The steaks of the vegetable world known as portobello mushrooms add meaty bite to this rice bowl, while the sweetness of the maple syrup and the creaminess of the ricotta are wonderful counterpoints to the wild rice and other earthy ingredients.
1 1/4 cups (310 ml) wild rice
1/8 tsp (0.5 ml) + 1/4 tsp (1 ml) salt
1 Tbsp (20 ml) grapeseed oil, divided
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 bunch kale, ribs removed and roughly chopped
1/2 cup (125 ml) low-salt vegetable broth or water
2 tsp (10 ml) cider vinegar
1/4 tsp (1 ml) black pepper
6 portobello mushrooms, sliced, stems removed
1/4 cup (60 ml) pure maple syrup
1 cup (250 ml) ricotta cheese
2 tsp (10 ml) fresh thyme
1 tsp (5 ml) lemon zest
Place rice and 2 cups (500 ml) water in medium saucepan. Bring to a boil, add 1/8 tsp (0.5 ml) salt, reduce heat to low and simmer covered until rice is tender, about 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork.
Heat 2 tsp (10 ml) oil in large skillet over medium heat. Add shallots and garlic; cook for 1 minute. Add kale, in batches if necessary, and sauté for 2 minutes, or until lightly wilted. Place broth or water, vinegar, 1/4 tsp (1 ml) salt and black pepper in skillet. Bring to a boil, reduce heat to medium-low and simmer, covered, for 4 minutes, or until liquid has been absorbed and kale is bright green. Remove kale from skillet and cover to keep warm.
Add 2 tsp (10 ml) oil to skillet and raise heat to medium. Place mushrooms in pan and heat until softened, stirring often, about 3 minutes. Stir in maple syrup and simmer until most of the maple syrup has been absorbed, about 2 minutes.
In small bowl, stir together ricotta cheese, thyme and lemon zest.
Divide rice among serving bowls and top with kale, mushrooms (plus any extra maple syrup in pan) and dollops of ricotta mixture.
Each serving contains: 2050 kilojoules; 21 g protein; 12 g total fat (4 g sat. fat, 0 g trans fat); 80 g total carbohydrates (18 g sugars, 8 g fibre); 345 mg sodium
source: "Rice Bowls", alive Australia #23, Autumn 2015
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
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