Monday, March 29, 2010

Moroccan-Style Wild Rice

So, I really don't know the first thing about Moroccan food. I've never been to Morocco and never even eaten at a Moroccan restaurant. I call this recipe Moroccan-Style Wild Rice because the flavor reminds me of a Moroccan couscous recipe I've used in the past. That couscous recipe calls for cinnamon and cloves, neither of which I used here (especially because I don't care for cloves). I can't vouch for my measurements - I really just threw this together not expecting much so I didn't pay much attention to measuring. I'm more of a "flinger" when it comes to cooking, anyway. (BTW, the lovely salad pictured next to the wild rice is the Broccoli Salad with Raisins and Sunflower Seeds from this month's issue of Vegetarian Times, pg. 64, if you have it.) That recipe is faboo, too!

Moroccan-Style Wild Rice
1 sm. pkg. brown and wild rice mixture
2 cups vegetable stock (I prefer Kitchen Basics)
1 cup water
1/3 cup extra virgin olive oil
2 tbsp. apple cider vinegar
1 tsp. dijon mustard
1/4 tsp. ground ginger
1/4 tsp. turmeric
1/4 tsp. garlic powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
salt and pepper to taste
1/3 cup golden raisins
1/2 cup chopped pecans

Cook rice mixture according to package instructions using the vegetable stock and water as the liquid. While rice cooks, whisk together olive oil, vinegar, mustard, ginger, turmeric, garlic, cumin, cayenne, salt and pepper. When rice is done and cooled slightly (but still a little warm), toss it with the vinaigrette, raisins and pecans. Serve chilled.

Friday, March 19, 2010

Three-Bean Rice Salad

Long time, no post. Honestly, I haven't had much to blog about. I've been cooking some fabulously delicious vegan food, but they've pretty much been my standards. I also haven't been taking many pictures of my food, even though a lot of it has been very pretty-looking.

I did "invent" a new recipe that is absolutely wonderful, though. I have no idea if this is an original concept, but I threw it together using a Food Network website recipe for three-bean salad...I just added brown rice to bulk it up and help absorb all that delicious dressing. I also cut down on the amounts a bit. This is a delicious and light lunch salad.

Three-Bean Rice Salad
1 cup brown rice
1 can dark red kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can green beans, drained and rinsed
1/2 cup canola oil
1/2 cup rice vinegar
salt and pepper to taste
2 tbsp. dried minced onions

In a saucepan, bring 2 1/2 cups of water to a boil. Add brown rice, cover, reduce heat and cook for 45-50 minutes. While the rice cooks, add kidney beans, chickpeas and green beans in a large bowl. Whisk oil, vinegar, salt and pepper together and pour over bean mixture. Sprinkle with onions, stir well. When the rice is done and slightly cooled, add it to the bean mixture, toss well to coat. This tastes better after it sits for a day and absorbs all the flavors.