Posts tagged ‘Salad’

June 24, 2013

A wild rice bowl

I was up on the BBQ deck visiting the BBQ gurus of the building. They are masters. They even BBQ in the winter . . . and then, they threw on some marinated tofu.

What then proceeded was a conversation on kale ‘slaw’, where we debated whether or not the kale “cooked” in the lemon dressing and therefore got rid of the goitrogens – usually the barrier to eating kale raw.

I wondered, if perhaps I am rubbing off on people. And after this recipe, I wonder if they are rubbing off on me.

To her new love of bbq tofu and brown rice, I present:

Wild rice bowl with citrus beluga lentils
A wild rice bowl

If you’ve ever made citrus french lentils, you might remember how good they were. And how you might have thought, “wow I never knew lentils could taste that way”.
The cook who taught me citrus lentils herself says- “You may be just as un-enthused about lentils as I was, but this recipe has converted me”

Wild Rice:

  • 1C Wild rice blend: I used Lundberg (long grain brown rice, sweet brown rice, wild rice, Whole grain Wahani rice, Whole grain Black Japonica rice.)
  • 1 3/4 C Water
  • Bring water to a boil, add rice, simmer covered for 45 min. Take off heat, keep covered, and lest rest 10 min.
  • The lentils:

  • 1/2 Carrot, 1/4 onion, Garlic Clove, Bay leaf
  • 1 C Beluga lentils
  • 4 C Stock
  • Bring the stock to a boil, add veg and lentils, simmer uncovered 30-45 min, until belugas are softened and the liquid is absorbed. (I used 2 C stock/2 C water, I was short and stock…).
  • Make the dressing

  • 1 1/2 carrots
  • Rest of the onion
  • Olive Oil
  • Sweat the carrots and onions in a bit of olive oil (maybe a tsp, enough to very lightly coat the veggies). When they are soft, add to the bowl of:

  • juice of 1/2 lemon, 1/2 lime, 1/2 red grapefruit, olive oil, sprinkle of salt.
  • When your lentils are done, add them to the dressing. Let them sit for, at least 5-10min.

    When you are ready to serve, add some rice to a bowl. Add some nice hardy greens- I used mizuna, other options: arugula, spinach (really, any heat hardy green). Add your citrus lentils.

    Stir it up a bit.

    eat. it is, delicious.

    Cooks notes:
    *Keeps very well in the fridge over night all mixed up. The rice does not get soggy! It makes a really good cold salad for lunch the next day.
    *This recipe times out perfectly.

    August 23, 2012

    Tuna & White Bean Salad

    Adapted from Eating Well’s Tuna and White Bean Salad

    Normally I would just link directly to the website, but I have some adaptations. This is also part of a series of “things you can mix together in one pot” I am doing for my brother who is on a diet of frozen pizzas.

    This is so quick and easy to make that I eat this salad all the time. There is enough for leftovers the next day. You can eat it over greens, I sometimes stuff it into a pita and eat it that way. Their recipe has red onions, I find them a bit too strong raw so I use scallions or chives instead. This salad can be adapated any way you want (maybe a different vinaigrette instead of just olive oil and lemon, I’ve tried red wine vinegar and it works well) but one thing I’ve notice is you will always need the parsley and basil or it just does not taste the same.

    Here is what I did:

    • 2 C White Beans
    • Tuna, (Rio Mare in Olive oil)
    • In a pinch, chunk tuna in a can can work but you will need to add olive oil. If you use the tuna in olive oil, don’t drain out the olive oil, use it for the salad.

    • Cherry or grape tomatoes, sliced in half
    • 1 clove Garlic, minced (omit if you want)
    • A bunch of scallions or chives, chopped
    • A handful of Parsley, Chopped
    • A smaller handful of Basil, cut in a chiffonade
    • Lemon juice (usually 1/2 to one whole lemon) to taste
    • Olive Oil, as needed
    • Salt and Pepper to taste.
    • Directions: Mix this all together and adjust the seasonings, maybe more lemon juice, or more s&p.