Rice and Grains

Lisa's Roasted, Marinated Squash with Garlic and Herbs

1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.

Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.

When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).

Sprinkle with salt and pepper, and drizzle with
-olive oil
--cider vinegar

Linguine with White “Clam” Sauce

Adapted from "Pasta for All Seasons"

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)

Whole Grain Pasta with Red Wine, Red Bean, and Portobello Ragout

“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast

12 oz. whole wheat (or rice) penne, rigatoni, or fusilli

Dolmas (Stuffed Grape Leaves)

From "May All be Fed," by John Robbins
Makes 6 to 8 servings

Dolmas, stuffed grape leaves, are a classic Middle Eastern dish. Here they are stuffed with rice and walnuts and topped with a tangy lemon sauce

2 cups water

1 cup long-grain brown rice

1 tbsp. olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1/2 cup currants

1/2 cup coarsely chopped walnuts

1 tsp. dried mint or 1 tbsp. fresh

1/4 cup finely chopped fresh parsley

1 tsp. dried oregano

1 tsp. salt

Zucchini "foccacia" or pizza "crust"

Olive oil and arrowroot flour to coat pan
2 cups packed grated zucchini (about 3 small zucchini)
2 egg whites (+1 egg yolk, optional)
1/4 cup +1 tbsp arrowroot flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Pinch of basil, marjoram, rosemary
Healthy sprinkling of pasta seasoning blend(I use trader joe’s)
1 tbsp olive oil
1 tbsp tomato or basil pesto (optional!!!)

Lemon Rice with Peas and Cashews

Makes 4 servings

From "May All Be Fed," by John Robbins

This delicious Indian-flavored rice dish will show you why rice is served as a main course in much of the world. It has the flavors in India and is full of tasty peas and cashews. Serve it rolled in warm Chapatis or in a molded shape.

2 cups water

1 cup long-grain brown rice

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. black mustard seeds

6 green onions, finely chopped

2 cups fresh or frozen peas

1 cup raw cashews

3 tbsp. tamari

Tagine of Moroccan Vegetables with Couscous

Makes 4 to 6 servings

From "May All Be Fed: Diet For a New World" by John Robbins. "When you want to impress your guests, try this impressive, colorful 'tagine,' or Moroccan stew, an exotically spiced vegetable stew spooned over a platter of steaming whole wheat couscous. The list of ingredients may seem long, but the cooking procedure is easy."

2 tbsp. olive oil

2 medium onions, sliced

1 red bell pepper, seeded and cut into 3/4-inch-wide strips

2 garlic cloves, peeled

1 tsp. turmeric

1 tsp. ground ginger

Gluten-Free Sourdough Starter

excerpted and adapted from an article by Sharon Kane

*A few definitions:*

STARTER: A culture of wild yeast and lactobacilli in a flour-and-water medium used for leavening bread products.

PLAIN STARTER: Simply brown rice flour and water (not as potent or dependable as a boosted starter).

BOOSTED STARTER: Brown rice flour and water boosted with one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha.

FRESHLY MADE STARTER: A new starter made without any previously fermented starter.

How to Make Soaked Grain Cereal

To Make Cereal

The morning before, soak ½ c. brown rice and a ½ cup millet with ½-1 cup soaking liquid starter (see "How to soak brown rice") and enough water to cover.

On cereal morning, drain the soaking liquid, reserving ½-1 cup soaking liquid starter for next time.

Bring 3 ½ cups water to a boil, and add the soaked grain; blend with hand blender, and cook a few more minutes, till done.

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