Sunday, May 18, 2014
Back when I was doing a series of pantry-cooking posts, I wrote about my favorite recipe that I turn to when (a) I’m hungry (b) I need to fix something at home, going out is not an option and the food fairy is not coming, and (c) I feel like I have nothing in the house to make a meal out of.
It is the Universal Pilaf recipe from Amy Dacyczyn’s The Tightwad Gazette.
Typically I end up at this recipe when I’m thinking about how hungry I am and I start going down my mental list of what I can make and multiple items have to be abandoned due to a lack of key ingredient.
Omelettes? … no eggs. Tacos? … no beans no chicken. Quesadillas? … no cheese. Scrambled eggs and cheese grits? I JUST SAID NO EGGS NO CHEESE. Are you even listening to me?!?
Sometimes the part of my brain that can keep track of what is in the pantry/refrigerator/freezer gets cranky with the part of my brain that just wants to eat. And once I get to that point, it’s time to head for the pilaf options.
Usually I have either cooked chicken or ground beef in the freezer, so I think of this as a recipe for chicken or ground beef. But the last time I went through this mental exercise, I had neither. But I did have a can of chickpeas in the pantry, one that I had bought to make a large batch of hummus with but ended up making a smaller batch and reserving the second can for future use.
Okay then. The future is now.
We have grain (rice), vegetable (spinach and/or peas, carrots), aromatic (garlic), and protein (chickpeas). We always have chicken stock, because I buy whole chickens and poach them and freeze the chicken stock, and I can’t imagine ever not having some kind of fat (butter, olive oil, coconut oil, bacon grease) somewhere.
We can make pilaf.
As I was pulling the vegetables out of the freezer, I ran across a small container of chicken fat, and that seemed like a good option for the fat.
So I put the frozen chicken stock and frozen spinach on the stove to thaw, peeled and sliced carrots, and heated a tablespoon or so of the frozen chicken fat.
When the fat was hot, I added minced garlic, then added a cup of rice and coated the grains with fat, then put in the rinsed and drained chickpeas, then the two cups of chicken stock. Covered and returned to a boil, then added the carrots and spinach along with a little bit of salt and fresh ground pepper. Covered, turned down the heat, and let it simmer. When most of the liquid had been absorbed, added about two teaspoons of Penzey’s Hot Curry Powder. Kept on the heat until the liquid had all been absorbed, then turned off the burner and let it sit for a few minutes, then moved off the burner entirely and let it sit for a few more minutes.
While it was finishing up and steaming, I chopped some dried coconut flakes and some cashews (roasted, unsalted), and put into a dry skillet and toasted them lightly.
Put the pilaf on a plate, sprinkled on the coconut and cashews, mixed it all together.
Makes two large servings, four small ones, or one large-ish and two small-ish ones. (Usually when I make this recipe, I eat it once for dinner and twice for lunch, so I think of it as three servings.)
Not bad for a dang I am hungry and I have nothing in the fridge night.