I wish I could remember vital information like "wild rice pilaf is dodgy" before I go ahead and make it for the third time. Perhaps if I blog it I will remember. Each time I've made wild rice pilaf (from a different recipe each time), it's turned out gummy and stodgy. From now on, it will be boiled and drained and rinsed if necessary - it's too expensive to eat grudgingly and without enjoyment. And life is too short, of course.

The other elements of the pilaf I made tonight turned out quite well, and suited the cool weather. I cooked the rice in stock made from dried porcini, then added in the chopped porcini, some toasted pine nuts, and chopped green onions towards the end. Alongside, we had roasted cherry tomatoes with garlic, and some spectacularly good green beans. I love green beans many ways, but this method has shot straight to the top of my list.

Trim the beans, and cook in a large volume of boiling, lightly salted water for two or three minutes, until they are tender but still have some snap. Drain, and refresh in cold water to stop them cooking unless you are going on to the next stage immediately.

In a large saucepan, heat the olive oil, then add the beans. Cook them long enough to warm through if they have gone cold, then add the mustard. Stir over the heat for another minute, until the mustard seeds just start to pop. Serve at once.

Serves 2 as a side.

29 September 2004