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Posts Tagged ‘black rice’

by Sarah Steimer

Is black rice the sexiest rice or what? I'm a big fan of avocados and asparagus, plus the added zing of the lemon and serano peppers added another great dimension to the green veggies.

Is black rice the sexiest rice or what? I’m a big fan of avocados and asparagus, plus the added zing of the lemon and serrano peppers added another great dimension to the green veggies. Let’s be honest, Caitlin and I are nailing this guide.

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by Caitlin Saniga

Do yourself a favor and take a big whiff in the bowl of the food processor after you've ground down the garlic and roasted walnuts.

Do yourself a favor and take a big whiff after you’ve ground down the garlic and roasted walnuts in the food processor. My nose was all like: “Caitlin, can we live in here?”

  • 1/2 cup walnut pieces, toasted
  • 1 garlic clove, peeled and trimmed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 scallions, chopped
  • 1/2 cup fresh herbs (Try a combination of parsley, cilantro and basil.)
  • 3 cups prepared black rice (or another rice of your choice)
  • 1 can kidney beans, rinsed and drained

Pulverize the walnuts and garlic in a food processor, then add the vinegar, oil and 3 to 4 tablespoons water, enough to make a smooth dressing. Season with salt and pepper, then stir in half of the scallions and herbs.

Divide the rice between four dishes. Top each serving of rice with beans and pour a bit of dressing over each. Finish with a sprinkling of herbs and scallions. If not serving immediately, mix all of the herbs into the dressing to allow the flavors to meld and store the rice, beans and dressing in separate airtight containers in the fridge for up to 3 days.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Caitlin Saniga

When I first saw purple bell peppers at the farmers market, I knew I had to give them a try. This colorful salad was the perfect solution. You’ve probably heard that different colors of produce offer different health benefits. I’m wondering if that holds true for purple peppers as opposed to other types of bell peppers. If it does, the nutrients in purple peppers boost the immune system, improve calcium absorption and limit the activity of cancer cells, among other things.

  • 1/4 small red onion, thinly sliced
  • 1 tablespoon plus 1 teaspoon white wine vinegar
  • 1 cup cooked black rice
  • 4 large kale leaves, thinly sliced
  • 12 grape tomatoes, halved (gold or otherwise)
  • 1/2 cucumber, cut into half-moons
  • 1 bell pepper, cut into thin strips (purple or otherwise)
  • 3 tablespoon extra-virgin olive oil
  • salt and pepper

Toss the onions with the vinegar in a small bowl; set aside about 10 minutes.

While the black rice is still warm, toss it with the kale, tomatoes, cucumber and bell pepper. Add the red onions and stir to combine. Pour the olive oil over top and season with salt and pepper. Toss one more time. Serve immediately. Sealed in an airtight container, this salad lasts 1 day in the fridge.

Makes 2 servings.

Recipe adapted from: Everyday Food

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by Caitlin Saniga

This was a new flavor combination for me: savory, tangy and nutty. Black rice, which actually looks more purple once it’s cooked, is my new favorite super-food, rich in fiber and iron.

Salad:

  • 1 cup uncooked black rice
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 large red bell pepper, chopped
  • 1/4 large red onion, chopped
  • 3/4 cup cashew halves
  • 3 green onions, sliced

Dressing:

  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoons Asian sesame oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • Dash of freshly ground pepper

Using a strainer, thoroughly rinse the rice.

In a medium pot, bring the rice and chicken broth to a boil. Simmer over low heat, covered, for 40-45 minutes, or until the rice is tender.

In the meantime, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the peppers and red onion and stir occasionally for 3 to 5 minutes, or until the vegetables soften. Add the cashews and green onions, and cook for an additional 3 minutes. Remove from heat and set aside.

To prepare the dressing, whisk together the vinegar, 2 tablespoons olive oil, sesame oil, garlic, salt and pepper.

When the rice is done, pour off the extra liquid and stir in the vegetable mixture. Pour the dressing over top and stir to combine. Refrigerate for at least 2 hours before serving. Serve cold or at room temperature.

Makes 4 servings.

Recipe adapted from: Parade magazine

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