Ingredients:
2 cups water
1 cup Cajun Rice and Beans blend (Bin 1567)
Instructions:
In a saucepan, bring water to a boil.
Add rice blend. Return to a boil, stir, cover and reduce heat to low.
Simmer for 15-20 minutes. Stir, remove from heat, keep covered and
allow to steam for 5 minute.
Fluff with a fork and serve.
Yields approximately 4 servings
1 cup couscous
1 ½ cup liquid (water or broth).
Bring 1 ½ cups of water (or broth) to a boil with ½ tsp salt. Add olive oil or butter if desired.
Stir in 1 cup of couscous, cover, and remove from the heat.
Let the couscous steam for 5 minutes. Fluff with a fork before serving.
Yields 2-3 servings
· 1 cup BD tricolor quinoa, uncooked
· 2 tbsp BD extra virgin olive oil
· ½ cup pumpkin
· ¼ tsp BD cayenne pepper
· 2 cloves garlic, minced or grated
· 3/4 tsp BD salt or more to taste
· Zest & juice from 1/2 lemon
· 2 cups water
· 1 cup kale, shredded
· 4 ounces ricotta cheese
· 3 tbsp BD pumpkin seeds, roasted
· ¼ cup BD dried cranberries
· BD salt & BD pepper to taste
Instructions:
1. Preheat the oven to 375F.
2. In an 8×8′ glass baking dish combine the quinoa, olive oil, pumpkin, cayenne, garlic, salt, lemon zest and lemon juice.
3. Top with 2 cups of water and stir until the ingredients are well combined.
4. Cover the baking dish tightly with foil and bake for 375F for 45-50 minutes, or until all the water is absorbed and the quinoa is cooked.
5. Fluff the quinoa with a fork and add in the kale. Stir so that the heat from the quinoa wilts the kale.
6. Add in the ricotta and mix into the quinoa.
7. Top with the pumpkin seeds, dried cranberries and add salt and pepper to taste.
8. Serve warm!
To marinate the peppers you will need:
2 cups, plus 2 Tbs BD EVOO, divided
3 Bell peppers (red, yellow, and orange), cored, seeded and thinly sliced
1 tsp. BD Himalayan salt, divided
¼ cup BD casked 8 Balsamic vinegar
¼ cup red wine vinegar
3 large cloves garlic, peeled, trimmed and finely sliced
1 tsp BD granulated sugar
¼ tsp BD ground black pepper
½ cup loosely packed fresh basil leaves
Heat 2 Tbsp of oil in a large skillet over high heat. Add the peppers and ½ tsp salt, cook stirring often until the peppers are tender and have started to blacken on the edges, 8-10 minutes.
In a large wide mouth jar (32 oz mason jar works great) combine the vinegar, garlic, sugar and the remaining ½ tsp salt and the black pepper. Swirl this mixture in the jar to combine. Transfer the hot peppers to the jar and use tongs to turn them until they are fully coated in the vinegar mixture. Let the mixture stand for 30 minutes, turning once or twice. Chop the basil and add it along with the remaining ½ cup of olive oil. Stir the peppers well and the mixture stand at least 30 more minutes (even better, let the peppers marinate sit in the refrigerator overnight).
For the Salad:
1 ½ cups BD pearl couscous
1 cup dried BD Navy or Great Northern beans, rinsed and soak for 12 hours. Then cook for 40 minutes or until tender).
½ cup pitted Castelvetrano olives, thinly sliced
1 ½ tsp toasted BD fennel seeds
½ cup BD raisins
1 Tbsp finely chopped fresh basil, more for garnish
1 Tbsp finely chopped fresh flat leaf parsley, more for garnish
BD Himalayan salt and BD ground pepper
Bring a medium pot of salted water to a boil, cook the couscous until just tender (about 8 minutes). Drain and rinse in cold water. Allow the couscous to dry completely. Transfer to a large mixing bowl.
Mix the pepper and vinegar mixture evenly. Pull out the peppers from the mixture along with the garlic and basil and add to the couscous bowl. Save the remaining oil-vinegar mixture.
Add the beans, olives, raisins and fennel seeds along with ¼ tsp salt. Toss gently to combine. Using the saved oil-vinegar mixture add 1 Tbsp at a time to the salad until the salad is dressed and flavorful. Transfer to a serving bowl and add the chopped fresh herbs.
Store up to 4 days in the refrigerator.
Serves 6
3 TBSP vegetable Oil
1 C Rice
2 Cups Water of broth
Heat Oil in a large sauce pan. Add rice and dry on medium high heat., stirring constantly until lightly browned. Slowly add the water or broth. Ring to a boil, and then reduce heat to low. Cover and simmer 35-40 min. Remove from heat, keep covered and allow to steam for 15 minutes. Fluff with a fork and serve.
Yields 2 servings
Recipe from Vivian Lee, (Instagram- @vivayounghealth)
Ingredients
1-2 cloves of garlic, minced
¼ white or yellow onion, diced
1 cup arborio rice (BD Provisions Bin #1201)
3 cups no-salt added vegetable broth + extra ¼ cup or water
1 cup soy milk
½ cup pumpkin puree
½ tsp cinnamon
½ - 1” fresh ginger, minced, or alternatively ½ tsp ginger powder
Black pepper and salt to taste
1-2 leaves of kale,
finely slivered ¼-½ cup sweetened dried cranberries (BD Provisions Bin #1080)
(Optional) Crumbled firm tofu for topping
Instructions:
1. Do a quick-rinse of the arborio rice. (Over-rinsing the rice removes the natural starches of this particular grain.)
2. In a medium-large pan at medium heat, water-saute garlic and onions until the smell of the garlic becomes aromatic and the onions are slightly translucent.
3. Reduce heat and add the arborio rice and start with one cup of broth. Continue to add the broth a cup at a time as the rice cooks slowly. The slow-cooking tradition of risotto is key to achieving a creamy texture. Total cooking time of rice is about 40 minutes.
4. Stir occasionally so as to avoid the rice sticking to the pan.
5. After a few minutes of pouring in the final cup of broth, stir in the soy milk, half a cup at a time and then stir in the pumpkin puree.
6. Add the ginger and cinnamon. Then add black pepper and/or salt to taste
. 7. Check that the rice mixture is tender and wet but no soupy.
8. Turn off the heat. Leave the pot covered.
9. Prepare the toppings. Wash and rinse kale leaves. Roll the kale leaves and chiffonade, or finely cut the greens. If you’d like to add the tofu, crumble a small piece.
10. Plate the risotto in a serving bowl. Toss the greens and dried cranberries, and optional tofu.
his fried rice dish is as easy as a typical fried rice but with that “wow” factor thanks to the dramatic color of the black rice. The following recipe is as simple as it gets, so feel free to add additional elements to satisfy your tastebuds, such as pickled ginger, pineapple, green peas, carrots, or cashews.
Essential equipment: wok or large nonstick sauté pan; dry and wet measuring cups; measuring spoons; box grater; wooden spoon or paddle
Ingredients:
2 cups cooked black Thai rice*
2 tablespoons vegetable oil, divided
3 garlic cloves, finely chopped
1 tablespoon minced ginger
1 bunch scallions, thinly sliced (white and light green parts only)
2 large eggs, beaten with a fork
8 jumbo poached shrimp, each cut in fourths
1 tablespoon soy sauce
2 tablespoons chopped pickled ginger (optional)
½ cup diced fresh pineapple (optional)
½ cup green peas (optional) ½ cup diced carrots (optional)
½ cup roasted unsalted cashews (optional)
1. Heat a wok over high heat and 1 tablespoon vegetable oil. Swirl the pan to coat the sides with oil and immediately add eggs. Shake the wok to cook the eggs quickly, stirring with a wooden spoon if necessary. Remove the eggs from the wok and set aside.
2. Return the wok to the heat and add the other tablespoon of oil. Swirl the pan to coat the sides with oil and immediately add the garlic and ginger. Stir fry one minute or until fragrant. Add the scallions and stir fry for another minute. Then add the cold, day-old rice and break the clumps with a wooden spoon. Stir fry for two minutes until the grains of rice are not stuck to one another.
3. Add the soy sauce and toss well to coat. Add the shrimp and return the egg to the wok, breaking up the egg into pieces. Add additional, optional ingredients and incorporate.
4. Serve immediately.
“ILOC tip: Never ever use freshly made rice, whether it be steamed or pilaf, for fried rice. It is simply too moist and soft to make a proper fried rice, a dish whose marked characteristic is individual grains of rice that do not stick to one another.”
Makes 4-8 servings, depending on course/use.