Yesterday the temperature was in the 90s. The air was hot and sticky and humid and stagnant. The epitome of summer in Kansas. I don’t know about you, dear reader, but I am more than ready for fall.
For crisp air and pumpkins. For leaves turning burgundy and ochre and amber. For apples and cable knit sweaters. For boots and scarves.
Today, Fall toed its way through the door. Overnight, wind set in, blowing in from somewhere high up north – cooler temperatures hitching a ride. Slate clouds rolled through, blanketing the sky. Sometime, in the dawn of early morning, the rains began to fall, pattering against the window, stirring up the scents and sense of Fall.
And while I know Summer will begin to nose her way back in tomorrow, I can’t help but snuggle deeper under the blankets with this mug of hot chocolate a little longer.
Olive’s at the open window soaking in the earthy, floral, grassy aroma that dances through the screen, and chasing droplet rivers flowing down the glass.
It’s the perfect day for something rich, yet clean. Hearty and fresh. Nutty brown rice, with just the smallest hint of bite. Vibrant green peas and crisp raw asparagus. Creamy egg, poached hard or soft, depending. Salty. Peppery.
Ideal for that Summer-Fall in between.
Brown Rice, Green Pea, Asparagus, Poached Egg
1 Tablespoon unsalted butter
1/2 cup brown rice, picked through
1 1/4 cups water
1/4 cup frozen green peas, thawed
1/4 cup thinly sliced raw asparagus spears
Salt and pepper, to taste
Melt the butter in a medium saucepan over medium heat. Carefully swirl the melted butter around the pan until it is amber brown in color and nutty smelling. Add the rice and swirl to coat. Add the water and a pinch of salt. Bring to a boil, stir, then reduce to a simmer. Cover tightly and simmer for 45 minutes. Check occasionally to make sure that no additional water is needed. When the rice is cooked, but still has a bit of a bite, spoon it into the serving bowl.
Add the thawed green peas and sliced asparagus to the rice. Salt and pepper to taste. Set aside.
Add several inches of water to a wide pan and bring to just below a boil. Crack the egg(s) into individual small bowls. Using the handle of a wooden spoon, create a whirlpool in the hot water. Carefully slide one egg into the middle of the whirlpool and use the spoon carefully to gather the whites around the yolk. Cook to desired doneness. Repeat with the second egg if serving two.
Top the rice with the poached egg(s) and serve hot.