There’s nothing like heading home for a weekend with Mom – anyone who has been to my parents’ house knows that you never leave hungry (and probably actually leave with a desire to unbutton your pants so you can breathe). I think I did a good job to maintain some level of composure, but you’ll see in an upcoming post how much food was actually consumed!
We’re back home now and I needed to make a quick dinner before all the trick-or-treaters started arriving last night, so I raided my refrigerator and pulled out all the veggies I could find. I started by cooking up a mirepoix (1 red onion, 1 stalk of celery and 4 carrots from my garden) – no, those aren’t tomatoes in the picture below – it is actually the colour of the beautiful carrots.
Once the veggies had softened a bit, I added in broccoli florets, chopped zucchini and then mixed in the brown rice (1/2 cup dry) that had been cooking in the background. I seasoned the mixture with white pepper, black pepper, salt and a pinch of dry mustard, and then added about 1/2 a cup of yogurt into the mix and allowed it to all cook together. The yogurt gave the dish a very creamy texture, reminiscent of a risotto. I usually have yogurt with granola and fruit for breakfast in the summer, but with the winter months coming ahead, I think I’m going to start experimenting with yogurt in warm and savory dishes.