{"id":699,"date":"2013-03-06T03:29:07","date_gmt":"2013-03-06T03:29:07","guid":{"rendered":"https:\/\/ranchodelicioso.com\/?p=699"},"modified":"2013-11-30T21:34:49","modified_gmt":"2013-11-30T21:34:49","slug":"jazzy-farm-pilaf","status":"publish","type":"post","link":"https:\/\/ranchodelicioso.com\/?p=699","title":{"rendered":"Jazzy Farm Pilaf"},"content":{"rendered":"

 
\n\"rice-pilaf\"<\/a>Alas, tonight a hankering for brown rice met a compulsion to take advantage of the farm in my backyard. I went out with a basket and came back with some yellow pear tomatoes, kale, pepper, parsley and basil. So I decided to add them to the rice in a pilaf-y sort of way, then top all that with cheese and bake it, in a casserole-y sort of way. I got the idea for sliced almonds from a few sites. I normally don’t cook with nuts and dried fruit, but somehow this dish called out for a touch of crunch, sweet and chew.\u00a0 Farm ingredients noted in green<\/span>.<\/p>\n

PS–The antioxident lycopene<\/em><\/a> is known to possibly prevent cell damage. It’s classified as a carotenoid (remember chemistry? ugh) and therefore most associated with red-colored fruits like tomatoes, watermelons, apricots. But especially red tomatoes– or so we thought: one recent study<\/a> suggests we may absorb more benefits from yellow tomatoes than red ones. Jazzy.<\/p>\n

Ingredients<\/strong><\/p>\n