Toasting the rice grains before adding the liquid will coax out extra aroma and a nutty flavour, making this recipe an excellent addition to a Thanksgiving feast.
1 Tbsp (15 mL) grapeseed oil
2 shallots, chopped
1 large carrot, finely chopped
2 celery stalks, thinly sliced
2 garlic cloves, thinly sliced
1 Tbsp (15 mL) minced fresh ginger
1 cup (250 mL) Bhutan, Camargue, or other red rice
2 cups (500 mL) low-sodium vegetable broth
1/2 cup (125 mL) dried cranberries
1 Tbsp (15 mL) fresh thyme
1 tsp (5 mL) orange zest
1/4 tsp (1 mL) sea salt
1/2 cup (125 mL) sliced pecans, preferably toasted
1/3 cup (80 mL) chopped parsley
In medium-sized saucepan, heat oil over medium heat. Add shallots and carrot; cook 3 minutes, stirring often. Add celery, garlic, ginger, and rice; cook for 2 minutes, stirring often.
Add broth, cranberries, thyme, orange zest, and salt. Bring to a boil, reduce heat and simmer, covered, until rice is tender, about 30 minutes. Drain any excess liquid.
Gently fold in pecans and parsley.
Each serving contains: 348 calories; 5 g protein; 14 g total fat (1 g sat. fat, 0 g trans fat); 56 g total carbohydrates (12 g sugars, 5 g fibre); 246 mg sodium
source: "Rice Is More Than Nice", alive #360, October 2012
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.