More Marathoning and Easy Baked Pilaf with Edamame and Artichokes

Don’t you just dread the work load that awaits when returning from a really good vacation?  I was hit hard this past week after returning from Arizona all because of, among other things, an upcoming trade show in Philadelphia.  This month has been one trip/event right after another.  It’s a shame to rush through life but I can’t help but look forward to May coming to an end, culminating in a long Memorial Day weekend. 

As June approaches, the thought of undertaking another marathon training program looms in the gray matter over my shoulders.  It won’t be 20 or 18 weeks of training but more like 16 to 14.  At this point, a long training period will only have me peaking too soon and suffering burnout by the time the Air Force Marathon in September rolls around. This years featured aircraft is the B-2 Spirit. 

The plan right now is to run it easy in hopes to run back to back marathons by running the Mohawk-To-Hudson about three weeks following Air Force.

I’m usually ready to give up running after a marathon but then don’t know what to do with myself if there isn’t something on the horizon.  This is my way of “testing the waters” regarding ultra running.  I might…I say MIGHT plan on a 50K and/or 50 mile race next year but we’ll see how the bod. holds up.

As for the Thursday FOFF, I just didn’t have time to get to the store and buy the few ingredients needed.  This week, or at least until Saturday when I get to the store, we are having to make due with what’s in the freezer, the fridge and the cupboards.

The following recipe is an all around tasty, nutritious dish made a few weeks ago.

Pilaf with Edamame and Artichokes

I was looking through my book “Ancient Grains for Modern Meals” and came across an interesting rice pilaf recipe.  Since I had spent way too much time on my feet earlier in the day, this was an experiment in “savory” rice pudding pilaf, baked, as in casserole style.  Put all the ingredients in a large casserole dish, stir, cover and bake. Simple.

This can be served as a side dish or a main course.  The edamame is a healthy source of vegetarian protein for a nutritionally loaded recipe.

We had the pilaf as a side dish coupled with a small piece of grilled salmon.

• 1 leek, white part only, clean and sliced.
• 1 tsp sea salt
• 2 tsp fresh basil, chopped
• 2 tsp minced garlic
• 1 cup brown rice (not instant)
• 2 1/2 cups low sodium vegetable broth
• 10 oz frozen, shelled Edamame
• 2 TBS fresh chopped dill
• 2 TBS fresh chopped parsley
• 1/2 tsp fresh ground pepper
• 1 jar, drained artichoke hearts
• 1/2 cup Parmesan cheese, separated (use 1/4 to stir in and 1/4 up during the last 1/2 hour of cooking on top).
• 1 TBS extra virgin olive oil

Preheat oven to 350 F. 

Mix all ingredients in a large casserole dish and cover. Bake for 1 1/2 hours. Uncover, sprinkle on the additional 1/4 cup Parmesan, bake for another  30 minutes, uncovered.

This is one of those dishes that doesn’t only taste really good, but makes you feel good eating it.

What’s your favorite vegetarian protein?