"I Wish"

On this, a great day of (early) thanksgiving for our blessings, old and new, which we celebrated at a church potluck (we took the curried rice below), all the kids delighted us with a song:

"I wish that no one was hungry or cold

Or hurt or frightened or sad.

I wish that I could turn straw into gold.

I'd share each ounce that I had.

I wish that people would learn to listen

and understand all the words.

I wish that no one was ever upset

And no one ever felt bad.

I wish

I wish

I wish

I wish."

--Teresa Jennings

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Mark Bittman's Baked Curried Rice with Apples and Coconut

(which I made without the cilantro, of course)

Makes: 4 servings

Time: About 1 hour, largely unattended

Baked brown rice is mostly hands-off—no fussing or checking for doneness, just a relaxing, undisturbed 45 minutes in the oven. Your reward for doing next to nothing is a pot of tender, fragrant, slightly spicy grains (if you want more heat, use up to a tablespoon more curry powder). This recipe would go perfectly with any simply seasoned pot of chickpeas or other beans.

2 tablespoons vegetable oil

1 tablespoon curry powder

1 tablespoon minced ginger

1 cup brown basmati rice

Salt and black pepper

One 14-ounce can coconut milk

1⁄4 cup shredded, unsweetened coconut

2 tart apples, cored and chopped

1⁄2 cup chopped fresh cilantro

1⁄4 cup yogurt, optional

1. Heat the oven to 350°F. Put the oil in a large ovenproof saucepan over medium heat. A minute later, add the curry powder and ginger and cook, stirring, for about a minute. Add the rice and some salt and pepper; cook, stirring, until the rice is glossy and translucent, just a minute or 2.

2. Measure 13⁄4 cups of the coconut milk; stir it into the rice mixture. Bring to a boil, then cover tightly and transfer to the oven. Bake, undisturbed, for 45 minutes.

3. Meanwhile, put the shredded coconut in a small skillet over medium heat and toast, shaking the pan and stirring often, until it begins to brown, 5 to 10 minutes. Remove the rice from the oven, uncover, and use a fork to stir in the shredded coconut, apples, and cilantro. Replace the lid and let it rest for 10 minutes. Taste and adjust the seasoning and fluff again. Serve immediately or at room temperature, topped with yogurt if you like.

Mark Bittman, Food Matters