Hola Mi Gente,
Thanksgiving is upon us! I don’t know that that I’ve ever lived through a year when this holiday didn’t shock me. I say that because it’s hard for me to believe that it’s this deep into November, this deep into the year–where we celebrate continually until it’s time for the next one. I won’t lie–I do deeply love this season. The gathering, the cooking marathons: I live for them.
As I’m thinking through Thanksgiving this year I can’t help but feel a little torn. On the one side I love the reminder to dig deep into gratitude–because I have much to be thankful for. On the other hand, this has been a hard year and the fact that it’s almost over makes me a little sad, because the overtones of pain and sadness are not ones I want to remember it by. Merging those two realities together: that I live out of an abundance of blessing, scrambled together with real pain–that’s where I’m at this year. So, when thinking about my table I’m craving all the simplicity.
I want a simple backdrop for a beautiful meal, and intentional time with my people. I want to physically list the things I’m thankful for so that they’re right there, glaring me in the face. So as I started planning how to arrange my table, I decided to make it about those two things: simplicity and gratitude.
I’ve literally wrapped my table in postal wrapping paper in order to allow room to write on the table what I’m thankful for. Colorful markers surround the table so my people can gobble up plates of food, and drink wine, and immerse themselves in gratitude. Simple candlesticks with magnolia wreaths, strung together by floral wire ,will add a little ambience lighting.
Other Details:
Gold Flatware, Gold and Copper Wine Glasses, Buffet Napkins, Napkin Rings
Okay, okay, now that you know about my table, lets talk about this AMAZING Thanksgiving Side:
Truffle butter, wild rice, carmelized onions, brussel sprouts, cauliflower and pomegranate seeds.
All of these ingredients come together to make this beautiful, and slightly untraditional side for your Thanksgiving dinners. Here’s what I love about this side: It’s an all-inclusive deal. You’re getting veggies, whole grains, and fall flavors all in one place. The truffle butter adds a slightly nutty, smokey flavor that blends all the flavors together SO beautifully. The pomegranate seeds give this really rich dish a nice subtle tang. Not to mention, it’s would be an amazing leftover the day after Thanksgiving with a little egg and turkey scrambled in–say hello to fancy fried rice, y’all!
To add an extra boost of sabor, I cooked the rice in bone broth and balanced the flavor of the dish with Jacobsen Salt Co.’s Rosemary Salt (this is a great more affordable option). If you’re wondering where to find truffle butter, I found mine at Trader Joe’s–I think it’s a seasonal item so I stocked up the last time I went. I think the little tub was $3.99, which for the flavor, is a STEAL. If you don’t have a Trader Joe’s close by–this Truffle Salt Ghee is a great option that you can order now and receive in time for your feasting!
To make sure that the vegetables stayed crisp and not mushy, I sautéed them in truffle butter separately, taking them off the heat once they had cooked to my desired level of tenderness, and only adding them back in at the end to incorporate with the rice.
I can hardly wait to have a few slices of turkey and gravy on top of this side, it is so beautiful and festive! And I won’t lie, I think my body will be grateful to be receiving a nice rich blend of nutrition in place of some other heavier sides.
I hope you enjoy this around your tables! Please do me a huge favor and use the hashtag #heartofcelebration if you do–I would love to see how you gather and feast with your crew!
Also, in case you’re trying to get ahead of the curb, here are some more recipes and posts you might like as you prepare for Thanksgiving in your house: Your Thanksgiving Timeline to Sanity, Four Thanksgiving Menus for Every Kind of Crew, Challah Bread, and Five Recipes To Cook This Fall.
Love & Truffle Butter,
Truffle Butter Wild Rice & Fall Veggies
Ingredients
- 3 C Wild Rice Blend
- 4.5 C Water OR Bone Broth For Cooking the Wild Rice
- 3 TBSP Truffle Butter Adding More as Needed
- 1 Large Onion Sliced
- 1 Large Head of Cauliflower Sliced
- 1 Large Stock of Brussel Sprouts OR 1 Large Bag, Sliced
- Rosemary Salt To Taste
- Pomegranate Seeds To Taste
Instructions
- In a medium saucepan, cook your wild rice. Add water OR bone broth with rice to the pot and bring to a boil. Once boiling, reduce heat to low, cover and allow to cook (about 25 minutes).
- In a large saute pan, melt 1 TBSP of butter. Once melted, add the sliced onions and cook on medium heat until carmelized and golden (about 5 minutes). Remove from heat and add another TBSP of truffle butter. Cook Cauliflower, turning once until both sides are golden brown. Add last TBSP of truffle butter and sauté sliced brussel sprouts until slightly charred around the edges. Reduce heat and incorporate rice into the pan. Add the other vegetables and adjust seasoning to taste with rosemary salt. Sprinkle with pomegranate seeds and serve!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
