Me, age 5.
Alright, I feel like it is time to address something on here. You might notice that every time I post a recipe on my blog it is missing what you might consider one key ingredient, meat. Pork, Chicken, Beef, Seafood, or any other delicacy, you name it, I don't eat it. I haven't since I was five(ok, my parents will tell you there was an occasional hot dog until I figured out that they were made of meat). You see, it isn't a moral, animal rights issue, that would have been pretty heavy for a five year old me; it's just that I have never liked the taste of it. On top of that, when I was five my great-grandmother passed away from colon cancer and when my parents tried to explain it to me I was told that she "ate a lot of red meat and it made her sick." In all fairness I'm sure my parents had no idea that they were sealing my fate as a vegetarian, but it made a pretty big impact on me. I try meat every now and again just to make sure that I haven't changed my mind, and the answer every time, not surprisingly, is no. Even if I wanted to eat it, going 20 years without it has made me essentially the equivalent of someone who is lactose-intolerant but with meat instead of milk. However, I have made some giant leaps recently and have started eating small, tiny, minute portions of calamari(heavily sauced) and lobster(lots of butter) and don't find them completely horrifying! I have no revulsion to others eating meat, in fact, when I have a willing participant I like to try my hand at cooking dishes with meat. I am glad we had this chat, I feel like a weight is lifted and now I can share this yummy recipe with you:
This recipe is great for when you want to make something cheap that will last for several meals throughout the week, or to feed a group of 6! You can also use it to stuff grape leaves(not my fave), artichokes, or eggplant(yummmmm); and if you are a meat eater it would go great with some lamb-kebobs. I also find the simplicity of this dish extremely comforting, such as after a day like today when I found out that Ricky Martin is gay. I know, I know, and in other news a man landed on the moon, tell you something you don't already know, right? But a girl can always dream... this one's for you Ricky.
SHAKE YOUR BON BON GREEK PILAF
adapted from Moosewood Cookbook by Molly Katzen
1 1/2 cups raw brown rice
2 1/4 cups water
2 Tbs. olive oil
1 1/2 cups minced onion
2 stalks celery, minced
1/2 tsp. salt
1/2 cup lightly toasted sunflower seeds
freshly ground black pepper to taste
5 medium cloves garlic, minced
3 Tbs. lemon juice
1/4 cup freshly minced parsley
3 Tbs. fresh mint, minced
1 cup crumbled Feta cheese, to garnish
1. Place rice and water in a small saucepan. Bring to a boil, cover, and simmer until tender (abt. 40 mins).
2. Meanwhile, heat the olive oil in a small skillet. Add onion, celery, and salt, and saute until the vegetables are tender (5 to 8 mins). Add sunflower seeds , black pepper, and garlic. Saute for 5 mins.
3. Stir the sauteed mixture into the cooked rice along with the lemon juice and herbs. Mix well.
4. Sprinkle with feta cheese, serve, and enjoy!