~ C.E. Schwilk ~ Society, It Smells Like Meat

An omnivore attempting vegetarianism, a writer attempting to get published, just another person just trying to stay out of jail.

Something Something Dark Rice – Kitchen Magic

If you follow/friend me on Facebook, you can see that I post a good number of food photos. Not as much as I would like, but I think I say that about everything. Anyway…

The fun thing about our new neighbourhood is that just about everyone around us grows vegetables (our garden is brand new, so we’re hoping we’ll have something to share next year). We also have some really generous neighbours and were gifted a baby pattypan squash and a baby marrow squash. I didn’t even know what the pattypan was until I did some frantic Google searching…

all the veggiesSo, after a few days of recipe hunting and not really finding anything that struck our fancy, the better-half decided to wing it and do what he does best: throw things in and make something magical. I hate you amazing people who don’t need recipes or measurements or instructions. That boggles my mind and I usually ruin food if I attempt anything like this.

To add more bulk, we grabbed some Shiitake mushrooms, butternut squash, and something called “forbidden rice” (from Lotus Foods) which makes it sound a thousand times more interesting than it probably should. Do you know this story? Apparently, this was fancy rice – only given to the Emperor to eat, therefore forbidden for anyone else in China. I wasn’t exactly impressed, but it looked pretty on the plate! It turns a dark purple once cooked and has a nutty flavour, like brown rice does (which is why I didn’t care for it).

We julienned (that’s a verb, sure) the baby marrow and diced up the other squash, sautéed everything in butter and threw it all on a plate. Well, it was a little fancier than that, honestly.


  • 1 butternut squash, diced
  • 1 baby pattypan squash, diced
  • 1 baby marrow squash, julienne
  • Shiitake mushrooms, sliced (I think we had about 10 them, your mileage may vary)
  • 1 cup of “forbidden rice”
  • pinch of salt and pepper (to taste)

forbidden platedThe rice took the longest to cook (30 minutes on med-high heat) and it really didn’t help that I burnt the first lot, so we ended up eating ridiculously late for dinner. Being that I’m used to cooking white rice, this stuff doesn’t have anywhere near the same consistency (nor texture) as what I’m used to. I wasn’t sure if I was cooking it right or not being a fan of the flavour, the better-half was consulted (perhaps over-consulted) to make sure it was edible. I still suspect my darling was just being kind, but the rice tasted fine to me.

My plate was extra fancy (well, with extra mushrooms since I’m a mushroom fiend) but his marrow squash was a bit crispier than mine, which tasted better in my opinion. The only reason why this is vegetarian is because we used real butter to sauté with, but it can easily be changed to vegan. We have plenty more vegetables to try and the better-half is getting excited to do that magical cooking again.

Talk to me!

Do you need a recipe when you cook? Do you make dishes up as you go along, grabbing stuff out of your fridge without much prep beforehand? Or are you like me and must have something absolute in mind before you go slicing and dicing? What kind of kitchen magic do you make?


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