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Posts Tagged ‘rice’

by Sarah Steimer

    This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn't tickle your fancy, at least bookmark the sauce recipe --- I was loading more sauce into my wrap as I ate. Attractive, yes?

This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn’t tickle your fancy, at least bookmark the sauce recipe. It would be great for lettuce wraps, chicken salads or slopping up with leftover tofu like a pig (guiltyyyy).

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by Sarah Steimer

Compared with my other salads, this was definitely the most tame. Although it wasn't as jazzy as the other salads, I really enjoyed the soft flavors from the spices and the sweet raisins that are all plumped up because they simmer with the rice and spices.

Compared with my other salads, this was definitely the most tame. Although it wasn’t as jazzy as the other salads, I really enjoyed the soft flavors from the spices and the sweet raisins that are all plumped up because they simmer with the rice and spices. This salad would be best paired with something else, and I’m considering picking up some salmon to go with my leftovers.


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by Caitlin Saniga

Wild rice salad with celery and walnut dressing

This salad gave me a great excuse to buy an ingredient I’ve been eying curiously for months: walnut oil. A great source of omega (3, 6 and 9!) fatty acids, walnut oil can usually be found in the olive oil section at the grocery store. I can definitely foresee doing some creative experiments with the oil later, but for this dish it provided a nice, Earthy undertone for the otherwise tart dressing.

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by Caitlin Saniga

Red rice salad with cucumbers, cilantro and mint

This little salad is one of those dishes I’ll come back to over and over, and whip up for simple lunches or as a side when guests come. The flavors are fresh and so lovely together.


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by Caitlin Saniga

Thai coconut-cashew rice with bits of roasted pineapple

My family spent a couple of weeks in Thailand visiting my aunt and uncle when I was a freshman in high school, and since then that time has come to be known as The Trip of a Lifetime. I think Grandma may have even used that as the title of her photo journal of the trip. Point is: I’ve never been on a vacation like that one. We rode on more than 10 forms of transportation (airplane, speedboat, tuk-tuk, elephant … ); watched the sunrise from a small, remote island; toured temples of gold, emerald and broken china; and we ate some amazing food. Most notable, perhaps, was the availability of fresh fruit in Thailand. I drank a fruit smoothie with almost every meal, and we’d stop at roadside food vendors for small plastic bags of fresh pineapple or melon on long skewers. One of my favorite Thai dinners was a rice dish that included cashews, vegetables and sometimes chicken. It was simple, filling and not at all spicy, which was important at the time. When I prepare this dish, I’m reminded of some of my favorite food memories of Thailand.

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by Caitlin Saniga

Stuffed cabbage

Stuffed cabbage was another one of Baboo’s signature dishes. She called it “pigs in a blanket.” She’d prepare a big batch and serve it with mashed potatoes and, if we were lucky, some apple crisp with French vanilla ice cream for dessert. Even though this isn’t Baboo’s recipe (I actually called my Great Aunt Martha, Baboo’s sister-in-law, for some tips.) I still felt so close to her while I was making this.

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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

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

This dish is simple, but amazing. It’s hearty and flavorful, helped especially by the sweet sauteed onions. Don’t skip the lemon wedges if you can help it. The tart juice adds another nice dimension.

  • 5 tablespoons olive oil
  • 1 large onion, sliced into 1/4-inch-thick rounds
  • 1 1/4 cups green or brown lentils, rinsed
  • 1 teaspoon salt
  • pepper
  • 3/4 cup brown long-grain rice
  • handful chopped parsley
  • lemon wedges

Heat the oil in a large skillet over medium hear. Add the onion and cook, stirring frequently, until it’s a rich, dark brown, about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and, if needed, additional water to cover. Cover and cook on low until the rice is done, about 15 minutes.  Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto plates and top with the remaining onions and parsley. Serve with lemon wedges.

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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