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Posts Tagged ‘basmati rice’

by Caitlin Saniga

The peanuts, basil and cilantro gave this dish a nice, fresh Thai vibe. And the peanut sauce was superb!

Rice:

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup brown basmati rice

Sauce:

  • 3 tablespoons peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 garlic clove, minced finely
  • 2 teaspoons soy sauce
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon olive oil
  • salt

Everything else:

  • 1 pound green cabbage, cut into 1/4-inch ribbons
  • salt
  • olive oil
  • 1 10-ounce box extra-firm tofu, diced into 1/2-inch cubes
  • pepper
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped basil
  • 1 tablespoon roasted peanuts

In a medium sauce pan with a lid, combine the water, salt and rice, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 50 minutes, untouched (That means no peaking!). Remove from heat and let stand, covered.

For the sauce, combine all of the ingredients except the salt, adding 2 to 4 tablespoons of warm water to make it the consistency you wish. Add 1/4 teaspoon salt, taste, and adjust seasonings.

Set a steaming basket in a saucepan over boiling water. Lay the cabbage over the bottom, sprinkling lightly with salt. Cover and steam until the cabbage is bright green and tender, 8 to 10 minutes.

Meanwhile, coat the bottom of a large pan with olive oil and warm over medium heat. Add the tofu and cook until the edges are golden and crispy, 6 to 8 minutes. Season with slat and pepper.

Spoon helpings of rice onto each plate and top with the cabbage and tofu. Drizzle peanut sauce on top, and garnish with cilantro, basil and peanuts. Serve warm.

Makes 2 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Caitlin Saniga

I’m discovering that you can sneak wilted greens into tons of dishes. This time around, I had some chard in the fridge that I needed to use soon, so I chopped it up and added it first thing to buttery curry. But I didn’t think of the intensity of the lime juice in the sauce. What I thought would be a simple bonus ingredient in this dish ended up being the star! The chard soaked up the tangy sauce, and while the cauliflower was tossed in the same mixture, it didn’t take on the same vibrant intensity, making for a nice balance. I was definitely happy with the result.

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup brown basmati rice
  • medium head cauliflower (about 2 pounds), cut into 1-inch florets
  • 3 tablespoons butter
  • 1 1/2 teaspoons curry
  • juice from 1 lime
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped cilantro
  • 5 chard leaves, stems removed and sliced into pieces
  • 3 tablespoons toasted cashews

In a medium sauce pan with a lid, combine the water, salt and rice, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 50 minutes, untouched (That means no peaking!). Remove from heat and let stand, covered.

Cover the bottom of a medium pot with about 1 inch of water. Place a steamer basket in the pot, and add the cauliflower to the basket. Cover with a lid and bring to a boil. Cook the cauliflower about 7 minutes, or until the cauliflower becomes somewhat tender. Remove the pot from the heat, but keep it covered.

In a medium skillet, heat the butter with the curry, lime juice, chives and cilantro over medium heat. Stir to combine. Add the chard and cook until slightly wilted, about 1 minute. Add the steamed cauliflower, and toss. Serve over the basmati rice, garnish with cashews.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Caitlin Saniga

This stew is hearty and smells warm and wonderful. It’s food that will make you feel cozy.

  • 1 cup brown basmati rice
  • 1/4 teaspoon salt, plus 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced, peeled fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 garlic clove, minced
  • 2 cups water
  • 1 cups green lentils, picked over and rinsed
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 can (14 to 14 1/2 ounces) vegetable broth
  • 1 bag (9 ounces) fresh spinach
Prepare basmati rice as label directs.
Meanwhile, in a large saucepot, heat the oil over medium heat. Add the onion and cook 8 to 10 minutes or until tender and lightly browned. Stir in the ginger, curry, cinnamon and garlic, and cook 1 minute. Add water, lentils, potatoes, tomatoes, broth and  salt. Heat to boiling.
Reduce heat to low; cover and simmer 25 minutes or until the lentils and potatoes are tender, stirring occasionally. Add the spinach; heat through. Serve the stew over rice.
Recipe adapted from: The Daily Green

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by Sarah Steimer

This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.

  • 1 small shallot
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (I used radishes, edamame and summer squash)
  • 3/4 cup torn mixed leafy greens (I used spinach)
  • 1/4 cup chopped red, yellow or white onion or scallions
  • 2 tablespoons toasted walnuts or pine nuts (optional)

Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.

In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.

Makes 2-4 servings.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

If you want to do a little presentation flair, lightly pack the rice in a cup and serve over some extra bok choy leaves.

  • 3 slices bacon, chopped
  • 1/3 cup sweet onion, diced
  • 1/2 cucumber, chopped
  • 1 carrot, grated
  • 1 stalk bok choy, diced
  • 1/2 cup peas
  • 2 cloves of garlic, minced
  • 1/2 teaspoon minced ginger root
  • 3-4 tablespoons low sodium soy sauce
  • 3 cups cooked rice (I went with brown basmati rice)
  • 1 egg, whisked

    This is a really easy recipe to play with.

Over medium meat, cook the bacon pieces until crisp. Add garlic, onions and ginger to the pan and cook until garlic and onions become slightly translucent. Add the rest of the vegetables to the pan and cook until the bok choy is wilted.

Push everything to one side of the pan and add the eggs, cooking them until they firm up and mixing them with everything else. Add the soy sauce and rice, adjusting for taste.

Makes three to four servings.

Recipe adapted from: FOODjimoto

Photos: Sarah Steimer

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