Can I recommend a glass of cheap Spanish rosé cava to go with your de-frosted Black Pepper Beef With Turnips, rice pilaf*, sautéed baby bok choy, and final presidential debate? Worked for me!
*One Kind of Rice Pilaf
Brown a finely chopped onion a about a tablespoon of oil (I used grapeseed) and a teaspoon of salt in a medium sized, heavy bottomed pot. Add 1/4 teaspoon each of cumin and fennel seeds, a couple cardamom pods, a few whole cloves and allspice, a bay leaf and half a cinnamon stick. Stir that until it smells super duper yummy. Add a cup of rice and cook, stirring a lot, until the rice is opaque and smells just a bit cooked (like when you microwave one of those rice-filled heating pads) but isn’t browned at all. Add 2 cups water, bring the whole thing to a boil. Cover, reduce heat to low, and cook without even thinking about looking at it or otherwise distrubing it in any way for 15 minutes. Turn off heat and let sit–again, leave it completely alone–for 5 minutes. Uncover, fluff, and serve.
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