Recipe for Squash, Spinach, and Mushroom Brown Rice Risotto

Before I made this recipe I thought "no way can brown rice make a creamy yummy risotto."  Guess what? I still feel that way.  However, this rice dish was tasty and I was happy with all the veggies and the good nutrition in the recipe and that it was under 250 calories per serving. 



Yield: 6 servings
Time: 1 1/2 hours

Ingredients:

• 1 TBSP olive oil
• 1/2 C onions, chopped finely
• 1 C short grain brown rice
• 5 C vegetable stock
• 3 C baby spinach
• 1 tsp olive oil
• 1 C sliced mushrooms
• 4 cups roasted, cubed butternut squash
• 2 ounces Parmesan cheese, shredded
• 3 tsp finely diced basil, plus more for garnish
• Salt and black pepper to taste 

Method:

• Prepare butternut squash (cut in half, roast for 45 minutes in 400 degree oven, cool, peel and cube;  can be done ahead of time).
• Heat 1 TBSP olive oil over medium heat in heavy saucepan and add onions when hot.
• Cook onions for 3-4 minutes then add rice, stirring frequently.
• Cook onions and rice for 5 minutes.
• While onions and rice are cooking, heat stock to a simmer and keep on low heat while cooking risotto.
• Add 1 cup at a time of stock to the rice/onion mixture and stir frequently while mixture simmers/low boil (about 40 minutes to add all stock).
• Check rice for tenderness and if not tender, add additional liquid and keep stirring.
• While rice is simmering, heat 1 tsp olive oil in a separate pan and cook mushrooms for about 10 minutes over medium heat.
• Once rice is cooked, stir in salt and pepper to taste, and add basil.
• Stir in cheese then spinach.  Stir until spinach is wilted then add mushrooms and squash.
• Serve garnished with basil leaves.

Like any risotto, it's labor intensive so don't plan on making this unless you can hang out right by the stove to do all the stirring!

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Modified from Original recipe 

Recipe for Pork and Peanut Stir Fry

I've yet to make a Mark Bittman recipe that I didn't like.  This recipe was adapted from one of his in "The Food Matters Cookbook" which I have and love.  The recipe can also be found on line. 


The flavors in this dish are Asian fusion in my estimation.  Sort of a fried rice, pad Thai, stir fry cousin.  The recipe originally called for chicken but I used pork. The basic recipe can be customized to your preferences and ingredients.  I made the rice in a rice cooker the day before and kept it in the fridge until needed.



Time: 30 minutes (make the rice ahead of time and store in fridge)
Yield: 4 servings


Ingredients:

• 3 TBSP canola oil
• 1/2 cup sliced green onions
• 1 carrot, chopped
• 8 oz mushrooms, chopped
• 3 cups bean sprouts
• 8 oz pork chops, trimmed of fat and sliced thinly in bite sized pieces
• 1 TBSP minced garlic (2 large or 3 small cloves)
• 2 cups chilled, cooked brown rice
• 1 egg
• 1/2 cup coconut milk
• 2 TBSP fish sauce
• 1/3 cup peanut halves
• 1/2 cup chopped basil and more for garnish
• 1/2 jalapeno or other chile, seeded and chopped (more if you want it spicier)
• Juice from 1 lime
• Salt and pepper to taste

Method:

• Cook the onions, carrot, mushrooms and bean sprouts in 1 TBSP of the oil over high heat for about 4-5 minutes until softened and beginning to brown (watch for scorching and turn to med-high if necessary).
• Remove veggies and add 1 TBSP oil to pan.
• When oil is hot, add pork and stir fry until no longer pink, about 4 minutes then remove to bowl with veggies.
• Add remaining oil and when hot add garlic and rice, breaking up any clumps of the rice.
• Once rice is broken up and sizzling, add egg to center of pan and scramble, stirring into rice as it cooks.
• Add pork and veggies to pan.  Stir in coconut milk and cook for a minute or so.
• Stir in fish sauce, taste and season with salt and pepper as needed.
• Stir in peanuts, basil, lime juice, and chile.
• Serve garnished with basil.

This was a big hit at our house, hope you enjoy!

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Recipe for Ground Turkey, Black Beans and Rice Mexican Casserole

Staring at a package of ground turkey breast, I was pretty uninspired...until I remembered reading about a chicken and black bean casserole Jenny recently posted on her blog, Picky Palate.  I love food bloggers!  I changed things up a pretty good bit and loved the results. 

Time:  45 minutes

Yield:  8 servings

Ingredients:

• 1 TBSP canola oil
• 1 ½ cup chopped red onion
• 1 ¼ lb. ground turkey breast
• 2 TBSP taco seasoning
• 3 cups green enchilada sauce, medium heat
• 15 oz. can black beans, rinsed and drained
• 3 cups cooked brown rice
• 1 cup light sour cream
• Salt and pepper to taste
• 1 cup low fat grated 4 cheese Mexican cheese (more if you want it really cheesy)
• Cooking spray
• Hot sauce (optional)

Method:

• Preheat oven to 375 degrees.
• Heat the canola oil over medium high heat in a large skillet.
• Add onions and brown.
• Push onions to side of pan, add turkey and taco seasoning and stir occasionally until turkey is cooked.
• Remove from heat and stir in the enchilada sauce, black beans, rice, and sour cream.
• Taste and adjust seasoning with salt, pepper, and hot sauce if using (I didn't).
• Spray a casserole dish with cooking spray.
• Pour mixture into casserole dish and top with grated cheese.
• Bake for 25 minutes or until bubbly and cheese is melted.

Wow, the enchilada sauce with its little hint of heat and the taco seasoning really made this dish full of flavor.  It reheats nicely (about 1 1/2 minutes on 80% power in the microwave).  We loved it and left overs got rave reviews from my son and friends who were here visiting.   Thanks Jenny for the inspiration!

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Recipe for Summertime Brown Rice Salad

A while ago, I blogged about how I was trying to be more organized and plan ahead by preparing some basics like beans, rice etc and keeping them in the fridge for meals during the week.  Here is a quick and easy (and adaptable to what you have on hand) salad using made ahead brown rice. It is light and delicious for summer as a side dish to pretty much anything. I served it along side my Ponzu Cardamom Marinated Tuna and it was perfect.

Time: 15 minutes
Yield: 6 servings (as side dish)


Ingredients:

• 2 cups cooked brown rice, cold
• ½ cup finely diced green bell pepper
• ½ cup finely diced cucumber
• ¼ cup finely diced red onion
• 1 cup finely chopped fresh pineapple
• Salt and pepper to taste

Method:

• Combine all ingredients.
• Serve slightly chilled.

The sweetness of the pineapple played nicely with the other veggies.  If you don't have fresh, I'd imagine canned would work fine or perhaps use some chopped apple or pear instead. And, I think quinoa would work well if you have that on hand instead of the brown rice.

Share your easy and quick summer side dishes with us in the comments.

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