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Main Dishes

Purple rice with ginger and kale

Purple rice with ginger and kale

Ingredients

  • 2 cups Alter Eco Thai Sticky Purple RIce
  • 4 cups Therapeutic Chef Vegetable Broth
  • 1 onion, diced
  • 2 TBS coconut oil
  • 2 tsp freshly minced ginger
  • 3 garlic cloves, pressed
  • 1 TBS curry powder
  • sea salt, to taste
  • 2 TBS seasoned rice wine vinegar
  • 1 bunch of kale, de-stemmed, washed, chopped
  • 1 lime, cut into wedges

Directions

Cook the rice in the vegetable broth according to package directions. Meanwhile, saute the onion and ginger in the coconut oil in a saute pan over medium-low heat for about 15 minutes, or until soft and the onion is starting to brown. Then add the garlic and saute for another minute. Next push everything to the side of the pan and sprinkle the curry powder on to the bottom of the pan and let it cook for 1 minute As soon as you can smell the scent of curry powder (about 1 minute) quickly deglaze the pan with the vinegar, stirring well to lift any bits from the bottom of the pan. Now add the chopped kale and place a lid on the pan cook for 1 minute. Stir well. Once the rice is cooked through mix the onion-kale mixture in to the rice. Serve with a lime wedge.

Serves 4-6.

Red rice and mushroom risotto

Red rice and mushroom risotto

Ingredients

  • 1 cup red rice
  • 16 oz Therapeutic Chef Beef Bone Broth
  • 1 cup shitake mushrooms, sliced
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 2 cups spinach
  • olive oil
  • sea salt
  • black pepper
  • grated parmesan and fresh parsley (optional) 

Directions

In a saucepan, bring broth to simmer over medium heat.  Meanwhile, coat a pan with olive oil and sauté shallots until translucent, about 2 minutes; add garlic and cook another minute. Add rice, stirring to coat with oil for about 2 minutes. Season with salt and pepper.  Add broth one cup at a time until most of the liquid is absorbed.  While the rice is cooking, sauté the sliced mushrooms in olive oil and season with salt and pepper.  When the rice is tender, add the mushrooms and spinach.