We’re Fanny and Greta, dear friends with deep backgrounds in sustainable food. This is a space for the food lovers, home cooks, would-be home cooks and anyone who needs a bit of inspiration and gentle guidance in their family kitchen.
Santa Anna•
April 1, 2025
Perhaps for you “pilaf” exclusively conjures an image of rice in a box with a packet of “seasonings." Well, as it turns out, pilaf actually has a rich history outside the world of seasoning packets. Traditionally, pilaf is a rice (or sometimes wheat) dish that’s cooked in broth with the addition of a variety of spices, herbs, vegetables and meat. Yes, it’s as delicious as it sounds—but it’s also a great (and easy) foundation for a cozy dinner since you can easily incorporate just about anything into a batch of pilaf. Here we’ve used mushrooms, kale and walnuts, but we encourage you to experiment!
Add a glug of olive oil (enough to cover the bottom of the pot) and, if using, butter (1 Tbsp) to a heavy-bottomed shallow pot and melt to combine over medium heat.
Add the leeks (2) and the mushrooms (8 oz) and sautée for about 12 minutes, stirring often, until they’re golden—but not dark—brown.
Add the rice (1 cup), walnuts (½ cup) and zest (½ lemon), stir together and cook for about a minute. Then add the stock (2 cups) and turn the heat to high.
When the liquid is boiling, stir in the kale (½ bunch) and turn the heat to low. Cover and cook for about 30 minutes, stirring every 10 minutes or so to make sure nothing is drying out prematurely or sticking to the bottom.
If it is, you might have to add some more liquid—Greta added about a cup of water midway through…
After about 30 minutes, most of the liquid should be absorbed and the rice should be cooked. Once it is, keep the pot covered, turn off the heat and let it stand for 10-15 minutes. Salt and pepper to taste, spoon into bowls and top with dill and cheese!
