http://thepioneerwoman.com/cooking/2009/11/good-ol-basic-mexican-rice/
- Canola Oil
- Long Grain Rice
- Kosher Salt
- Salad
- wild rice
- orzo
- Ginger Dressing
- cider vinegar
- olive oil
- minced fresh parsley
- grated gingerroot
- salt
- Dijon mustard
- pepper
- parve margarine or cooking oil
- quinoa
- vegetable broth
- sea salt
- black pepper
- * 4 cups water
- * 3/4 teaspoon salt
- * 1 organic Macintosh or Gala apple
- * 1 organic Granny Smith apple
- * 1/2 cup dried cherries
- * 1/4 cup golden raisins
- * 3 TB rice wine vinegar
- * 3 TB fresh orange juice
- * 3/4 teaspoon freshly grated orange zest
- * 8 butter lettuce leaves
- chopped green onions
- dried cranberries
- Italian Dressing
You can make the peanut sauce anytime and reheat just before serving. It may thicken up a little so you might have to add additional water to it.
The soba noodles should be made just before eating. Or you can make them in advance and add a little oil to them to prevent them from sticking together.
- rice vinegar
- tamari
- water
- peanut butter
- Peanut sauce:
- soba noodles
This is a beautiful, colorful salad. Rinse the quinoa carefully before you cook it to get rid of the saponin.
- red wine vinegar
- olive oil
- freshly ground pepper
- salt
- cucumber chopped
- quinoa
- Crumbled feta cheese
There are lots of variations for this recipe. The first time I made it, I took a fresh carrot and just cut it up into small dice.
The last time I made it, I cooked the couscous in vegetable broth to add a little flavor, then I nestled the grain salad onto a bed of baby spinach leaves, added a few coins of cucumber, extra peas (because I love peas) and microwaved wax beans and then added them, as well as some orange pepper dice.
It’s just a lovely canvas to add veggies to.
- raisins
- frozen or dried small peas
- frozen or dried finely diced carrots
- pine nuts
- Spices:
- salt
- dried garlic
- mild Indian curry
- turmeric
- olive oil or butter
- water
- coucous
- parsley