The smell of certain foods take me to other places or times in my life. I love that. My wheel of music does the same for me. Especially songs from my adolescence. When I need to be inspired I find music to be my biggest muse. In my world, cooking and listening to music go hand in hand. Nothing better then putting on a GREAT album, when preparing a big meal. I get lost singing along to the lyrics, with complete focus on what I’m cooking. It’s my way of telling the rest of the planet to take a hike while I encircle myself in the joy of escaping into my own private orbit. Once I’m in the safety of that bubble the possibilities are inexhaustible. I’m locked in. If I feel like singing at the top of my lungs it has to be Fiona Apple, Linda Ronstadt, Carole King, The Pretenders, or Bjork. If the mood calls for something that’s more upbeat New Order, Daft Punk (Discovery), Imperial Teen, Lily Allen, Manu Chao, or Michael Jackson (Off The Wall) will get me moving. When it’s all about the French invasion who better than Brigitte Bardot, Django Reinhardt, and Serge Gainsbourg, those are my faves! Sometimes I want to become one with the music…. John Lennon & Yoko Ono (Double Fantasy), Hugh Masekela (Grazin in The Grass), Ethiopiques (Volume 4), Buena Vista Social Club, Peter Bjorn and John, Kings of Convenience (Quiet Is The New Loud), and Miles Davis (Kind of Blue, and Bitches Brew) become part of my skin. When I want to relive the soundtrack of my youth I could depend on The Smiths, Sonic Youth (Goo), Pixies (Doolittle), Joy Division, The Cure, Echo and the Bunnymen, Psychedelic Furs, Duran Duran, Elvis Costello, David Bowie, The Velvet Underground, and the Beatles (Revolver, and Abbey Road). These artists are the wordsmiths that remind me that it is great to be alive!
I could talk a million miles about all the other bands that were left out that I love, but I have to leave room for the recipe. Sorry Steely Dan.
Pine Nut Mushroom Rice is a staple in my house, and is always found in my fridge. I have probably made it dozens of times while each of these artists played in the background.
4 – tablespoons butter (1/2 a stick)
2 – chopped white mushrooms
2 – chopped crimini mushrooms
1 – tablespoon minced garlic
2 – cups extra long grain rice (I use Mahatma)
1/4 – cup chopped green onion (white part only) (about 6 stalks)
1/2 – cup pine nuts
1/2 – tablespoon roasted sesame seeds
1/2 – teaspoon black pepper
1 – teaspoon Lawry’s seasoned salt
4 – cups vegetable broth
In a medium pot/sauce pan (with a lid), over a medium high flame, melt butter then add mushrooms, and let saute for 5 minutes. Stirring every minute or so.
Then add in garlic, and rice. Mix well. Continue to saute for another 3 minutes.
Next add in chopped green onions and pine nuts. Continue to saute for 4 minutes. You will notice the rice is starting to brown. Continue to mix so rice doesn’t burn.
Now add sesame seeds, pepper, and Lawry’s. Mix for another minute or until all rice is golden brown.
Add broth and bring to a boil.
Once broth is boiling. Lower flame to low/simmer, and cover pot with a lid.
Cook for 20 minutes. That’s it you’re done!
I like to serve mine with fresh sliced tomatoes, then squeeze lemon over top.
Some people love it with tomatoes, lemon served on the side.