A Simple Thing, Done Well

I intended to make Creamy, Cheesy, Garlicky Rice With Spinach (pg 380) to go with a roast chicken last night, but after that Bacon and Egg and Asparagus Salad sat like lead in my belly for the day, there was no way I was going to eat cream and cheese for dinner. Instead, I made Cardamom Rice Pilaf (pg 382), because I had the ingredients on hand. This also happens to be the French Fridays With Dorie selection for next week, so I'm a week ahead of myself. Oh well.

I realize that the dishes I've loved most lately read like humble filler dishes, and they are. They're just perfectly seasoned humble filler dishes (I'm looking at you, Broth-Braised Potatoes). Cardamom Rice Pilaf falls into this category. I expected nothing from this, especially because I haven't liked either of two other Dorie recipes I've made so far that used cardamom pods.  I love it because it surprised me.

The recipe is straightforward and sounds unremarkable: an onion, lemon zest, cardamom seeds, salt, pepper, and rice, boiled in chicken broth. I used half the amount of cardamom listed in the recipe, because I learned from the Spiced Butter-Glazed Carrots that a few pods of cardamom go a loooong way, and Dorie apparently likes a stronger cardamom flavor than I do. I'm glad I did, because it turned out just right.

Boring old rice. Or IS it?

Matt got home from work really late last night, and wound up eating dinner standing up in the kitchen. He ate a giant spoonful of rice, not knowing it was anything different than normal. His eyes widened and he asked what it was. I told him. His verdict: "That's damn good." Word.

Conclusion: Loved it, and it takes hardly any more effort than cooking a plain pot of rice.