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rice

spanakorizo-style spinach and rice

by Jackie Newgent  |  September 7, 2015  |  0 Comments
Sometimes we worry so much about the entrée, we put little effort into the sides. So here’s what I suggest! When you need a side dish, ready-to-heat and packaged rice mixes can save time. There are a handful of quality brands on the market, like Seeds of Change, which I recommend! Unfortunately, most popular brands are highly processed and not so healthful. By eating these latter picks, you may be shortchanging your health since most mixes are based on processed “white” rice and contain way too much sodium. They also can be a hidden source of trans fat—of which the body needs absolutely zero! When you’re in the mood for a rice dish, consider making your own whole grain pilaf,...
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creole vegan jambalaya

by Jackie Newgent  |  February 28, 2014  |  7 Comments
In honor of Mardi Gras, I’ve got a festive made-over dish for you! There’s no chicken, shrimp, or andouille sausage to be found here. But you will find plenty of vegetables and beans, absolutely zesty flavors, and hearty satisfaction fit for a meatless feast. In fact, the serving size more than doubles from the original version! Enjoy it as an entrée on Fat Tuesday—or any day.
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cara cara pilaf with almonds & pistachios

by Jackie Newgent  |  December 23, 2012  |  0 Comments
(Click on photo for full-size image!) Makes 2 servings: 3/4 rounded cup each Some people might be surprised to hear that I approve of culinary shortcuts … at least on occasion! However, I am particular about what those quick picks are. For me, it still needs to be 100% natural. One fast fix that I’m a fan of is 90-second brown rice. That sure beats the 50 minutes that this whole grain food usually takes. But then I take this fast side and stir simple yet lovely accents into it. Here, it makes it seem like you spent an hour preparing an enticing dish, not just a few minutes! The Cara Cara, which is also known as a red navel...
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serrano fried rice with apple and almonds

by Jackie Newgent  |  September 6, 2012  |  5 Comments
(Click on photo for full-size image!) Makes 4 servings: 1 1/2 cups each Here’s a surprising and scrumptious “fried” rice … and one that you’ve never had. That’s because I just created it. Not only is it vegan, it contains one of fall-time’s favorites: the apple! The apple picks up savoriness and heat when cooked with the onion and Serrano pepper. The toasted sesame oil and pan-toasted almonds balance it out perfectly. And the soy sauce provides the umami and salty elements that give this rice the full-on Asian essence. So pick up some apples at your farmers’ market (or from your apple tree, if you’re so lucky!) and enjoy a bowl of it. It’s actually a full meal-in-one recipe—and...
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