I don’t quite have the artistic talent of my sister, though I can knit and crochet like a grandmother. Believe me, I can’t even draw stick figures or fish properly. I feel sorry for my teammates whenever I’m responsible for drawing in a game of Pictionary. But whenever I’m cooking, I get into my zone. There’s something about visiting the farmers market to pick out the most gorgeous bunch of kale, bringing it home, and rendering it into a delicious meal that just puts a smile on my face. As Pollan’s book points out, the ancient Greek word for “cook,” “butcher,” and “priest” (magerios) all share the same root—“magic.” Yes, all of us who cook our own food are actually making magic. See, we don’t all need to go to Hogwarts to explore our special talents. The chicken kale rice bowl that I made yesterday was the perfect combination of taste and texture. I recently discovered the magic of sweet brown rice and wanted to cook with it again. The grains are shorter than your typical brown rice, and it has a sticky texture once cooked, similar to the sticky rice I find in dim sum or desserts in Asian restaurants. To create contrast to the softy, sticky texture of the rice, I mixed in crisp sliced radishes, chopped bell pepper, and kale chips. A small serving of this rice bowl goes a long way. Feel free to substitute brown rice with any other grain of your choice!
