This recipe is straight from the website Forks Over Knives. We watched the DVD a few weeks ago and it was very influential. We’re trying some new things, cooking a little differently and have taken out a few things from our diets. I won’t go into all of that here, since you’re just here for the food, not a lecture.
What I can tell you is that this recipe is really good! The kids liked it and even though I was convinced, until my first bite, that it was going to be a FAIL, it wasn’t! I thought the vinegar would be far too strong and overpower the rest of the dish, but it didn’t. It lent a nice flavor to all the rice and the red pepper added just enough of a kick. I’d never had fennel before so I was also nervous about that but, again, it was really very good. We had this as our main dish and it was more than enough for the five of us with 3 lunches the next few days.
- 1½ cups brown basmati rice
- 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
- 1 fennel bulb, trimmed and diced
- 2 oranges, zested, peeled, and segmented (zest and segments reserved)
- ¼ cup plus 2 tablespoons white wine vinegar
- ½ teaspoon crushed red pepper flakes
- ¼ cup finely chopped parsley
- Rinse the rice under cold water and drain. Add it to a pot with 3 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender.
- While the rice cooks, combine the chickpeas, fennel, orange zest and segments, white wine vinegar, crushed red pepper flakes, and parsley in a large bowl and mix well. When the rice is finished, add the rice to the bowl and mix well.
This recipe was chosen on impulse one morning while I was browsing for a new dinner to make. Found at Confections of a Foodie Bride, I modified as I cooked (something I almost never do) and it turned out so much better than I thought.
As for the chicken, I’d forgotten that the recipe called for chicken in the first place and I didn’t have any prepared so I put it all in my tiny crock pot with the salsa, turned it up to high and let it go for about 2 1/2 hours. It came out perfect and required almost no prep other than breaking it up before adding it to the main dish.If you have cooked chicken or prefer to cook it on the barbeque, omit the salsa. I opted to go for long grain brown rice, and started it cooking when there was about an hour to go on the chicken so it’d all come together at the same time.
The edamame came straight out of the freezer, then was tossed into a colander and run under hot water several times while the rice cooked. Then I salted them liberally with coarse sea salt and then set them aside until ready to combine with the main dish
- 1/2 cup salsa
- 1.25 lbs. chicken tenderloins, cooked and chopped
- 2 cups brown rice (1 cup if you want fewer leftovers)
- 4 cups chicken broth (2 cups if you only use 1 cup of rice)
- 1/4 cup orange juice
- 1 large lime, juiced
- 1 Tablespoon + 1 teaspoon olive oil
- 1 teaspoon ground ginger
- 16 oz. frozen shelled edamame, thawed and liberally salted
- 1 large red bell pepper diced
- 2 small avocados, sliced
- Small handful of cilantro, chopped, for garnish
- Cook chicken and salsa in small crockpot on high for 2 hours or until done.
- Cook brown rice, according to package directions, in chicken broth.
- In a large bowl, whisk together orange juice, lime juice, oil, and ginger.
- Add thawed and salted edamame, red bell pepper, and chicken, tossing to coat.
- Spoon mixture over brown rice and garnish with avocado slices and cilantro.
This made enough for the five of us with at least enough leftover for two full lunches…and then some.
I love all the variety Kevin offers at Closet Cooking and this Thai salad is no exception! Trying foods I never previously knew existed (who knew there were so many kinds of rice??) is exciting and fun and gives the kids something to complain about. Honestly, both girls ate and somewhat enjoyed this but Jet, who’s five, was displeased with the dish the minute it was put in front of him. I had to coax him to eat the entire meal…but he did eat it and though he won’t admit it, I think he did like it. Sort of.
I thought it was a nice mix of chewy texture from the rice, a salty twist with the cashews (YUM!) and offered a sweet finish from the mango. I think I’ll make this again in the summer … I’ll be adding more mint next time since I couldn’t taste it at all and I was most excited about that tiny green ingredient!
1 cup Thai black rice
1 red pepper, diced
3 mangos, peeled, stoned and diced
3 green onions, sliced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1/2 cup cashews
1 lime (juice and zest)
1 teaspoon sugar
2 tablespoons soy sauce
1. Cook the rice (2 cups water for 1 cup of rice – combine in a saucepan, bring to boil, cover, simmer 45-50 minutes)
2. Mix the black rice, red pepper, mango, green onions, cilantro & mint in a large bowl.
3. Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
4. Toss the salad in the dressing. Serve with cashews sprinkled over top.
Source Elly Says Opa
- 1/2 Tablespoon canola oil
- 1 small sweet onion, diced
- 2 ribs celery, diced (I threw in a few chopped celery leaves for flavor)
- 1/2 cup diced bell pepper(s)
- 2 cloves garlic, minced
- 1 Tablespoon Cajun seasoning, divided
- 14 oz. turkey smoked sausage
- 1 heaping Tablespoon tomato paste
- 2 Tbsp. chopped fresh parsley
- 2 bay leaves
- 1 1/2 cups brown rice
- 2 cans chicken broth
- 1 can dark red kidney beans, drained and rinsed
Heat the canola oil in a large skillet (something that has a lid) over medium heat. Add the onion, celery, bell pepper, garlic and 1/2 Tablespoon of the Cajun seasoning. Sauté until vegetables are tender.
Add the sausage, tomato paste, parsley, bay leaves and rice. Add the chicken broth, and beans. Bring to a boil. Cover, reduce heat to low and cook until rice is done (approximately 55-60 minutes). Fluff with a fork and serve.
Serves two adults, three kids and at least enough for three more adult meals.
The kids loved this one and I thought it was a perfect mixture of texture and taste (yes, even with the spinach)!
Ingredients2 cups of cooked turkey8 cups chicken broth2/3 cup uncooked wild rice1 yellow onion, chopped1 cup chopped celery1 cup chopped carrots1 tsp sage1 clove garlic, minced2 T balsamic vinegar2 cups spinach leaves (from the bag works great!)DirectionsI used a 5 quart crockpot.
Pour in broth, & add cooked chopped turkey. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice, sage, and balsamic vinegar. Stir.
Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
Cover and cook on low for 8-10 hours, or on high for 4-6.
The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking
For direction on how to use a turkey carcass, visit A Year of Crock Potting
Coconut milk can be substituted for the water to give it more of an island taste!
- 3 teaspoons butter
- juice of two limes
- 1 cup basmati rice
- 1 1/2 cups water
- 3 Tablespoons cilantro, chopped
- Melt butter in saucepan over medium heat, then add lime and rice, fry for 1-2 minutes.
- Add water and bring to a boil.
- Reduce heat, and cook, covered, until tunnels form in rice and water is fully absorbed.
Add a little more lime juice and cilantro before you serve.
3 tsp butter
Juice of 2 limes
1 cup basmati rice
1 1/2 cups water
3 TBS chopped cilantro (or more)
Melt butter in saucepan over medium heat.
Add lime and rice, fry for 1-2 minutes.
Add water and bring to a boil.
Reduce heat, and cook, covered, until tunnels form in rice and water is fully absorbed. (You may need to add more water.)
Add a little more lime juice and cilantro before you serve.
You can also substitute coconut milk for water to give it more of an island taste!