Sunday night at Cosentino's I bought local basil. In January. It's Living Basil from Basehor, Kansas. I must say that there was something jarring about the sensation of smelling basil in the winter at the grocery store - three elements that felt strange all mixed together. After a few years in a CSA, I have grown accustomed to the most pungent fresh basil in the summer and only in the summer and only at a farmer's market, not a grocery store. But eating with the seasons is one thing - eating locally is another. And the CalAnn's Living Basil smelled so good and we were having pasta for dinner and it's local. So I bought it.
The corn I froze berry style, meaning I spread it out on a cookie sheet first to freeze and then compiled it in a very large tupperware container. This method is meant to keep the kernels independent of one another. Even so, it was a little difficult to wrest 1/3 cup of corn from the frozen mass.
from the Vegetarian Best Ever Collection, page 166
1 cup basmati rice
½ t. cumin seeds
2-3 bay leaves
6 green cardamom pods
1 onion, finely chopped
1 carrot, finely diced (or about 1/3 cup froz
1/3 cup frozen peas
1/3 cup frozen corn
¼ cup cashews, lightly fried
1 can or 2 cups vegetable broth
Wash rice in several changes of cold water. Put in a bowl, cover with water, let soak 30 minutes. Heat oil in large frying pan, sauté cumin seeds for 2 minutes. Add bay leaves, cardamom, cloves, and sauté for 2 more mi