Crunchy Brown Rice and Bean Salad

Crunchy Brown Rice and Bean Salad

 

This is one of my favorite salads.  It can be altered by using different grains (like quinoa) or legumes (like garbanzos or kidney beans).  Additions, like chopped red peppers, peas, chopped raw carrots, or sunflower seeds add interest.  Use what you have on hand or what is fresh and in season.

2 cups cooked brown rice, cold
2 cups cooked pinto beans, drained, cold
1/4 cup raw cashews, roasted, coarsely chopped
3 green onions, sliced
2 stalks celery, diced
1/2 cup parsley, chopped

Mix all the salad ingredients together in a bowl.  Set aside and make marinade.

Marinade:

2 tablespoons lemon juice, lemon juice
1 tablespoon tamari, wheat free
3 tablespoons extra virgin olive oil
1 clove garlic, finely minced 

Combine the marinade ingredients in a small jar and shake together until well blended.

Pour marinade over rice and bean mixture.  Stir gently, then cover and allow to marinate for at least 30 minutes. Serve cold. 

Serves 4-6

 

Tablesetting:  Dinner at Aunt Cella's house.  It's so serene, like a rhapsody in blue!  

Sprouting!

My kitchen has turned into a factory the past few weeks.  By late winter, I find myself craving really fresh foods.  Winter gardens, what there are of them in my locale, are not longer producing anything this time of year.  Produce is shipped in from states away.  It's still to chilly to plant outside.  That can't happen until the end of April.  So, instead I've gathered up a few sprouting supplies and have set up a little kitchen farm.  Have you ever sprouted alfalfa or radish sprouts?

When sis and I were six and seven, we had a next door neighbor who grew alfalfa sprouts in fairly abundant quantities.  They'd sprout them in pint sized cottage cheese cartons.  The sprouts would grow nearly to the top of the carton and looked like a soft, green lawn that was filled with flavor.  They were beautiful.  Next-door-neighbor sought the help of the neighborhood children to sell the sprouts.  We would go door to door, seeing if people would like to buy them for a dime or a quarter.  The sprouts sold themselves and sis and I felt quite honored that we'd been asked to help.

Ever since, growing kitchen sprouts has become a family tradition.  Although we don't grow them year around, a selection of seeds is always tucked away in the freezer, ready to grow when the mood strikes.  For weeks now, fresh and flavorful sprouts have been enjoyed in salads and sandwiches at our house.  Sprouts are high in antioxidants and enzymes.  And they contain nutrients like calcium, folic acid, magnesium, manganese, phosphorus, potassium, silicon, sodium, and zinc.   Some say that alfalfa sprouts are the only plant that supplies the full range of vitamins, from A to K (including B12).  And they contain chlorophyll, a blood-healing substance.

There's quite a variety of fancy gadgets and sprouting tools that can be purchased.  Over the years I have tried many of them, but the method I prefer is the most simple one.  Here's my method:

1.)  Place 1 - 2 tsp. of alfalfa (and/or radish) seeds in a quart jar.  Add water until seeds are just covered.  Lid and place in a dark cupboard.  Allow to sit overnight.

2.)  After 8 or 10 hours, using a mesh sieve, drain the water out of the seeds.  Rinse the seeds with fresh water. and drain  Place seeds back in jar.  Place lid back on the jar.  Seeds should be damp but not sitting in water.

3.)  Place back in cupboard and give them time to sprout.  Rinse the sprouts as per method above at least twice a day (I like to rinse them at least three times daily).  

4.)  On day three or four, leave sprouted seeds in jar out on the counter top so they get some light.  Allow them to continue to grow.

5.)  On day five, place sprouts in a flat, low container after rinsing.  Cover with plastic wrap.  Let them sit in a well-lighted spot so that the chlorophyll develops (but out of direct sunlight, as you don't want them to cook).  

6.)  When they have greened to your liking and small leaves have developed, place them in the refrigerator and store them until ready to use.  They are safe there up to a week (but they never last that long at our house because they are so YUMMY!).

Add them to salads of all sorts (cabbage salads, lettuce salads, or mixed with green onions and radishes to make a salad all their own).  They are great in sandwiches too.  Top whole grain bread with a bit of Veganaise.  Add sprouts and sprinkle with a dash of sea salt.  Delish!

Nutty Rice Salad

 

Nutty Rice Salad

This salad is one that never turns out the same, simply because I always use seasonal ingredients or what I have on hand.  It's tasty and wholesome and oh, so good!  Here's the basic recipe and you can adapt it to suit your needs.

3 cups cooked brown rice

Add chopped raw vegetables such as:

2 peeled and diced zucchini (small)

1 diced sweet onion

1 diced green pepper

3 stalks celery

Add nuts and seeds such as:

1/2 cup chopped almonds

1/3 cup coursely ground sunflower seeds

1/4 cup sesame seeds

Add herbs such as:

1/4 cup chopped Italian parsley

Add dressing such as:

2 - 3 Tbsp. olive oil

1 lemon, juiced

Add seasonings such as:

salt

Italian seasoning

Bill's Best Chicknish'

garlic powder

onion powder

Mix, chill, and enjoy!

Other things you can add or substitute are:  carrots, red peppers, corn, kidney beans, garbanzo beans, cilantrao, pumpkin seeds, walnuts, pecans, etc. and etc.  You are only limited by your imagination!  Have fun!

A Family Recipe

Are you looking for a last-minute addition to your Thanksgiving table?  This recipe is fast, easy, and yummy!

Here's the recipe for Grandpa's cranberry salad that has become a family tradition. It is his contribution to Thanksgiving dinner each year. It's beautiful and turns out so well. It is so easy to make, but looks really fancy and time consuming. The perfect kind of recipe for the holidays!

Grandpa's Cranberry Molded Salad

You'll need:

2 (16 oz.) cans cranberry sauce
2 (20 oz.) cans crushed pineapple
4 cups non-dairy whipped topping*
2 cups chopped pecans

Mix cranberry sauce and crushed pineapple together well. Gently stir in non-dairy whipped topping and chopped pecans. When well mixed, pour mixture into a mold of choice. Cover with plastic wrap and place in freezer. Freeze for at least 10 hour (can be made days ahead and be kept in freezer until ready to use). When ready to serve, remove from freezer and gently unmold onto pretty plate or cake stand. You can use a warm, moist towel to gently thaw the salad so it releases easily from the mold. Garnish as desired. It's pretty with more non-dairy whipped topping, whole cranberries, orange slices, pineapple mint leaves, etc.

*Rich's non-dairy whipped topping works very well for this recipe.

Grandpa's Cranberry Molded Salad

Here's the recipe for the cranberry salad that has become a family tradition. It is Grandpa's contribution to Thanksgiving dinner each year. It's beautiful and turns out so well. He always makes an extra one to share with friends. It is so easy to make, but looks really fancy and time consuming. The perfect kind of recipe for the holidays!

Grandpa's Cranberry Molded Salad

You'll need:

2 (16 oz.) cans cranberry sauce
2 (20 oz.) cans crushed pineapple
4 cups non-dairy whipped topping*
2 cups chopped pecans

Mix cranberry sauce and crushed pineapple together well. Gently stir in non-dairy whipped topping and chopped pecans. When well mixed, pour mixture into a mold of choice. Cover with plastic wrap and place in freezer. Freeze for at least 10 hour (can be made days ahead and be kept in freezer until ready to use). When ready to serve, remove from freezer and gently unmold onto pretty plate or cake stand. You can use a warm, moist towel to gently thaw the salad so it releases easily from the mold. Garnish as desired. It's pretty with more non-dairy whipped topping, whole cranberries, orange slices, pineapple mint leaves, etc.

*Rich's non-dairy whipped topping works very well for this recipe.

Zippy Fruit Salad

Zippy Fruit Salad

1 apple, with skin, diced
1 cup cantaloupe, balled
1/2 an English cucumber, with skin, diced
2 bell peppers, green, yellow, orange, or red, chopped
1 orange, sectioned and sliced
Zest and juice of a lime
Fresh basil, cut into ribbons
Cinnamon to taste
Salt to taste
Sweeten with stevia, to taste

Cut the apple, cantaloupe, cucumber and peppers into a small neat dice. Zest the orange, then slice off the skin, cut the flesh into a small neat dice. Stir the orange zest, orange flesh and remaining ingredients into the fruit mixture.

Transfer to a serving bowl, garnish with a sprinkle of additional cinnamon and a piece of fresh basil.

*Cucumbers and peppers are botanically fruits. Yummy!

Springtime Picnic Rice Salad

Simple and refreshing foods make springtime picnics a delight. Especially since standby sandwiches are more difficult with a gluten-free family member. This is a recipe that evolves in my kitchen each spring. I enjoy using whatever fresh produce I have on hand. There's alot of flexibility with this crispy and chewy recipe. It's simple and light. I hope you enjoy it as much as our family does.

Springtime Picnic Rice Salad

2 cups Basmati brown rice, cooked
2 cups Basmati white rice, cooked
1 English cucumber, diced
1 bunch green onions, chopped
1 can burgundy olives, chopped
1/3 cup pumpkin seeds, ground
1/3 cup almonds, ground
1/3 cup sunflower seeds, ground
2 carrots, shredded
1 bunch parsley, chopped
1/3 cup olive oil
Salt, to taste
Garlic powder, to taste
Onion powder, to taste

Mix all ingredients together gently. Chill. Serve by spooning over garden greens or Romaine. Garnish with Veganaise, scallions, and sesame crackers. Enjoy!

*Black olives will work if you can't find burgundy olives. Red and green peppers, chopped, make a nice addition to this recipe as well. Use what you have on hand and omit what you don't like. This recipe is also delicious made with 100% Basmati brown rice.

Double-click if you'd like, for a larger view.

Holiday Salad of Grapes and Grains

Holiday Salad of Grapes and Grains

The holidays are somewhat of a challenge for those who must eat 'gluten-free'. Recently I've been searching for recipes that are unique, colorful, delicious, and wheat-free. I found a recipe that seems 'just right' in our local newspaper. Not only does it consist of several types of yummy whole grains, but it includes fresh fruits and veggies, and several savory herbs. I've made a few adaptations and will share it with you here. . .

1/4 cup wild rice
2 cups water, divided
1/4 cup chopped celery
2 Tbsp. chopped onion
2 tsp. vegetable oil
1/4 teaspoon dried sage
1/8 - 1/4 tsp. salt
1/2 cup quinoa
1 cup vegetable broth or water
1 cup halved seedless grapes
1/2 cup diced tomato
2 Tbsp. chopped parsley
sprig of fresh sage

Soak wild rice in one cup of water for one hour or more. Drain. In a skillet, saute celery and onion in oil until tender. Season mixture with sage and salt. Add the remaining 1 cup of water and the drained wild rice. Bring to a boil. Reduce the heat and cover, then simmer for 45 minutes. Rinse (to remove bitterness) and drain the uncooked quinoa. In another saucepan, bring broth to a boil and add quinoa. Return to a boil, reduce heat, cover and simmer for about 15 minutes or until all liquid is absorbed. Toss the wild rice, quinoa, and grapes together. Mound or mold on a platter lined with romaine leaves. Garnish with the tomato, parsley, and additional sage.

Enjoy!
Serves 6

Sunshine and Rice Salad

It's picnic season! Yummy foods served to a group of young people is sure to be devoured and appreciated in short order. Sometimes it's fun to 'kick it up a notch' and provide something different than the expected. So today, along with traditional sandwiches and potato salad, I made Golden Summerhill Roasted Potatoes and Rice, Basil, and Sun-dried Tomato Salad with Daylilies. Yikes! I wasn't sure if the kids would eat foods with flowers in them, but both dishes were a great success and seconds were taken all around.

Rice, Basil, & Sun-dried Tomato Salad with Daylilies

4 cups cooked rice, chilled if there is time
2 cups green peas, frozen and thawed
1 sweet onion, chopped
1/2 cup celery, diced
1/2 - 3/4 cup sun-dried tomatoes, diced
1/2 cup Veganaise
1 - 4 oz. can chopped olives
1 large handful sweet basil, torn
salt to taste
drizzle of olive oil

In a large bowl, mix cooked rice and other ingredients. Stir until well blended, adding additional Veganaise if moisture is needed. Spoon into a large serving container. Garnish with daylilies and celery leaves. Chill until ready to serve.