Rice Salad with Corn, Blueberries and Almonds

A tangy and nutty salad complimented by the pop of sweet blueberries. Sure to become a summer favorite. Also a great way to use up leftover rice, quinoa or any whole grains you have on hand.

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1 C brown rice, or a whole-grain rice blend (such as Lundberg)

¼ C white quinoa

½ C red onion, chopped small

2 ears of corn, kernels cut from cob (raw)

½ pint blueberries

¼ C sliced almonds, toasted

¼ C fresh parsley, chopped

 

Dressing

½ garlic clove, minced

Juice of ½ – 1 lemon (about 4 teaspoons)

2 t Champagne vinegar or white wine vinegar

1 t sugar

½ – 1 t curry powder

¼ C olive oil

 

Sea salt and pepper, to taste

 

Do ahead: Cook the rice and quinoa according to package directions. Let cool, or if using leftovers from the refrigerator, bring them to room temperature.

 

Make the dressing: Whisk garlic, lemon juice, sugar and curry powder together in a small bowl to combine. Whisking constantly, gradually add the oil until emulsified; season with salt and pepper.

 

In a sauté pan, heat 1 tablespoon of olive oil and add the red onion. Add the raw kernels and stir well. Cook covered about 2-3 minutes until kernels are soft but not mushy. Add the blueberries, remove from heat and stir. Add the cooked rice, quinoa and dressing. Mix well, add the almonds and parsley; season with salt and pepper (and more curry powder if you wish). Serve warm or at room temperature. Serves 6.

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Red Rice and Quinoa Salad with Orange and Pistachios

 

red riceWith a sumptuous blend of sweet and savory, this dish, from the great Isreali chef, is classic Yotam Ottolenghi. It’s a little bit Middle Eastern, a little bit European, and a lot delicious. Red rice, like black rice, is densely nutritious and incredibly flavorful, with earthy, nutty notes a long ways from the blandness of white or even brown rice.

¼ C shelled pistachios, toasted and chopped
1 C quinoa, cooked and cooled
1 C red rice, cooked and cooled (see instructions, below)
1 medium white onion, sliced
1 small zucchini, diced
½ C olive oil
grated zest and juice of one orange
2 T lemon juice
1 garlic clove, crushed
¼ t red pepper flakes
4 spring onions, thinly sliced
½ C dried apricots, roughly chopped
2 handfuls of arugula (optional)
salt and freshly ground black pepper

Saute the white onion in 4 tablespoons of the olive oil until golden; add zucchini and saute until crisp-tender. Let cool completely. In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil. Add all the rest of the ingredients, taste and adjust the seasoning. Serve at room temperature.
TO COOK RED RICE: Heat 3 teaspoons olive oil in a medium size saute pan. When hot add 1 cup red rice. Fry, stirring, until rice is lightly browned and starting to pop like popcorn. Add 2 cups hot water and bring to a boil. Cover and cook, without stirring, for 20-25 minutes or until barely tender. Remove covered pan from heat and let rest for 15 minutes. Drain rice in a fine mesh strainer. Let cool.


 Wild Rice with Butternut Squash, Cranberries and Pecans

rice

 

You can use all wild rice or a combination of wild with basmati, brown or red Bhutanese. Lundberg mixed rice combinations are an excellent way to go.

1 medium butternut squash (about 1 ½ lbs), peeled, seeded and cut into small cubes
2 T olive oil
2 C wild rice or a wild rice blend (such as Lundberg), rinsed and cooked according to package directions
1 medium onion, chopped
2 cloves garlic, minced
1 C dried cranberries
¼ C warm water
2 T red wine vinegar
¾ C toasted pecans, chopped
3 T parsley, chopped

Dressing:
3 T extra virgin olive oil
Zest of 1 lemon
½ t ground cumin
¼ t ground cardamom
1/8  t cinnamon
¼ C freshly squeezed lemon juice
¼ C freshly squeezed orange juice
1 T minced fresh ginger

Heat oven to 400F. Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on a baking sheet. Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small). While the squash is roasting, heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic for 3-4 minutes.

Cook the rice according to package directions (I like to substitute vegetable broth for water). When the rice is cooked, transfer it to a large serving bowl. Add the sautéed onion and garlic.

Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10-15 minutes, then drain and add to the rice bowl. Add the parsley and pecans.

In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger. Add it to the rice and mix well. Gently mix in the roasted squash. Adjust for salt and pepper. Serve warm if possible, or at room temperature. Serves 8.




Meatless Red Beans and Rice

red beans 

A vegetarian version of the flavorful New Orleans Red Beans and Rice, elsewhere on the website.  Trader Joe’s spicy meatless chorizo is packed with flavor but the texture leaves a lot to be desired.  Whole Foods meatless chorizo has less flavor but holds together well.  This recipe calls for some of each, but you can choose one or the other. For a much milder version, use a meatless kielbasa or Italian sausage rather than the chorizo. The smoked paprika provides the smokiness that is missing from the chorizo. Read More


New Orleans Red Beans and Rice

This is a decidedly grown-up version of red beans and rice – spicy and flavorful.  For a less spicy version, use ham or kielbasa instead of the more authentic andouille.  Like most bean dishes, this one tastes best if you cook up your own beans.  The cooking time of dried beans varies widely, depending on how old the beans are and the variety.  Anasazi beans cook quickly and do not require soaking beforehand.  Red beans are slower and benefit from an overnight soak in cold water prior to cooking. This recipe is adapted from Fine Cooking. Serves six.

1 Tbs. olive oil
6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
3 medium celery stalks with leaves, cut into 1/2-inch dice
3 medium scallions, thinly sliced
1 medium green or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 dried bay leaf
1 tsp. fresh thyme or 1/2 tsp. dried
Kosher salt and freshly ground black pepper
2 medium cloves garlic, minced
1 medium red onion, cut into 1/2-inch dice
4 C cooked Anasazi or red beans (see below)
Bean cooking liquid or low-sodium chicken or vegetable broth
1 cup coarsely chopped fresh flat-leaf parsley
2 cups rice of your choice
Hot pepper sauce, for serving (optional)

Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, stirring often, until browned, about 4 minutes. Stir in the celery, scallions, bell pepper, onion, the bay leaf, thyme, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the cooked beans and ½ C liquid, reserving more as needed. Turn heat to low, cover, and simmer very gently 15 minutes to meld flavors, adding liquid as necessary to keep beans moist but not soupy.

Meanwhile, bring 4 cups water to a boil in a heavy-duty 3-quart saucepan over high heat. Add the rice and 1-1/2 tsp. salt, stir once, reduce the heat to low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes

Discard the bay leaf from the beans, stir in the parsley, and season to taste with salt and hot pepper sauce. Serve the beans over the rice, with the hot pepper sauce and pickled jalapeños with their liquid on the side.

COOKING THE BEANS: You may use canned beans, drain but do not rinse.  Two cans will yield slightly less than four coups. Cooked dried beans produce better flavor and you can control the tenderness of the beans better. One pound will yield eight cups of cooked beans. To cook anasazi beans, simply place dried beans in water to cover, by about ½ inch; add three garlic cloves, ½ t each salt and pepper. Bring water to a boil, reduce heat to a simmer and cover. Cook approximately 60 minutes until beans are soft but not mushy.  Let them cool in the cooking liquid. Refrigerate until ready to use.