Tag Archives: brown rice

YOUR HEALTHY PLATE: Grains and Greens

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This is a recipe that features the grain you feel like eating today*, the greens that are in season, and whatever vegetables you are in the mood to sautè. For this particular version, I chose quinoa, red peppers, and spinach, but you can saunter through your kitchen, gather up your choices, and start chopping. If you get your veggies organized, and do your chopping early in the day, you’ll be able to throw this meal together quickly. And if you make the grains the evening or weekend before, you’ll feel like a pro when everything comes together in just a few minutes.

At the moment there are bowls of millet, quinoa, and brown rice in my fridge. I don’t usually have three different options, but that’s what there is today. I like to make grains after dinner so they cook during cleanup, and they’re done when you are. Once they’re cooked, I leave them to cool on the stove for a while. Then I transfer the cooked grains into a storage dish, and place them in the refrigerator to use whenever. I recommend doubling this recipe so you can eat the leftovers for lunch tomorrow.

  • 1/2 cup raw quinoa, rinsed
  • 1 1/4 cups vegetable broth
  • 3 cloves of garlic, diced
  • 1 medium yellow onion, diced
  • 1 Tbsp. olive oil
  • 1 red pepper, diced
  • 3/4 tsp. smoky paprika
  • 3/4 tsp. turmeric
  • 1 tsp. dried basil
  • Pinch of red pepper flakes
  • 1 tsp. Kosher salt
  • 1/4 cup raw almonds, chopped
  • 2-3 cups baby spinach, rinsed well and dried

Heat the olive oil in a deep frying pan until fragrant, add the garlic, and sauté for 30 seconds. Add the onion and fry for a few minutes, stirring occasionally. Add diced red pepper, and cook 1-2 min more. Make a well in the center of the vegetables, and add the red pepper flakes, paprika, and turmeric. Stir the spices for a few seconds, and mix in the vegetables from the edges of the pan. Then add the broth and quinoa. Add salt and basil, stir once more, cover, and simmer 20 minutes until the grains are soft and cooked through. Remove pan from heat, stir in raw spinach, and serve immediately. 

Divide the recipe among 4 bowls, sprinkle with almonds, and serve. This recipe is delicious all by itself, but it is also great with a cup of tomato soup. 

*If you choose to use a grain other than quinoa, change the ingredients to one cup of cooked grain and 3/4 cup of stock.

Planning Ahead for the Holidays

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This is a very good time of year to begin thinking about what you’d like to make for the upcoming holidays. Especially if you are planning to host vegetarians and/or vegans, but not only. These recipes are amazing no matter what your style.

My kitchen counter is once again covered with pumpkins and onions, and here are two extraordinarily delicious and unusual recipes for your pumpkins and onions. If you have the time, try to get the onion recipe made the day before, because as good as they are, they taste even better the next day! These two recipes are keepers, and they are special enough for holiday celebrations, too, so keep them in mind for the weeks ahead. The pumpkin (in particular) makes a beautiful presentation, and slicing it at the table is a nice and memorable touch. Continue reading →

YOUR HEALTHY PLATE: Chicken Bone Soup

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We like to make this soup a day or two after we roast a whole chicken, and it has become sort of a custom in our house, a way of getting every last bit of flavor out of the bird, and not wasting a single speck. If we’re going away or we know that we won’t have time, we might stick the carcass in the freezer until we return. But usually we just toss it into a big pot, cover it with water, and leave it in the refrigerator until we’re ready to deal with it. Then, the next day, we put it into the oven at 225F for about 12 hours, and that’s how the recipe starts. Also, if anyone in your house happens to eat a low-salt diet, this is a fantastic option for them because it is frankly so flavorful that it does not need salt. Continue reading →

YOUR HEALTHY PLATE: Rice & Collards Soup

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Last year I was asked to give a talk on vitamins and minerals. For lack of a more inspired approach, I decided to go in alphabetical order, plodding through all these micronutrients like an elementary school teacher. As part of the talk I shared ideas for good sources of the various vitamins and minerals. To my delight and surprise, I discovered that greens were a source of almost every vitamin I mentioned! Who knew? Greens even have tons of orange and yellow nutrients, like beta-carotene. The dark green pigment hides the lighter ones, but they’re still there. Continue reading →

YOUR HEALTHY PLATE: Hoppin’ John Right into the New Year

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I don’t know why this dish is called Hoppin’ John, but I do know that it’s made from all my favorite things to eat. And there is absolutely NOTHING like a slow cooker to bring it all together. I seriously love this dish. Hoppin’ John is traditional Southern food, and it’s rumored to bring extra special good luck when eaten at the New Year. So what else would I post tonight? Continue reading →

YOUR HEALTHY PLATE: Tuscan Kale & Bean Soup

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You may find that, except for the kale, you are lucky enough to have all these ingredients in your home already! If that’s the case, then run over to the store and get some kale so you can make this soup! And consider using this recipe as a guide for some ideas for good things to keep in your cupboard (and freezer) at all times. Thank you to Gluten Free Vegan for the original version of this gem of a recipe. Continue reading →