling food company outside without breaking a sweat. That little bit of coolness in the air makes me think once again of comfort food. While I’m not ready for hearty casseroles and soups, a bit of a starchy and filling side dish is just what Mama D ordered. That’s how this little gem came to be.
I have taken some short cuts in the interest of time (school is back in session and so am I). I used one of those cooked rice pouches. These are surprisingly good when mixed with vegetables and seasonings. They have a firm texture meant to soften in the microwave, but when used on the stove with a flavorful liquid, the result is perfect al dente rice. There are several brands out there and they come in various flavors. I used a Long Grain and Wild Rice package. It had a little added flavor of its own without being too unhealthy, but I added a good amount of fresh thyme and homemade chicken stock for more personalized flavor.
You are more than welcome to cook your rice from scratch. If you do, cook it early in the day and let it chill out uncovered in the refrigerator for a few hours. This allows the rice to dry out resulting in more flavor absorption and less mushiness.
The vegetable array consisted of artichoke hearts (Trader Joe’s Frozen), crimini mushrooms, and shallot. Then there was that generous handful of garden thyme….
The veggies sautéed in a skillet with a bit of olive oil and several splashes of chicken stock. When everything sported a late summer golden tan, I added the rice. and the thyme leaves. Then it was just a matter of letting everything get better acquainted while being plied with more chicken stock.
All of this took about as long as the chicken breasts needed to grill. The plate was finished with sautéed green and wax beans with baby carrots. Simple to make, quick to get ready and delicious to eat.
Artichoke and Mushroom Rice Pilaf
This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables.
Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
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Artichoke and Mushroom Rice Pilaf
This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables.
Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
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Instructions
Swirl the olive oil into a large heated skillet. Allow the oil to get hot. Add the artichoke hearts, mushrooms and shallots to the skillet and cook, stirring occasionally until everything is lightly browned and tender. Add a little chicken stock if things seem too dry.
Squeeze the package of rice to break it up. I used a Long Grain and Wild Rice Blend, but brown rice or any other grain would work. Open the package and add the rice to the skillet.
Remove the thyme leaves from their stems by sliding your finger from the top to the bottom. Add the leaves to the skillet
Toss to combine the ingredients and use a wooden spoon to separate the rice if necessary. Cook over medium heat, adding the chicken stock as needed. You want things to move around easily and to be a bit juicy.
Continue to cook for 10 minutes, stirring frequently until the rice is tender and the flavors are well blended. Taste and add salt and pepper as needed. drizzle with a little olive oil.
Serve with grilled meat, poultry or fish.
As I write this it is a lovely afternoon, perfect for a walk, which I intend to do shortly. Enjoy this wonderful change in the season and give a hearty side dish a whirl.
