The days of sacrosanct libraries is coming to an end. In the children’s section, parents are reprimanded for shushing their children with the librarian’s gentle, ‘Libraries are for talking too.’ Phone calls are allowed in designated areas. Magazines litter tables once reserved for dictionaries and encyclopedias. However, one rule remains iron-clad: no food is permitted. Adults who try to eat breakfast are asked to leave. Parents who pull out cheerios are informed that they can take their children outside if they need to snack. Of course, there’s one exception: the library staff.
When I worked in a public library, patrons dropped off food for the staff for every major holiday and some of the minor ones. They treated us like neighbors – the food came in glass dishes, with silver spoons, and instructions on how long to heat it up and what would go best with it. Desserts were generally a favorite, but sometimes grateful patrons dropped off a whole meal. The one the librarians loved best was a giant casserole dish of curried rice with shrimp. The Indian woman who made it was chatty and friendly, with a penchant for romance novels and the occasional best seller. She believed in good manners, as evidenced by her generous and reportedly delicious gift, and her innate understanding that the staff would wash her dishes before her next weekly visit to the library. She was proved right on all accounts.
Although I couldn’t eat what she made, the dish made an impression on me. Curried rice – sans shrimp – seems to me the epitome of an elegant thank-you. However, I’ve never found a recipe which lives up to the mythical hype. I’ve tried a number of curried rice recipes, even recruiting Special Correspondent Ellen to cull her finest curried rice recipes for me. None of them measured up. But, I adapted them and came up with this instead:
2 1/4 c water
1 c brown rice
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne
1/2 tsp salt
Pour everything into the pot, bring water to a boil. Lower to a simmer, cover, allow to cook for 30 minutes or until water is fully absorbed.
To turn this into a full meal:
1 can of chickpeas, drained
1 green pepper, sliced into thin strips
1 red pepper, sliced into thin strips
1 to 2 cloves garlic, chopped
salt, to taste
pepper, to taste
Spray baking pan with oil, toss on all ingredients. Bake at 400 for 30 to 45 minutes, stirring every 10-15 minutes.
Mix together, place in your best dishes – and walk it over to your local library staff. They’ll thank you, and clean your dishes too.