Elizabeth Taylor and Mixed Vegetable Stir-Fry with Rice

"I have to go do something important."
"What?"
"I have to go buy a new hat!"

Elizabeth Taylor had just about had it with her husband, played by Van Johnson, in the 1950's movie "The Last Time I Saw Paris".  He had been drinking and womanizing, and was trying to give her a lame excuse.  She didn't want to hear any more, and what do you do if you want to escape an unpleasant encounter?  You go and buy a new hat!


Actually, when I need to get away from things and need to clear my head, I go to Monterey Market, an amazing vegetable market.  It is a nice long walk from my place, just far enough to be refreshing and take my mind off almost anything.  At the market, I look at all the lovely vegetables.  I also walk through a really nice plant nursery, Berkeley Horticultural, on the way, to see what new vegetable plants they have. 

So, vegetables.  The best cookbook for veggies is Chez Panisse Vegetables.  I consult it almost every time I visit a farmer's market or this particular store, which has anything you could imagine.  Yesterday I bought all organic produce, fennel bulbs, baby carrots, baby turnips, fingerling potatoes, eggplant, bell peppers, butter lettuce, patty pan squash and more.  Most of this went into a sauté mix to serve over rice.  It is finished with a dollop of creme fraiche, in homage to an old friend who cooked sour cream vegetables, his favorite dish.

Mixed Vegetable Stir-Fry with Rice


Feeds 2 people, with some leftovers


1 cup Lotus Foods Jade rice
1 small fennel bulb, quartered and sliced
1 handful broccolini, peel the stems with a veggie peeler and cut the big pieces in half lengthwise
5 baby carrots, scrubbed and cut into eighths, lengthwise
5 baby turnips, sliced
3 patty pan squash, sliced
1 red bell pepper, quartered and sliced
1/4 cup vegetable, chicken or beef stock
2 tbs. butter


Cook the rice in 1 1/2 cups of water for 15 minutes, fluff and keep covered.
In a wok or frying pan, saute the vegetables in 3 tbs. of grape seed oil in order, cooking for a few minutes after each addition.  Lightly salt, pour in the stock, cover and steam until everything is tender.  Stir the mix a couple of times while cooking.  Turn off the heat and stir in the butter.

Serve the mixed vegetables over the rice with a dollop of creme fraiche or sour cream, a la Raoul.  Sprinkle with a little Parmagiano Reggiano and parsley if you like...Yummy and so good for you!

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