One of the most recognized names from Texas politics, Ann Richards was born Dorothy Ann Willis in Lakeview (today that town is Lacy-Lakeview), grew up in Waco and attended Waco High School. After graduating from Waco’s Baylor University, the future governor went on to enroll at the University of Texas at Austin and earn a teaching certificate; she later taught social studies at Austin’s Fulmore Junior High.
By the 1970s, Richards became involved in Texas politics, becoming State Treasurer in 1982 and again in 1986. In 1990, Richards won the election for Texas governor and served in that position from 1991-1995, only the second woman governor in the state of Texas.
Today Governor Richards is remembered at two sites in Austin:
- Ann W. Richards Congress Avenue Bridge. Formerly the Congress Avenue Bridge linking the north and south sides of the city, this bridge was renamed by the City of Austin on November 16, 2006. The bridge is a popular tourist stop because of its warm weather residents: the world’s largest colony of Mexican free-tailed bats. From March through October, tourists and residents gather on both sides of the lake to watch the nightly exodus of the bats from beneath the bridge.
- Texas State Cemetery, Austin. Ann Richards was buried in the Texas State Cemetery on September 18, 2006. Her headstone (photo, above), placed on the grave in 2008, is one of the cemetery’s most distinctive.
Governor Richards’ office sent this to us when we were writing Texas Barbecue. Every good barbecue needs some good side dishes, and this is one of the late Texas governor’s favorites.
Recipe for Gov. Ann Richards’ Southwestern Pilaf
11-3/4 cups water
1 cup Texmati white rice, uncooked
1 cup Texmati brown rice, uncooked
1 cup wheat berries
1-1/2 cups dry black beans
1/4 pound salt pork
1 onion peeled and left whole, plus 1-1/2 cups finely diced onion
2 cloves garlic, peeled and left whole
2 tablespoons olive oil
1-1/2 cups finely diced celery
2 teaspoons garlic powder
2 teaspoons white pepper
2 teaspoons ground cumin
Salt to taste
In a saucepan, combine white and brown rice with 3-3/4 cups of water and simmer, covered, until rice is done (about 25 minutes). (Don’t overcook and don’t add salt.) Rinse rice in cold water and drain well. Set aside.
In another saucepan, combine wheat berries with 4 cups of water and simmer until done (about 90 minutes). Rinse in cold water and drain well. Set aside.
Rinse black beans thoroughly, then transfer to a saucepan and simmer in 4 cups of water seasoned with salt pork, whole onion, and garlic cloves. When done (after about 90 minutes), remove salt pork, onion, and garlic cloves, and discard. Rinse beans in cold water and drain well. Set aside.
Heat olive oil in a skillet and sauté combined celery, diced onion, garlic powder, pepper, and cumin until vegetables are translucent (about 5 minutes). In a large bowl, fold all ingredients together and add salt to taste. Transfer to a baking dish, cover with foil, and heat in a 350-degree oven for 20 to 25 minutes.
SERVES 12 TO 14
Recipe reprinted from Texas Barbecue