Sweet Corn & Basamati Rice Salad

This is a very good side dish. Ryan and I had a very delicious dinner at his friend's parents' house and this was one of the dishes that was served. I haven't made it yet, but it looks easy enough and it is soooo delicious.

ingredients:

2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/2 cup plus 1 tbsp olive oil
3 large ears of yellow corn, husked
1 cup chopped green onions

2-1/4 cups water
1-1/2 cups basamati rice
1/2 teaspoon salt

1-1/4 cups coarsely chopped toasted pecans
3 bunches watercress, stems discarded

directions:

Whisk red wine vinegar and mustard together then gradually whisk in 1/2 cup of oil. Season with salt & pepper.

Cut corn kernels with a large sharp knife (you can probably use canned corn if you want). Heat 1 tbsp of oil in skillet over medium heat. Add green onions and saute for 30 seconds. Add corn and saute until corn is crisp-tender (about 5 minutes). Season with salt and pepper.

Bring 2-1/2 cups water to boil in medium pot. Add rice and 1/2 teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir) about 20 minutes- or according to your rice packet. Remove from heat and fluff with fork.

Mix rice, corn mixture and pecans in a large bowl. Mix vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.

Makes 8 servings.

Curried Fried Rice with Tofu, Red Onions, & Sugar Snap Peas

This recipe is from a cookbook I have, "A Year in a Vegetarian Kitchen" by Jack Bishop. I love this book, all the dishes are pretty easy and delicious. So I know what you're thinking, "tofu- ewww." Please, just give it a chance. The trick (in my opinion) is to cut them in small bite-sized cubes and fry them in peanut oil on high until all the sides are a crispy-brown (but not burnt). So here's the recipe, you cook it in stages, but it's pretty easy. The trick is to have all the ingredients prepped and ready to use.

4 servings of rice

1/4 cup unsweetened coconut milk
2 tablespoon soy sauce
1 tbsp fresh lime juice
1 teaspoon sugar

2 tablespoons plus 1 teaspoon of peanut oil
2 large eggs, lightly beaten

Chopped Red onion (however much you like)
1 cup (or more) of sugar snap peas

Tofu, cut into cubes and blotted dry with a paper towel
2 garlic cloves, minced
2 teaspoons curry powder

1/2 cup chopped cilantro

I separated the ingredients into the different groups that you prepare the meal in.

1. First start your rice. Any rice is good, I prefer brown rice, but it's really up to you. Just time it that you start the other part of the meal when there's about 10-15 minutes left on the rice.

2. Combine coconut milk, soy sauce, lime juice, and sugar in small bowl. Set aside.

3. Heat 1 teaspoon of oil in a large skillet over med. heat until shimmering (I couldn't tell when it was shimmering, so I just made sure it was pretty hot). Add eggs and cook until they begin to set, about 20 seconds. With spatula, scramble and break up eggs. Continue to cook until the eggs are cooked through, but still tender, about 30 sec. Transfer eggs to a medium-sized clean bowl.

4. Raise heat to high and add 1 tbsp of oil to skillet. When oil is shimmering, add onions and cook stirring often, until soft and lightly browned, about 3-4 minutes. Add peas and cook until bright green and crisp-tender, about 1 minute. Transfer veggies to bowl with egg.

5. Heat 1 tbsp oil in skillet, when shimmering, add tofu and cook until browned. This can take some time, from 5-10 minutes (maybe longer) Add garlic and curry powder and cook, stirring occasionally, until fragrant, about 1 minutes.

6. Add rice and coconut milk mixture and cook, stirring constantly until heated through, about 2 minutes. Add cilantro, eggs, onion, and peas and stir until all is heated. Serve Immediately.

I know it may sound like a lot of work, but it's really good. Trust me.

Beet Risotto with Mustard Greens & Goat Cheese

This dish is so delicious and rich, it almost should be served as a dessert! I prefer the golden beets to the red beets, they are more sweeter and the red beets can have a very shocking red color that can be a bit discerning to eat.

1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1-1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
chopped mustard greens
chilled soft fresh goat cheese, coarsely crumbled

Melt butter in a saucepan over medium heat. Add onion and beets. Cover and cook until onion is soft, about 8 minutes. Mix in the rice, vegetable broth, and vinegar. Increase heat and bring to a boil then reduce heat and simmer (stirring occasionally) for 15-20 minutes uncovered, until most of the liquid is absorbed. Season with salt and pepper. Top with goat cheese and mustard greens.