alive logo

Confetti Rice


    Confetti Rice

    (Shown with Salmon Fillets with Gremolata)


    This method of preparing brown rice makes for perfect results every time.

    1 cup (250 mL) long-, medium-, or short-grain organic brown rice
    2 cups (500 mL) organic vegetable or chicken broth
    6 tsp (30 mL) extra-virgin olive oil
    1 1/2 tsp (7 mL) sea salt
    1/2 onion, finely diced
    1 garlic clove, minced
    1 small red pepper, seeded and finely diced
    1 small yellow pepper, seeded and finely diced
    1/2 cup (125 mL) crushed frozen organic kale (freeze then crush; compost the stems)

    Preheat oven to 375 F (190 C).

    Rinse and drain rice and spread in baking dish with a tight-fitting lid. Bring broth to a boil. Stir in 2 teaspoons (10 mL) olive oil and salt. Immediately pour over rice. Cover dish tightly with lid or seal tightly with a double layer of foil.

    Bake 1 hour or until tender. Remove from oven. Uncover. Fluff with a fork. Cover dish with a clean kitchen towel. Let stand 5 minutes.

    Uncover and let stand 5 more minutes. While rice rests, heat remaining olive oil in saute pan. Add onion and garlic and saute for 2 minutes or until soft. Add diced peppers and continue to saute until bright and tender crisp.

    Fold in rice and kale just until evenly mixed. Press rice into moulds and turn out onto heated serving plates and serve with salmon. Leftover rice can be frozen and reheated for another meal.

    Serves 6.

    Each serving contains:
    242 calories; 32 g protein; 6.5 g fat (1 g sat. fat, 0 g trans fat); 31 g carbohydrates; 5 g fibre; 116 mg sodium

    source: "Romancing the Dinner Table", alive #328, February 2010


    Confetti Rice




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.