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Posts Tagged ‘cilantro’

Southwest Rice Salad

I came across this recipe a week or so ago while browsing on the Epicurious iPhone app (which I am obsessed with) and couldn’t wait to try out my version of it. I changed a few things around like using brown rice instead of white and I added some things that weren’t in the original recipe (the beans, banana pepper, green zucchini, etc). Also, considering the corn that we got at the farmers market this week was still very small and a bit early in the season, we didn’t have a lot of it in the dish. Later in the season, that part of the dish will be even better, so we will for sure have to make this again when the corn is tastier. I was very excited though, that we did get to include the first banana pepper of the season from our garden to add a little heat on top of the poblano that was already in there. I made a bit larger of a serving that what the recipe called for, so we could eat it for lunches throughout the week. For a side dish at one meal, you could probably get away with just making 1 cup of rice.

We decided to cook up the corn and other veggies on the grill, which we were already heating up, so we could get some of that lovely smokey grill taste in the dish. You could easily cook the veggies in a non-stick skillet over a medium heat on the stove top if that is easier. This dish was light and refreshing and was the perfect side to the pork steaks from Sojourner Farms that we were cooking up. It had a very subtle spicy kick from the peppers and a great bright flavor from the lime.

Southwest Rice Salad

Southwest Rice Salad
serves at least 8 as a side dish, less if you are serving it as your main entree
adapted from Bon Appétit

2 cups long-grain organic brown rice
1/3 cup fresh lime juice
4 tablespoons olive oil, divided
1 garlic clove, minced
1 1/2 cups fresh corn kernels (cut from 2 or ears) or frozen corn kernels, thawed
1 large fresh poblano pepper, diced
1 seeded spicy banana pepper, diced
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 avocado, halved, peeled, diced
1 cup of canned organic black beans, drained and rinsed
3/4 cup thinly sliced green onions
3/4 cup chopped fresh cilantro
salt
freshly ground black pepper

Cook rice until just tender, follow directions on the package. Ours cooked for 50 minutes. Drain and rinse in cold water. Drain again. Meanwhile, whisk lime juice, garlic and 3 tablespoons of olive oil in small bowl. Season dressing to taste with salt and pepper.

Start your grill and get it to a medium-high temperature. Wrap the ears of corn in foil and place them on the grill. Toss the peppers, squash and zucchini with 1 tablespoon of olive oil and add to a grill pan. Sprinkle with salt and pepper. Place the grill pan on the medium-high grill. Cook the corn until it is done, approximately 10-15 minutes, cut off the cob once done and slightly cooled. Sauté the vegetables until they are just tender and starting to brown up a little, 15-20 minutes; scrape into a large serving bowl. Add rice, beans, green onions, cilantro, and dressing; toss to coat, top with avocado. Season with salt and pepper.

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I had a short time at home yesterday between leaving the studio and heading over to the Rock Harbor Yard to set up for the Hallwalls Artists & Models Stimulus event, that we are screen printing live at tonight. I decided since I was eating alone, it would be a good time to try something different and new (in the event I royally screwed it up). I came across this recipe from Anna Getty’s book Easy Green Organic that she shared on etsy and knew it was something I was going to love, since I have become a huge fan of quinoa. Quinoa is gluten-free, high in fiber and a complete protein which makes it a perfect grain for the gluten-free vegan. Quinoa is great as a replacement for rice or couscous.

I changed the original recipe a bit to what I had on hand and also to make it gluten-free. The original recipe called for adding shredded zucchini in addition to the carrots, but since I didn’t have any, I opted to go without. However, I definitely plan on making these again and including it.

The croquettes had just the perfect amount of “fried” crunch, that I actually felt like I was cheating and eating something unhealthy. The quinoa has such a beautifully nutty flavor and there is a subtle tartness from the cilantro sauce. I ate 3 of these as a meal, but they would be great as an appetizer or a side with grilled or roasted vegetables.

These turned out so good and I was sure my husband, Mark, could use a good snack. So, when I headed over to the warehouse to meet up with him, to start setting up our press and to print the first color on our poster, I decided to bring him a small leftover container of the croquettes, and a bit of the sauce to drizzle over. He was so happy and could not stop talking about them.


Quinoa Croquettes with Cilantro Yogurt Sauce

Serves 6

Cilantro Yogurt Sauce:
1 large bunch fresh cilantro, stemmed
1/4 cup soy sauce (I used low sodium gluten-free tamari)
1/4 cup red wine vinegar
1 small white onion, quartered (about 1/2 cup)
1 cup of non-fat greek yogurt (I used FAGE)
1/3 cup olive oil

Quinoa Croquettes:
1 cup quinoa, washed thoroughly*
1 medium carrot, peeled and grated on medium holes
1 scallion, finely chopped (white and green parts)
1 clove of garlic, minced
1 teaspoon salt
6 sprigs fresh parsley, stemmed and minced
1 large egg
1/4 cup brown rice flour
1 tablespoon tapioca flour
Vegetable oil for cooking

(if you don’t wish to make these gluten free, omit the brown rice and tapioca flours and just use 1/4 cup all purpose flour)

To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at least 1 hour.

To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool.

When cool add the carrot, scallion, garlic, salt, parsley, egg, and flours. Mix well. Using your hands, form the mixture into patties about 1/2 inch thick and 2 inches in diameter.

Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and cook until the second side is golden. (Check by lifting up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook.

Remove the cakes from the pan and place them on a plate lined with a recycled brown paper bag. Serve hot, drizzled with the Cilantro Yogurt Sauce. Or put the yogurt sauce in a bowl for dipping.

*The key to cooking quinoa is to make sure to adequately rinse the quinoa through a fine-mesh strainer to remove the bitter protective saponin coating that protects the grain from being eaten by birds and insects.


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