Another showcase for scraps and remnants, and another meal where the pressure cooker has lived up to its reputation as a most useful contraption, this dinner was exceedingly simple and extremely satisfying. We had leftover brown rice and a pot of chicken stock from a night or two earlier, so I combined them into a faux risotto of sorts that featured shredded kale, peas, and parsley. I pressure-cooked some navy beans with minced morsels of lardo and duck prosciutto, burdock, turnip, garlic, a small container of the lusciously soft veggies from the last post, and then stirred in tomato paste and fresh herbs from the pots in the dining room and seasoned it all with salt and pepper.
That was it, really–rice and beans. But there was enough going on in each half that they didn’t really seem like settling for less than luxury. The next day, they made for superlative burritos with avocado, more kale, and a couple of homemade hot sauces. It’s nice to eat clean and simple food like this a couple of times a week; it’s good for the body and the planet, and it makes the more decadent meals into special occasions to be gratefully savored. And it uses up the detritus in the fridge before it grows hair.