On a somewhat regular basis we have potlucks here in the office, to celebrate birthdays, anniversaries, special events and sometimes for no apparent reason.

This week it was birthdays and I had a plan. For our April/May issue we've been editing an article on "Seven Shade-Loving Herbs," one of which happens to be spicebush (Lindera benzoin). We found some dried spiceberries for our photo shoot (wait 'til you read the recipe for Spicebush Ice Cream. Mmmmm...) and we had plenty leftover for another use.

Photo by PIWO/Courtesy flickr
http://www.flickr.com/photos/piwo/ 

I have been wanting for a while to make a rice pudding with some great short-grained brown rice I've discovered. It is satisfyingly chewy and substantial, and I thought it deserved more of a repertoire than just my usual "steamed, with soy sauce and a little olive oil, please."

So I concocted a rice pudding recipe in my head and prepared it for our potluck. Only Allison Martin, our associate editor, guessed that the secret ingredient was spicebush berries – and that's probably because I provide hints broad enough to drive a truck through. "It's something we mentioned in a recent' Herb Companion article." "It was in one of the gardening articles..." Smart woman that she is, she didn't even look up from her computer as she called out "Spicebush!"

At any rate, with its cranberries, walnuts and orange set off by the floral, spicy herb, my rice pudding was at least successful enough that I feel OK sharing the recipe with you. (I have to say that the healthy rice dish didn't get quite as many raves as something drenched with chocolate would have, but ... that will be a different recipe for a different day. THIS is one you can serve relatively guilt-free, thanks to the chewy whole grain and healthy ingredients.)

KC's Cranberry/Walnut Rice Pudding

• 2-3 cups milk (I used 1% lowfat milk)
• 1 cup short-grained brown rice, rinsed with cool water & drained
• Pinch of salt
• 2-3 tablespoons sugar (I used the organic raw sugar, but the regular kind would work, too)
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• Zest of one small orange
• Juice of one small orange (about a quarter cup)
• 1 teaspoon dried spicebush berries (coriander also works)

1. In a large saucepan, combine 2 cups of milk, rice and salt. Bring to a boil, stirring frequently so rice doesn't stick. Cook until rice is a consistency you like. (I favor a chewy texture and can't stand mushy rice. Your call.) If it starts getting gummy, add more milk, a quarter cup at a time. Stir in sugar as the rice mixture starts thickening. Remove from heat.
While it's still hot, stir in cranberries, walnuts, orange zest and juice. Grind spiceberries in spice-grinder and stir thoroughly.

2. Delish hot, but also good served cold. If it isn't quite sweet enough and you want to be completely decadent, drizzle it with honey after you've put it in individual serving bowls. Garnish with additional chopped walnuts if desired.

That was approximated from my "little of this, little of that" memory. If you make it and something doesn't work or you have a variation on the theme that you'd like to share, please drop me a note. Rice pudding is one of my favorite comfort-food indulgences, so I'm always interested in new twists.

Over the holidays, someone gave me a jar of Chukar Cherry Salsa, a delectable treat with peaches, jalapenos and cherries, among other wholesome ingredients–almost more a chutney than a salsa, but whatever you call it, it tastes great. Now that I've tried it and am enthusiastic about it, I'd love to thank someone. However, I can't for the life of me remember who gave it to me or sent it to me or slipped it under my door.

So if you're the one who gave me this gift, thanks a lot. If you're not, you might want to try some yourself.

Here's the recipe I made up the other night to test out the salsa. I was in the mood for French toast, but didn't want anything too sweet. So this is what I came up with–a parmesan cheese French toast with fresh herbs and Peach-Cherry Salsa.

Ta-DAH!

Parmesan French Toast

Serves 2

• 2 large fresh eggs
• 1 or 2 tablespoons milk
• Dash of salt
• Ground pepper to taste
• 1/3 cup grated parmesan
• 2 tablespoons fresh basil, chopped roughly
• 4 pieces of bread, sliced in half (stale bread is just fine)
• 1 tablespoon olive oil or a few sprays of cooking spray
• 1/2 cup Chukar Cherry Salsa

1. Whisk the eggs and milk until the yolks are blended with the egg white. You want the consistency a little thick, so add the milk a little at a time.

2. Add salt and pepper, parmesan and basil. Whisk again.

3. Dip bread in egg mixture until well-coated. While it sits for just a few seconds in the egg mixture, heat the skillet with either the olive oil or cooking spray.

4. Make sure skillet is hot enough by splashing a drop of egg mixture in it. The egg should sizzle immediately.

5. Place bread slices in the skillet and cook on each side until toasty brown.

6. Take from skillet, drain briefly on a paper towel.

7. Divide on two plates, serve each with a dollop of the cherry salsa.

Now say "Yummm...."