Archive for the ‘Rice and Grains’ Category

default-thumbnail2

Hoppin’ John Salad 2

1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…

default-thumbnail2

Double Mushroom Barley Soup

2 teaspoons water
1 teaspoon finely minced garlic…

creamy-cruciferous-risotto

Creamy Cruciferous Risotto

An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.

default-thumbnail2

Yellow Split Pea and Basmati Pilaf

1 cup basmati rice
1/2 cup split peas — yellow…

quinoa-bean-stew

Quinoa, Bean, and Vegetable Stew

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

rat-bake

Ratatouille Bake

This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).

default-thumbnail2

Zucchini-Rice Casserole

5 cups thinly sliced zucchini
1 cup finely chopped onion…

default-thumbnail2

Wild Rice and Sweet Potatoes

1 cup of cooked Wild Rice
1 cup of cooked Basmati Rice…

default-thumbnail2

Wild Rice with Seitan

2 cups cooked wild rice
1 red onion…

default-thumbnail2

Wild Rice Salad

2 cups cooked wild rice
0.5 cup frozen green peas…

default-thumbnail2

Vggiegirl’s Cranberry Rice

1C brown, wild, mixed rice (Tonite I used red rice from Lundberg)
1/2 leek, white part only. Slice, then dice into quarters…

default-thumbnail2

Veggie Paella

1 3/4 cups vegetable broth
1-2 pinches saffron threads (or you can cheat and use turmeric…1/4 tsp or so)…

default-thumbnail2

Sweet Potato Black Bean Quinoa Burger

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.

default-thumbnail2

Tomato Risotto

1 can of tomatoes
2 handful of frozen green peas…

default-thumbnail2

Sushi Rice Salad

I made this up based on a recipe of Bryanna Clark Grogan’s that was posted on the beginners’ board at VegSource. She used sushi rice, which is very refined, but I used brown rice instead. I took it to a party last night, and people seemed to like it even though it was very lowfat.

  • RSS Susan’s Kitchen Blog

    • Oven-Fried Eggplant PoBoy Sandwiches
      When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]



  • RSS Slow Motion Miracle

    • Kissing the Earth (And No Bake Stuffed Summer Squash)
      It was late March, the very beginning of Spring, and I had just planted some red russian kale seeds in the one patch of dirt getting direct sunlight at this early angle in front of the studio in the backyard of the house on Van Buren Street. It was unseasonably warm. I had just finished […]