Serving Suggestion?!?

Please look at this image carefully.  Tell me what you see that is concerning for the status of our society.  (Okay, admittedly, I'm not a huge fan of "Instant" anything, and particularly "Instant Brown" rice... brown rice just feels like a food that should take longer... but that's another whole story...)

I've given you a hint. 

Do you see it?  Do you see that the "serving suggestion," apparently, is to cook the rice? There is nothing else added.  "Eat with a fork?"  It isn't quite like a box of cereal that suggests adding berries, but doesn't want the consumer to mistakenly believe there are actually fresh, juicy berries in the box.  Nope. There is nothing added to this picture.  So what are they suggesting?  

Winter Squash and Barley Risotto

Softened, buttery leeks + oven roasted butternut squash cubes (drizzled with olive oil, garlic, and black pepper) + creamy barley and carrot shreds.  Mix together and add liberal amounts of fresh grated Pecorino Romano cheese....  YUM!

Sea Soup

First, you'll need the Miracle broth from previous entry.  Here is one variety we tried.

• 1 qt. miracle broth, brought to a boil.
• In broth, cook 4 oz rice noodles
• Toss in: 2-3 cups whole, cooked shrimp and similar portion frozen broccoli
• Add a dash of ground ginger and chives
• Simmer until broccoli is done to your desired firmness

We called this sea soup in honor of the kombu and shrimp.  Served with some warm bread, you could also call it, "fast food you can feel good about."

Horrifying Soup (AKA "Miracle Broth")

The promised recipe for Miracle Broth (Thank you, Rebecca Katz, Guidepost Magazine!), with minor variation.  My son called "Horrifying Soup" because he was appalled by the inclusion of Kombu. However, he loves the taste, so maybe it is a miracle, after all. Kombu, similar to Kelp, is a super vegetable from the cold depths of the sea.  This food is high in all sorts of fabulous vitamins and minerals and is easily absorbed by our bodies.  An excellent supplement to any diet, but especially Northerners, as it aids in the absorption of Vitamin D.

First of all, you need a big stock pot.  I used a 16 qt. pot for this, and it was full, making about a gallon of stock in the end. 

In the stock pot you will place the vegetables-  just scrub them well and hack them into thirds or so. Don't peel them- you want the vitamins in those peels!

• 3 large yams
• a small bag of tiny new red potatoes (don't cut- just toss in whole)
• an entire bunch celery- heart and all
• a zucchini
• 8 carrots
• 4 small onions
• 5-10 garlic cloves
• 2-3 leeks
• 1/2 bunch of flat parsley
• 2 strips kombu
• 2 bay leaves
• 12 black peppercorns
• 4 whole allspice, or juniper berries, or coriander seed

Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
Remove the lid, decrease the heat, and simmer a MINIMUM of 2 hours- I simmered for 3.
Add more water if vegetables begin to be exposed in simmering.
Add 1-2 tbsp. sea salt at the end of simmering, then strain the entire mixture through a coarse mesh strainer into heat-resistant bowls.

At this point, you have a versatile broth!  Drink it like tea, or use it as the base for other soups, or on rice dishes.  Beyond that, you have:

1. Whole red potatoes.  Separate them, add back some broth and bits of leeks, onion, and yam.  Puree.  Add cream and .... voila! Potato soup!

2. Whole carrots.  Peel them, slice them, and top with melted butter, dill,  and honey- a yummy side dish.

3. Yams. Puree them and add them back into a variety of dishes for enhanced vitamins.

4. A heap of vegetable mush that chickens or pigs love.  Get a chicken, and eventually this results in some further yum.... eggs, meat.... :)