Ingredients:
SERVES 4 as a side dish
2 cups white jasmine or white basmati (not brown rice)
3 1/2 cups vegetable stock
2 T Braggs Liquid Aminos - or soy sauce
1/2 tsp. turmeric
1/2 tsp. saffron threads
1 clove garlic, minced
1/4 tsp. almond extract
3 tsps. sherry wine - (I used cream sherry)
1/4 to 1/2 tsp. dried crushed red pepper
squeeze of lemon juice
Bag of fresh baby spinach (chopped)

Preparation:
Pour stock into a medium-size pot. Place pot on the stove over high heat.
While stock is coming to a boil, add the turmeric, saffron, garlic, chili, almond extract, sherry and a squeeze of lemon juice. Stir well.
Add the rice, plus 2 T liquid aminos or soy sauce and stir. Bring to a boil, then reduce heat to low and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. When most of the liquid is gone, add the chopped spinach, stir in. Turn off the heat and place lid on tight. Keep pot on burner another 5-10 minutes, or until you're ready to eat. Before serving, remove the lid and fluff rice. Add salt and pepper to taste.

Santa Carolina Reserva 2006 Syrah. Enjoyed this lovely little gem with a Thai scallop curry dish. The berry, chocolate and vanilla of this wine was a nice complement to the sweet, hot curry.

Here's the recipe. . .

Thai Scallop Curry

2 T basil olive oil (or use plain EVOO and add fresh basil. I do both.)
2 cloves of garlic
1/4 cup sherry or port
1 T fresh basil
Half of a large Red Bell Pepper ( sliced in thin strips)
2 cups stringless snap peas
1 cup scallops (you can use shrimp, lobster or chicken)
2-3 tsp fresh curry powder
1 tsp fresh cinnamon
1 T brown sugar
1 can coconut milk
2 T cornstarch
1/2 tsp cayenne or to taste
1/2 tsp onion powder
salt to taste

2 cups cooked rice (we prefer Jasmine Brown rice cooked in vegetable stock)
Cook rice according to package directions. We like to substitute vegetable stock for the water.

In a large skillet, add olive oil to pan with garlic, fresh chopped basil, red bell pepper and snap peas. Saute until bell pepper and snap peas are tender crisp. Add sherry, then curry powder, cinnamon, brown sugar, cayenne, onion powder and salt to taste. Add scallops. Stir to distribute spices through out the scallops and vegetables. Simmer until the sherry has carmelized with the spices. Add 1/2 the can of coconut milk. Take the remaining half can of coconut milk and mix in the cornstarch (you can use arrowroot if you prefer). Slowly add the coconut milk-cornstarch mixture. Simmer until sauce thickens. Serve over cooked rice. Hope you enjoy! -Rae

Veggie Stir Fry

2 T olive oil (We used Basil Olive Oil)
2 cloves garlic - minced
¼ cup chopped onion
1 cup chopped broccoli
½ cup chopped red bell pepper
2 bags of snap peas
½ cup cashews
1 can sliced water chestnuts
7 ozs. Rice noodles (½ bag)
5 basil leaves (shredded)
2 T sesame seed dressing (optional)

Saute garlic and onion in olive oil. Add red pepper, broccoli and snap peas and cook until tender crisp. Meanwhile, cook rice noodles in separate pan according to package directions. (These noodles only need about 3 minutes in boiling water to cook.) Add cashews, water chestnuts, sesame seed dressing and basil leaves. Drain rice noodles and add to vegetables. Stir until veggies are cooked and flavors blend. Salt and pepper to taste. Serve! It’s beautiful and delicious.

Wine Notes: We had this stir fry with Napa Ridge Pinot Noir. It is a very inexpensive wine that complemented the flavors of the stir fry without over-powering them.

Another yummy recipe from Rae’s Kitchen! (I helped her eat it - Madame)