Wild and Brown Rice

Makes 4 generous servings.

This rice is tasty, crunchy and nutritious. I prefer to serve it warm on a bed of dressed greens.

INGREDIENTS:

• ½ cup wild rice 

• ½ cup brown rice

• ½ teaspoon kosher salt

• 1 1/3 cup water

• 1 tablespoon extra -virgin olive oil

• 2 teaspoons lemon juice

• ½  teaspoon sumac

• ¼ cup unsweetened dried cranberries

• ½ cup tightly packed flat leaf parsley, coarsely chopped

• ¼ cup blanched, sliced almonds

PREPARATION:

1. Combine the rice and place in a heavy saucepan, add water and salt.  Bring to a boil over high heat. Reduce the heat and cook covered for about one hour, or until all the liquid is absorbed and the rice is tender.

2. Fluff with a fork and add the olive oil, lemon juice, sumac, dried cranberries, parsley, and almonds.

3. Season to taste with sumac, lemon juice and salt.

Broccoli Rice

Makes 4 servings. 

Another simple preparation of this vitamin rich vegetable.

INGREDIENTS:

• 1 medium bunch broccoli, about 1 ½ pounds

• 1 tablespoon sesame oil

• 1-2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon lime juice, approximately

PREPARATION:

1. Cut away most of the broccoli stems. Cut broccoli florets into small pieces and rinse .

2. Chop finely in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the broccoli should resemble rice. 

3. Heat the sesame oil and the olive oil in a wok or skillet add the broccoli and sauté, covered,   over medium high heat, stirring from time to time  for about 3 minutes.  The broccoli rice should be soft and fluffy.  

4. Season to taste with salt, pepper and lime juice.   

Roasted Brussels Sprouts with Thyme

Makes 4 servings. 

Since Brussels sprouts are brimming with nutrients, I decided to feature them again in a slightly different variation.

INGREDIENTS:

• 20 medium size brussels sprouts

• 4 tablespoons extra-virgin olive oil

• 4 garlic cloves, minced

• Leaves from 5 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 400F.

2. Line a baking sheet with aluminum foil.

3. Trim the brown ends of the sprouts, discard the outer damaged leaves and cut in half.  

4. Place on the baking sheet and toss with the olive oil, garlic, thyme, salt and pepper.

5. Roast for 10 minutes, turn and roast for another 15 minutes, or until tender and golden.  

Roasted Whole Carrots

Makes 4 servings.

This is a spring variety of carrots, which are sold in multicolored bunches with beautiful green leaves.   

INGREDIENTS:

• 12 carrots, with about 1 inch green top
• 2 tablespoons extra- virgin olive oil 
• 1 tablespoon light brown sugar
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F.
2. Scrub the carrots and dry well. Arrange in a single layer on a foil lined roasting pan. 
3. Drizzle with olive oil and toss with the other ingredients to combine.
4. Roast for about 45 minutes, or until well browned and caramelized around the edges. Turn over midway during roasting.

Roasted Carrots, Parsnips and Beets

Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 

INGREDIENTS:

• 2 medium carrots
• 2 medium parsnip
• 2 medium golden beets
• 3 tablespoons extra-virgin olive oil
• 5 sprigs of sage, plus a few leaves for garnish
• 1½ tablespoons maple syrup
• 1 Tablespoon Balsamic vinegar
• 1 teaspoon Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 425 F.
2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
5. Discard the sage sprigs.
6. Slice the sage leaves thinly and garnish.