Earthy flavored, gluten-free wild rice combines beautifully with aromatic vegetables and garlic for a pilaf that can also be served stuffed into a winter squash. Feel free to choose between delicious organic red palm oil or organic extra virgin olive oil. If you’ve got some small baked squashes, such as acorn, this makes a lovely stuffing. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
Prepare yourself for a treat for the palate and senses. Coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
Black-eyed peas and quinoa make a hearty pair, embellished with lots of flavorful tomatoes. Try serving this with Chili Cheese Grits or fresh corn, and a simple coleslaw or salad. If you can, do try the liquid smoke or mesquite seasoning, either of which add a subtle smoky flavor. Photos by Hannah Kaminsky. more→
While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the Brussels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée. Recipe and photo reprinted by permission from The Veggie-Lover’s Sriracha Cookbook ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. more→
This simple brown rice side dish is embellished with coconut milk, garlic, and ginger. It goes well with bean dishes and vegetable curries. Do try using brown Basmati or an exotic rice blend for a more aromatic and visually appealing dish. Photos by Rachael Braun. more→
This simple rice and cashew pilaf recipe highlights the aroma and flavor of brown Basmati rice, which you can find in supermarkets (a domestic variety is called Texmati) as well as specialty and natural foods stores. This tasty side dish can enhance many kinds of meals. It’s especially good with vegetable curries. Photos by Rachael Braun. more→
This homey pilaf is infinitely versatile. Instead of rice, you can make it with quinoa, wheat berries, or bulgur. You can also swap out the white beans for cooked lentils, black-eyed peas, or chopped seitan. Or add some heat with a minced jalapeño chile. Recipe from One-Dish Vegan © 2013 by Robin Robertson. Reprinted by permission of The Harvard Common Press.
My husband certainly has a way with his vegetable garden. Each year there’s one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes. The phrase, “too many tomatoes” was particularly resonant for me, as my overindulgence triggered an allergy (fortunately, temporary) resulting in itchy hives. The following year, the culprit was Swiss chard. Though mildly annoying at the time, my bewilderment over what to do with this profusion of greens led to my writing a book (my latest, Wild About Greens) on leafy greens of all sorts.