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Whole Grains

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.

Basic brown rice

Basic brown rice

Ingredients
To make 2-4 servings:

  • 1 cup short grain brown rice or long grain brown rice
  • 2 cups water or broth of choice
  • 1 5-inch piece of kombu seaweed (or any mild tasting seaweed you like), rinsed* (see note)
  • a pinch of unrefined sea salt or Himalayan salt, optional

To make 6-8 servings:

  • 2 cups of short grain brown rice or long grain brown rice
  • 3 1/2 cups water or broth of choice
  • 1 5-inch piece of kombu seaweed (or any mild tasting seaweed you like), rinsed
  • a pinch of unrefined sea salt or Himalayan salt, optional
  • 2 TBS sesame seeds, toasted lightly in a dry skillet over very low heat, optional

Directions

To make the rice, place the rice in a bowl, cover with lots of cold water and swoosh around with a wooden spoon. Let rice settle to the bottom of the bowl, then pour off the water and anything that was floating on top of the water. Repeat until water runs clear. Let drain well through a fine mesh strainer. Place rice and water/broth in a pan with the seaweed and optional salt. Bring to a boil, cover and reduce to a simmer for 40 minutes. Turn off the heat but do not lift the lid. Let sit for another 10 minutes before lifting lid. Add the toasted sesame seeds just before serving.

 * Although kombu is famous for helping to digest beans when cooked together, you can also cook your whole grains with this sea vegetable to add minerals to your dish.

Quinoa salad with orange juice dressing

Quinoa salad with orange juice dressing

This recipe is just plain good for you! Cleansing, nourishing and complete.

Ingredients

  • 1 cup quinoa, rinsed well and drained
  • 2 cups broth of choice
  • 2 tsp grated ginger
  • 1 beet, grated
  • 1/4 cup avocado, chopped
  • 1/2 cup cucumber, chopped
  • 1/2 cup mung bean sprouts
  • 1 orange, juiced
  • 2 tsp mellow miso
  • 1 TBS flax seed oil
  • 1/4 cup minced parsley

Directions

Cook quinoa with the broth and ginger for 15 minutes or until the water is absorbed. Prepare the vegetables. Whisk the orange juice with the miso and flax seed oil. Season with spices if desired (I like red pepper flakes). Add the vegetables to the cooked quinoa. Toss with the dressing. Top with minced parsley. Serve chilled or at room temperature.

Serves 2–4.