Easy Fried Rice
Prep Time: 10 minutes Cooking Time: 20 minutes Yields: 8 people
Ingredients
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 carrot, diced
1/2 bunch scallion, chopped
1 tablespoon ginger, grated
4 cups cooked long grain brown rice
2 tablespoons tamari soy sauce
1 teaspoon toasted sesame oil
Directions
1. Sauté onion in olive oil for 5 minutes.
2. Add garlic and carrot and sauté for 4 minutes.
3. Add scallion and ginger and sauté for about 4 more minutes.
4. Add rice and sprinkle with water to give extra steam to dish.
5. Add tamari soy sauce and toasted sesame oil.
6. Lower heat and cook for 5 minutes more, stirring occasionally.
Notes: Beat an egg together with the tamari and sesame oil. Pour this mixture into the pan and move it around quickly with fork to spread egg as it cooks.
Quinoa Collared Wraps
Prep Time: 20 minutes Prep Notes: Use pre-cooked quinoa. Yields: 4 people
Ingredients
8 large collard leaves
2 cups hummus (1/4 cup per leaf)
2 cups cooked quinoa
1/2 cup red pepper, chopped
1/2 cup shredded carrots
2 green onions, chopped
1/2 cup sprouts
1 avocado, sliced
Drizzle of balsamic vinegar dressing (or any dressing of choice)
Directions
1. Cut off the portion of the stalk with no leaf.
2. Soak leaves in a mixture of warm water and apple cider vinegar for about 15 minutes.
3. Shave down the thick part of the stalk until it is just a little thicker than the leaf, being careful not to cut the leaf.
4. In a medium bowl combine quinoa, red pepper, carrots and green onions.
5. Spread hummus on the side of the collard leaf that you didn't cut.
6. Top with quinoa mixture, sprouts and avocado.
7. Drizzle with balsamic vinegar dressing and fold.
Notes: Yield is two wraps per person. This spin on Asian lettuce wraps takes collards to a whole new level. Collard leaves are thicker, bigger and more durable than the lettuce typically used for wraps -- meaning you can actually make a real sandwich. Plus you get none of the carbs or gluten that comes with bread wraps. Mix up the ingredients: try chopped grilled chicken or veggies and dressings. I used an agave-mustard dressing instead of balsamic for a sweet and tangy twist.
Hearty Winter Grain Salad
Prep Time: 5 minutes Cooking Time: 55 minutes Yields: 6 people
Ingredients
1 cup kamut or wheat berries (or 1/2 cup of each)
3 cups vegetable or chicken stock
1/2 teaspoon sea salt
1 small yellow onion, diced
1/2 bunch kale, chopped
1/2 boiled yam, diced
1/4 cup chopped walnuts, toasted
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Directions
1. Wash grains.
2. Bring stock to boil and add grains and salt.
3. Reduce heat to low and simmer covered for 45 minutes or until grains are cooked and water is absorbed.
4. Fluff with a fork and let sit covered for 10 minutes. While the grains are cooking, prepare other ingredients.
5. Sauté onion in olive oil until translucent, about 7 minutes.
6. Blanch kale.
7. Transfer grains to a large bowl; add onion, yam, walnuts and kale.
8. Mix well. Add vinegar and olive oil to your taste.
Coconut Brown Rice
Prep Time: 5 minutes Cooking Time: 55 minutes Yields: 6 people
Ingredients
2 cups brown rice
2 1/2 cups water
1 can coconut milk
1/2 teaspoon salt
Directions
1. Wash and drain rice.
2. Bring water, coconut milk, and salt to a boil.
3. Add rice.
4. Reduce heat to low and cover.
5. Simmer 45 minutes until rice is cooked.
Notes: Use leftover rice for creamy and delicious breakfast dish.
