AN ORANGE FRAME OF MIND

Orange food seems to be on everybody’s mind these days, perhaps to match the color of the leaves, with their beautiful shades of red and gold.  Most maple trees in town are already completely red, but from my office’s window on campus, I see a very special tree, one that gets a few more red leaves each day. I like to think it is putting up a special show for me, a newcomer to the Little Apple…  😉   Let me share with you a few recipes to celebrate the season, the first is a new one, and the others come from the Bewitching archives.  An array of golden dishes to hopefully inspire you…

RICE PILAF WITH CARROTS AND PARLSEY
(adapted from  Martha Rose Shulman)

2 tablespoons  olive oil
1 fennel bulb, chopped
4 medium carrots, peeled, thinly sliced
1 cup basmati rice
a pinch of saffron
1  cup water
1 cup vegetable stock
Salt to taste
1/2 cup finely chopped flat-leaf parsley

Rinse the rice well to remove excess starch. Drain well, and reserve.  Heat the water and stock together in a microwave until very hot.

Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, fennel, and salt. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice and the saffron.  Cook, stirring, until the grains of rice are well coated with oil and beginning to crackle. Add the hot water and stock and bring to a boil. Taste the cooking liquid and adjust salt if necessary. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.

Uncover the rice and place a clean towel over the top of the pan, but don’t let it touch the rice.  Put the lid back, and let the rice sit for 10 minutes.  Add the parsley, fluffy the rice with a fork, and serve.

ENJOY!

to print the recipe, click here

This pilaf is extremely delicious and good for you, a combination that is always welcome at our table. Fennel and saffron were not in the original recipe, but I think they worked better with the other flavors than onions would.  Feel free to include onions and garlic,  Phil and I are part of the minority who uses those ingredients quite sparingly.

For some more orange glow on your table….
(click on the title for the original post)

CARROT AND SWEET POTATO PUREE

CARAMELIZED CARROT SOUP

KURI SQUASH SOUP

CHICKPEA SALAD

CARROT NIB ORZO

SWEET ROASTED BUTTERNUT SQUASH AND GREENS OVER PASTA

PEACH PIE

ONE YEAR AGO:  San Francisco Sourdough

TWO YEARS AGO: A Real Oscar Winner (two years with the sweetest dog in the world!)

THREE YEARS AGO: Pane Siciliano

25 thoughts on “AN ORANGE FRAME OF MIND

  1. Such a good idea to pull up past posts! I’m all over that pasta dish and the pilaf and orzo….guess I’m showing my love for the pastas! Orange is definitely the color of the season. I’m thrilled to be able to drive thru all these roads lined with trees of beautiful changing colors!

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  2. Well I pretty much like all of this with “orange” being the central theme! My favorite color, and one of my favorite flavors, not to mention most orange foods are ones I’m happy to eat! Nice post!

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  3. I’m really loving orange this year.. not sure if it’s subliminal fashion marketing, or the baskets at the market, but I’ve got an eye for it. I think it’s such a happy color and it sure photographs well, judging by your photos here! I think my choice has to be the pilaf, because I’ve never made one:) xx

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