brown rice

Posts Tagged ‘brown rice’

Smoky Beans with Rice & Collards

There are many things that get me fired up and my husband often jokes about how passionate I can sometimes be. My voice becomes two (or three) octaves higher, hands flailing about and sometimes it may look like I’m arguing, but really I just get a little carried away.

When it comes to issues on food, there are so many that I can sit here a tell you I disagree with, but the number one on that list is the fact that there are children who go hungry on a daily basis. This is absolutely not acceptable.

Today, along with many other bloggers, I’m donating this post to raise awareness about a documentary film called A Place at the Table. The film follows three families struggling with food insecurities, and sheds light on the very real problem of hunger in America. But I’m also asking you to send letters to Congress to protect SNAP funding and make anti-hunger legislation a priority.

Basic needs start with food and creates a trickle-down effect in the development of a child. Statistics show how much better a child does in school when he or she has a meal and when a child does better in school it provides them with an education, self confidence and reassurance because they have one less thing on their mind. And this is a cycle. Something only maybe a handful of those children will grow up and not have to deal with, but the reality is they will most likely find themselves in the same situation with their own families. And to think, a meal they didn’t have was a big contributing factor; nope, this is totally not right.

I can also tell you how wrong it is that we are subsidizing all the wrong products, things like corn and soy, that have absolutely no place in packaged foods you see on the shelves of grocery stores. I’m not usually a pusher of what I believe. I very strongly want my blog and voice to be of one of inspiration to eat whole foods because they’re delicious; to lead by example, but not everyone has this choice. People live in what are now coined “food deserts” where things like chips, soda, and other processed food cost less than fruit and vegetables, even the non-organic ones in some cases. This just blows my mind! How can we become healthier, educated, full potential beings, while feeding everyone crap!?

Can you tell my voice is becoming higher (hands flailing) as you read? Because it is. But really people, I’m sure you know how hard it can be to concentrate on work, while your stomach is growling. Now imagine doing that daily, but knowing that meal may not be there. So today, April 8th, get involved and click here to spend 30 seconds of your time to tell congress that you do care, and support anti-hunger legislation.

If you would like to read up on these issues further you can go to the Share Our Strength website. If you would like to view the film you can click here to find it in a city near you or watch it on demand through iTunes and Amazon.

When I was thinking about a recipe to include in this post, I kept coming back to rice and beans; two staples I’m never without. Both are cheap (especially when you buy dried in bulk), but they’re also nutritious and a little goes a long way when added to any meal. The collard greens and leek came from my garden, but any dark leafy green that’s in season or on sale in your area should work just as well.

Smoky Beans with Rice & Collards / serves 4
Adapted from The Northwest Vegetarian Cookbook

2 tablespoons oil or ghee
1 large leek, rinsed well and sliced into thin half circles
3-4 cloves garlic, minced
1/4 – 1/2 teaspoon chipotle chili powder or 1 whole chipotle chili in adobo sauce
1 bay leaf
3 cups water or half water half stock
1 cup white beans, soaked and drained
1 bunch collard greens,stems removed and cut into thin strips
1 cup cooked brown rice
1/2 teaspoon salt or more to taste
juice of 1 lemon

Heat a heavy soup pot over medium heat. Add the oil or ghee and leek. Stir, let cook for a few minutes and then stir in the garlic and chipotle chili powder or whole chili.

Add the bay leaf, water or stock, and beans. Bring to a boil, then reduce heat and cover, cooking for about 1 hour or until the beans are tender.

Once the beans have cooked stir in the collards, rice, and salt and continue to cook just until the collards have softened. Just before serving, remove the bay leaf and stir in the lemon juice.

Gluten-Free, Grains, Proteins, Soups + Stews, Vegan, Vegetables

Coconut Sweet Rice with Honey Brülée

My memories of rice pudding are not fond, barely existent even. I didn’t have a grandma or aunt who had a secret rice pudding recipe that was made for special occasions. The first time I remember even being presented with it, I was probably around 13 or 14 and at a friends house, I think her mom had made it. I remember looking at the white, clumpy mass, studded with raisins and flecked with a dusting of cinnamon; I was hesitant, I just didn’t get it. Where’s the cookies and ice cream?

We reheated a little bowl and it smelled pretty good, but I took a small bite and blehh! Chunky, starchy rice, and the raisins! What was I thinking, I didn’t even like raisins (remember this is my younger “more dramatic” teenage self when food aversions were still high). So frankly I never really understood what all the hype was about. And to this day I have not eaten nor made rice pudding.

Fast forward to several weeks ago. I had this small inkling to make rice pudding. It hit me all of a sudden out of nowhere. It wasn’t like I had seen it somewhere or heard someone talking about it, I just had this urge to make it. Thinking this was a trick my mind was playing on me, I made chocolate pudding instead. And that settled that… so I thought.

I was flipping through the pages of Pure Green Magazine and I came across a recipe called Coconut Sweet Rice with Honey Brulée. Reading through the ingredients I thought, “Hmm, I like coconut milk and rice. I like spices and honey and vanilla. This sounds amazing, I must make it!” The recipe sat for about a week, while I hemmed and hawed and made chocolate chip cookies instead. When I finally got to it I decided to only make half a batch. You probably see where this is going, but people! I so get it now! It was creamy and sweet and it made my kitchen smell like a bakery. Not to mention easy. You just throw everything into a dutch oven, bake for a bit over an hour, then blast it for five minutes under the broiler. I did most of it the day before serving. And I wished I had made the full batch. It may not look like much, but I’m already scheming a day when I can make it again.

It was the perfect little dessert to finish reading all the amazing travel stories in Pure Green Magazine. This is another good one! Focused on green design and lifestyle. The most recent issue titled ‘Wanderlust’ has eco travel stories about traveling across Europe in a camper van (really wanting to do this now), a travel experience like no other to Antarctica, a beautiful story about hiking in Colorado by Kelsey of Happyolks, and so much more. And what goes better with traveling than experiencing new food! There are still a few recipes in there I’d like to try!

I should also let you know I’ve started a new monthly column on the Pure Green Blog called The Kitchen Gardener. It’s going to highlight all the produce coming out of my garden this next year. It started last month with lemony kale, so good. It’s going to be interesting these next few months as there’s not too much growing! As a new contributer, Celine, the Editor is giving all of you 10% off your subscription!! Just enter LOVEPGM when you check out.

Coconut Sweet Rice with Honey Brülée / serves 8
Adapted (barely) from Jonathan Mackay in Pure Green Magazine
The original recipe uses cinnamon sticks and whole cardamon. I had neither, so I used my best judgments for the ground measurements. Don’t skip the zest! I thought I wouldn’t taste it much, but I was surprised every time I tasted a little note of it.

1/2 teaspoon ground nutmeg
1/2 cup honey, warmed so it’s runny
2 13.5 oz. cans coconut cream (I used full fat coconut milk)
6 oz. almond milk or coconut milk
1/2 cup arborio or jasmine rice (I used jasmine brown rice)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 vanilla bean, split and scraped
1/8 teaspoon salt
1/2 cup Demerara cane sugar
1 tablespoon fresh lemon zest

Preheat oven to 375F. Reserving the nutmeg and honey, pour the remaining ingredients into an ovenproof dish or dutch oven. Stir together, cover with lid or foil, and place in the oven. Bake for about 1 hour, then uncover and continue to bake for another 15-20 minutes, or until the mixture begins to thicken. Remove from oven and allow to cool down before refrigerating.

Once cooled, the pudding will thicken and set. It can be eaten now, or you can chill it for at least 30 minutes (or until cold), then spoon into small (4 oz.) ovenproof ramekins and smooth the surface. Cover the pudding with a thin layer of runny honey, sprinkle lightly with nutmeg, and place on a baking sheet.

Preheat broiler to 500F. Place baking sheet of ramekins in the broiler on the top shelf, and broil until the honey bubbles and caramelizes (for about 5 minutes). Let stand for 5 minutes and serve.

Desserts + Sweets, Gluten-Free, Grains

Broccoli & Black Bean Salad

One of the walls in our dining area is painted with chalkboard paint. It’s been a fun way to write little notes and make semi-permanent wall art, but the other day I noticed Scott had drawn up this message: 2013, The Year To:

I’ve often said here that I’m not one for New Year’s resolutions, but I’d be a liar if I told you the thought of them still doesn’t cross my mind. How can it not, especially with blogs these days posting the things they accomplished in the previous year and what they are aspiring to do more of in the year to come. And I think that’s great. Maybe I’m just a little more introverted in my goals then some and feel no pressure to exclaim the next big thing I want to come into my life.

So when I saw the first thing Scott had written, it got me thinking. He wrote “eat pancakes with a fork and knife.” And coincidentally he did that that very morning. I thought about small changes. Changes that may seem minor, but without them the whole picture can sometimes be lost.

In the days that followed, I wrote down a few silly things in the same general category, but then I read about the Peace Pilgram. A lady named Mildred Norman, who in 1953 set her New Year’s goal of walking across the entire country for peace. She left everything behind, except the clothes she wore and called herself Peace Pilgrim. But get this, she walked for 28 years. Twenty eight years people! And not once did she ever use money, she got by on the generosity of strangers. She was quoted saying the following:

“I own only what I wear and carry. I just walk until given shelter, fast until given food,” she said at the time. “I don’t even ask; it’s given without asking. I tell you, people are good. There’s a spark of good in everybody.”

I just love that. She has to be one of the most beautiful and inspiring people I’ve read about in awhile. She also said:

“The world is like a mirror: If you smile at it, it smiles at you.”

This is something I’ve always strongly felt in myself, but never could describe in words, but it’s so true! I feel everyday my strengths and weaknesses, but looking at the world positively and truthfully and genuinely being excited for each new day and opportunity is something I value in myself and others greatly. And I do believe that because I have this outlook I am surrounded by, and meet, so many amazing people.

Norman’s goal was considerably large and life changing the day she made it, but she followed through and spread her important message. I’d love to tell you that my goal is to walk from the west coast to the east in the name of peace, but with a loving husband, family & friends and life I would not want to leave behind, that is not my goal for the year. What I can do, is take away a smaller portion of the whole story; to smile more and see the good in everyone.

Peace and love to you all in 2013.

Broccoli & Black Bean Salad / serves 4
The next day I used the leftovers inside of a couple of warmed corn tortillas and called them broccos; they were delicious. Add in some cheese at the end if you like. I think a nice feta or cotija would work well.

1 bunch broccoli, chopped into bite sized florets
1 cup black beans
1 avocado, cut into small cubes
1 tablespoon white miso
1/8 teaspoon chipotle chile powder
1 teaspoon ground cumin
juice of 1/2 a lemon
salt to taste

Bring a large pot of salted water to boil. Add the broccoli florets and let simmer for about 1 minute or until the broccoli is bright green and slightly tender. Drain and allow to cool slightly under cold water or in an ice bath. Then place the broccoli in a large in a large serving bowl and add the black beans and half the avocado.

In a small food processor or mortar and pestle, combine half the avocado, miso, spices, and lemon juice. Pour over the salad and toss to combine. Season with salt to taste and serve.

Gluten-Free, Proteins, Salads, Sides, Vegan, Vegetables

Mushrooms & Rice With Yogurt Flatbread

My weekend was spent exactly as I wanted (needed) it to be. I slept in a little on Saturday morning; I have a habit of being a naturally early riser, so sleeping in may mean staying in bed roughly until 8am or at least until I can no longer stare at the ceiling and I’ve mustered up the courage to crawl out from under the warm covers. Then I proceeded to actually stay in my comfy pajamas for the rest of the soggy, rainy day. I never do this, or at least I haven’t since college. I absolutely can not stay focused and get work done if I don’t get dressed. Which was exactly what I had in mind.

I lazed about and read, I baked, I made a few phone calls to catch up with friends I had been neglecting in the last couple over-scheduled months, I took a nap. A nap! Whaa, when was the last time I did that? Sunday morning wasn’t much different, except I did get dressed this time. We chanced a bike ride to meet up with some friends and toss around a few seed-bombs in Tacoma’s more neglected city areas. By the time we got back home, the rain clouds had caught up with us and we were a little bit soaked, so straight back into the comfy clothes I went. Lazy weekends are also definitely for cooking the things on your to-make list, and that’s exactly where this recipe comes in.

Yotam Ottolenghi’s book Plenty, is a feast for the eyes. It really is beautiful and the pages are filled with amazing combinations of flavors, textures, and colors, and all of them are vegetarian recipes. I have so many things bookmarked and I’m patiently waiting for tomato and eggplant season to arrive because there are enough versions of eggplant to get me through the whole summer. Until then, my csa is still sending me mushroom, hearty leafy greens, and recently radishes and snap peas, so I took it as an opportunity to make a slightly adapted version of Ottolenghi’s Yogurt Flatbread with Barley and Mushrooms.

I love barley and can see how it would work well with this dish, so if you’ve got it use it, but I had leftover brown rice and I wasn’t about to go wasting it. I also didn’t use any dried mushrooms, but upped the amount of fresh. I think there may have been a typo in the book for the instructions on rolling out the flatbread too. It says to roll it an inch thick, this seemed strange to me considering the balls of dough themselves are almost an inch thick before they’re even rolled. I’ve made tortillas and other flatbreads many times before and have given my instructions below, which yield a nice soft, pliable flatbread.

*Just another quick note. The Nuts About Oats contest ends soon and I would still love your vote! And thank you to all of you who already have!

Mushrooms & Rice With Yogurt Flatbread / serves 6
Adapted from Yotam Ottolenghi’s Plenty

If you can’t be bothered to make the flatbread, skip it. I think the mushroom and rice mixture holds on its own really well. And if you want to only make the flatbread, go for it. It’s relatively quick and easy recipe to make, minus the refrigeration time, and they can easily accompany many meals.

flatbread
1 cup + 2 teaspoons whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Greek yogurt
3 tablespoons fresh cilantro
4 tablespoons ghee or clarified butter (mixture of melted butter and oil)

mushrooms and rice
1 1/4 cups cooked brown rice
6 cups mixed mushrooms (shiitake and button)
2 tablespoons olive oil
3-5 tablespoons butter
2 thyme sprigs
1 garlic clove, minced
1/2 cup white wine
salt and black pepper
2 tablespoons chopped fresh parsley, plus extra for garnish
1 tablespoon lemon juice
6 tablespoons Greek yogurt, for serving

to make the flatbread
Combine all ingredients, except for the ghee or clarified butter, in a large bowl and use your hands to work it all together into a dry dough, you may need to add more flour if it seems too wet. Knead the dough for a minute or until smooth and uniform. Wrap it up in plastic and chill for at least 1 hour.

to make the topping
If you don’t already have some cooked brown rice on hand, start cooking it now according to the package directions. Heat a heavy pan over medium-high heat, add the olive oil, 2 tablespoons of butter, mushrooms, and thyme and sauté for about 4 minutes, stirring occasionally. Once the mushrooms have softened, stir in the garlic and wine and allow to bubble for about 5 minutes. Turn the heat down to low, season with salt and pepper and simmer for another 10 minutes. Stir in the remaining butter, parsley, lemon juice, and cooked brown rice, seasoning again to taste.

When you’re ready to make the flatbreads, divide the dough into 6 equal pieces, roll into balls, then flatten with a rolling pin to roughly 1/8″ – 1/4″ thick. Heat a portion of the reserved ghee or clarified butter in a heavy pan and lightly fry the flatbreads, one side at a time over medium heat for about 2 minutes on each side, or until golden brown. Add more ghee as needed when you cook and keep the flatbreads warm while the others are cooking. I used my cast iron pan and didn’t need to use as much ghee to cook the flatbreads, it also makes them a bit softer because you cooking them more than frying them.

To serve, place a flatbread in the center of a plate, top with the warm mushroom mixture, a spoonfull of yogurt and a sprinkle of parsley.

Bread, Grains, Vegetables

Rice and Feta Stuffed Mushrooms

When we’re young, everyday constantly brings you something new and unseen before. Questions like, where do rainbows come from and why do bird fly, are asked. I’m a very curious person by nature and still ask questions on a daily bases because I love to learn and experience new things. I think eating can be like that too, but many people get into a rut and eat the same foods everyday or the same way. There is way to much good stuff out there to be left unexperienced!

This brings me to last week, where I had been seeing beets everywhere at the market. So the other day I decided, on a whim, to get some. I hated beets growing up, absolutely hated them. But I’ve heard that taste buds change and develop over time so I decided to see if this was true. I brought a lovely bunch home, two golden and one red, and for the next couple days they sat. I had no idea what I wanted to make with them. First, I chopped off the greens and added them to some pasta. They reminded me of chard, not my favorite green to be honest, but the sauce was strong enough to mask their potency. I finally decided to roast the beets in the oven and serve them mixed with a vinaigrette and stuffed between french bread with goat cheese, onions, and pine nuts. As they were roasting, my mind drifted from the thought of a great lunch, where me and beets have finally settled our differences, to ugh, that smell drifting through the kitchen is making me lose my appetite. I did at least try the sandwich, but pretty much pulled all the beets right out. I guess I’m still not a beet eater, maybe in another ten years I’ll try again.

Mushrooms and I on the other hand, have been friends for a long time. In soups and stews, raw and grilled, or on pizza and in sandwiches, I like them most ways. But a new one for me was stuffed and roasted. Every time I go somewhere and somebody has made stuffed mushrooms, they always seem to be filled with crab or some meat product (I’m the only vegetarian in my family). I’d never really thought of making them for myself because they seemed like such a fuss, but I’m so glad I did.I love how mushrooms can remain so earthy, while still absorbing all the flavor of what ever their cooked with. Roasted, their outsides remain firm enough to hold the filling, but are tender to the bite. I had left over rice from the day before, which made these super quick to prepare. This makes more filling than you’ll need, but it made a great addition alone to my lunch the next day. The two of us ate these more as a meal with salad and soup than as an appetizer or first course for a party of four. This recipe can easily be doubled or even tripled if you need more.

This is exactly the reason I keep trying new foods and new ways of preparing them, because even though it doesn’t always turn out (beets), I still come out ahead with something great. Have you tried anything recently that you hadn’t since you were young? Was the experience a good one or bad?

Rice and Feta Stuffed Mushrooms / serves 4 as a side

12 cremini or button mushrooms
olive oil
sea salt
1 cup cooked brown rice
3 tablespoons feta
1 garlic clove, minced
2 tablespoons parsley, finely chopped
salt and pepper

Preheat oven to broil.

Place rice, feta, garlic, and parsley in a bowl, stir to combine. Season with salt and pepper to taste. Set aside.

Remove all the stems from the mushrooms, discard or save and add to another meal some other day. I’ve found the easiest way to remove the stems is to grab the stem in between your thumb and pointer and middle finger, then give a slight twist and pull up. They come out much nicer than trying to cram a knife into their side.

Place them stem side down on a baking sheet and brush with olive oil. Sprinkle sea salt over the top and place in the oven about 4 inches from the top for about 2 or 3 minutes.

When they are done pull them out and flip them over. Fill with the rice mixture, this can get messy but just push it all in, and broil until the filling is hot, about 2 minutes. Serve warm from the oven.

Gluten-Free, Grains, Sides, Vegan, Vegetables

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