Best Side Dishes for Company in the Fall

Autumn Rice

Autumn Rice is a great side for steak.  I have never served it when someone didn't ask for the recipe.  It's also easy to make.  My middle schools students made it when I was teaching Foods.  If you serve it for company, you can chop the vegetables ahead and refrigerate them in a plastic bag until you are ready to start cooking.  Use a concentrated broth.  I use Campbell's Beef Broth- concentrate.  It comes 
in a can in the soup section of your favorite super market.  

Peppers (red, yellow, green), Celery,
 Onion, Pine Nuts

Autumn Rice

3 tablespoons pine nuts

2 cups beef broth

1 cup long grain rice

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, chopped

1/2 each- red, green, yellow bell pepper

In a large skillet heat the butter and oil over medium heat.  Add onion and saute stirring occasionally, until soft.  Add bell pepper and celery and continue sauteing for about 5 minutes.  Vegetables should be cooked but slightly crisp.  Add pine nuts and continue stirring for 1 minute more.

Add beef broth to rice mixture.  Bring to a boil over high heat.  Lower heat, cover and simmer for 20 minutes or until rice is done.




         Wax Beans- A 2nd great side 

Wax Beans- ready for the table

Wax beans are related to green beans.  They have an identical shape and texture but are pale yellow and much milder in taste.  They have a short season.  In this recipe for wax beans use your favorite honey. My favorite is Lavande de Provence.  Last winter when I was is Paris I found it at the gourmet food shop in Paris -Fauchon.  I suppose it sounds kind of crazy to bring a jar of honey home in my suitcase but to me it is a special treasure (and a reason to go back when I run out- does that sound nutty or what???????

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Wax Beans with Honey

1 1/2 pounds wax beans, trimmed

1 tablespoon (your favorite) honey

2 teaspoons finely zested fresh lemon peel

Salt to taste. 

Cook beans in boiling, salted water 6 minutes or until tender.  

Drain, then toss with honey, zest, and salt in a large bowl.