Posts tagged ‘rice’

April 30, 2011

green goddess rice with asparagus and herb tofu


This dish sounds and looks fussy but comes together really quickly. It’s bright and fresh and full of green plant power. Vegan and gluten free

Start by cooking 1.5 cups of your favorite rice.

In a large pan caramelize 1 onion sliced thin

Meanwhile in a food processor zip together:

3 cloves of garlic
4 chives
1 lemon (zest and juice)
3 large handfuls of spinach
1 tbsp miso
2 tbsp hemp oil
2 tbsp olive oil
and caramelized onions

In the large pan you fried the onions in, brown in oil slices or cubes of herbed tofu. Season with S+P and once they are a nice golden brown add a handful of asparagus chopped into 2” lengths fry and season them quickly with a dash of lemon juice.

Now add your green goddess puree and the cooked rice into the pan and toss everything gently together. garnish with toasted nuts and enjoy.

January 9, 2011

Beans, Barley and Lentils

The last few night I have been raiding my legume jars in search for healthy hearty meals and I created some pretty yummy, stick to the ribs dinners, perfect for dark winter nights.

Lentils and Rice

This dish was really earthy with the bright flavors of cardamom and toasted cumin, hits of garlic and citrus. When making this I used left over basmati brown rice which I often cook in over sized batched so I have extra on hand for soups and stir fry or just to entice the dog to clean her plate. Start in a deep cast iron pan by browning 1/2 of a yellow onion and 3 diced carrots in a good glug of oil along with about 2 tbsp of whole cumin seeds and sea salt. Allow the onion to brown then add 1 cup of French lentils, coat them with oil and start to simmer them in 2 cups of water. To this add 1 tbsp cardamom, 1 tbsp garlic granules, black pepper, and a squeeze of lemon juice and apple cider vinegar. Simmer this on med-low for 25 minutes, adding more water as necessary. Once the lentils are cooked add 1.5 cups of cooked rice and S+P along with 1 tbsp of nutritional yeast, a squeeze of Braggs and a little pad of butter and continue cooking for 5 more minutes. In a separate small pan toast some almond slices seasoned with a little S+P and a pinch of garlic powder. Add toasted almonds to each serving and enjoy.

Barley Risotto

My wonderful “sister in law” sent us a big ‘ol case of wine for Christmas and the lovely assortment included some white wines, which inspired me to make risotto,

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