quinoa burgers

1/2 c quinoa
1 tsp vegetable oil
100 g cremini mushrooms, grated (1 c)
1 c coarsely grated zucchini
3/4 c coarsely grated carrot
1 small shallot, minced
1 clove garlic, minced
1 egg, beaten
3 tbsp cornstarch
1/4 tsp salt
1/8 tsp cayenne
Cook quinoa for about 14 minutes. Fry mushrooms, zucchini, carrot, shallot and garlic in vegetable oil for about 5 minutes. Add to quinoa. Stir in the rest of the ingredients. Heat frying pan over medium heat. Firmly press quinoa mixture into 1/2 cup measure. Turn and release into the pan. Press into 4" patty and cook until golden, about 4 minutes per side. Top with tahini and roasted plum tomatoes.

italian risotto

3/4 lb rice
1/2 Spanish onion, chopped
4 tbsp butter
1 1/2 - 2 pints hot beef stock
1/2 tsp powdered saffron
Salt and pepper
Fresh grated parmesan

Place chopped onion in deep saucepan with butter. Cook slowly 2-4 min, but not brown. Add rice and cook over medium heat, stirring constantly with a wooden spoon. After 1 min or so, stir in a cup of hot beef stock in which the saffron is dissolved. Continue cooking, adding stock as needed and stirring from time to time until rice is cooked - 15-18 min. Correct seasoning. Serve immediately with more butter. 

Variation: Add diced chicken or lamb, 1 tsp curry powder, 1/2 tsp saffron, chopped nuts, diced raw apple & plumped raisins.

rice and tahini salad    

1 c white and wild rice mix
1 lemon
1/4 c tahini
1 large garlic clove, minced
1 1/2 tsp dark sesame oil
1/2 tsp salt
Pinch of cayenne
2 tbsp water
2 medium carrots, peeled & grated
2-3 green onions, sliced
541 mL chickpeas
1/2 c parsley, chopped

Cook rice. Grate lemon peel and squeeze juice. Stir tahini, lemon peel, garlic, sesame oil, salt and cayenne together, then stir in lemon juice and water. Mix rice with dressing, then add the carrots, green onions, chickpeas and parsley. Good at room temperature or chilled.

mint barley salad

2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds
1 1/2 c pearl barley
2 garlic cloves, sliced
4 c water

Heat oil over medium heat and add seeds. Stir 1 minute. Add barley and stir 2 minutes. Add garlic. Pour water over and bring to a boil. Reduce heat, cover and simmer 25 minutes. Test - should be slightly chewy. Drain and spread on cookie sheet to dry, fluffing occasionally.

1 red onion, finely chopped
1/4 c mint, finely chopped
2 tbsp flat leaf parsley
Juice and zest of 1 lemon
1 tsp ground coriander
1/4 c olive oil
1/4 c Kalamata olives, chopped
˝ c feta, crumbled
8 cherry tomatoes, quartered & seeded

Mix together onions, mint, parsley, lemon juice, coriander and half the oil. Stir in cooled barley. Stir in remaining oil, olives, feta, tomatoes, salt and pepper and lemon zest. Let sit for 1 hour. Add more lemon juice if necessary.

couscous

Pour cold water on grains; drain, spread on tray and let stand 15 min.  Fluff with fingers to separate (absolutely no lumps).  Steam 15 min uncovered in a cheesecloth lined colander or couscousier top over simmering liquid (water, broth, stew).  Fluff with fork. 

As a breakfast cereal:  let stand 5 min, covered, with 2 c hot milk and 1 tbsp butter.  Fluff with fork.  Stir in raisins, fresh fruit, nuts, brown sugar, honey, maple syrup, etc.  Season withcinnamon, nutmeg, etc.

curried couscous with currants

1 1/2 c chicken stock or water
1 1/2 c couscous
1 onion, minced
1/3 c currants OR raisins
1 tbsp soft margarine or oil
1 tsp curry powder
1/2 tsp ground cumin OR cardamom OR coriander OR combination
Pepper to taste

In saucepan bring stock or water to boil; add couscous and remove from heat.  Cover and let stand 5 min or until grains are tender and liquid is absorbed.  Meanwhile, in saucepan cook onion in 1 tbsp water over med heat until tender.  Fluff couscous with fork, Add onion, currants, margarine, and spices.  Stir with fork.

golden crusted rice

4 c long grain rice
6 c cold water
3 tbsp each margarine and water
Parsley
2 tbsp salt

In strainer rinse rice well under cold water. Place rice, the 6 c water and salt in a non-stick 3-4 quart saucepan. Bring to a boil over medium heat. Boil 15 minutes or just until rice is cooked but still firm. Turn into strainer and rinse with cold water just until steaming stops. Wash out saucepan well. Heat margarine and 3 tbsp water in saucepan over medium heat until mixture bubbles. Reduce heat to low. Spoon rice into pan, spreading bottom layer evenly and pressing down gently. Surround rim of pan with paper towels, leaving slight overhand (this insures a tight lid). Cover weighing down lid to keep steam from escaping. Cook over low heat 1 hour. Unmould immediately or let stand up to 1 hour. To unmould, uncover, invert platter over pan, then turn pot over. Gently lift off. Garnish with parsley. Makes 8 generous servings

orange rice

1 tbsp olive oil
1 tsp salt
1 tsp grated orange rind
1 c long grain rice
1 3/4 c water (or 1 2 c water + 1/4 c dry vermouth)           

Add orange rind and rice to oil in a saucepan. Fry 2 minutes or until rice appears chalky.

Add salt and liquid and bring to a boil. Cover and reduce heat to medium low. Simmer about 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and stir with a fork. Rest, covered, 10 minutes before serving.

zeytinyağu (leeks with rice)

2 lb fresh leeks, 1 1/2" diameter
1/4 c olive oil
1 c finely chopped onion
1 tsp salt
1/2 tsp sugar
1 tsp AP flour
1 1/2 c water
3 tbsp uncooked rice
2 lemons cut in wedges

Clean; cut leeks, leaving 2" of green. Cut into 1" lengths. Heat oil in casserole over moderate heat. Cook onions for 5 minutes until limp and transparent. Stir in salt, sugar and flour. Cook 1 minute, then add water and raise heat to high. Cook until slightly thickened. Add rice and leeks. Reduce heat, cover and simmer for 30 minutes. Cool to room temperature and serve with the lemon wedges.

brown rice and strawberry salad

2 c chicken or vegetable stock
1 c whole grain brown rice
1/3 c coarsely chopped pecans
1/3 c sunflower seeds
1/3 c pumpkin seeds
1/4 c cider vinegar
1/4 c vegetable oil
1 tbsp liquid honey
1 tsp ground or cracked pepper
3 c quartered hulled strawberries
3 green onions, trimmed and sliced
1/2 cup torn fresh basil
1/3 cup slivered dried apricots
Lettuce leaves, fanned strawberries, basil leaves, to garnish

In medium saucepan, bring stock and rice to boil; cover, reduce heat to medium low and cook for 20 to 25 minutes or just until tender. Drain off any liquid and let cool.  Meanwhile, in dry medium skillet, toast pecans, sunflower seeds and pumpkin seeds for 2 to 3 minutes; let cool. In bowl or jar, mix or shake together vinegar, oil, honey and pepper.

Five to 10 minutes before serving, pour dressing over berries and toss to coat. Add toasted nuts, seeds, green onions and basil to rice; stir in strawberry mixture and apricots. Serve at room temperature on lettuce-lined plates and garnish with fanned strawberries and basil leaves if desired.

basmati rice

2 c basmati rice
2 1/2 c cold water
2 tbsp melted butter (opt)

Wash rice thoroughly in several changes of water and then drain. Add cold water to rice and let soak for about 30 minutes. Transfer rice and water to heavy medium pot, bring to a boil. Stir gently and then cover tightly; turn heat to low and cook for 15 minutes. Turn off heat and let stand, covered for another 10 minutes. Serve on a platter with melted butter if using.

spicy rice

2 tbsp butter
2/3 c coarsely chopped onions
3/4 c sliced celery
1 tbsp brown sugar
Generous pinch allspice
1 c uncooked rice
1 1/2 tsp salt
1/2 c raisins
1/4 tsp black pepper
2 c apple juice
1/4 tsp cinnamon
1/3 c chopped nuts

Melt butter in saucepan. Cook onions and celery until tender-crisp. Add remaining ingredients except nuts. Bring to boil. Stir once or twice. Reduce heat; cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Remove from heat and fluff with fork. Replace cover and let stand for another 5-10 minutes. Add nuts just before serving.

bulgur and chickpea pilaf

1 - 20 oz can chickpeas, drained (reserve liquid)
About 1 c beef broth
3 tbsp butter/marg
1 c bulgur
1/2-1 tsp cinnamon                                                   
1/4 tsp salt or to taste
Plain yogurt

Make up 2 c liquid from broth and reserved chickpea liquid. Set aside. Sauté bulgur in butter for 5 minutes or until lightly browned. Add cinnamon; stir 1 minutes, then stir in broth mixture and salt to taste. Bring to boil, then reduce heat. Cover and simmer, stirring occasionally, 25 minutes or until liquid is absorbed. Stir in chickpeas; cover and cook 2 minutes for chickpeas to heat through. Serve with yogurt.

fruit and nut bulgur

1 c bulgur
1/4 tsp salt
2 c slivered almonds
2 whole green onions
2 nectarines OR 14 oz can apricots or peaches
1/3 c vegetable oil
Finely grated peel of 1 lemon
Finely grated peel of 1 orange
2 tbsp fresh lemon juice
1/4 tsp cinnamon

Place bulgur in a medium bowl. Cover with boiling water and stir in salt. Set aside 30 minutes. Meanwhile, spread out nuts on baking sheet and toast for 5-7 minutes at 350 F. Remove and cool. Thinly slice green onions. Coarsely chop fruit. Set aside. Combine oil, lemon and orange peel, lemon juice and cinnamon. Whisk together until blended. Drain and squeeze out bulgur (put in a kitchen cloth to do this). Add to oil mixture with onions and fruit. Toss together. Sprinkle with almonds and serve. May be made the day before, but add fruit and nuts just before serving.