Grains (non breakfast)

Hawaiian Fried Rice

Posted by on Mar 29, 2014 in Grains (non breakfast), Recipes, Rice | 0 comments

Hawaiian Fried Rice

1 lb chorizo, casing removed (optional) 1 medium onion, chopped 1 bell pepper, diced (about 1 cup) 1 large clove garlic, minced or crushed 1 TBSP coconut oil (not necessary to add oil if you’re using a meat product) 2 TBSP tamari 2 cups uncooked rice (cooked and then cooled if possible) 2 cans (14 ounces each) pineapple chunks 1/4 cup (about 2 oz) raisins 4 eggs, scrambled in a separate pan (can omit if including meat) Cook rice ahead of time (if possible) and let cool to room temp (or can refrigerate). In large saute pan (5 qt works well) on medium heat, saute the chorizo until...

Read More

Cilantro Lime Rice

Posted by on Feb 9, 2014 in Grains (non breakfast), Mexican, Recipes, Rice | 1 comment

Cilantro Lime Rice

1 cup dry rice 1 & 1/2 cups water 1 TBSP butter 1/2 tsp pure salt 1/4 – 1/2 cup (to taste) chopped cilantro 2 TBSPs fresh lime juice 1 tsp lime zest Add rice, water, butter and salt to a small pot, bring to a boil, reduce to a simmer, and cook (according to package directions). Mix cilantro, lime juice and lime zest into cooked rice until well combined. _____________________________________________________________________ SIDE NOTES: ~  If eating dairy free, simply use coconut oil instead of butter. ~  Season with additional salt at the table if needed. ~  This rice is great...

Read More

Italian Egg Drop Soup

Posted by on Jan 20, 2014 in Egg based, Entrees, Grains (non breakfast), Greens, Photo Slide Show, Recipes, Rice, Soups, Vegetables | 0 comments

Italian Egg Drop Soup

1 cup (dry) rice, cooked 8 cups chicken-broth 2 TBSP butter 1 tsp pure salt freshly ground pepper to taste 5 – 6 oz kale, stems removed, roughly chopped, and washed 4 eggs, lightly beaten w/ salt & pepper parmesan reggiano to taste Cook rice according to package directions. Heat the broth. Add butter, salt, pepper, kale, and simmer over medium-low heat, covered, until greens are wilted (about 10 mins). Add cooked rice. Bring soup back up to a boil. Beat eggs and add gradually while stirring with a whisk. Sprinkle freshly grated parmesan cheese over each individual bowl to...

Read More

Buttery Rice w/ Greens

Posted by on Jul 18, 2013 in Grains (non breakfast), Greens, Recipes, Rice, Vegetables | 0 comments

Buttery Rice w/ Greens

For the Rice: 1 cup dry basmati rice (or your favorite / whatever you have on hand) 1 & 1/2 cups water (or appropriate amount depending on type of rice used) 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt Combine rice, water, ghee and salt in a small pot and bring to a boil. Stir once to dislodge any rice stuck to the bottom of the pot. Reduce heat to low and cook for the appropriate amount of time depending on the type of rice used. For the Greens: 1 TBSP butter, ghee, or coconut oil 2 – 4 garlic cloves, roughly chopped 6 oz greens washed and roughly chopped pure salt and...

Read More

Spicy Buckwheat Snack

Posted by on Jun 26, 2011 in Buckwheat, Grains (non breakfast), Photo Slide Show, Recipes, Snacks and Light Meals | 0 comments

Spicy Buckwheat Snack

1/2 cup buckwheat groats 2 TBSP tamari/soy sauce 2 TBSP lemon juice 1/4 tsp garlic powder 1/4 tsp ginger powder 1/8 tsp cayenne pepper Soak buckwheat groats for about 6 hours. Drain & rinse in a fine mesh strainer. Combine soy sauce, lemon juice & spices in a small bowl. Add buckwheat & let marinate 1 hour. Drain again, discarding the liquid (don’t rinse). Spread out buckwheat groats on large sheet, & dry either in a dehydrator (anywhere from 4 hours to overnight), or on low heat in the oven for an hour or two (the lowest bake temperature possible for your oven) until...

Read More

Simple Quinoa & Millet Pilaf

Posted by on Jul 13, 2010 in Grains (non breakfast), Millet, Quinoa, Recipes | 0 comments

1 cup quinoa 1 cup millet 1/2 tsp pure salt Rinse the grains well in a fine mesh strainer. Add the grains to a dry saucepan over medium-low heat. Stir with a wooden spoon until all of the water (clinging to the grains from rinsing) has evaporated. Continue stirring until the grains emit a faint, roasted aroma. Add 4 cups water & the salt. Stir once to dislodge any grains that might have stuck to the bottom. Cover & bring to a boil. Lower the heat & simmer, covered, for about 10 mins, or until the water is absorbed. Let the pilaf sit, covered, for 5 mins before fluffing with a...

Read More

Indian Spiced Basmati Rice

Posted by on Jun 9, 2010 in Grains (non breakfast), Recipes, Rice | 0 comments

Indian Spiced Basmati Rice

1 TBSP coconut oil, butter, or ghee 1 three-inch cinnamon stick, broken in half 2 whole cloves a good pinch of ground cardamom 1/4 cup thinly sliced onion 1 cup white basmati rice* 1 & 1/2 cups water 1 tsp pure salt Heat oil or butter in a medium saucepan over high heat until almost smoking. Add cinnamon, cardamom & cloves & cook, stirring until cinnamon unfurls & cardamom & cloves pop, less than a minute. Add onion & cook, stirring until translucent, about 2 minutes. Add rice and cook, stirring until fragrant, about 1 minute. Add water & salt; bring to...

Read More

Spicy Brown Rice Stuffed Peppers

Posted by on Jun 9, 2010 in Entrees, Grains (non breakfast), Recipes, Rice, Stuffed Vegetables, Vegetables | 0 comments

Spicy Brown Rice Stuffed Peppers

1 cup brown rice (uncooked) 1 & 1/2 TBSP coconut oil, butter, or ghee 1 large onion, finely chopped 1 cup grated carrot 1 cup finely chopped celery 1 tsp pure salt freshly ground black pepper to taste 1 tsp dried basil 2 TBSP sunflower seeds several dashes of cayenne (optional) 4 large red bell peppers, cut in half lengthwise & seeded Preheat oven to 350. Cook rice according to package directions. In a large skillet, heat oil over medium heat and saute the onion, carrot & celery for a few mins, stirring regularly. Mix in spices and sunflower seeds, and cook another few mins. Add...

Read More

Millet-Cauliflower Mash

Posted by on Jun 9, 2010 in Cruciferous (non-leafy), Grains (non breakfast), Millet, Photo Slide Show, Potatoes, Recipes, Vegetables | 2 comments

Millet-Cauliflower Mash

1 TBSP butter, ghee, or coconut oil 1 medium onion, diced 1 clove garlic, minced 1 cup millet 2 cups cauliflower, chopped a few pinches of pure salt 3 cups water freshly ground black pepper to taste fresh parsley for garnish (optional) Rinse millet in a fine, mesh strainer. Heat butter or oil in a medium saucepan & saute onions & garlic for 2 mins. Add remaining ingredients (except black pepper & parsley), cover & bring to a boil. Reduce heat to med-low & simmer for 25 – 30 mins. Remove from heat, add pepper & mash with a potato masher. Garnish with parsley if...

Read More

Acorn Squash w/ Wild Rice Stuffing

Posted by on Jun 9, 2010 in Entrees, Grains (non breakfast), Recipes, Rice, Stuffed Vegetables, Vegetables, Winter Squash | 0 comments

Acorn Squash w/ Wild Rice Stuffing

3 medium acorn squash, halved lengthwise and seeds removed 2 to 3 TBSP melted butter, ghee, or coconut oil 1/2 medium onion, diced 2 medium garlic cloves (or shallots), finely chopped 4 celery stalks, finely chopped 1 TBSP minced fresh thyme leaves (or use 1 tsp dried dried) 2 cups cooked wild rice 2/3 cup pecans, toasted* and chopped (optional) 1/4 cup dried cranberries, (optional) 1 tsp pure salt freshly ground black pepper Preheat oven to 350. Place squash cut side down, in a baking pan filled with 1/4 inch hot water. Bake 30 mins. Meanwhile, place 1 tablespoon of the melted butter (or...

Read More

Spicy Curried Millet w/ Peas

Posted by on Jun 9, 2010 in Grains (non breakfast), Millet, Recipes | 0 comments

Spicy Curried Millet w/ Peas

1 & 1/2 TBSP coconut oil, butter, or ghee 3/4 cup millet, rinsed in mesh strainer 3/4 cup chopped onions 2 cloves garlic, minced 1 TBSP curry powder 1/2 tsp ground cumin 1/2 tsp ground turmeric 1/4 tsp cayenne (or less if you want it milder) 1 & 1/2 cups water 1/2 tsp pure salt 1/2 cup frozen peas (optional) In a small saucepan (1 & 1/2 quart pot works well), heat the oil or butter over medium heat. Add the millet; cook, stirring, until the millet crackles, about 2 mins. Add the onions & garlic; cook, stirring until veggies are softened, about 2 mins. Add the curry powder,...

Read More

Quinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds

Posted by on Jun 8, 2010 in Grains (non breakfast), Quinoa, Recipes, Tempeh, Tempeh, Tofu, Seitan, Vegetables | 0 comments

Quinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds

For the Quinoa: 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt 1 & 1/2 cups quinoa For the Vegetables: 1/3 cup butter, ghee, or coconut oil 2 cups thinly sliced onions 1/2 tsp caraway seeds (optional) 1 (8 oz) package soy tempeh, sliced into bite-sized pieces 1 red bell pepper, seeded & thinly sliced 1 pound brussels sprouts, trimmed & cut lengthwise into thirds 1/4 cup tamari/soy sauce 2 TBSP mirin pure salt & freshly ground black pepper to taste 1/2 cup chopped toasted almonds (optional) lemon wedges for serving To Prepare the Quinoa: Rinse the quinoa well in a...

Read More
Page 1 of 212