Tuesday, January 31, 2012
I know, I haven't really shared any recipes this past week. It's not because I haven't been cooking or eating, but because I have been making things I have already shared or some version of it. I guess I haven't been feeling all too creative in the kitchen so it has been old standbys around here. Last night for dinner I made what I typically do when I am feeling vegetable deprived - a big saute of veggies and some brown rice. Nothing exciting but if you are feeling like you need a healthy veggie laden dinner here's your recipe. If not, I have a few (hopefully) more interesting meals and recipes to share in the near future.
This recipe is extremely flexible. You can add whatever veggies and herbs you desire.
Cooking Note: When cooking brown rice, I like to give it a good rinse first. It seems to help get rid of any rancid oil smell. I also like to go a little shy on the 2 to 1 ratio of liquid, especially since the rice is wet from rinsing it.
Vegetable Sauté over Brown Rice
1 1/2 cups brown rice, rinsed
3 cups water
1/4 cup olive oil
3-4 shallots, diced
1 broccolini head, chopped into 1 inch pieces
1 head of cauliflower, chopped into 1 1/2 inch pieces
2 cups brussels sprouts, trimmed, cut in half
2 cups cherry tomatoes, cut in half
1 bunch rainbow or red chard (about 10 cups), washed, chopped
fresh ground pepper
1/4 cup chives, chopped
1/3 cup pine nuts (optional)
In a medium saucepan combine the rice, water and 1 teaspoon of salt. Bring to boil, stir once and cover with a lid. Reduce the heat to low and let simmer with a lid for 50 minutes. After 50 minutes remove the pan from heat and let sit 10 minutes more.
In a large sauté pan heat the olive oil over medium heat. Add the shallot and season with salt and pepper. Sauté over medium heat for 2 minutes then add the broccolini, cauliflower, and brussels sprouts. Continue to cook, stirring often, until the veggies are tender, about 10 minutes. (Add a lid to help the veggies cook, if needed.) Finally, add the cherry tomatoes and chard, season with salt and pepper and cook for 2-3 minutes more or until the chard is wilted and all of the vegetables are tender.
When the rice is finished cooking and has sat a full 10 minutes, fluff with a fork and season with salt and pepper. Stir the chives into the rice. To serve individual portions, scoop out a bit of rice and top with the hot vegetables. If desired, top each portion with a tablespoon or so of pine nuts.