I am not a super-hero. I know y’all are surprised about that, right? What I mean, is that I can’t do everything; hold down a forty-hour-a-week job, run the errands, keep up with the ever-growing pile of laundry, take care of a psychotic kitty cat who is going through separation anxiety, and get dinner on the table every night at a reasonable time. Thank God for this rice! It kept us going all week long, when I was too busy with wedding cake preparation to have any time to even contemplate making dinner. By the last day, B.O.B. Bob said “NO MORE RICE,” so I threw the tiny bit that was left down the drain. It wasn’t enough for one more meal anyway, besides cheese and crackers sounded like a much better meal after four nights of rice. Did I mention neither one of us are big rice fans?
We did get a break one night this week, and had dinner with our neighbors from Pizzanese, a new pizza restaurant near our house. It was interesting, and well worth the try. B.O.B. Bob and I shared The Pacific Islander and The Works, which were both great. I have a feeling that tonight, after cake assembly, we’ll be finishing off the leftovers that are still sitting in the garage fridge. Cross you fingers for me, because I’m going to need all the positivity and well-wishes I can get when it comes to putting this cake together. The gum paste flowers are made, the Italian buttercream is tucked away in the fridge, and the cake layers are awaiting adornment. The hard part is going to be putting everything together in a way that doesn’t look tacky. THE PRESSURE! I’d ask, “What’s the worst thing that could happen?” I already know the answer to that question however. A certain curious kitty that misses her Mommy being around decides to get close and see what this whole icing and cake thing is all about.
Ingredients:
- 3 Cups Low-Sodium Chicken Broth
- Juice and Zest of 1 Lemon
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Cloves Garlic, Minced
- 1 Teaspoon Turmeric Powder
- 1/2 Teaspoon Cumin Powder
- 1/2 Teaspoon Dried Minced Onion
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/8 Teaspoon Kosher Salt
- 1 (15-oz.) Can Pigeon Peas, Rinsed and Drained
- 2 Cups Thai Jasmine Rice
- Crumbled Feta
Directions:
- Bring broth, lemon juice, zest, olive oil, garlic, turmeric, cumin, minced onion, pepper, and salt to a rolling boil.
- Add pigeon peas and rice, stir, and then cover and simmer on low for 15 minutes.
- Turn off the heat and allow to sit for 10 minutes covered.
- Fluff rice and fold in as much crumbled feta as you desire.
Suggestions:
- Make sure to use a low-sodium chicken broth, due to the saltiness of the feta.
Improvements:
- Add whole olives to the rice dish before serving.
- Garnish with chopped cilantro.
RECIPE ADAPTED FROM: Yellow Feta Rice by Creole Contessa
Faith, Hope, Love, & Luck
-Colleen
