Tag archive for "wild rice"

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

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Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

No Comments 14 August 2012

I made this hearty salad last week as a side dish for a fish dinner, and it was delicious as well as very gourmet! I’m not sure where I bought Salad for Dinner
but the fresh combinations for these terrific salads really inspired me to make this dish. I highly recommend this cookbook!

 I would make this salad again for a Rosh Hashanah or Sukkot lunch. Let me know how you like it! Marlene

 

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Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette:

  • 1 3/4 pounds (about 4 thin) dark-fleshed yams, well scrubbed
  • 3/4 cup wild rice
  • 1/2 teaspoon kosher salt
  • 2 celery ribs, sliced
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro, plus more for sprinkling
  • 12 cups mixed pepper greens, such as arugula, mizuna, red mustard, and spinach
  • olive oil

Lime- Ancho Vinaigrette:

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon ancho chili powder
  • 1 heaping teaspoon ground cumin
  • 1 garlic clove crushed
  • kosher salt
  • 1/3 cup olive oil
  • 1/2 cup of parsley, chopped
  • whisk all ingredients
  • 12 cups mixed  greens, such as arugula, mizuna, red mustard, and spinach

Peel and cut the sweet potatoes in wedges.  Roast them with fresh chopped garlic, salt pepper and olive oil till tender. Or- you can grill them on a grill pan.

Bring the rice, 3 cups water, and salt to boil in a heavy medium saucepan. Reduce the heat to low and cover and simmer until the rice is tender and the liquid is absorbed, about 50 minutes. Transfer the rice to a medium bowl and let cool completely.

Add the celery, green onions, 1/4 cup parsley and 3 tablespoons of the vinaigrette to the wild rice while hot and stir well.

In a large bowl, toss the greens with 3 tablespoons of Lime-Ancho Vinaigrette. Divide the greens evenly among four plates. Spoon the wilde rice salad onto the center of each pile of greens, dividing evenly. Arrange the yams over the rice, dividing evenly. Spoon the remaining dressing over the yams. Sprinkle the salds with the remaining parsley and serve.

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Spinach, Chicken and Wild Rice Soup

kosher chicken recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes

Spinach, Chicken and Wild Rice Soup

3 Comments 05 November 2011

by Bianca Kaidatzi

“Great recipe for a weeknight dinner!  Just mix all ingredients in a slow cooker in the A.M. and leave for several hours till done.”

Kosher Recipe Ingredients

3 cups water

3 cups chicken stock

1 cup uncooked wild rice, rinsed and drained

2 teaspoons dried thyme, crushed

3 teaspoons ground black pepper

3 cups chopped cooked chicken (about 400gm)

2 cups shredded fresh spinach

Method

In a 4 litre slow cooker, combine the water, chicken soup, uncooked wild rice, thyme and pepper. Cover and cook for 3-4 hours. To serve, stir in chicken and spinach.

6 (12) Servings

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Healthy Colorful Forbidden Black Rice Salad

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Healthy Colorful Forbidden Black Rice Salad

1 Comment 31 July 2011

Lately black rice has been making huge headlines on the food scene. What IS black rice? Where has it been all these years????
Well, scientists have just discovered that black rice is a treasure trove of nutrition. Hailed for thousands of years in China as a food for the royals, its benefits lay hidden to us common folk  till now.  A spoonful of black rice bran contains more health promoting  antioxidants than are found in a spoonful of blueberries, plus the bran within the rice has less sugar, more fiber and an abundance of vitamin E.
As healthy as brown rice is, however, researchers think black rice may be even healthier. They analyzed samples of black rice bran from rice grown in the southern United States and found it possesses higher level of anthocyanins antioxidants than brown rice bran.
So, of course when my gourmet kosher foodie friend Debbie Gindi told me about this unbelievable recipe that her whole gourmet foodie family wiped out in 10 minutes, then I knew that my Jewish Hostess readers would love it. Here goes!

Healthy Colorful Forbidden Black Rice Salad
  • 2 c black rice(NOT WILD RICE)
  • 3 1/2 c water
  • 1 lb diced roasted sweet potatoes
  • 1/2 c roasted corn kernels(can be frozen type)
  • 1/2 c red peppers,chopped
  • 1/2 c yellow peppers,chopped
  • 6 scallions,chopped(white n light green part only)
  • 1/4 c dried cherries(preferably unsweetened)

Dressing:

  • 1/3 c reduced sodium tamari
  • 1/2 c sesame oil
  • 1 TBSP ume plum vinegar
  1. Preheat oven to 400.
  2. Peel and dice the sweet potatoes. Place in greased tray. Toss with 1 tsp olive oil. Roast in oven for appx 25 minutes.
  3. Put “forbidden” black rice and water in a medium saucepan. Bring to a boil over high heat reduce cover and cook 30 minutes.
  4. Whisk tamari,sesame oil and ume vinegar together.
  5. When rice is warm toss all dressing into rice. Add sweet potatoes,peppers,corn,scallion and cherries. Serve room temperature or chilled .

Find more black rice recipes HERE:

Forbidden Rice Pudding With Blueberries from New York Times

Black Rice Pudding from Epicurious

Thai Forbidden Rice Salad from Barefoot Kitchen Witch

Forbidden Rice and Beans from Whole Foods

Learn more:http://www.naturalnews.com/029735_black_rice_antioxidants.html#ixzz1FIA6x0G3

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Shabbat Dinner Jeweled Rice

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes

Shabbat Dinner Jeweled Rice

2 Comments 02 September 2010

Every week, when I am making  my Shabbat dinner menu,  I always get the urge to try a new dish. I start rummaging quickly through my cookbooks to find something new and exciting , and this is what I came across for this week- Jeweled Rice. Try it this week instead of plain old white rice- it has the perfect balance between sweet and savory, and will add a burst of color to your meal.

Recipe Courtesy of Yeshivah of Flatbush “Taste” Cookbook

Ingredients:

Three 8 ounce boxes wild rice

Three cups uncooked white rice

2 Tablespoons Vegetable oil

1 onion chopped

6 Tablespoons dried apricots, diced

6 Tablespoons Golden Raisins

4 Tablespoons dried cranberries

4 Tablespoons toasted pine nuts

4 Tablespoons toasted slivered almonds

4 Tablespoons shelled pistachios

salt to taste

1. Cook wild rice according to package directions.

2. In a separate pot, cook white rice according to package directions.

3. In another pot, saute onion in oil until golden and set aside.

4. Mix wild and white rice together and then add the sauteed onion.

5. Add half of the dried fruit and nut mixture into the rice and combine. Top the whole dish with the rest of the fruit/nut mixture.

Note: When making this dish in advance for Shabbat, do step five right before serving.

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