September 7, 2020
The Covered Dish
Debbie Dance Uhrig
Fall is here and as ‘usual’ I’m wondering where the summer went! There were times when it felt like it was creeping (due to Covid) and then other days simply flew by. With the cooling temperatures it means more outdoor projects and enjoyment. With high heat and Southern Missouri humidity energy quickly dissipates and it’s hard to get motivated. This is good, fall, my favorite time of the year.
This past week my husband, Ervin, and I found ourselves in Crane, Missouri. Ervin had a bit of business to tend to, this meant I could meander through a couple of my favorite shops. With my mask in place I delved into pure joy. I actually found what I was looking for, (antique bird cages) and then some! As always the shop owners were gracious, the conversations outstanding and I rejoiced in a day well spent. But wait, it gets better. Since my favorite café was no longer open I turned to a couple of local cops passing by and asked where to grab a good bite of lunch. They gave me the thumbs sign and waived me directly to the Hickory Grove Café. Ervin finished his work and we enjoyed a marvelous meal at the restaurant. I ‘highly’ recommend a trip to Crane not only to shop but to experience an outstanding meal, in a small town. The ambience was quaint, the wait staff was superb. I thoroughly enjoyed my 3 hour stay in Crane, Missouri.
Today as I was gliding through my recipes I came across one that I’ve never put in the column. It’s refreshing, light and easy to prepare for a side dish. Personally I love the flavor of lemon, it wakes up the palate and leaves a distinct fresh taste with the foods it accompanies. As I was re-reading it one more time I also thought about changes for fall. Definitely ponder the use of an orange over the lemon. If I went with orange I would change the nut to a walnut and use craisins maybe even a finely chopped apple. Another change would be to play around with different types of rice. I think Basmati would be a good choice for a pilaf. It is not a sticky rice like long grain or Arborio.
When it comes to the lemon zest, in the recipe, do not get excited and add it early. The zing of the zest will be lost, the addition at the end is exactly where it needs to be. Remember this is a pilaf and to ‘qualify’ as a pilaf the rice has to be sautéed before it is cooked.
Other excitement on the home-front was the arrival of our 17.5 square foot deep freeze. It’s being stored in a friends big work shop and this fall/winter it will full of nothing but fresh beef. I am so anxious for beef roasts and steak, I can hardly wait. The deep freeze was ordered in June and after many phone calls rescheduling the delivery, it arrived in 2 months.
This past week I realized just how important it is to move forward. Even with Covid, we can’t ever go back, so we have to press on. I set a goal for something in our lives that is 2 years away. It’s given me something to think about and plan for, in the future. It feels good, search for a goal or long-range activity, it’s good for the mind and your mental health.
Simply yours, The Covered Dish. www.thecovereddish.com
Lemon Pilaf
3 tablespoons salted butter
5-6 green onion, chopped fine
1/2 cup finely chopped carrot
3 garlic cloves, pressed or chopped fine
1/3 cup almond slivers
1 1/3 cups long grain rice, rinsed
2 3/4 cups chicken stock
1 large lemon, juiced and zested
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon savory spice leaves*
In a large saucepan, over medium heat, melt butter sautéing onion, carrot and almond slivers. Toast until nutmeats are lightly browned.
While cooking begin rinsing the rice. Drain the rice and add to saucepan. Cook rice until it begins to turn translucent, now add garlic and sauté without over cooking. Add chicken stock, juice from (1) large lemon (2-3 tablespoons), salt, pepper and savory spice. Stir the mixture to a boil stage until there’s no water left in the pan, when the pan is tilted. Zest the lemon and ‘fluff’ into the rice.
Serve with chicken or fish. You may consider adding the meat to the dish!
*Savory is a ‘spice’ that comes ground or in flakes like basil or cilantro.
It is terrific in fall cooking especially in soups, stews and sauces. Look it up on line, I get mine at the Amish store in Branson, and it’s very inexpensive. I found it on line by McCormick, at the Walmart site, but the price was very high.
