Monday, November 3, 2014

Nice Rice (Meatless Monday)

Tonight's main fare grain and recipe are from Lundberg Family Farms.  I used Short Grain Brown Rice in this dish.

Autumn Vegetables and Brown Rice
(Serves 3)

1 tsp. Olive Oil
1 Garlic Clove, diced
1/4 cup Onion, diced
1 small Butternut Squash, peeled, seeded and sliced
1/4 Green Pepper, seeded and sliced
4 miniature Yellow and Patty Pan Squash, sliced
Saute vegetables in olive oil for 10-15 minutes.

1/2 cup Short Grain Brown Rice
1 tsp. Canola Oil
1 Garlic Clove, diced
1/4 cup Onion, diced
Stir fry rice with garlic, onion and canola oil.

1 cup Low Sodium Vegetable Broth, boiling
Add stir fried rice.  Cook over medium heat for 20 minutes.  Add more water if necessary.

Stir in sauteed vegetables.
1/4 cup Toasted Walnuts

Serve with:
2 Tbsp. Gorgonzola Cheese

The biscuit recipe was inspired by Food Network Magazine

Cornmeal Biscuits
(Serves 8)

1 cup All Purpose Flour
1/3 cup Whole Wheat Pastry Flour
1/3 cup Whole Grain Cornmeal
2 tsp. Baking Powder
Dash Salt
Mix in food processor.
6 Tbsp. Earth Balance Buttery Spread
Pulse, cutting spread into flour mix.
2/3 cup Cold Skim Milk
1 Tbsp. Honey
Let sit 5 minutes.
Roll onto floured pastry cloth to 1/2-inch thickness.
Cut with biscuit cutter and place in baking dish.
Bake at 400 degrees for 12-15 minutes.

The mushrooms are stuffed with the Sun Dried Tomato Hummus we made Saturday for the Farmers Market Demo.  They are garnished with Goat Cheese.

Happy Monday!


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