Wild Rice Salad

Recipe from RainbowPlantLife

Husband-Tested in Alice’s Kitchen

Makes 4 servings (recipe can be halved or doubled)

There are several YouTube channels and blogs I truly enjoy watching.  One of these is Rainbow Plant Life.  The recipes and food prep videos are excellent.  The dishes Nisha prepares are all vegan.  This particular recipe for a simple wild rice salad was part of a food prep video.  She used the salad as a side, but also as a filling for roasted butternut squash.  I love the chewiness of the earthy wild rice, the sweetness of the dried cranberries and the crunch of the pecans. 

3 cups cooked wild rice*

Freshly ground black pepper, to taste

1 cup fresh herbs (such as parsley, mint, cilantro, basil), left whole or roughly chopped

½ cup dried cranberries, cherries or chopped apricots

½ cup toasted nuts (almonds, pecans, etc.) OR seeds (pepitas or sunflower seeds, etc.)

2-3 Tablespoons extra virgin olive oil

2-3 Tablespoons high-quality balsamic vinegar

Kosher salt or sea salt, to taste

Toss all the ingredients together in a large bowl.  Taste and adjust seasonings, if needed. Serve.  Store in the fridge in an airtight container for 2-3 days.

*How To Prepare Wild Rice In A Rice Cooker:

Place ¾ cup wild rice in the rice cooker bowl.  Add 2 cups water (or stock or a combination of stock and dry white wine).  Add ¼ teaspoon Kosher salt. Swirl to combine.  Close the cover and set for the regular/Brown Rice cycle.  When the machine switches to the Keep Warm cycle, open the cover and stir to dissipate the heat to prevent over-cooking.  Close the cover and let the rice steam for 15 to 20 minutes. (At this point I added the dried cranberries to the wild rice and gave it a stir.  This plumps up the cranberries.) This rice will hold on Keep Warm for up to 1 hour.  Serve hot, or cool to room temperature and chill for later.

Rice and Roasted Corn Pilaf

Rice and Roasted Corn Pilaf with No-Knead Buttermilk Bread

Serves 4

Recipe from Better Homes & Gardens Veggie-Full Magazine

Husband-Tested in Alice’s Kitchen

We thought this was outstandingly good.  It was also very filling and satisfying too.  And, it’s meatless!  The original recipe called for ½ cup wild rice, but I didn’t have any, so I just made a batch of Black Japonica Rice that made a lovely contrast with the bright yellow sweet corn.  Whatever rice you use, go ahead and prepare 1 cup uncooked rice.  You’ll have more than enough for this recipe.  Use two cups of cooked rice for this recipe and save what rice you have left for another dish.

1 cup Lundberg Black Japonica Rice

2 cups water or Homemade Vegetable Broth

1 Tablespoon unsalted butter

Pinch of Kosher salt

4 ears fresh sweet corn, husks and silks removed

Vegetable spray

1 (15 oz.) can chickpeas, rinsed and drained (I used 1 ½ cups Cooked Dried Chickpeas.)

½ cup walnuts, toasted and chopped

1/3 cup chopped fresh basil leaves (I used 1/3 cup HomemadeBasil Pesto.)

3 Tablespoons olive oil

3 Tablespoons fresh lime juice (from 1 large lime)

½ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

1 avocado, halved, seeded, peeled and chopped

Baby lettuces, for serving (optional)

1 lime, cut into quarters, for serving (optional)

Place the rice in a sieve.  Place the sieve in a bowl and add water to cover the rice.  Swish the rice around a bit.  Drain.  Repeat.  Add the drained rice, 2 cups water (or broth), 1 Tablespoon unsalted butter and a pinch of salt to a medium saucepan that has a tight-fitting lid.  Bring to a boil.  Stir and then cover.  Turn down the heat to a simmer and cook 40-45 minutes until the rice is tender.  Turn off the heat and leave the lid on for another 10 minutes.  Scoop out 2 cups of the cooked rice and use it for the recipe.  Set aside.  You’ll have some extra rice to use for another recipe.

Preheat the grill.  Spray some oil on each of the ears of corn.  Grill the corn for 7-8 minutes, turning frequently, until the corn is charred.  Remove the corn from the grill.  Cut the kernels from the cobs and add to the bowl with the rice.

Add the walnuts and fresh basil leaves (or pesto) to the bowl. 

Whisk the olive oil, lime juice, salt and pepper together until well blended.  Toss the dressing into the pilaf/salad.  Arrange on a platter and top with avocado.  Serve with some baby lettuces, if desired.

Nutritional Information*:  (per serving) 474 calories; 28 grams fat (3 saturated); 0 mg cholesterol; 430 mg sodium; 51 grams carbohydrates; 10 grams fiber; 9 grams sugar; 13 grams protein (*These numbers reflect the nutritional value of the original recipe that includes fresh basil, canned chickpeas and wild rice.)

Butternut Squash Risotto

Serves 4

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

This will make a very nice Meatless Monday dinner when served with a crisp salad once the weather turns cool.  Consider it comfort food. Though easy to make, you will need to be close to the stove to add the hot broth ½ cup at a time.  So, I would suggest doing another kitchen task while the risotto cooks.  To make this dish even quicker to prepare, prep the butternut squash the night before you plan to serve this dish and store the ½-inch chunks in the fridge until you are ready to make the risotto.

1 Tablespoon unsalted butter

1½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks

Coarse salt and ground pepper

1 cup Arborio rice

½ cup dry white wine

2 cans (14½ oz. each) reduced-sodium chicken broth or vegetable broth

½ cup water and heated

1/3 cup grated Parmesan cheese, plus more for garnish

1 Tablespoon chopped fresh sage, plus more for garnish

In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.

Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.

Reduce heat to medium-low; add ½ cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, ½ cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

Stir in Parmesan, sage, and 1½ teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Spiced Rice with Almonds

Serves 4

Husband-Tested in Alice’s Kitchen

This rice smells and tastes so good!  It makes a great side dish for chicken or fish.  Try it with Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime Sauce. When I make this rice dish, I double or triple the spice mixture and keep it in an airtight container for another time.  All of the spices can be found in the bulk spice section at the Lost River Market & Deli.  Use vegetable broth instead of chicken broth to make this a vegan or vegetarian dish.

3 Tablespoons slivered almonds

2 Tablespoons cooking oil (I use olive oil or sunflower oil)

1 medium onion, sliced

1 clove garlic, minced

1 cup long grain white rice or basmati rice

¼ teaspoon ground cardamom

1/8 teaspoon ground ginger

1/8 teaspoon red pepper flakes or cayenne pepper

1/8 teaspoon cinnamon

1/8 teaspoon ground cumin

1/8 teaspoon nutmeg

1 ¾ cups chicken or vegetable broth

In a medium saucepan, cook and stir almonds in hot oil until light brown.  Remove the almonds with a slotted spoon and drain on a paper towel.  Set aside.  In the same oil, add onion and garlic.  Cook and stir until the onion is tender but not brown.  Stir in uncooked rice and the spices.  Cook and stir about 3 minutes to toast the rice.  Add the broth.  Bring to a boil.  Reduce heat. Cover and simmer for 15 minutes.  Do not lift cover!  Remove the pan from the heat.  Let the rice stand, covered for 10 minutes.  Stir in the almonds and serve.

Black Bean, Broccoli and Rice Casserole

Husband-Tested Recipe from Alice’s Kitchen

6 Servings

It was one of those lucky days when I had just the right ingredients on hand (most of which were left over from another meal.)  I had extra broccoli left over from making a batch of No Crust Mini Quiche and some leftover Indian Yellow Rice (recipes on this blog.) We always have canned beans around.  So, I thought I’d put them all together for a satisfying Meatless Monday dinner. (See Note)  All of the ingredients are available at our favorite community-owned grocery store, Lost River Market & Deli.

1 Tablespoon mayonnaise

1 large egg

Approx. 3 cups chopped broccoli, blanched

1 can (about 15 oz.) black beans, rinsed and drained

½ cup cooked rice (I used leftover Indian Yellow Rice I had made the day before.)

1 can of cream of mushroom soup (I used Amy’s Organic Cream of Mushroom Soup.)

5 Tablespoons unsalted butter, melted

½ large onion, chopped (or substitute chopped ramps, leaves and all)

3 stalks celery, chopped

1 cup shredded sharp cheddar cheese (I used ½ cup of Habanero cheese because I like things a bit spicy.)

Preheat oven to 350°F.  Beat together the mayonnaise and egg.  Put the mayo and egg mixture plus the remaining ingredients in a 9” x 12” casserole dish.  Mix well so that all the ingredients are evenly distributed.  Bake uncovered for 30 to 40 minutes or until hot and bubbly.  Allow to stand for about 10 minutes before serving.

Note:  We try to always have cooked rice or other grains, rinsed and drained canned beans, cheese and blanched vegetables in the fridge so that we can easily make quick, healthy, meatless meals.

Wild Ramp Wrap

Wild Ramp Wrap Under Construction

Husband-Tested Recipe from Alice Wootton

Wild Ramp Wrap Ready to Eat!

This wrap will liven up your lunch box!  All the ingredients can be found at Lost River Market & Deli!  Make this for a great Meatless Monday meal!

Place a whole wheat lavash on a plate.  Smear one heaping Tablespoon of Wild Ramp Pesto over the lavash. Sprinkle on ¼ cup or so of shredded pepper cheese (We used habanero cheese!) Add about 1/3 cup cooked rice (We used leftover Yellow Indian Rice.) Sprinkle on about ¼ cup black beans, rinsed and drained.  Top it all off with a small handful of fresh watercress or baby spinach.  Pop it in the microwave for about 10 seconds to make the lavash more pliable.  Roll the whole thing up like a soft taco. Cut it in half crossways to make it easy to eat.

Note:  You could add a bit of cooked chicken or salmon to this wrap if you wish, but it’s pretty hearty as is.

Indian Baked Rice

Recipe from Gourmet Magazine and Tested in Alice's Kitchen.
Serves 8-10

This is a delicious side dish I served my parents and my Uncle Ben when they came over to celebrate my mother's birthday. My Uncle Ben had two big helpings of this rice and took some home with him for a snack later. I can safely say that Uncle Ben loved this rice! ;-)
I served this dish with Sirloin Kebabs with Southeast-Asian-Style Spice Paste (recipe on this blog.) Of course, this rice would taste great as a side to any main dish. Garam Masala is a fragrant spice mixture. (There's more information about it at the end of this recipe.) Instead of making my own, I saved time by purchasing what I needed in the bulk spice section at Lost River Market & Deli. (Stop by, open the jar and take a whiff. It smells heavenly!)

basmati rice (19 oz)
5 tablespoons vegetable oil
1/4 cup slivered almonds
1 large onion, halved lengthwise and thinly sliced crosswise
1 large garlic clove, minced
1 small fresh jalapeño chile, seeded and thinly sliced crosswise (Use rubber gloves when handling hot peppers and don't touch your eyes!)
1 teaspoon garam masala (available in the bulk spice section at Lost River Mkt. & Deli)
1 teaspoon finely grated peeled fresh ginger (I used the minced ginger in a jar found in the refrigerated case in the produce department.)
1/2 teaspoon salt
4 cups chicken or vegetable broth, heated

Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.

Preheat oven to 325°F.

Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 5 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 7 minutes.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 18 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.

garam masala [gah-RAHM mah-SAH-lah]
Garam is the Indian word for "warm" or "hot," and this blend of dry-roasted, ground spices from the colder climes of northern India adds a sense of "warmth" to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg, and other spices. It's also easily prepared at home, but should be made in small batches to retain its freshness. As with all spices, it should be stored in a cool, dry place for no more than 6 months. Garam masala is usually either added to a dish toward the end of cooking or sprinkled over the surface just before serving.

Curried Rice Salad

Recipe from The Ultimate Rice Cooker Cookbook and Tested in Alice’s Kitchen
Serves 8

This is a beautiful salad to take on a picnic or to a party. The rice and the dressing can be made in advance. My husband gives this salad an enthusiastic thumbs-up. He particularly likes the dressing, which is a bit on the sweet side. When I made this for the first time, I discovered it makes more dressing than is needed for the salad. You can save the extra dressing for another salad or put it in a pretty jar and give it as a hostess gift along with the recipe. When I retired, I gave myself a rice cooker for a present. I use it all of the time, but you don’t need a rice cooker to make this dish. Just follow the directions on the package of rice. The original recipe says you can use brown basmati rice in place of the white basmati. All of the ingredients for this delicious dish can be found at Lost River Market & Deli.

Rice
2 cups basmati rice
2 ½ cups water
½ teaspoon salt

Dressing
2 ½ teaspoons curry powder
1 Tablespoon raspberry vinegar, heated a bit in the microwave
2/3 cup mayonnaise
½ cup plain yogurt
1/3 cup sour cream
¼ cup chutney of your choice
1 Tablespoon fresh lemon juice
2 Tablespoons honey

Salad
4 scallions (green onions), chopped
2 stalks celery, chopped
1 large tart apple, peeled, cored and chopped
1 cup chopped dried apricots
1 (12 oz.) package frozen baby peas, thawed
1 cup chopped pecans or pistachios, toasted

Prepare the rice:
Wash the rice with cold water a few times until the water becomes clear then drain well. If you do not have a rice cooker, prepare the rice according to package directions. (If using a rice cooker, place the rice, water and salt in the rice cooker bowl. Swirl to combine. Close the cover and set for the regular cycle. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes.) Fluff the rice with a wooden spoon or rice paddle. Uncover and allow the rice to cool to room temperature.

Make the dressing:
Place the curry powder in a food processor. Add the heated vinegar to dissolve the curry powder. Place the remaining dressing ingredients in a food processor and pulse a few times to combine and chop the chutney. Scrape into a bowl, cover and chill.

Assemble the salad:
In a medium-size salad bowl, combine the rice, green onions, celery, apple, apricots, peas and nuts. With a large spatula, combine the salad ingredients with enough of the dressing to lightly coat, reserving any extra dressing in the refrigerator. (You should have plenty of dressing leftover for another use.) Store the salad, covered, in the refrigerator and serve it chilled.