Tag Archives: brown rice

Friday Night Toss Up

A nourishing, tasty and simple one bowl meal after a long week.
DSC_00101/2 cup brown rice
1 cup water
1/3 cup sun dried tomatoes; chopped into 1/4-1/2 inch pieces
1/4 cup Spanish olives; sliced
1/4 onion; minced
1 sweet Italian (yellow) pepper; finely chopped
1 can black beans (normally I soak and cook dry beans but I did not plan ahead so took a shortcut)
1 1/2-2 cups romaine lettuce; sliced
2 Tablespoons fresh pressed lemon juice
2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper

In a small bowl soak rice in enough water to go 1 inch above the rice.

Meanwhile, chop sun dried tomatoes (make your own from summer tomatoes) into 1/4-1/2 inch pieces and place in a small bowl. Boil 1 cup water, pour over tomatoes and cover with a lid/plate.

While the tomatoes rehydrate and the rice soaks prepare the remaining ingredients and place into a large bowl; slice the spanish olives into disks, mince the onion, finely chop the pepper, drain and rinse the black beans, thinly slice the romaine lettuce, add the dressing ingredients (lemon juice, olive oil, sea salt, black pepper) and toss together.

Drain and rinse the rice and place into a small pot. Drain the sun dried tomatoes directly into the pot with the rice. Add the sundries tomatoes to the large bowl with the other vegetables and toss together. Bring the rice with sun dried tomato water to a boil, reduce heat and simmer till all the water is absorbed, 15-20 minutes. Add the cooked rice to the bowl with marinated vegetables, toss together and enjoy.

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Ginger Lentils with Kale, Carrot Salad and Mustard Dill Shrimp Salad

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1 cup brown rice; soaked at least 1 hour, rinsed and drained
1 3/4 cup water
1/4 teaspoon sea salt

Cook rice till tender (place rice, water and salt in a pot, bring to a boil, reduce heat and simmer about 20 minutes) and leave covered until the rest of the meal is ready to serve.

1 cup brown lentils
2 1/2 cups water

Cook lentils till tender (place lentils and water in a pot, bring to a boil, reduce heat and simmer about 20 minutes). Do not drain liquid.

DSC_00252 Tablespoons extra virgin olive oil
1/2 small Italian pepper; diced
1/2 onion; diced
2 plum tomatoes (or 1 large tomato); diced
1 inch fresh ginger; pealed and minced
1 teaspoon sea salt
bunch kale; rinsed, stem removed and cut into 1 1/2 inch pieces
1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh licorice basil; minced

DSC_0026 DSC_0027 DSC_0028 DSC_0029Preheat olive oil in a 3 quart sauce pan over medium heat. Add onion, pepper, tomato, ginger and salt, cover and simmer for 2 minutes (until the tomatoes break up and the other ingredients are tender. Add the kale, lentils with water and pepper and stir. Simmer 5-10 minutes. Remove from heat, add basil and stir. Serve over brown rice.

DSC_00241 small head butter lettuce; rinsed and stem removed
1 plum tomato; cut into 1/8s
1 large carrot; shredded
2 Tablespoons lemon basil; minced
1 teaspoon white wine vinegar
1 Tablespoon good quality extra virgin olive oil (I use California Olive Ranch)
1/8 teaspoon sea salt

In a small bowl combine the carrot, basil, vinegar, olive oil and salt. Arrange lettuce on the edge of a plate. Place tomatoes on the ends of the lettuce leaves. Place the carrot salad in the center.

DSC_00302 cups salad shrimp; defrosted, rinsed and drained
1 Tablespoon mayonnaise
1 teaspoon prepared mustard (Grey Poupon)
1 teaspoon dried dill weed (or 1 Tablespoon fresh if you have it)
pinch sea salt
dash fresh ground black pepper

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Combine all ingredients except the shrimp to make the dressing. Toss the dressing with the shrimp. Store in refrigerator until ready to eat.

Vegan Brown Rice Taco Salad and Vegetarian Pasta Salad with Tomato, Cucumber and Basil

DSC_0007I threw together a couple of quick salads for my family before heading out to the farmers market to restock the refrigerator with locally grown produce.
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The magic of grabbing everything available, throwing it on the counter and seeing a meal.
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brown rice
vegan taco filling
peppers, onions, cilantro
lime
sea salt
fresh ground black pepper
extra virgin olive oil
tomato

Combine all ingredients and mix to create a vegan brown rice taco salad.

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basil
tomato
garlic
cucumber
sea salt
fresh ground black pepper
red wine vinegar
extra virgin olive oil
whole wheat pasta

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Boil the whole wheat pasta (if you don’t have left over pasta) while preparing the remaining ingredients. Chop the tomato and cucumber into bite size pieces, crush the garlic, chop the basil, add vinegar and olive oil, salt and pepper to taste.

Then I found some more ingredients that would fit in nicely-

pecorino Romano cheese
pine nuts

Shred the cheese and add a handful of pine nuts.

Drain the cooked pasta and toss in with the salad ingredients to make a pasta salad with an essence of pest.

Beans over Rice, Spinach Salad and a side of Sauted Vegetables

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Basic Brown Rice
1 1/2 cups brown rice; soaked, rinsed and drained
2 1/2 cups water
1/4 teaspoon salt

Soak rice first thing in the morning. Drain, rinse and drain completely. Bring rice, water and salt to a boil, reduce heat and simmer until water is absorbed, about 20 minutes.

“Soupy Puerto Rican Beans” as named by my family
1 cup dry beans (I used black but red, pink or pinto will do too); soaked, rinsed and cooked till tender

Soak beans first thing in the morning (or over night and cook while getting things ready in the morning. The beans cook themselves once they are brought to a boil and the heat reduced to simmer. I do this on a work day when I don’t have the time to cook them till tender after coming home). Drain soaking water, rinse, add about 3 cups fresh water, cover, bring to a boil and then reduce heat to a slow simmer and cook until beans are tender. 1 1/2-2 hours depending on the size of the bean.

2 Tablespoons extra virgin olive oil
1/4 onion( about 1/2 cup); diced
1/2 red bell pepper (about 3/4 cup); diced
1/2 cup crushed tomatoes (I recommend Pomi brand) or fresh; diced
(1/4 cup green olives; optional)
1 garlic clove; crushed
2 Tablespoons fresh cilantro; minced (or 1 1/2 teaspoon dried)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

DSC_0001 DSC_0002 DSC_0009 DSC_0010Over low heat sauté onion and pepper in olive oil until tender. Add tomatoes, (olives), garlic, cilantro and spices. Simmer for 5 – 10 minutes. Add beans and enough water for a stew like consistency, about 3/4 cup water. Bring to a boil and simmer for an additional 5 – 10 minutes. Serve over brown rice.

Sauted Vegetables
1 yellow squash; cut into match sticks
1 carrot; cut into match sticks
1/4 onion; thinly sliced
1 Tablespoon extra virgin olive oil
sea salt and fresh ground black pepper to taste

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Preheat to medium a medium sized skillet, add olive oil and remaining ingredients, cover and stir occasionally.  Cook till just tender, about 10 minutes.

Spinach Salad
baby spinach topped with tomato and cucumber chunks and dressed with balsamic vinaigrette

Homemade Balsamic Vinaigrette.
1 clove garlic; crushed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup balsamic vinegar (red wine, white wine, apple cider or fresh pressed lemon juice)
1 cup extra virgin olive oil

Mix all ingredients together. Mix or shake before each use. Store at room temperature.

Bok Choy with Ginger and Garlic; Broiled Salmon; Brown Rice

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I purchased bok choy (AKA Chinese cabbage) at the farmers market from Karl of Dinebergs Farm. I am totally fine with the imperfections, it means that it was grown the way I would grow it- organically. I would rather rinse some clean soil and insects off of my food than worry about the chemical additives that may be in/on them.

Start the meal prep with the rice, this will give it the time to cook while you prepare the rest of the meal and each component should be done at the same time. Prepare the brown rice by placing the following ingredients into a pot, bringing to a boil then reducing heat to simmer. Brown rice usually take 20 minutes but check to be sure all of the moisture has been absorbed after about 15. When the rice is done simply leave it with the lid on until the rest of the meal is ready.

1 1/2 cups brown rice; soaked for at least 1 hour but up to 12, rinsed and drained
2 1/4 cup water
1/8 teaspoon salt

Prepare the vegetables and set aside in a bowl.
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2 small heads bok chou; rinsed, trimmed and cut into strips
2 carrots; scrubbed and cut into matchsticks
1 onion; cut into strips

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Prepare the sauce by combining the following ingredients in a bowl.

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4 cloves garlic; crushed
1 1/2 inch piece fresh ginger root; pealed and minced
2 Tablespoons soy sauce
1 Tablespoon canola oil

If you are new to using fresh ginger root don’t be intimidated. Remove skin with a potato peeler, slice into slabs, cut into match sticks and then mince by cutting in the opposite direction.

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Preheat a large wok or skillet that has a lid on medium high. Add the prepared vegetables. Immediately pour the sauce on top. It won’t look like a lot of sauce for the amount of vegetables but once the bok chou wilts down and releases water it will add to the sauce. Put the lid on and allow the vegetables to cook in their own juices.

At this time, place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn Broiler on high and place salmon under flame for 10 minutes.

2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste

While the salmon is cooking stir or turn the vegetables (I use stainless steel chef tongs, they are really convenient). One the vegetables are wilted remove from heat. The rice and fish should be done around the same time too. Enjoy your meal!