Toasted Brown Rice and Carrot Pilaf

Recipe Inspired by PPFA Cookbook

Receiving 4 lbs. of carrots in 2 weeks inspired me to peruse The Carrot Cookbook, a mini volume published to raise funds for Planned Parenthood Santa Cruz about 3 generations ago. I combined their idea of a layered, rose-scented white rice-carrot casserole with my latest experiment: toasted brown rice. The result tastes sweet and toasty, with toothsome contrast in textures. Toasting the brown rice reduces its cooking time, lightens its texture, and adds flavor.

Stir-Fried Kohlrabi and Peppers

Recipe Adapted from Bergy

When I started Seasonal Eating in 2011, I contacted Bergy, food photography pioneer at Food.com for advice on kohlrabi. Back in 2001, no one considered food photography as art or craft. But at age 70+, Bergy inspired a new movement with her photographs of homestyle foods she cooked herself. Her food photo styling has become the industry standard, both in in print and online. Plus, her recipes rock! This kohlrabi recipe is no longer at Food.com, and is worth revisiting and republishing.