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Welcome to this month’s Cooking with Astrology “Taurus”. I am so glad that you are here to help me celebrate my favorite sign, because it is my sign!! You would think that it would make it easier to plan this month’s meal, but it actually made it more difficult. I usually try to keep my personal tastes on the sidelines when choosing what to make each month.
Taurus is the sign that rules the Thyroid, a gland which controls how quickly the body uses energy, makes proteins, and controls how sensitive the body is to other hormones. The character traits of a Taurus are cautious, determined, gracious, harmonious, masterful, and sensual. Sounds about right. 😉 A Taurus must feel comfortable in their surroundings, and need to feel secure to be at happy.
So who am I sharing my Taurus meal with?
George Clooney of course! 😉 I prefer him without the beard, but he looks so yummy in that suit!! And…..
he’s a big goofball! Could you imagine a meal with George Clooney? It would be an insane night full of laughing, great food, and lots of Limoncello! Speaking of Limoncello, let’s discuss this fabulous meal. I am doing things a bit different this month. I decided to skip the appetizer/salad/soup and just plan one great meal, that starts with this delicious Savory Wild and Brown Rice Pilaf.
that was absolutely perfect served beside this amazing Beef Tenderloin with Shrimp and Mushroom Sauce.
and to finish off the meal, dairy-free Limoncello Tiramisu Ice Cream.
Don’t leave yet, we have these delectable Blackberry Ginger Chocolate Chip Muffins for breakfast.
It should come as no surprise, that this is one of my absolute favorite Cooking with Astrology meals!!
Wild rice is actually not rice, it is a marsh grass that looks like rice when it is cooked. It contains high amounts of B vitamins, folic acid, fiber and trace amounts of iron, which makes it a great choice for meat loving Taurus.
Spinach is low in calories and high in vitamins K and A, and contains manganese, folate, and magnesium. Swiss Chard would have been the best choice for iodine content, but I could not find any at the store.
How to make Savory Brown & Wild Rice Pilaf
I started with a bag of Bob’s Mill Wild & Brown Rice mix, and adjusted the recipe that is printed on the side of the bag. Start by cooking the onions in oil in a medium sized saucepan until they start to brown.
Add the garlic and stir, then add the wild and brown rice mix.
stir in the spinach leaves.
and cook for two minutes. Pour in the broth and water.
Bring to a boil, reduce heat, cover and simmer for 45 minutes.
Fluff rice with a fork, and stir in the parsley.
Serve with steaks, chicken, or fish.
Savory Wild and Brown Rice Pilaf
- 2 Tablespoons olive oil
- 1 cup chopped yellow onion
- 1 large clove fresh garlic minced
- 1 cup Bob's Red Mill Wild and Brown Rice Mix
- 1 cup fresh spinach leaves torn
- 1 1/2 cups vegetable broth
- 3/4 cups water
- 1/4 cup fresh Italian parsley chopped
- sea salt & freshly grated black pepper to taste
- Heat oil in a medium saucepan. Saute onion until they start to brown.
- Stir in the rice mix, garlic, and spinach leaves, cook for 2 minutes.
- Pour in the broth and water. Bring to a boil, cover and reduce heat. Simmer for 45 minutes, or until rice is tender.
- Fluff rice with a fork and stir in the fresh parsley, salt and pepper.