Pad Thai (Spicy Rice Noodles)

Pad Thai (Spicy Rice Noodles)
Prep Time
Prep Time 25 minutes | Cook Time 5 minutes
Number of Servings
5
Ingredients
Directions
  1. Place the pasta in a large bowl, pour warm water over to cover and soak 20 minutes until tender.
  2. Mix together the shoyu, maple syrup, lime juice, water and ginger. Set aside.
  3. Heat the hot pepper sesame and olive oil in a large skillet or wok. Sauté the garlic for 1 minute. Add the carrots, scallions, mung bean sprouts and snow peas. Sauté 1 to 2 minute. Add the shoyu and lime juice mixture. Drain the pasta and place in the skillet. Toss until the pasta is hot and softens, about 2 minutes or so. Toss in the parsley and serve with the peanuts on top for garnish.
  4. For those with peanut allergies, other nuts such as roasted cashews or slivered almonds may be substituted.
Nutrition Info
263 calories, 6g fat (19% calories from fat), 7g protein, 46g carbohydrate, 2g fiber, 0mg cholesterol, 483mg sodium

Hot Brown Rice Cereal with Dried Fruit

Hot Brown Rice Cereal with Dried Fruit
Prep Time
10 minutes, 8 hours slow cooking
Number of Servings
8
Ingredients
  • [q:3 3/4]  cup water
  • 1 cup Japanese medium-grain brown rice
  • [q:1/2] cup natural applesauce
  • [q:1/4] cup dried cranberries
  • [q:1/4] cup chopped dried apricots
  • 2 Tbsp dried currants
  • 2 Tbsp real maple syrup or honey
  • 2 Tbsp butter
  • [q:1/2] tsp ground cinnamon or ground cardamom
  • [q:1/4] tsp kosher salt
  • [q:1/8] teaspoon ground ginger
  • Toasted almonds or walnuts (optional)
  • Light cream (optional)
Directions
  1. Stir together all ingredients except nuts and cream in slow cooker crock. Cover and cook 1 hour on LOW (or 30 minutes on HIGH). Stir and then cover and cook an additional 7 hours on LOW (or 3 to 3 [q:1/2] hours on HIGH).
  2. Stir cereal well before serving. Garnish cereal with nuts and a touch of cream, if desired.

Ginger-Lime Rice Salad

Ginger-Lime Rice Salad
Prep Time
20 min prep time + 1 hour chill time
Number of Servings
4
Ingredients

For Ginger Lime Dressing

  • 1 Tbsp freshly grated ginger
  • Grated zest of 2 limes 
  • [q:1/4] cup freshly squeezed lime juice
  • 2 Tbsp seasoned gluten-free rice vinegar
  • [q:1/4] cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

For Rice Salad

  • 2 cups cooked brown rice
  • 1 red bell pepper, seeded and chopped
  • 1 cup cubed extra-firm tofu
  • [q:1/3] cup chopped scallions
  • [q:1/4] cup chopped unsalted raw cashews
Directions
  1. Whisk together Ginger-Lime Dressing ingredients until well combined. Set aside.
  2. Combine cooked rice, bell pepper, and tofu in a large bowl. Add dressing. Toss until combined.
  3. Garnish with scallions and cashews.
Nutrition Info
408 Calories, 18 g Protein, 33 g Carbohydrates, 5 g Fiber, 26 g Total fat (4 g sat, 13 g mono, 3 g poly), 302 mg Sodium, [nutrition:3] Vitamin C, Manganese, [nutrition:2] of Iron, [nutrition:1] of Vitamin B3 (niacin), B6, Calcium, Copper, Magnesium, Phosphorus, Selenium

Three-Bean Rice Salad

Three-Bean Rice Salad
Sean Crater

From One-Dish Vegan by Robin Robertson ($16.95, Harvard Common Press, 2013) Recipe © 2014 by Robin Robertson and used by permission of The Harvard Common Press

[IndieBound: http://www.indiebound.org/book/9781558328129]

25 minutes prep time + 20 minutes marinate time   -   Serves 6

  • 6 oz green beans, trimmed and cut into 1-inch pieces (about 2 c)
  • 1 1/2 c cooked dark red kidney beans or 1 (15.5-oz) can dark red kidney beans, rinsed and drained
  • 1 1/2 c cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 cucumber, peeled, seeded, and chopped
  • 1 (2-oz) jar chopped pimientos, drained
  • 2 Tbsp minced fresh Italian parsley
  • 3 Tbsp freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp dry mustard
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 Tbsp olive oil
  • 3 c cold cooked long-grain brown rice
  • 2 scallions, minced
  • Torn mixed salad greens, for serving
  • 8 cherry or grape tomatoes, halved lengthwise

Instructions

1. Steam green beans over boiling water until tender, about 7 minutes. Run beans under cold water to stop cooking process and retain color; drain well.

2. In a large bowl, combine green beans, kidney beans, black beans, cucumber, pimientos, and parsley. Set aside.

3. In a small bowl, whisk together lemon juice, garlic, dry mustard, salt, and pepper. Whisk in oil until emulsified and smooth. Pour dressing over bean mixture and toss to coat. Let marinate for 20 minutes.

4. Add rice and scallions to bean mixture and toss to combine. Taste and adjust seasonings if needed. Arrange salad greens in a serving bowl or on plates, top with rice-bean mixture and tomatoes, and serve.

Kitchen Note: For a variation, substitute chickpeas or white beans for either the kidney or black beans. Diced avocado makes a good addition. Roasted red bell pepper may be substituted for the pimiento.

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vegan
beans
kidney beans
black beans
rice
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Which Grains Are Gluten Free?

Which Grains Are Gluten Free?
Lynn Tryba

There are several gluten-free alternatives to try.

Gluten-Free Grains

  • Brown Rice

    Rich in fiber and B vitamins, brown rice is a healthy substitute for white rice.

    It has a chewier texture, making it great for soups and cold salads.

  • Buckwheat

    Its name may be confusing, since buckwheat is not related to wheat at all. It is a flowering plant that is nutritionally similar to grains.

    It’s a good source of minerals, protein, and some vitamins.

  • Cornmeal

    Made from coarsely ground corn where the nutrient-packed germ is left behind.

    Look for white, yellow, and blue varieties.

  • Millet

    A nutritious choice that contains protein, phosphorus, and potassium.

    It can taste a little bitter, so combine it with strong-flavored ingredients.

    Toast it before cooking to deepen its flavor.

  • Oats (Steel-Cut)

    These are made by using steel blades to cut whole groats into bits.

    Be sure to purchase gluten-free oats that have not been contaminated by gluten during processing.

  • Popcorn

    This popular snack food is in fact a whole grain.

    One cup (without oil or butter) has just 31 calories and 1 gram of protein and fiber.

  • Quinoa

    A quick-cooking grain from the Andes, quinoa is actually a seed.

    It has all eight essential amino acids and is a great source of complete protein.

    Choose brands that contain high fiber amounts; this means that minimal bran has been rubbed off during the manufacturing process.

  • Teff

    From Africa, this tiny cereal grain is rich in calcium, iron, protein, and potassium.

    With a sweet and nutty flavor, it makes a great hot cereal.

  • Wild Rice

    This is another misnomer, as it’s neither a rice nor a grain but is, in fact, an aquatic grass.

    Since it has such an impressive array of nutrients, it’s considered a whole grain.

    With more protein than brown rice, as well as good amounts of lysine and fiber, wild rice comes in instant, quick-cooking, and fully cooked varieties.

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oats
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gluten-free

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Apple Cider Risotto Cheesecake

Apple Cider Risotto Cheesecake
Prep Time
8 hours
Number of Servings
Serves 16
Ingredients

Crust

  • 2 cups finely ground cookies such as ginger snaps (choose gluten-free options if gluten-free)
  • 4 Tbsp. melted butter

Risotto

Cheesecake

  • 16 oz cream cheese
  • 1 cup sugar
  • 4 large eggs
  • [q:1 1/2] cups sour cream
  • 1 Tbsp. vanilla
Directions
  1. For crust, combine cookie crumbs and melted butter, press into a greased spring form pan making sure to evenly go up the sides; refrigerate. For a firmer crust, bake for 8 minutes.
  2. To make the risotto, heat the apple cider to a simmer. Melt the butter and cook the rice until it starts to look a bit translucent. Once it starts to turn colors, add one cup of the hot apple cider, stirring continuously until all the liquid is absorbed. Continue adding the apple cider 1 cup at a time until all the liquid is absorbed. Remove from heat and cool. Set aside. Rice must be cooled before adding to cheesecake mixture.
  3. Preheat oven to 300 degrees. Bring 5 cups of water to a boil for a steam bath for cheesecake (reduce to simmer until needed).
  4. In a large mixing bowl, mix the cream cheese and sugar on medium until it is smooth and fluffy, about 5 minutes. Add the eggs one a time and mix each well, about 1 minute. Once eggs are mixed into batter, add the sour cream and vanilla mix just until blended. Gently stir in the cooled risotto until evenly incorporated. Pour mixture into the chilled crust.
  5. Place an oven safe dish on the lowest oven rack and pour the hot water into dish. Place the cheesecake pan on the middle rack. Bake for [q:1-1/4] hours. Turn oven off, leave door closed and let cheesecake continue to bake using the residual heat of oven for another 30 minutes. Remove cheesecake and cool on a cooling rack for 1 hour. Once the cheesecake is cool, cover and refrigerate for at least 4 hours. Cut into 12 – 16 pieces.
Nutrition Info
401 Calories, 6 g Protein, 93 mg Cholesterol, 49 g Carbohydrates, 24 g Total sugars (12 g Added sugars), 1 g Fiber, 20 g Total fat (11 g sat), 144 mg Sodium, [nutrition:2] Vitamin A, Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Iron, Phosphorus

Mango Risotto Dessert

Mango Risotto Dessert
Ingredients
  • 1 cup Lundberg Arborio Rice
  • 3 cups water
  • 3 cups mango nectar or juice
  • [q:1/4] tsp nutmeg
  • 1 tsp cinnamon
  • 2 cups of fresh mango, diced
  • Optional: toasted coconut or dried fruit
Directions
  1. Heat water, mango nectar, nutmeg and cinnamon in a sauce pan to simmer.
  2. In another large saucepan measure out 1 cup Arborio Rice and add one cup of the hot water/mango mixture, stirring constantly until all the liquid is absorbed.
  3. Continue adding the water/mango mixture one cup at a time until all the liquid is used and rice is tender. (If texture is too firm, add [q:1/2] cup additional water.)
  4. The rice should take about 25 minutes to cook, and still have some sauce left. Fold in the diced mango.
  5. Garnish with toasted coconut, nutmeats, or dried fruit.
Nutrition Info
1 cup serving: 240 Calories, 4 g Total Fat, 1.5 g Saturated Fat, 0 mg Cholesterol, 20 mg Sodium, 50 g Carbohydrates, 2 g Fiber, 24 g Sugar, 4 g Protein

Grilled Veggie Burgers

Grilled Veggie Burgers
Prep Time
35 minutes, plus 1 hour chill time
Number of Servings
4 large burgers
Ingredients
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 shallot or small onion, minced
  • 1 clove garlic, grated on a Microplane grater or very finely minced
  • 2 Tbsp chopped walnuts
  • 2 tsp smoked sweet paprika
  • 4 pitted prunes, roughly chopped
  • 1 medium beet, boiled in water to cover until tender, peeled, and shredded on the large holes of a box grater
  • 2 Tbsp red wine vinegar
  • 2 cups cooked brown rice (follow instructions on the package)
  • 1 (15-oz) can black beans, drained and briefly rinsed
  • 3 Tbsp oat bran or instant oatmeal
  • 1 large egg (optional)
  • Kosher salt
  • 4 brioche buns, toasted
Directions
  1. Heat [q:1 1/2] tablespoons of the oil in a small skillet over medium heat. Cook shallot and garlic until translucent, about 5 minutes. Add walnuts and paprika, toss to combine, and cook 1 more minute. Add prunes, shredded beet, and vinegar. Stir to combine and remove from heat.
  2. In a large bowl, combine beet mixture with rice, beans, oat bran, and egg, if using; season generously with salt. Stir with some force to mash most of beans and rice into a tacky paste that still has some chunks. Taste for seasoning and adjust if necessary.
  3. Chill mixture for at least an hour.
  4. Form chilled mixture into four patties, each about 1-inch thick. Brush patties with remaining [q:1/2] tablespoon olive oil, and then sear them directly over the coals of a medium fire flavored with a few wood chips. When patties begin to crisp and brown, carefully flip them over and cook for another few minutes.
  5. Rotate grill grate so patties are away from the fire, and cover the grill to heat them all the way through, about 5 minutes. Meanwhile, toast buns over the fire.
  6. Serve veggie patties on toasted brioche buns.
Nutrition Info
 395 Calories, 15g Protein, 62 g Carbohydrates, 13 g Fiber, 11g Total fat, 70 mg Sodium. [nutrition:2] Manganese, Folate, and Magnesium.

Black Rice and Edamame Salad

Black Rice and Edamame Salad
Number of Servings
Five 1 cup servings
Ingredients

  • Black Rice and Edamame Salad

    • 1 cup Lundberg Black Pearl rice, cooked according to directions and cooled.
    • 1 cup cooked fava or lima beans
    • 2 cup cooked, shelled edamame
    • [q:1/2] cup red bell pepper, diced small
    • [q:1/2] cup chopped water chestnuts

  • Wasabi Vinaigrette

    • [q:1/4] cup orange juice
    • [q:1/4] cup rice vinegar
    • [q:2 1/2] tsp wasabi paste
    • 1 Tbsp soy sauce
    • 1 Tbsp miso paste
    • 2 tsp sesame oil
    • [q:1/4] cup vegetable oil
    • 2 Tbsp fresh ginger, minced
    • 2 tsp orange zest
    • 2 tsp lime juice
Directions
  1. Combine the Wasabi Vinaigrette ingredients and blend thoroughly with a whisk.
  2. In a large bowl, mix the cooled rice, edamame, lima beans and the red bell pepper.
  3. Pour the dressing over the Lundberg Black Pearl Rice, add salt and pepper to taste. Refrigerate at least an hour.
  4. To keep the water chestnuts white and crisp, add just before serving.
Nutrition Info
Calories: 320, Total Fat: 13g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 510mg, Total Carbohydrates: 40g, Fiber: 7g, Sugar: 7g, Protein: 10g

Chickpea Confetti Salad

Chickpea Confetti Salad
Prep Time
20 minutes
Number of Servings
6
Ingredients
  • 2 c cooked short-grain brown rice, cooled
  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled and diced
  • 2 scallions, sliced thin
  • 1 to 2 Tbsp fresh dill, to taste
  • [q:1/2] c pecans, chopped
  • [q:1/4] c raisins

Dressing

  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp champagne vinegar
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp agave syrup
  • 1 garlic clove, minced
  • [q:1/2] tsp sea salt
  • Freshly ground black pepper, to taste

 

Directions
  1. Combine salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl. 
  2. Pour dressing over salad. Toss to blend.
Nutrition Info
660 Calories, 20 g Protein, 0 mg Cholesterol, 102 g Carbohydrates, 14 g Total sugars (2 g Added sugars), 12 g Fiber, 21 g Total fat (3 g sat), 232 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Folate, Phosphorus, [nutrition:3] Magnesium, Zinc, [nutrition:2] Vitamin A, Vitamin B3 (niacin), Vitamin K, Iron, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Calcium, Potassium
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