Tag Archives: Wild Rice

Super Filling Lentil and Wild Rice bowl

Good evening y’all!

Remember how in my last post how I complained about the cold weather? Well would you believe that its shorts and t-shirt weather again? It went from six degrees on Sunday to what should be twenty-seven degrees come the end of the week!

How crazy is that?

Well I sure don’t mind! Though I will hopefully be getting a pair of boots in the mail from JustFab soon. Even if the weather isn’t as cold as it was the other day, it will be colder soon enough and I can rock my taupe wide-calved heeled boots!

Anyway I had the BEST supper tonight! You know when you have just one plate/bowl and you are instantly full? Well the meal for the evening was one of those meals.

I have a love/hate relationship for those types of meals though. Because they are generally so good that you just want more however your body is so full that you can’t have any! How heart breaking is that? My poor stomach is sobbing. And no it isn’t just gas! It wants to eat more!

I got the recipe from A Family Feast, this is the first time I’ve ever visited this place, but with this recipe I will definitely be coming back for more fabulous recipes! The direct link to this recipe can be found here.

Wild Rice and Lentils with Feta

Ingredients:

  • 1 cup (200g) wild rice
  • 2 cups (500ml) vegetable stock
  • 1 cup (400g) orange lentils
  • 2 bay leaves
  • 4 cups (1000ml) water
  • 4 green onions, both green and whites, sliced
  • 1 medium sized red bell pepper (90g) (I used yellow though), diced
  • 1 medium sized zucchini (115g), cubed
  • ½ cup (50g) feta, crumbled
  • 2 Tablespoons olive oil
  • 2 Tablespoons white vinegar
  • ½ teaspoon thyme
  • ¼ teaspoon lemon pepper seasoning
  • Salt and pepper to taste

Instructions:

  1. In a medium sauce pan cook wild rice in vegetable stock (or water) as directed on the package.

  2. In a large sauce pan combine lentils, bay leaves, and water and cook until lentils are soft.

  3. Once both rice and lentils are cooked, drain and combine in a large bowl.

  4. Chop green onions, bell pepper, and zucchini and add to the rice and lentil bowl.

  5. Add feta, olive oil, white vinegar, thyme, lemon pepper, and salt and pepper to taste.

  6. Mix well and serve!

Love this! It was the perfect amount of heaven.

I absolutely loved this meal! Oh my god! I will be enjoying this for lunch tomorrow too! Can’t wait! Because I’m already too full to have anymore right now.

Anyway, do any of you hate cross contamination when it comes to chopping boards? Because I majored in international hotel and business management, I know all about chopping boards and like things neat and tidy in my kitchen. Especially when it comes to the chopping boards.

Chopping Boards

I finally got the permanent markers I needed to write on the chopping boards. I’ve been needing those markers for a good long while and only JUST got them. I’m very happy now!

So now I feel organized, content, and my stomach is happy.

I hope you all think about making this dish too and enjoy it as much as I did!

Happy eating

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Green Avocado Rice

Happiness is a fresh seasonal avocado.

It really is.

I love avocado. This may be why I love living in South Africa. Avocados are everywhere and with every dish. YUM!

So for this evenings meal I had to utilize avocados!

Although the recipe is a vegetarian one, I topped it with chicken. But because the actual recipe is strictly vegetarian this is a very vegetarian post!

IMG_1918

I got the recipe for this lovely and easy meal from Cooking Classy though the direct link to the recipe can be found here.

Ingredients:

  • 1 ½ cup (600g) wild rice
  • 2 medium avocados
  • 2 Tablespoons fresh lime juice
  • ¼ cup (15g) chopped cilantro
  • ¼ teaspoon cumin
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Cook wild rice as instructed on packaging.

  2. Meanwhile in a medium bowl mash both avocados with a fork until smooth. Add lime juice, cilantro, cumin, garlic, and S&P until mixed well.

  3. Once rice has been cooked, combine rice with avocado mixture and mix well. Serve immediately.

I sliced two chicken breasts over the avo rice mixture and placed a few leaves of cilantro on the chicken.

Avocado Cilantro Lime Rice and Chicken

Honestly the avo rice tastes JUST like guacamole. How amazing is that!? Plus wild rice is delicious on its own so this was heavenly. Just heavenly.

funny-pics-crocodile-love-guacamole

Here’s an interesting fact for you about wild rice. I’m just learnt this and find it rather interesting at least. Did you know that one cup of raw wild rice is equal to four cups of cooked wild rice. One simple cup to four cups, wow.

Anyway, I recently bought two amazing books. I honestly can’t stop reading the one book which consists of many amazing stories. Normally I’m not interested in books that contain several stories rather than just one consistent story, but this book is FANTASTIC! This book is called 101 Kruger Tales – it’s a novel of several extraordinary stories that people experienced while being in the Kruger National Park. The other book I bought was The Elephant Whisperer which is about a man who helped elephants which were damaged by horrible people and such. The best part is that since the man died (about five years ago), every year on his birthday the herd of elephants come to his widows house and pay their respects. How lovely is that!?

IMG_1858If you are planning on coming to South Africa or just love exciting stories you really should get 101 Kruger Tales!

Anyway, I hope you all enjoy this recipe.

Happy eating!

Easy School Night Dinner of Ketjap Tofu

It is Tuesday night and I only came home to my parents place around four. Mom had already finished making the meal for both her and Daddy as well as my sister if she came home. It was Ketjap (pronounced as “ketchup”) pork with green beans and rice.

In that little time I had to make my own meat dish. So I made Ketjap tofu.

This is by far the easiest dish ever.

Ketjap Tofu on a bed of Rice

All you need is a meat of your choice such as pork, chicken, or tofu.This is the recipe I followed:

  • 1 box of tofu squares (175g)
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 4 tablespoons Ketjap Manis
  • ½ cup of rice (125g)

Directions:

  1. Start by cooking rice as per instructions.

  2. Then in a frying pan heat olive oil and cook garlic.

  3. Add tofu squares to garlic and fry until lightly browned.

  4. Add one tablespoon of Ketjap Manis to tofu mixture at a time until tofu is flavoursome. You can add additional tablespoons of Ketjap if you want to make a thick coating of “sauce” around tofu.

  5. Drain rice and top with Ketjap Tofu and enjoy.

If you do both the rice and the Ketjap tofu at the same time it could take under ten minutes of cooking. Although I doubt most rice dishes take under ten minutes to cook. The rice I chose is cooked in 8 minutes though so the meal was basically complete in ten minutes time.

For those of you who are not from the Netherlands, I just found a fantastic website which is dedicated to everything Dutch but is located in the States. This website offers you everything from Delfse Tiles (Delft Tiles), Drop (Salty Licorice), Wilhelmina Pepermunt (the Queens Mints), and Klompen (Dutch wooden Shoes – Clogs)! It has literally everything. Even all Conimex food products which are used in Dutch cuisine. If you live in the States you should definitely check out http://thedutchshop.com/ I am sure you will love it.

If you end up making this meal I hope you like it.

As they say in the Netherlands,

Eet Smakelijk!

Chickpea and Kale Curry for Dinner

What’s with the kale craze?

In the Netherlands there are some vegetables that cannot be found, but since realizing what the direct translation of kale is in Dutch, it’s been something I am interested in. In Dutch kale is called boerenkool (farmers cabbage) and until I recently figured that out, I thought you couldn’t find it here just like you can’t find spaghetti squash. Luckily that is a leaf which is easily found.

When I was in Canada late spring of this year, I noticed that my active fit friends would add kale to all sorts of smoothies. They would also be using it in salads and all sorts of other healthy meals. Since I admired my healthy active friends I was interested in the food and decided to see if we can find this same leafy green in the Netherlands. Thankfully it was easily found.

So for tonight’s meal I found a perfect curry with kale. I was looking online for something with chickpeas and found this lovely photo of a chickpea kale curry while the blog didn’t have a concrete recipe to follow, but photos with information to follow, so I measured out my own ingredients which can be seen below:

  • 1 Tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, crushed and chopped
  • ½ teaspoon dried coriander flakes
  • ½ teaspoon fennel powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon mustard
  • 1 teaspoon garam masala
  • 1 can chickpeas, drained
  • 1 can diced tomatoes
  • ½ cup coconut milk
  • 1 bunch chopped kale

Directions:

  1. In large pan, pour olive oil into pan and allow to get hot at medium heat. Once hot, add chopped onion and cloves garlic to pan. Mix until all is coated and fragrant. Once translucent add herbs and mustard to onion mix and stir until all is covered in herbs. Do this for 30 seconds.

  2. Once spices are aromatic add drained chickpeas to onion mix and stir until all is coated in herb mix. Add can diced tomatoes and coconut milk and mix well. Turn up heat of flame and allow tomato chickpea mix to boil. Once boiling turn to simmer for about 20-30 minutes.

  3. As curry reduces taste. If flavour is mild, add ¼ teaspoon coriander, fennel, cumin, 1/8 a teaspoon ginger, and ½ teaspoon of garam masala. Extra herbs

  4. Once flavour is suitable to your taste, add a bunch of kale to curry and mix in well. (I suggest you only add one bunch at a time as the kale absorbs a lot of the liquid)

  5. Enjoy!

*If you eat the curry with rice, make rice as per box instructions during the time of simmering the curry.

Curry of Chickpeas and Kale
Curry of Chickpeas and Kale

How delicious does that look? The recipe above makes 4 servings. Four servings which every one of us enjoyed the last fourth of the serving.

If you don’t know about the benefits of kale, here is a great link for it!

This recipe was honestly fit for a king. A true recipe for royalty. If you decide to make it I am positive you will enjoy it greatly!

ਮੌਜਨ ਕਰੋ – Enjoy your meal in Punjabi