Sunday, May 1, 2011

Mix and Match Curried Rice Salad

This recipe can take shape in a number of ways. I will provide some loose ideas and let your imagination take flight....

1. Use either an oil and vinegar base or a Vegenaise base and add 1T. of good curry powder to taste
2. Add 2 cups of cooked brown basmati rice.
3. Add the fun stuff: I added 3/4 c. chick peas, 3/4 c. peas, 1/4 c. sliced scallions, 1/4 c. diced red pepper, and 1/2 c. raisins. A little sea salt makes the curry really pop.
4. Other options include: dried apricots, toasted slivered almonds or cashews, sliced apple

What other fun items would you add?

Stirfry Breakfast Bowl

Waking up to a couple inches of snow on May 1st, I craved a warming breakfast. With Jim on the road, the mushrooms in my fridge beckoned....

Olive oil to coat pan
10 baby portabella mushrooms, sliced
Several handfuls of baby spinach (about 2 cups)
3 scallions, sliced
2 cups leftover brown basmati rice
1 local egg (or leave out for vegan meal)
Braggs amino acids or tamari

1. Heat wok or frying pan over medium heat.
2. Add olive oil.
3. Saute mushrooms until brown.
4. Add spinach and scallions and steam for a few minutes.
5. Add brown rice and braggs/tamari to taste.
6.When rice is heated through, push rice mixture to one side and add one egg.
7. Scramble the egg in the pan, and when it is cooked through, incorporate egg into rice mixture.