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Archive for the ‘Rice’ Category

This is a simple and delicious rice dish that’ll become a favorite.  It has wonderful flavors and a variety of textures that keeps it interesting until the last bite.  It also just happens to contain some ingredients that are powerful antioxidants/anti-inflammatories such as turmeric, chile peppers, and ginger.

 

Lime Rice

[Serves 4]

Ingredients:

1 cup brown basmati rice

⅓ cup raw cashews

¼ cup yellow split peas

2 spring onions, sliced

1 T fresh ginger, finely diced

2 cloves garlic, sliced

1 T unsweetened dried shredded coconut

½ tsp turmeric

Juice and zest of one lime

1 dried chile [I used a Chile de árbol]

2 tsp coconut oil

Directions:

Rinse rice and split peas under running water in a colander.  Drain well and transfer to a heated pot on the stove over medium high heat.  Add the chile pepper.  Stir frequently until the rice begins to dry and pop.  Add water to cover by a couple of inches.  Bring to a simmer and cook for 15 minutes.  Drain in a colander.  Reserve the chile pepper.

Return the pot to the stove and add the coconut oil.  Sauté the onions, ginger, garlic and finely diced reserved chile pepper for a couple of minutes.  Add the turmeric, dried coconut and lime zest.  Add the cooked rice and peas, cashews and lime juice.  Stir until the rice is well coated.

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The New Black

…is an ancient black.  Forbidden rice not only has all the nutritional goodness you find in brown rice such as a high fiber content and B vitamins, it’s also packed full of anthocyanins.  Bite per bite the rice contains more of these antioxidant flavonoid pigments than blueberries.  It’s satisfyingly chewy in texture like my beloved short-grained brown rice and tastes wonderful.  We have rice or grain bowls for meals on a regular basis and usually steam some kale and another vegetable [carrots in this example] and then add a wonderfully flavorful sauce to the mix.  Bowls also make fantastically easy and filling lunchbox meals.  Here is a quick and tasty gingered carrot sauce that’ll flavor up any bowl or steamed vegetable.

 

 

Gingered Carrot Sauce

Ingredients:

16 oz carrot juice

2 T sake

1 T light miso

½ tsp sesame oil

1 tsp chili garlic sauce

2 tsp freshly minced ginger

1 T cornstarch dissolved in ¼ cup cold water

Directions:

Reduce the carrot juice by half over medium heat.  Add the remaining ingredients and simmer over low heat for 5 minutes.  Add the cornstarch slurry a tablespoon at a time, allowing the sauce to come to a simmer in between additions until you achieve the consistency you desire [1 T of the slurry was perfect for me].

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This soup will play with your tongue in an amazing way.  The raw tahini [still rich in calcium because the seeds were unhulled] is an integral component that adds a luxuriant richness to the broth.  It has become one of my favorite soups to make because of  its compelling  flavors, wonderful texture and, importantly, because it’s so easy to make.  It literally takes 5 minutes to whip up this soup broth.  I know that come summer, when we’re out hiking and biking all day long, this raw soup broth will be a lifesaver when it comes to time and a meal that we’ll look forward to often.

Silken Tahini Miso Soup 

This soup broth can be kept raw if unheated and enjoyed at room temperature or cold.

[Serves 2]

Ingredients:

½ cup light miso [I use South River miso products because they’re beyond fantastic.]

¼ cup raw tahini [Artisana makes an outstanding raw tahini.]

¼ cup soaked almonds [Soak for at least 4 hours in filtered water; overnight is fine.]

1 tsp red pepper flakes

1 ½ T nama shoyu

3 kaffir lime leaves

1 lemongrass stalk

½ inch piece of ginger, coarsely chopped

1 garlic clove

1 cup baby spinach leaves

½ cup zucchini, diced

½ cup carrot, diced

½ cup diced red bell pepper, diced

*sprouted wild rice, optional [Simply soak wild rice overnight in filtered water and then drain.  Place into a nut milk bag and rinse twice daily for 5 days.]

Directions:

Place the soaked almonds, kaffir lime leaves, lemongrass, ginger, red pepper flakes and garlic into a blender along with 4 cups of filtered water.  Blend until smooth.  Strain through a nut milk bag or fine cheesecloth into a pot large enough to accommodate the soup.

Whisk in the raw tahini, miso and nama shoyu until homogenous.

[At this point, you have a lovely raw, silken and incredibly flavorful soup.  If you dig completely raw vegetables, then simply add the diced vegetables and serve as is.  I prefer to have some of  the vegetables quickly blanched to give the carrots a slightly softer texture and to remove the raw squashy flavor of the zucchini.]

Into a pot of simmering water add the diced carrots.  Set the timer for 2 minutes.  At the one minute mark, add in the diced zucchini.  Drain and place into a bowl of ice water to quench the cooking.  You want the vegetables to maintain their crispness and not continue to cook.

Into each of two bowls, place ½ cup of spinach leaves, ½ of the diced red bell pepper and ½ of the blanched vegetables.  Pour half of the soup [warmed on the stove top or room temperature to maintain the raw state] over the vegetables and serve immediately.

As an optional ingredient, you can add in some sprouted wild rice for a nice textural contrast while still keeping it raw.

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This is a quick Mexican-style rice that we like to wrap up in a whole wheat tortilla with some seasoned pinto beans and avocado slices.  It beats the pants off that quick yellow rice that comes in a foil package on so many levels.  It’s also a great way to take leftover plain rice and morph it into an entirely different meal. 

 

Green Chile Rice

Ingredients:

1 medium onion, medium dice

1 green bell pepper, medium dice

2 cups cooked brown rice [This is a great use for leftover rice]

3T diced green chiles [I used roasted canned chiles, like Ortega for this]

4 cloves garlic, minced

½ tsp annatto seeds [These give the rice a beautiful yellow color and distinctive flavor]

¼ cup Bill’s Best Chik’Nish Vegetarian Seasoning

1 lime

1 T neutral oil [I use rice bran oil]

Optional garnishes:  cilantro, lime wedges, radishes, green onion, jalapeno pepper

Directions:

Add the annatto seeds to the oil in a skillet over medium heat.  Stir the seeds around for a couple of minutes, keeping them in the oil.  Remove the seeds from the pan and discard.  Add the onions and bell pepper.  Sauté until softened.  Add the garlic and chiles.  Cook for another minute or so.  Add the rice and Chik’Nish seasoning.  Mix well to combine.  [If your rice is leftover it may have dried out a bit in the refrigerator.  If this is the case, just add a little bit of water to moisten it back up.  I’d start with a tablespoon at a time until it’s soft again.] Squeeze the lime juice over the rice and serve hot.

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This is a fabulous way to use leftover rice and lentils.  I don’t know about you, but we often have leftover cooked lentils and brown rice on hand because they are so versatile.  I also tend to keep cabbage in the crisper because I love adding it to salads for a sweet crunch.   This soup will thicken overnight as the rice absorbs the broth and become more stew-like.  You can then ladle it over baked potatoes or a plateful of steamed greens for another more hearty meal.  It also freezes very well.

 

Stuffed Bell Pepper and Cabbage Soup

Ingredients:

5 tomatoes [mine weighed 1.5 lbs total]

1 medium onion, diced

2 green bell peppers, seeded and diced [reserve a ¼ cup for garnish]

½ head cabbage, cut into shreds [Mine yielded about 6 cups]

2 cups cooked brown rice

1 cup cooked Puy lentils

3 cloves garlic, minced

2 T tomato paste

1 ½ T dried oregano

Sea salt

Freshly-cracked black pepper

6 cups vegetable or faux chicken broth

Olive oil

Directions:

Cut the tomatoes in half and toss with a bit of olive oil.  Roast in a 450°F oven for an hour or until caramelized on top.  Transfer to a blender and blitz.  [Mine yielded 2 cups of tomato puree]

While the tomatoes are roasting, add a drizzle of olive oil to a pan over medium heat and sauté the onions, garlic, bell pepper and cabbage until softened.  Add the tomato paste and oregano.  Cook for a few minutes longer.  Add in the rice and lentils and mix well.  Set aside until the tomatoes are ready.

Add the tomato puree and vegetable broth to the pot and bring to a simmer.  Let cook for about 15 minutes and then season with salt and pepper. 

Garnish with dried or fresh oregano [mine happened to be flowering, so I used those as well] and finely diced green bell pepper.

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Teriyaki -Tempeh Fried Rice

Ingredients:

4 cups cooked/leftover long grain brown rice

1 package tempeh

½ a pineapple, cored and cut into ½ -inch slices

4 spring onions, chopped

2 baby bok choy

½ cup edamame

¼ cup slivered almonds

1 green bell pepper, sliced thinly

2 cups teriyaki sauce

1 T ginger, cut into a small dice

2 cloves garlic, minced

sesame seeds, for garnish

Directions:

Cut tempeh into bite-sized pieces and marinate overnight in the teriyaki sauce. 

Transfer the tempeh with the teriyaki into a pan and bring to a simmer, reduce heat and cover.

Grill the pineapple until it has sear marks.  Break into bite-sized pieces and set aside.

In a large pan or wok add a bit of coconut oil and stir-fry the spring onions, garlic and ginger until fragrant.  Add the bok choy and bell pepper.  Once they soften slightly, remove and set aside.  Add more coconut oil if necessary and place the pan back on the heat.  Add the rice and edamame and stir-fry until hot.  Add the tempeh with teriyaki and almonds.  Return all the cooked vegetables and pineapple to the pan.  Stir until well mixed.  Garnish with sesame seeds.

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Lentil and Brown Rice Wrap

Ingredients:

Whole wheat tortillas [Our favorite is Trader Joe’s Organic brand]

1 zucchini, sliced lengthwise

1 yellow squash, sliced lengthwise

1 red bell pepper, sliced

olive oil

puy lentils, cooked in vegetable broth

short-grained brown rice, cooked in vegetable broth

green leafies [I used mâche]

squeeze of fresh lemon juice

sea salt

freshly-cracked black pepper

Directions:

Lightly brush or spray the sliced squash and pepper with olive oil and grill in a grill pan. 

Place the green leafies in a bowl and toss with a bit of olive oil, lemon juice.  Season with salt and pepper.

Mix the rice and lentils together in equal proportion.  Place a few spoonfuls upon a warmed whole wheat tortilla.  Top with the grilled vegetables and some of the seasoned green leafies.   Wrap up and eat!

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