I’m a huge fan of rice pilaf, especially ones with wild rice in them. Now, I might be able to claim that’s coz I’m from Minnesota, you betcha, which for decades was the bastion of wild rice. Truth be told, it’s because I’m a child of the 1960s and wild rice pilaf was served at so many restaurants, especially with kebabs which became wildly popular around that time period. Now I make Instant Pot Wild Rice Pilaf and it’s a game-changer.
So how about it guys, do you read magazines any longer? I get so much information online that they sometimes seem obsolete. And yet I manage to subscribe to a couple of food magazines because they are just so inexpensive. And they inspire me – when I manage to get them open and actually read them! That’s how I fell in love with the idea of this Moqueca Brazilian Seafood Stew – I saw it in Food & Wine Magazine.
Any time I bake a ham, I like to make soup with the bone, but if that ham is made in the late spring, say for Easter or Mother’s Day, you’ll probably want an option that is a little lighter than some of the traditional bean, pea or cheesy potato soups. How about a soup like Old Fashioned Ham Bone Soup? It can be made on the stove top or in the Instant Pot.
When I first heard of Gabure French Bean Stew, I just knew I had to try to make it myself. I can get pretty excited by a recipe, even if it’s for something I’ve never heard of or tried before. Gabure is one of those recipes. You’re not alone if you have to ask what Gabure is! At least I had to ask. Ask my friend, Google, that is…