I didn’t go too wild with my WhirlwinDISHes this time — just a few updates to some of my fave comfort foods. As I said in my last post, I have not been feeling my best this week. So, I thought a bit of rice pudding for Rosh HaShanah would cheer me up! I made it with cow’s milk sweetened with honey and traditional flavors like nutmeg and vanilla. I decided to use forbidden rice instead of my usual white or brown, then topped it with unsweetened whipped cream, fresh pom syrup, and pom seeds. The finished pudding was actually a little more purplish than the black that the pic shows (and sorry, I didn’t realize the pudding smudged a bit of the glass, making it harder to see). It was SO good and just the thing I needed. A perfect Rosh HaShanah treat!
I figured I would include a couple more fairly simple dishes (nothing fancy!) with forbidden rice this posting. I made a baked soup/casserole, as the weather has finally cooled off here in Tucson (80s & 90s vs. 100+ degrees 😀 ) — yellow split pea and forbidden rice flavored with garlic, onion, smoked paprika, s&p, and lots of cilantro. Cilantro is one of my favorite things, so I find ways to (over)use it for tons of different meals. I actually hated it when I first tried it, but it grew on me. Good thing, too — living in the Southwest, it’s in many a dish. I haven’t made a baked soup with split peas before, but I kind of think of it as a version of my typical beans and rice. The pic doesn’t look all that great, but it was pretty tasty and satisfied my need for comfort cooking (and cilantro). More cilantro: other pic is a tortilla made from whole and heirloom wheat flour with beetroot powder & juice, forbidden rice, and a fried egg. Super easy!
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