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.

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.

A Disaster of a Dish

The first time I try a new recipe, I try to follow it as closely as written as possible. Then, if successful, I like to play with the recipe a bit and see if I can create something new and fabulous...Last night was NOT one of those nights...

I'd read quite some time ago on Vegan Dad's blog how he goes about creating his own "meats," and he noted how it was really all about the spices. Well, I love MorningStar sausage crumbles, so I thought maybe I'd try my hand at creating something with the same flavors, but without the sodium. I found a sausage seasonings recipe online, mixed up the spices in my mini-chopper along with some olive oil, marinated cubed tofu in it, then stirred it all up with cooked brown rice. It was truly delicious!

Last night, I thought I'd try to jazz up some quick-cooking barley with the same spice and olive oil mixture. I threw all the spices into my mini-chopper (along with some red pepper flake, which I didn't have on hand for my first stab at the recipe). Then, I thought about adding something sweet to the mix. Brown sugar? No. Maple syrup? Nah. Molasses!! Yeah, that'll add some good flavor, right? Um...wrong.

First, the mixture had the color and consistency of used motor oil. I stirred it into my hot barley and hoped for the best. It didn't look or smell any more appetizing. Then, I took a bite...Hmmm...interesting. I could definitely taste the fennel seed, and it was nice and spicy from the red pepper flake...but YUCK! I tried a few more bites, but just couldn't finish it. And I threw away the rest of the barley because I knew it wouldn't get better with age.

What a waste...all that food in the trash. Next time, I'll stick with the recipe and maybe add a drizzle of maple syrup onto an individual serving to see if it's any good.

(BTW - Despite my kitchen disaster, it was a nice Valentine's Day. Cute cards from Kids and Husband, and Husband bought a Whitman's sampler of chocolates like he does for me every year. Not vegan, of course, but I ate quite a bit of it, nonetheless - and he was super sweet to get it for me. Of course, then the floodgates were opened and I had a little more chocolate later in the day, some string cheese, and cheese popcorn. I did more than fall off the vegan wagon - I threw myself under the bus!! Oh, well. I've been pretty good for the last 1 1/2 months, so I was probably due for a binge...)