Toasted Grain Pilaf

 

Toasted Grain Pilaf.jpg

I celebrated my birthday almost two weeks ago and one of my wishes was to have a ‘staycation’ – lay poolside, read a book, and relax.  Once my children are in a body of water and swimming, I don’t hear from them unless they are hungry and when they have a room number to charge to I am out of the equation.  There are only a few hotels in town that provide these options so as I was looking at hotels and their menus (always important for me to make sure they have good vegetarian options or adaptable dishes) I came across a dish named Toasted Grain and Endive Sauté.  The ingredients listed seemed to be quite tasty combined – black rice, farro, cauliflower, baby  bok choy, endive, capers, golden raisins, smoked almonds, sesame oil, lime.  I immediately jotted the ingredients down and was glad that I did since we didn’t eat at this restaurant.

When I returned home I made what I thought would be done with these ingredients as described.  I stuck closely to the ingredients listed except for the black rice which may have been a nice contrast in color for the dish.  I loved the idea of combining cauliflower, endive and bok choy.  Toasted Grain Pilaf Veggies.jpg

Because of the use of grains and the crunch of the almonds it seemed like an interesting spin on rice pilaf to me and not a sauté as the name originally implied, therefore I named my dish aptly, Toasted Grain Pilaf.

I enjoyed what I did with it and it turned out to be a hearty dish that I felt could be eaten alone or as a side dish.  I loved the use of lime and I thought of adding some cilantro and a touch of heat which gave it great flavoring.  Enjoy!

Feed the wellness in you!

 

Toasted Grain Pilaf

Yield: 3-4 servings

Ingredients

  • Vegetable Stock
  • 3/4 cup Farro
  • 2 cups roasted cauliflower
  • 2 baby bok choy, chopped
  • 1 endive, chopped
  • 2 tbl capers
  • 1 tsp minced garlic
  • 1/4 cup red onions
  • 1/4 cup golden raisins
  • 1/4 cup smoked almonds chopped
  • Sesame Oil
  • Extra Virgin Olive Oil
  • Sea Salt
  • Onion Powder
  • Garlic Powder
  • 2 -3 limes
  • 1/2 tsp cayenne pepper
  • 1/2 cup cilantro

Instructions

  1. Cook the farro according to the directions in 1.5 - 2 c of vegetable stock. Should be 25-30 minutes. Set aside to cool
  2. Roast the cauliflower in olive oil, dash of sea salt, 1 tsp onion powder, 1 tsp garlic powder. Takes approximately 30-35 minutes.
  3. Sautee the red onions and minced garlic in 2 tbl of olive oil for 3 minutes on medium heat.
  4. Add the roasted cauliflower, bok choy and endive and cook for 5-7 minutes.
  5. Fold in the farro, capers, and 1/2 tsp of cayenne pepper; mix well.
  6. Squeeze the juice from the 2 -3 limes into the dish. If they are large limes, use 2.
  7. Mix in the golden raisins and 1/4 cup of chopped cilantro. Add salt to taste.
  8. Drizzle sesame seed oil on top.
  9. Sprinkle the smoked almonds on top, the remaining cilantro and serve.
https://eatlikeavegetarian.com/toasted-grain-pilaf/

Warm Farro and Edamame Salad

warm farro and edamame.jpg

A few weeks ago I went to dinner with a girlfriend to a very popular French restaurant in town.  Needless to say, a French restaurant has very limited vegetarian options but what little this restaurant has, they do it very well.  I had their Warm Farro Salad which in addition to farro it featured butternut squash, a little cauliflower, olives, and a few kale chips all on just a handful of radicchio leaves.  It was very good and left me quite satisfied.

As I often do, I left the restaurant wanting to replicate the dish at home in my own way.  I’ve featured Farro and all of the other ingredients in this dish in various recipes on this blog and knew that the combination of them would work well.  However, my goal is to always do something different, creative, and healthy and not replicate a dish exactly how someone else may prepare it.  What came to mind was adding edamame. I absolutely love edamame (aka soybeans).   It is considered a complete protein because it has all nine essential amino acids, in addition to a host of other vitamins and minerals.   I try to keep them on hand but they spoil fairly quickly, within 2-3 days.  They make a great snack in between meals.

The flavors I derived from the dish at the restaurant were a combination of pesto, a little red wine and/or balsamic vinegar for acidity, and fresh herbs.  There are so many ‘stars’ in this dish in addition to the farro and edamame it seems a little unfair to highlight just those two, but perhaps that’s the element of surprise.  I roasted my cauliflower which adds a certain smoked flavor; then there’s the sweetness of the butternut squash along with all the other ingredients make this a nice warm topping for a bed of greens.  Instead of a few kale chips sprinkled throughout, I used fresh, slightly roasted kale chips as the bed instead of salad greens.  After having it this way, the next night it worked well as just a side dish without the kale chips.  Whatever you decide, you won’t be disappointed.

Feed the wellness in you!

Warm Farro and Edamame Salad

Yield: 4-6

Ingredients

  • 1 cup farro
  • 1 cup edamame, cooked
  • 1 cup chopped butternut squash (1/4 in pieces)
  • 2 cups vegetable stock
  • 2 tbl pesto
  • 1 cup pitted greek olives (I used a combination), chopped
  • 1.5 cups roasted cauliflower
  • 2 cups kale
  • 1/2 cup red wine vinegar
  • 1 cup balsamic vinegar
  • Sea salt
  • Black pepper
  • Extra Virgin Olive Oil

Instructions

  1. Kale Chips - Pre heat oven to 350 degrees. Wash, dry and remove stems from kale. Break leaves into bit size pieces. Line a cookie sheet with parchment paper. Place the kale on the parchment paper, drizzle with olive oil and sea salt. Bake for 10 minutes. Put aside
  2. Roasted Cauliflower - Similar to the kale chips, wash, dry and break into bite sized pieces. Place in oven and bake for 15-20 minutes. The edges of the cauliflower should be slightly charred. It should not be soft but a fork should easily go thru each piece. Put aside
  3. Cook the Farro according to its directions in the vegetable stock. Do not drain.
  4. Sautee the chopped butternut squash in 1-2 tbl of olive oil for 10-15 minutes. They should be tender but not too soft. Mix in with the cooked farro.
  5. Add your edamame, pesto, butternut squash, cauliflower, red wine and balsamic vinegar. Mix well.
  6. Place some kale chips on your plate or deep bowl.
  7. Add the warm farro mixture on top and serve.
https://eatlikeavegetarian.com/warm-farro-and-edamame-salad/

In Season Wellness – Cauliflower

Roasted White Organic Cauliflower

This winter vegetable gets such a bad rap. But if you know various ways to prepare it, it can be an amazing addition to your meal.  Lately I’ve noticed it more and more as side dishes on restaurant menus and in main courses.  I had it prepared shredded finely and served like rice – incredible!  In December I read an article toting Cauliflower as the new Kale of 2015 with innovative recipes from renowned chefs.    The versatility of the vegetable and it’s ability to blend well with spices makes it a winner in winter dishes this season.

CauliflowerCauliflower2

Cauliflower is in the cruciferous family with cabbage, bok choy and broccoli, so it has high amounts of vitamin C, fiber, B6, folate, and cancer protecting antioxidants.  There are various types and colors of cauliflower; broccoflower (a lime-green hybrid of broccoli and cauliflower that is round), Romanesco  (also a lime-green hybrid with spiky curds vs. round), the purple-headed cauliflower, the orange-headed cauliflower,  and the white-headed cauliflower we were served as kids after being boiled too long!

I often roast cauliflower along with broccoli – very simply tossed in garlic, olive oil, sea salt and a splash of lemon juice.   I have also replaced potatoes with it in dishes because it marries well with spices used in stews or soups.  One of my favorite cauliflower dishes at a local Indian restaurant is Cauliflower Bezule.  If you really want to’ wow’ yourself, give this a try!  Recipe for Cauliflower Bezule 

Feed the wellness in you!

Roasted Vegetables with Whole Wheat Linguine

What I love most about this dish is that you can use any vegetable that you like in the pasta – Broccoli, Squash, Mushrooms, Brussels Sprouts – just use what you enjoy! 

Roasted Vegetables and Whole Wheat LInguine

Roasted Vegetables with Whole Wheat Linguine

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4-6

Ingredients

  • 1 cup Asparagus Tips
  • 6 - 8 cups Broccoli and Cauliflower florets
  • 4 Mini Red Sweet Peppers, sliced in strips
  • 8 Campari Tomatoes, Sliced in Quarters
  • 64 oz Vegetable Stock
  • 1 box Whole Wheat Linguine
  • Fresh Thyme
  • Feta Cheese
  • Fresh Grated Parmesan Cheese
  • Capers
  • Kosher Salt
  • Olive Oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut the broccoli and cauliflower in equal chunks.
  3. Wash and drain all vegetables thoroughly. The vegetables should be completely dry.
  4. Put your broccoli and cauliflower in a large bowl.
  5. Toss the vegetables in olive oil so that they're coated (but not heavily oily!).
  6. Sprinkle ground sea salt on the vegetables and place on a baking sheet so they are lying flat. Roast in oven for 25-30 minutes. Midway you want to check to see if the bottom of the vegetables are lightly brown and turn them over.
  7. Once you place the broccoli and cauliflower in the oven, you want to prep your asparagus and red peppers to get roasted. These vegetables are not cooked at the same time as the other vegetables because their roasting time differs.
  8. Place the asparagus and red peppers on a baking sheet; sprinkle olive oil and sea salt as done with the other vegetables.
  9. Roast in the oven for 15 minutes.
  10. Test and taste your vegetables to make sure they are firm but cooked, and have a nice roasted flavor.
  11. After roasting is complete, place all the vegetables in a large bowl.
  12. Add the diced tomatoes and pull the leaves from 3-4 sprigs of thyme and toss in the vegetables. Cover until ready to use.
  13. Cook your pasta al dente, about 10-12 minutes. Look on the box for exact instructions for al dente preparation.
  14. In a 10-12 inch pan simmer ¾ of a cup of vegetable stock.
  15. Once your pasta is cooked, you will prepare each serving separately then serve.
  16. Transfer enough pasta for one serving into the vegetable stock.
  17. Add a balanced serving of vegetables.
  18. Add one teaspoon of capers, one tablespoon of feta cheese and mix well.
  19. Transfer to plate and top with grated parmesan cheese.
  20. Serve immediately.
https://eatlikeavegetarian.com/roasted-vegetables-with-whole-wheat-linguine/