Brown Rice with Walnuts

and Golden Raisins From Fine Cooking

2 tablespoons olive oil

1/2 small yellow onion finely diced

1/2 cup brown rice 1 1/4 cups water Kosher salt

2 tablespoons golden raisins

1/4 cup walnuts toasted and finely chopped

2 tablespoon finely chopped fresh flat leaf parsley

Freshly ground black pepper

Heat the oil in a 2 quart saucepan over medium heat. Add the onion and cook, stirring frequently until softened. Add the rice and stir coat in the oil. Add 1 1/cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Cover, reduce the heat to low and cook until all the water is absorbed and rice is tender, about 35 minutes. Remove from the heat and let sit for another 5 minutes before fluffing with a fork.

Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes, then drain

Stir the raisins, walnuts and parsley into the cooked rice and season to taste with salt and pepper

Turkey Cutlets with Lemon

From “In Late Winter We Ate Pears”

Many cooking magazines are concentrating on preparing “cutlets” of meat for a quick main course. These can be pounded or sliced thin, but care must be taken while cooking so that the meats do not become dried out or tough.

In this charming cook book, the preparation is specific and can be great guide for us all.

1/2 skinless, boneless turkey breast, about 1 1/2 pounds

Salt and freshly ground pepper

4-6 tablespoons olive oil 1/2 cup fresh lemon juice

2 Tablespoons butter

Rinse the half turkey breast under cold water and dry it well with a paper towel. Cut the breast crosswise into slices just thicker than a pencil. Arrange the slices on a platter and sprinkle them lightly with salt and pepper

Heat 2 to 2 tablespoon of the olive oil in a large, heavy skillet over medium-high heat. When a haze begins to show over the pan, place the turkey slices seasoned side down in a single layer in the pan, but don’t crowd the pan. Now sprinkle the top sides with salt and pepper and cook for 3 to 4 minutes. When just a little browning begins to show on each side, remove the cooked slices to a warm platter and quickly wipe out the pan with a paper towel to remove any bits of meat or fat that might burn. Add 2 to 3 more tablespoons olive oil to the pan and repeat the cooking procedure with the remaining turkey slices.

Remove the last of the cooked turkey to a serving platter, return the pan to the burner over high heat (without wiping it clean), and pour in the lemon juice. Scrape the pan with a spatula to loosen all the cookedon bits. Add the butter, a couple pinches of salt and freshly ground pepper and continue to stir the contents of the pan, mixing the melting butter into the juice. Let the liquid reduce until it begins to thicken a little bit. Pour the sauce over the turkey and serve.

I might add a few capers to the sauce as well. pgg
Brown-Rice Honey Pudding
from Amy Vanderbilt’s complete
cookbook “A queen of rice puddings!
Not just another “rice pudding
again”!
1 cup brown rice
2 1/4 cups boiling water
1 teaspoon salt
3/4 cup honey
1/2 cup seedless raisins
1 teaspoon butter
1 teaspoon cinnamon
1 teaspoon lemon juice
3/4 cup heavy cream

Combine rice, boiling water, and salt in 1-quart saucepan. Cover pan tightly. Cook over low heat 25 minutes or until all water is absorbed and rice rains feel soft between your fingers.

Start oven at 325 degrees. Butter 1-quart casserole.

Pour honey into 1 quart saucepan, Boil until lightly browned. Stir in cooked rice. Add raisins, butter or margarine, cinnamon, and lemon juice, Pour into prepared casserole. Bake 20 minutes or until top is lightly browned. Serve with plain or whipped cream. Makes 4 servings.