Rice Salad with Oranges, Olives, and Almonds

Rice Salad with Oranges, Olives, and Almonds
Prep Time
1 hour, 10 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] cups basmati rice*
  • Salt and pepper
  • 2 oranges, plus [q:1/4] tsp grated orange zest plus 1 Tbsp juice
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp sherry vinegar
  • 1 small garlic clove, minced
  • [q:1/3] cup large pitted brine-cured green olives, chopped
  • [q:1/3] cup slivered almonds, toasted
  • 2 Tbsp minced fresh oregano
Directions
  1. Bring 4 quarts water to boil in a Dutch oven.
  2. Meanwhile, toast rice in a 12-inch skillet over medium heat until faintly fragrant and some grains turn opaque, 5 to 8 minutes.** Add rice to boiling water and cook, stirring occasionally, until rice is tender but not soft, about 15 minutes.*** Drain rice, spread onto a rimmed baking sheet, and let cool completely, about 15 minutes.****
  3. Cut away peel and pith from oranges. Holding fruit over a bowl, use a paring knife to slice between membranes to release segments. Whisk oil, vinegar, garlic, orange zest and juice, 1 teaspoon salt, and [q:1/2] teaspoon pepper together in a large bowl.
  4. Add rice, orange segments, olives, almonds, and oregano. Gently toss to combine, and let sit for 20 minutes. Serve.
Nutrition Info
438 Calories, 9 g Protein, 69 g Carbohydrates, 6 g Fiber, 15 g Total fat (2 g sat), 396 mg Sodium, [nutrition:5] Folate, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin C, E, [nutrition:2] Vitamin B3 (niacin), K, Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B6, Calcium, Magnesium, Zinc

Wild Rice and Mushroom Stuffing

Wild Rice and Mushroom Stuffing
Prep Time
90 min prep time
Number of Servings
serves 16 as a side dish
Ingredients
  • 1 cup wild rice (6 oz), rinsed
  • [q:3 3/4] cups water, divided
  • 1 cup dried cranberries or raisins
  • 4 Tbsp unsalted butter, divided
  • 3 carrots, peeled and cut into [q:1/4]-inch dice
  • 2 stalks celery, cut into [q:1/4]-inch dice
  • 1 onion, cut into [q:1/4]-inch dice
  • 1 tsp salt
  • [q:1/2] tsp dried thyme
  • [q:1/4] tsp coarsely ground black pepper
  • 8 oz shiitake mushrooms, stems discarded, caps sliced
  • 10 oz white mushrooms, trimmed and sliced
  • 2 cups long-grain brown rice
  • 1 (14.5) oz can low-sodium chicken broth (1O cups)
Directions
  1. In a 2-quart saucepan, heat wild rice and 2 cups of the water to boiling on high heat. Reduce heat to low. Cover and simmer until wild rice is tender, 35 to 40 minutes. Stir in cranberries. Heat for 1 minute. Drain mixture if necessary.
  2. Meanwhile, in a nonstick 5- to 6-quart Dutch oven, melt 2 tablespoons of the butter on medium heat. Add carrots, celery, and onion. Cook until tender and golden, 12 to 15 minutes. Stir in salt, thyme, and pepper. Cook 1 minute. Transfer to medium bowl.
  3. In same Dutch oven, melt remaining 2 tablespoons of butter over medium heat. Add shiitake and white mushrooms, and cook until mushrooms are tender and golden, and liquid evaporates, about 12 minutes. Transfer mushrooms to bowl with vegetables.
  4. Preheat oven to 325°.
  5. In same Dutch oven, heat brown rice, broth, and remaining 1O cups water to boiling on high heat. Reduce heat to low. Cover and simmer until tender, 35 to 40 minutes. Stir wild rice and vegetable mixtures into rice.
  6. Spoon stuffing into a 13x9-inch glass baking dish or shallow [q:3 1/2]-quart casserole. Cover with foil and bake until heated through, about 20 minutes.
Nutrition Info
Per serving: 188 Calories, 4 g Protein, 35 g Carbohydrates, 3 g Fiber, 4 g Total fat (2 g sat), 169 mg Sodium, [nutrition:3] Vitamin D, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B3 (niacin), B6, Magnesium, Zinc

Thanksgiving Rice

Thanksgiving Rice
Prep Time
55 min prep time
Number of Servings
5
Ingredients
  • 1 cup medium-grain brown rice, rinsed well
  • [q:1/2] cup brown basmati rice, rinsed well
  • [q:1/2] cup unsweetened dried cranberries, soaked in warm water for 15 minutes and drained
  • [q:1/2] cup organic corn kernels (fresh or frozen)
  • Grated zest and juice of 1 lime
  • Grated zest and juice of 1 orange
  • 3 cups spring or filtered water
  • Generous pinch sea salt
  • 1 cup coarsely minced pecans
Directions
  1. Combine rices, cranberries, corn, lime zest, orange zest, and water in a heavy pot. Cover loosely and bring to a boil. Add salt and cover. Reduce heat to low and cook for 40 to 45 minutes,until all liquid has been absorbed and rice is fluffy.
  2. While rice cooks, place a dry skillet over medium heat. Pan-toast pecan pieces by stirring them in hot skillet until lightly browned and fragrant, taking care not to burn them. Transfer to a small bowl to cool.
  3. When rice is cooked, gently fold in toasted nuts, lime juice, and orange juice. Transfer to a serving bowl and serve immediately.
Nutrition Info
409 Calories, 7 g Protein, 63 g Carbohydrates, 6 g Fiber, 16 g Total fat (2 g sat), 238 mg Sodium, [nutrition:3] Vitamin B1 (thiamine), Phosphorus,  [nutrition:2] Vitamin B3 (niacin), B6, C, Magnesium, Zinc 

Jumpin’ Jambalaya

Jumpin’ Jambalaya
Prep Time
[q:1 1/2] hours prep time
Number of Servings
Serves 9
Ingredients
  • 1 lb boneless, skinless chicken breast
  • 14 oz low-fat turkey kielbasa
  • Nonstick cooking spray
  • 1 medium celery stalk, chopped
  • 2 small onions, chopped
  • 4 cloves garlic, chopped
  • 1 small bunch green onions, chopped
  • 1 medium green bell pepper, chopped
  • 1 (14.5 oz) can diced tomatoes, no salt added
  • [q:1 1/2] cup uncooked brown rice
  • 4 cup water
  • 2 cubes low-sodium chicken bouillon
  • 1 bay leaf
  • [q:1 1/2] tsp cayenne pepper
  • 3 Tbsp parsley, finely chopped
Directions
  1. Cut chicken and kielbasa into 1-inch chunks.
  2. Spray a medium-size pan with nonstick cooking spray. Brown sausage and chicken over medium heat and remove from pan.
  3. Add celery, onions, garlic, green onions, bell pepper, and tomatoes to same pot and cook over medium heat for 10 minutes.
  4. Put cooked meat back into pot; add rice, water, chicken bouillon cubes, bay leaf, and cayenne pepper. Bring to a boil. Cover, reduce heat, and let simmer for about 50 minutes or until water has evaporated.
  5. Stir in parsley and serve warm.
Nutrition Info
1 cup: 342 Calories, 20 g Protein, 32 g Carbohydrates, 3 g Fiber, 15 g Total fat (5 g sat), 635 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, [nutrition:4] Vitamin B1 (thiamine), K, Phosphorus, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B2 (riboflavin), B12, Iron, Magnesium, Potassium, Zinc

Red Beans and Rice Soup

Red Beans and Rice Soup
Prep Time
3 1/2 hours (plus 12 hours soak time for beans)
Number of Servings
4
Ingredients
  • [q:1/2] lb dried kidney beans
  • 3 Tbsp olive oil
  • 3 green onions (scallions), white and pale green parts only, finely sliced
  • 1 medium red bell pepper, finely chopped
  • 1 serrano pepper, seeded and finely chopped
  • 1 medium red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • [q:1/2] tsp dried oregano
  • [q:1/2] tsp cayenne pepper
  • Salt and freshly ground black pepper
  • Few dashes of Tabasco chipotle pepper sauce, plus more for serving
  • 1 cup steamed rice, for serving
  • Extra-virgin olive oil, for finishing
  • Parsley leaves, for serving
Directions
  1. Place beans in a medium bowl and add cold water to cover by a few inches. Let beans soak for 12 hours. Drain beans, rinse, and then drain again. Set beans aside.
  2. Bring a kettle filled with water to a boil so it’s on hand. You will need it in a few minutes.
  3. In a soup pot, heat oil over medium heat. Once hot, add green onions, bell pepper, serrano pepper, red onion, garlic, oregano, and cayenne. Lightly season with salt and black pepper. Cook vegetables until tender, about 5 minutes. Toss in kidney beans and chipotle pepper sauce. Add boiling water to cover by 4 inches and season with salt. Cover and bring to a boil. Reduce to a simmer, partially cover, and simmer until beans are tender and have a creamy texture, [q:2 1/2] to 3 hours. Occasionally stir the pot, making sure nothing is sticking to the bottom and beans are covered by 2 inches of liquid; add more hot water if needed.
  4. Use a ladle to remove about [q:1 1/2] cups of the beans and liquid. Transfer to a blender and purée. (Alternatively, just smash beans with back of spoon against pot.) Return puréed beans and simmer, uncovered, for another 15 minutes. Take pot off heat and adjust seasoning. Serve with about [q:1/4] cup steamed rice per bowl. Drizzle with extra-virgin olive oil, sprinkle with parsley, and serve with more chipotle pepper sauce, if you like.
Nutrition Info
514 Calories, 18 g Protein, 78 g Carbohydrates, 18 g Fiber, 16 g Total fat (2 g sat), 317 mg Sodium, [nutrition:5] Vitamin B6, C, K, Folate, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Iron, Magnesium, [nutrition:2] Vitamin B3 (niacin), Potassium, Zinc, [nutrition:1] Vitamin A, B2 (riboflavin), E, Calcium

Vegan Ginger Wasabi Sushi Roll

Vegan Ginger Wasabi Sushi Roll
Prep Time
10 minutes + 25 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Place sushi rice with 1 cup of water in a pot on high heat.
  2. Allow for rice to reach boil, cover and place on low for 15 minutes.
  3. Once sushi rice has been cooked, combine with agave, rice vinegar, and sesame oil.
  4. Place [q:1/4] cup cooked sushi rice on nori sheet and add cucumbers, ginger wasabi Nutty Infusions™, and avocado.
  5. Place water on outer corners of the nori sheet.
  6. Roll nori sheet until maki roll is formed.
  7. Cut into eight pieces and serve with soy sauce.
Nutrition Info
419 Calories, 9 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 9 g Total sugars (7 g Added sugars), 5 g Fiber, 26 g Total fat (5 g sat), 11 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B6, Magnesium, Zinc, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin K, Folate, Iron, Potassium

Raw Cauliflower Rice

Raw Cauliflower Rice
Prep Time
20 minutes prep time
Number of Servings
makes about 4 cups (serves 4)
Ingredients
  • 1 head (about 2 lb) cauliflower
  •  Salt and pepper to taste
Directions
  1. Wash and dry cauliflower. Pull off and discard outer leaves and cut head into 4 quarters. If using a box grater, position it over a large bowl and grate cauliflower to size of cooked rice grains. Alternatively, divide quarters into florets, place half of them in the bowl of a food processor, and process until cauliflower is size of cooked rice grains, about 20 seconds.
  2. Transfer to a large bowl. Repeat with remaining cauliflower.
  3. Season to taste with salt and pepper.
Nutrition Info
58 Calories, 4 g Protein, 11 g Carbohydrates, 5 g Fiber, 1 g Total fat, 359 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B6, K, Folate, [nutrition:1] Vitamin B2 (riboflavin), Phosphorus, Potassium

Mango-Coconut Rice Pudding

Mango-Coconut Rice Pudding
Prep Time
50 min prep time
Number of Servings
8
Ingredients
  • 2 cup sweet white rice (glutinous or Jasmine)
  • 1 (13.5 to 14 oz) can full-fat coconut milk
  • 1 cup almond milk
  • [q:3/4] cup honey
  • Pinch salt
  • 1 Tbsp vanilla extract
  • 4 mangoes, peeled and diced
  • Shredded coconut for garnish
Directions
  1. Cook rice according to package instructions.
  2. Meanwhile, whisk coconut milk, almond milk, honey, and salt together in a large pan set over medium-low heat. Cook until honey has dissolved in coconut milk. Do not let mixture come to a boil or coconut milk may curdle.
  3. Stir in cooked rice. Bring to a simmer. Reduce heat to medium and cook, stirring frequently, for approximately 10 minutes, until pudding has thickened. Remove from heat and stir in vanilla extract.
  4. In bottom of each of 8 parfait glasses or small glass jars, alternate layers of rice pudding and diced mango, ending with a layer of mango and a garnish of shredded coconut.
Nutrition Info
498 Calories, 6 g Protein, 91 g Carbohydrates, 4 g Fiber, 14 g Total fat (12 g sat), 71 mg Sodium, [nutrition:5] Vitamin C, Folate, [nutrition:2] Vitamin A, B1 (thiamine), B3 (niacin), B6, Iron, Phosphorus, [nutrition:1] Vitamin E, Calcium, Magnesium, Potassium, Zinc

Chipotle Black Bean and Rice Burger

Chipotle Black Bean and Rice Burger
Prep Time
40 min prep time
Number of Servings
serves 6
Ingredients
  • 1 cup frozen brown rice
  • 2 Tbsp extra-virgin olive oil, divided
  • [q:1/2] cup chopped onion
  • [q:1/2] cup finely chopped red bell pepper
  • 1 large garlic clove, finely chopped
  • 1 can (15.5 oz) black beans, rinsed and drained
  • [q:1/4] cup almond meal or very finely ground almonds
  • [q:1/4] to [q:1/2] tsp ground chipotle chili pepper
  • [q:2/3] cup (2 oz) shredded low-fat sharp cheddar cheese
  • Salt and freshly ground black pepper
  • 6 whole-wheat pita breads with pockets (5-6 inches)
  • 2 cups baby arugula, lightly packed
  • 6 thin tomato slices
  • 6 very thin red onion slices
Directions
  1. In a small saucepan, combine frozen rice with N cup water and cook, covered, until rice is very soft, about 8 minutes. Transfer rice to the bowl of a food processor.
  2. In a heavy medium skillet, preferably cast iron, heat 1 tablespoon of the oil over medium-high heat. Add onion and pepper, and cook until onion is translucent, 4 minutes. Add garlic and cook until onion is soft, 4 minutes. Transfer vegetables to bowl of food processor.
  3. Add beans to food processor and pulse to chop mixture coarsely. Add almond meal or almonds and chili pepper and pulse just to blend, 6 times. Add cheese and pulse to blend, 4 times. Scoop burger mixture into a medium bowl; it will be quite sticky. Season mixture to taste with salt and pepper.
  4. Lightly moisten your hands and shape burger mixture into 6 patties, arranging patties on a plate.
  5. To cook burgers, heat remaining tablespoon of oil in a skillet over medium-high heat. Add burgers and cook until crusty and dark brown on bottom, 2 minutes. Carefully turn burgers and cook until crusty on second side, 2 minutes.
  6. To serve, open pita breads and arrange [q:1/2] cup arugula on each bottom. Add cooked burger and top with tomato and onion slices. Serve immediately.
Nutrition Info
Per serving: 490 Calories, 18 g Protein, 78 g Carbohydrates, 13 g Fiber, 14 g Total fat (3 g sat), 628 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Vitamin C,[nutrition:3] Vitamin B1 (thiamine), Magnesium, [nutrition:2] Vitamin B3 (niacin), B6, K, Iron, [nutrition:1] Vitamin B2 (riboflavin), E, Calcium, Potassium, Zinc

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • 1 (12 oz) package frozen cauliflower rice
  • 2 garlic cloves, minced
  • 1 zucchini, grated and squeezed of excess moisture
  • [q:1/3] cup low-sodium chicken broth
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 cup shredded Parmesan cheese
  • [q:1/2] cup sliced fresh basil
Directions
  1. Heat oil in a large sauté pan set over medium heat. Add frozen cauliflower and, using a large spoon to break it apart, sauté until cauliflower appears slightly translucent and becomes tender, approximately 10 minutes.
  2. Add garlic, zucchini, and broth to pan and cook for 5 minutes.
  3. Remove pan from heat. Stir in lemon juice and season to taste with salt and pepper.
  4. Gently stir cheese and basil into cauliflower mixture. Serve immediately.
Nutrition Info
208 Calories, 13 g Protein, 8 g Carbohydrates, 2 g Fiber, 15 g Total fat (6 g sat), 467 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Vitamin K, [nutrition:3] Calcium, [nutrition:1] Vitamin B2 (riboflavin), B6, Potassium
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