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Archive for the ‘rice’ Category

i’m tired, and i’m phoning this one in, so to speak. i had some girlfriends for dinner the other night and we cooked shrimp, swordfish, and ono on the grill. i served it with a black rice salad, also pretty good.

 

i marinated some large shrimp in some lemon juice, olive oil, paprika, a wee bit of celery seed, lemon zest, oregano, salt, and pepper. after they had marinated for about an hour, i put them on skewers. easy.

along with the shrimp we added some swordfish steaks and ono, seasoned with just salt and pepper… threw ’em all on the hot grill…

RICE SALAD

i made a black rice salad to go with the fish… after i cooked the black rice and cooked it a bit, i added sliced red onion, olive oil, lemon juice, lots of chopped parsley, salt, pepper, and a bit of cumin. really simple.

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black-rice-pea-tips

since meeting a “new” guy, i’ve been eating more rice and potatoes, i don’t know why; i don’t even know if he really eats that much. i rarely eat rice, and i really don’t see the upside to potatoes except as a vehicle for fat and salt. i have gained about ten pounds, and i’m not saying it’s his ‘fault’, per se; but his influence has made me weak for carbs. damn him!

i have turned to black rice, it’s higher in protein, is rich in B12 and B6, which i am in shortage anyway, and is, well… pretty. while purchasing a big bag-full (not as cheap as white rice of any ilk) i found this huge mound of sweat pea tips, basically sprouted sweet peas, minus the pea they rose from. they were beautiful, and for $2 a MOUND, very reasonable. they contain vitamins A, B, C and E, calcium, iron, magnesium, niacin, phosphorus, potassium, all essential amino acids, and are 20-25% protein.

i chopped thinly one stalk of celery, and one (or two) scallions and added them to about 2 cups of cooked and cooled (room temp) black rice (the instructions for cooking the rice ask that you soak it for an hour; i added a couple extra T of water and cooked it right off and it was fine. 1 c dried rice to 2c + 2T water, sea salt to taste).

in a bowl i combined (meas are approx.): olive oil and rice vinegar (3 to 1 w/ about 1/3 c of olive oil), 1T sesame oil, 1/2 t stevia, toasted sesame seeds, 1T lemon juice, about 3 T of braggs aminos (remember putting it on popcorn in high school with brewer’s yeast? yum! if the memory is too brutal, use soy sauce) and pepper. You could also add some red chile flakes to taste, and soaked arame seaweed (very quick).

add dressing and about 1/2 c chopped italian parsley to the rice mixture, then toss in about 2 1/2 cups sweet pea tips. you can also use shredded napa cabbage, escarole, or other green or lightly steamed veggies.

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