Himalayan Red Rice
I am trying to incorporate more vegetables and whole grain foods into my diet, truth be told I have never been a fan of brown rice. I saw this himalayan red rice at a specialty store and it intrigued me. I looks like Basmati rice only red, very delicate grains long and slender, so I bought it wondering what I can make with it. This recipe came to me from my desire to use my red rice but also I had some veggies in the crisper that I really needed to use. I wanted the rice to be a meal so added some lentils that cooked in with the rice, I had some tri color carrots and scallions begging to be used right away so I shaved the carrots into strips and sliced the light part of the the scallion and sauteed in olive oil with some cumin and coriander. I topped it with some plain greek yogurt mixed with some dried mint and put a generous amount of crispy fried shallots on top. You can use whatever vegetables you like, but the carrots and onions in the spices are a wonderful combination and the yogurt makes it creamy and tangy. The rice has a lot of character, its toothsome yet still delicate. By all means use whatever rice you have or want, the red rice is a suggestion.
1 cup himalayan red rice
2 cups water
1/3 cup lentils
2 medium size carrots shaved
1/4 tsp cumin
1/4 tsp coriander
1 shallot thinly sliced
plain greek yogurt
salt and pepper to taste
In medium saucepan add the water, rice and lentils and some salt. Bring to a boil and then reduce to a simmer, cover and let cook for 35 minutes. Remove from heat and let it sit for 5 minutes covered, then fluff with a fork.
While the rice is cooking shave the carrots and cut the scallions, heat some olive oil in a saute pan and add the vegetables, sprinkle with cumin and coriander and saute until the vegetables are soft and cooked through. Remove from the pan and set aside, add a little more olive oil and the shallots and fry until they are browned and crisp.
Mix some yogurt with the dried mint.
To serve just spoon some rice and lentils on a plate top with the vegetables, a dollop of yogurt and sprinkle with the shallots.
For this weeks Featured Recipe I wanted a fresh and delicious salad. We all need our fresh vegetables and fruits every day and I am always searching for a tasty recipe. I love salads and my new best friend is Kale, it’s packed full of vital nutrients and whether you eat it cooked or raw your body will thank you for it. This salad is a meal in itself, think about it, kale, apples, cabbage,fennel, wild rice a delicious citrusy dressing, your taste buds will do the dance of joy. I love this salad on it’s own, but it can accompany a protein also, there are so many different things you can add to this if you want, some grilled chicken or tofu would be fantastic. I am making this salad again with some Himalayan Red Rice instead of wild rice, quinoa would also be a wonderful addition. Try it in pita bread and take it to work or school. The possibilities are endless. Check out Hannah’s beautiful blog Blue Kale Road, its packed full of healthful delicious recipes that are family friendly and in my opinion are a celebration of fresh, natural foods.
Photo by Blue Kale Road
Kale and Apple Salad
Inspired by PCC’s Emerald City Salad
1/4 – 1/2 cup lemon juice (depending upon taste and amount of kale)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 clove garlic, minced
1/2 large crisp apple, diced (my favorite variety is honeycrisp)
3/4 cup fennel, thinly sliced and chopped
1 cup red cabbage, chopped
1/2 cup parsley, chopped
1 bunch organic kale (lacinato or curly green – I like to use a combination of both), ribs removed and finely chopped
1 cup cooked wild rice
Whisk 1/2 cup lemon juice, olive oil, garlic and salt in a large bowl. Add remaining ingredients to the bowl and toss (use your hands – it’s fun and will distribute the dressing more evenly). Taste for additional lemon juice, salt or pepper and add as desired.
The salad can be made a couple of hours ahead and chilled.
Almost every day I have a shake or smoothie for breakfast. It usually has the standard list of ingredients, fruit, soy milk, yogurt, and a whole grain whizzed in the blender. It’s good but get’s boring after a while and I want something different. I volunteered to test this recipe for a Community Pick on food52, it was submitted by Annalyse, her cooks name on food52 is Sagegreen. I was intrigued by the use of avocado, walnuts and sage, I had it for breakfast and am hooked. I enjoy this shake at least once or twice a week now. It’s packed full of healthful oils from the avocado and walnuts, its only slightly sweet and I get my daily dose of fiber also from the walnuts. This shake is thick and creamy and so delicious, believe me it’s addictive. Annalyse is an accomplished cook and a University Professor and you can view her more than 300 recipes, (yes 0ver 300!!) on food52, and I have to mention that she is one talented mixologist, her drinks are creative, beautiful and so delicious. Please check them out: http://www.food52.com/cooks/12307_sagegreen
Beautiful and Delicious Shake, photo by Sagegreen
1 oz. shelled organic walnuts
3-4 one inch long fresh organic sage leaves
1/2 ripe organic avocado
1 cup lowfat, but real cultured buttermilk (or almond milk with a splash of cider vinegar for vegan option)
1 1/2 tablespoons chestnut honey (or grade B maple syrup), to taste
optionally, a few crushed ice cubes
- In a heavy heated pan like a cast iron skillet, toast the walnut pieces for about 2 minutes, just short of smoking. Pan fry the sage leaves for about 1 minute. With the bottom of a smaller pan, or other heavy instrument, crush the walnuts. Shred the sage leaves. Add these to a blender.
- Add the avocado, buttermilk, and chestnut honey. If you like a chilled drink include a few crushed ice cubes. Process until smooth. Pour into one or two glasses. This could be part of a New Year’s resolution you could keep.