Mexican Red Rice

A restaurant nearby makes the most incredible burritos, the star of which is their fabulous red rice. Or perhaps, rather than star, I should call it the best supporting actor.  It's flavors are subtle, allowing the rest of the ingredients to shine.  It doesn't steal the show, but without it, you'd have a sure flop.  Needless to say, I had developed quite an addiction to these burritos, and was sending the hubby out to get them far more often than we could afford.  But as much as I enjoyed the taste, I always had this nagging in the back of my mind that there was chicken broth involved, and the fact that my hunger would return a mere hour after eating indicated something else- msg.  Fortunately for me, my suspicions were confirmed when a cook showed my husband their secret ingredient-chicken powder.  Ignorance is bliss.  I may have been able to quiet that nagging before, but now that I know for certain that it contained both chicken and msg (a major ingredient in chicken powder), I am free of my addiction.  But not free of burrito cravings.  So I've been busy, very busy, working to recreate this perfect backdrop of a rice.  And I think I've finally done it.

The key to creating a rice that is fluffy, not saucy, is to toast it.  This reduces its starchiness, allowing the rice to absorb the flavors.

No chicken or msg necessary.  Just pure, unadulterated deliciousness.

Mexican Red Rice
Yield: About 3 cups 

2 tbsp olive oil
1 cup long grain rice
1 medium yellow onion, chopped
1 carrot, peeled and chopped (optional)
1 stalk celery, chopped (optional)
1 jalapeno, seeded and deveined (optional- I like the extra spice and added health benefits)
3-5 cloves garlic, minced 
1 1/2 cups water
1/2 cup tomato sauce
1/2 tsp cumin
1/4 tsp paprika
1/8 tsp cayenne
1/2 tsp coarse ground pepper
1 tsp salt

In a large frying pan over medium heat, heat olive oil.  Add rice and heat until golden, stirring often so it doesn't burn.  Don't skip this part!  Add veggies and sautee until softened, then add rest of ingredients.  Bring to a boil and cover, then reduce heat and simmer for 25 minutes without stirring.  Fluff with a fork and serve.

Brown and Wild Rice with Quinoa Vegetable Stir Fry

It really is a wonder that I haven't yet done a post about broccoli- a vegetable that never lasts long in our household.  I am absolutely cuckoo for it.  Want to know what else I'm cuckoo for?  This stuff:

Although I never would have imagined I would be.  When my husband brought it home one day, stating that it looked like "one of those weird things you vegetarians like," I was sure I would hate it.  But it's wonderful, saves so much time, isn't too terribly expensive, and added a lovely rich flavor to this stir fry that even he loved.

Brown and Wild Rice with Quinoa Vegetable Stir Fry
Yield: 4 servings

1/2 - 1 cup salted cashews (I prefer a full cup- adds a nice nuttiness and texture)
2 cups broccoli, separated into florets
olive oil
1/4 cup vegetable broth
1/2 red bell pepper, chopped
1/4 green bell pepper, chopped
1/2 yellow onion, chopped
1 stalk celery, chopped
1 carrot, peeled and shredded
2 green onions, chopped (keep whites separated from dark green)
dash sriracha 
2 packages brown and wild rice with quinoa, cooked according to package
2 tbsp soy sauce
1 tsp toasted sesame oil
1/2 inch ginger, peeled and minced
2-3 cloves garlic, minced
salt and pepper to taste

Toast cashews in medium sized frying pan with no oil over medium heat for just a minute or two until fragrant.  Remove from pan and set aside.  Drizzle a little oil in pan, enough to coat, and add vegetable broth.  Bring to medium heat, then add broccoli and cover.  Cook, stirring occasionally, until tender- about 6-8 minutes, then set aside.
Meanwhile, drizzle a little oil in a large frying pan and bring to medium high heat.  Add peppers, onion, celery, and carrot, and whites of green onions.  Let cook about 5 minutes, then add garlic and ginger and cook until vegetables are tender and onions are translucent.  Add brown and wild rice with quinoa, sriracha, soy sauce, and sesame oil, and stir fry about 5 minutes, then gently fold in broccoli and cashews.  Add salt and pepper to taste, then reduce heat to low and cook for 4-5 minutes for flavors to marry.  Sprinkle raw green onions on top for garnish.

Cauliflower Lentil Sloppy Joes with Coconut Slaw

When I saw The Food In My Beard's Cauliflower Taco post I knew I wanted in on that action.  Cauliflower as meat?  Love it.  I decided I would make cauliflower sloppy joes- weeks ago.  But these kids are a handful!  It seems I never have time to cook anymore, and when I do it needs to be something quick and tried and true.  As I continued to put this recipe off day after day, it grew- suddenly it wasn't just cauliflower sloppy joes, it was cauliflower lentil sloppy joes.  Carrots decided to hop into the mix, and celery the next day.  Then, when I finally found time to make this I had a mad craving for some coconut slaw.  And you should always, always listen to your gut.

Let's take a moment to go over what this dish has going for it.  First off- it's chock-full of nutrients.  It's got veggies galore- cauliflower, celery, bell pepper, carrots, cabbage, onions, garlic- and lentils, too.  It's slightly spicy, and because it's roasted the cauliflower imparts a wonderful caramelized nuttiness.  The warmth of this combined with the cool tanginess of the coconut slaw= a cornucopia of flavors that will make every one of your taste buds happy.

Cauliflower Lentil Sloppy Joes with Coconut SlawServes 4-6 (depending on how sloppy you're feeling)
Tip:  Prepare slaw before the Joes so it has time for the flavors to be fully absorbed


Coconut Slaw
1/8 cup full fat coconut milk
1/4 tbsp soy sauce
1/2 tbsp fresh squeezed lemon juice
1 clove garlic, crushed
1/2 package coleslaw mix


Whisk first 4 ingredients well, removing any lumps.  Stir in slaw and refrigerate.

Cauliflower Lentil Sloppy Joes
1 head cauliflower cut to small florets
about 4 tbsp olive oil, divided
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and finely chopped
2 stalks celery, chopped
1 tbsp taco seasoning
2 tbsp montreal steak seasoning
2 tbsp brown sugar
3 cloves garlic,minced
6 oz tomato paste
1 tbsp red wine vinegar
1/2 tbsp soy sauce
2 cups lentils (red or green,) cooked 

Chop the cauliflower into pea sized pieces.  Toss in a roasting dish with 2 tbsp olive oil and roast for 8-10 minutes, until golden brown.  Add remaining oil to large pot and sautee bell pepper, onion, carrot and celery until onion is translucent.  Add rest of ingredients listed except for lentils.  Combine well, then gently fold in roasted cauliflower crumbles and lentils.  Cover and simmer for 15 minutes.  Place on toasted buns and top with Coconut Slaw (above.)

Cajun Chickpea Jambalaya

A whopping 4% of the restaurants in the town next to us are Cajun.  In other words, there is one Cajun restaurant there.  Needless to say, it's a small town, but bigger than the one we live in, which boasts one Subway and a deli.  So when my parents come to visit, as they are doing today, there is a good chance that they will say, "Hey, let's go out tonight!"  And an even better chance that what that really means is "to that Cajun restaurant whose only vegetarian option is buttered noodles."  I don't think I've ever had Cajun food before, but seeing my parents and husband in such states of food bliss made me wonder what the fuss is about.  So I set about to find out for myself.

 I based this recipe off of Emeril's Cajun Jambalaya, but as you can see, I strayed from it quite a bit.  After all, what does Emeril know about Cajun food?  What makes this so good, in my opinion of course (although I hope you agree) is that each individual element is seasoned- the chickpeas, the peppers, the rice- so you get that wonderful effect of layer upon layer of flavor.  Thank you, Emeril, for a good base recipe.  But you know how it is- sometimes you just have to kick it up a notch.


Cajun Chickpea Jambalaya


2 cups rice
2 cups vegetable broth
2 tbsp cajun seasoning, or to taste
2 tbsp butter
1/4 cup tomato paste
2 cans chickpeas
olive oil for frying
2 tbsp taco seasoning
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
3 stalks celery, chopped
salt and pepper to taste
2-3 cloves garlic


Cook rice according to instructions on package, substituting broth for water and adding bay leaf.  Stir in cajun seasoning, butter, and tomato paste.  Meanwhile, add enough olive oil to coat large frying pan and cook chick peas over medium high heat, stirring in taco seasoning.  Let cook for 5 minutes, then remove from pan, add a bit more oil, and add peppers, onions, celery, salt and pepper to pan.  Let cook until soft, stirring occasionally.  Add garlic, cook for 30 seconds while stirring.  Add veggies and chick peas, reduce heat to low, cover and simmer for 15 minutes.  Remove bay leaf before serving.