Cruciferous Rice and Quinoa

Cruciferous vegetables.... a large group of tasty plants with lots of wonderful nutrients, beneficial enzymes and other good stuff. Vegetables in this family include:
radishes (including red and daikon), brussels sprouts, cabbages, broccoli, cauliflower, kale, bok choy, canola, mustard seeds, arugula, cress (like watercress), rutabaga, wasabi....


Here I've chosen to use three of those - broccoli, kale and cauliflower - with a mix of two grains that I had on hand in the pantry in a one-bowl meal that is filling and refreshing.


In this recipe, I use my own recipe for Broccoli Pesto. You can most certainly use any of your own favorite pesto recipes, or something store bought - if you do this I would add some broccoli florets in place of half of the cauliflower. Feel free to experiment with the grains, too - all quinoa, all rice, or any other combination you have on hand.

Eden Foods Organic Seaweed Gomasio Sesame Salt is a fabulous product that I always keep on hand in my kitchen. I like to use it in place of regular sea salt. It had ground sea vegetables and sesame seeds, packing in extra flavor and a small dose of nutrition. It is available at most health food stores or to order on the internet. You can leave it out if you'd like, but be sure to season with sea salt and plain sesame seeds, if you have them.


Cruciferous Rice and Quinoa

• 1/2 cup red or regular quinoa
• 1 cup vegetable stock or water
• 1 cup cooked brown rice
• 1/2 a small head of cauliflower, cut into small florets (about 2 cups)
• half a bunch (3-4 stalks) of kale, stem removed, leaves torn into small pieces
• 2-3 tablespoons fresh squeezed lemon juice
• 1/2 cup prepared Broccoli Pesto (or your favorite pesto sauce)
• 2 tablespoons Eden Foods Organic Seaweed Gomasio Sesame Salt
• fresh ground black pepper 

Bring the vegetable stock or water up to a boil in a small pot. Stir in the quinoa and cover. Let cook until the quinoa is soft and the grains have popped, revealing a light colored white circle - about 15-20 minutes. Set aside.


Heat a couple of tablespoons of water or vegetable stock in a medium sized pot and add in the cauliflower. Cover and let steam over medium-low heat for about five minutes. Add in the kale and the lemon juice, stir and cover until the vegetables are cooked to your desired tenderness - five to fifteen more minutes.


Uncover and add in the quinoa, rice and pesto sauce. Mix thoroughly, and then taste. Season with black pepper and/or lemon juice, if desired. Right before serving, stir in the sesame salt.

Green Rice

I always have a large variety of green vegetables and seasonings hanging out in my kitchen - today I decided to use them all together! This recipe is very easy and quick to make and very filling. Serve it hot or cold!

The specific pesto sauce that I used in this recipe is my own Spinach and Squash Pesto, however, feel free to use your favorite pesto - homemade or store bought.

Green Rice
Serves 3-4

•  olive oil
• sea salt and ground black pepper
• 1 onion, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried peppermint
• 1 cup green peas (thawed)
• 1 cup baby lima beans (thawed)
• 1/2 cup prepared pesto sauce
• 1/2 tablespoon kelp powder
• 1-2 tablespoons fresh squeezed lime juice
• 2 cups cooked brown rice

Heat some olive oil in a large saucepan over medium heat. Add in the onion, oregano, basil, thyme and peppermint and saute until the onion is soft and translucent, about ten minutes. Season with a little bit of salt and pepper. Add in the peas, lima beans, brown rice, pesto sauce, kelp powder and lime juice and mix well. Taste, and add in more lime juice, salt and pepper, if desired.

Beautiful green nutrition!

Honey Balsamic Beans and Rice

Beans and rice are a natural combination. From spicy, stew-like Cajun/Creole one dish meals to salad toppers to vegetarian burgers, beans and rice are a powerful duo that bring lots of nutrition, texture and taste to any dish. Here I decided to combine them into a cold salad. I've had many cold rice salads and many cold bean salads - so why not both? The honey balsamic dressing is one that I've made before to put on traditional lettuce salads. I've had sweet rice puddings and desserts before, but something told me the beans would like to be sweet.

Chinese long beans are available at my local farmer's market in the spring and summer. They look like two foot long green beans... or they can be red, purple, yellow, green or a combination! The ones I've used in this recipe are simply green, and are soft enough to eat when raw. Other varieties may need to be parboiled longer to be softened. If you don't have Chinese long beans available, use fresh green beans, and parboil them 4-5 minutes.

The brown rice is essential in making this salad wholesome and filling. Also, do not use canned beans. Even organic canned beans may have weird stuff added to them. Always use from dried. It takes extra time but it is worth it. See my "Tips and Tricks" page for how I deal with and prepare dried beans.

This honestly works as a breakfast, a lunch, or a dinner. To fix it up a bit more, add in some chopped lettuce or spinach or garnish with fresh herbs. This will keep in your refrigerator for about a week.

Honey Balsamic Beans and Rice

• 1 ½ cups cooked, cold brown rice
• 1 cup cooked, cold black beans
• 1 cup cooked, cold pinto beans
• ¾ cup cooked, cold northern beans
• 1 jalapeno, seeds and ribs removed, minced
• 1 cup Chinese long beans, cut into 1-inch pieces
• ½ cup green onions, sliced diagonally in 1-inch pieces
• ½ cup toasted, unsalted almonds, roughly chopped 
• ½ teaspoon sea salt
• For the dressing
• 2 tablespoons extra-virgin olive oil
• 1 ½ tablespoons fresh lemon juice (squeezed from a lemon)
• 1 ½ tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried tarragon

Bring four or five cups of water to a rolling boil in a medium pot. Add the salt and the cut long beans. Blanch for three minutes, then transfer the long beans to a bowl of iced water. After they have rested for a few minutes, drain and let dry.

To make the dressing, add the olive oil, honey, vinegar, lemon juice and tarragon to a small container with a tight-fitting lid. Place the lid on tight and vigorously shake until well blended.

In a large bowl, add the rice, beans, jalapeno, almonds and onions. Give the dressing another shake and pour all over the top. Toss everything together well, being careful not to smash too many beans.

Chill in the refrigerator for a couple of hours before eating.

An array of colors, protein and wholesome sweetness