Yes, more bacon. What? You didn’t think I was done with it just because I ate up a pound of it all by myself five years ago did you?
Mmm, this little side is something I could eat for breakfast or lunch or dinner. The smoky, the sweet, the salty all come together so that the gestalt is warm and satisfying in chilly weather. Fall comfort food, don’t you know.
There are other grains to use for the base. Standing with me in the checkout line on Sunday, my friend S began to talk lovingly about farro. Oh yes, that would be so good and perfectly earthy in this recipe. For class, though, we stuck with basmati because, well, there has never been a kid who walked into my class yet and proclaimed that they hated rice. (Notice the little sneaks of it in the picture above). Plus, rice sops up all of the lovely flavors.
I promise that I will try and back off of the pork for a bit. I do not know what has come over me of late with all the bacon this, pork that. Hmmm?
Basmati Rice with Apple, Bacon, and Sage
*2 c. basmati rice
*1 t. salt
*1/2 lb. uncured bacon
*2 1/2 lbs. apples, a mixture of sweet and tart works best, diced
*3 shallots, chopped
*1 1/2 c. apple cider
*2 t. apple cider vinegar
*1 t. maple syrup
*1 T. fresh sage leaves, chopped
Together: Place 3 paper towels on a dinner plate in preparation for the bacon. Measure out all of the wet ingredients together; weigh the apples.
Wash the basmati rice in a bowl or large measuring cup with a pouring spout. Pour off the water and wash again. Repeat till the water is mostly clear.
Place the rice, the salt, 3 cups of water and 1/2 c. of the apple cider in a heavy pot with a lid.
Big Person: Bring everything to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes. Take the pot off of the heat with the top still on. Let the rice steam, covered, for another 10 minutes before you lift off the lid.
In a saute pan, cook the bacon over medium heat till it has browned on both sides. Remove the bacon from the pan to the plate with the paper towels. Clean all but about a tablespoon of the bacon grease from the pan.
Add the shallots, apples, apple cider, maple syrup and vinegar to the pan and cook, stirring, for a few minutes, till the apples and shallots are completely soft. Let cool.
Back Together Again: In a big bowl, place the rice and the cooled apple mixture. Crumble in the bacon. Sprinkle in the sage. Carefully, mix everything together. Taste for seasoning. You might find you need some black pepper, a little more vinegar, or a pinch of nutmeg.
Serve garnished with a few small sage leaves.
17/11/2009 at 11:05 pm Permalink
mmmmh…
gues you know how to make the perfect cupcake icing..but not to sweet
18/11/2009 at 1:32 am Permalink
I truly think that after so many years of receiving a "bad wrap" pork is coming around again. We love bacon in our home and I think the addition of it can make anything taste good!
18/11/2009 at 4:25 am Permalink
Cate, my first choice to take the children would be Stone Mountain, but you have most likely been there. If the weather stays warm it is a great place to burn off energy with the children. Other places worth visiting are the Chilrens Museum and the Children Puppetry Center. If you have a car, then you might want to drive to Lake Lanier and see the festival of lights. I hear the Flying Biscuit in town has the best Biscuits. I haven't been there, but they are the rage. I am sure your dad is excited to see you.
18/11/2009 at 2:28 pm Permalink
This all looks like so much fun!
Sadly I don't eat pork, but the recipe looks so yummy (as usual!) that I might try to make it with something else instead….
xxx
18/11/2009 at 2:30 pm Permalink
vanessa, i think that squash and toasted pumpkins seeds might be my veggie version of this. i actually don't eat that much pork either usually.