seriously grrr.

It's time to finally admit that we have become rice eaters. Brown rice, specifically. It snuck into our diet as a gluten-free replacement for the bulgur we'd started eating a few years ago instead of white rice (long story), and lately we've been eating a lot of it, but we've almost been preparing it like it's something to be ashamed of, barely acknowledging its presence, hoping no one will notice it there. "Oh, that? That's just the rice."

No more, I say! I'm actually going to make "a rice dish" this evening to go along with a roasted garlic-rosemary chicken an attempt at the Italian-American mystery that is shrimp scampi. I'll still be using Saveur's cooking technique for the rice but with ingredients lifted from Cook's Illustrated.


brown rice with parmesan, lemon and herbs.

2 tbsp butter
1 small onion
1 cup brown rice
1.5 liters chicken broth
1/2 tsp black pepper
1/4 cup minced fresh parsley
1/4 cup fresh basil
1/2 cup grated parmigiano
1 tsp grated lemon zest
1/2 tsp lemon juice

possibly: pine nuts, currants


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