We had some leftover rice from the previous night’s dinner and I had some chard that needed used up.  Combine the two and you’ve got a great lunch!

It was super quick to put together.  I sauteed up:

• 1/4 Onion, sliced
• 1/4 Green Pepper, sliced
• Once large bunch of chard, chopped
• Shredded carrots
• A few broccoli florets

Sauteed in some olive oil with a pinch of salt, pepper, red pepper flakes, chili powder, and garlic powder.

Added in the leftover rice at the end and cooked just long enough for it to heat through.

Spooned in bowls, topped with a bit of shredded cheddar and a few dashes of hot sauce.

Perfect warm lunch and super easy to put together.  Could be assembled the night before or early in the morning to take to work.

The only thing I had to chop was the chard. I already had shredded carrots on hand ready for weekday salads.  I had sauteed onions and peppers leftover from dinner a previous day and I had broccoli in a bagged, prepped and ready to go.

The idea was to use up what I had on hand to make a quick meal.

You can also add in some extra protein by adding in beans or some scrambled eggs.  If you have leftover meat or fish from dinner the night before, you could add that too. Whatever you like and whatever you have on hand is the concept for this dish.

It’s a great way to utilize leftovers and to make a quick filling meal.

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 6

It’s a short grain rice and I was curious to see whether the green color stayed once the rice was cooked or it if faded away.

I typically cook all my rice in chicken stock and this was no exception.  When I first made it, not only was I excited by the gorgeous green color but the flavor is really unique.

It has almost a floral and yet earth quality to it.  It also sticks together making it perfect for dishes where you want clumpy sticky rice.

Bamboo rice is green in color because it is infused with bamboo juice.  It is a short grain white rice and takes on the color of bamboo from the juice.

Here is a description from Wisegeek.com

Bamboo rice is not a specific varietal of rice, but is rather a short-grained white rice which has been treated with the juice of young bamboo plants. While milling the rice, the chlorophyll from the bamboo is added. This process causes the rice to be high in vitamin B, and gives it a flavor and aroma much like that of a jasmine green tea.

It does have a very unique flavor to it and I do encourage you to try it if you see some out.  Yes it can be expensive but for a little change up to rice, it’s worth the splurge.

Also check your store’s bulk bins. I have discovered that my local Whole Foods now carries bamboo rice in their bulk section.

Because it acts like a sticky rice, it can be used when making sushi.  Gives the rolls a pretty color and makes them stand out just a touch more.

Comments: 6

Scott and I have a favorite diner that just happens to be very close to us and they have the best veggie burritos.  The. BEST.  The burrito is gigantic and stuffed with beans, cheese, and all manner of veggies.  They won my heart because they actually use a variety of real veggies in their burritos.

Listen, I tend to eat mostly veggie when I’m dining out.  I’ve gotten veggie burritos and such at many places and the “veggies” that restaurants tend to give you are as follows:

• Onion
• Green Peppers
• Mushrooms

That’s it.  Maybe if it’s your lucky day, there will be a sad basement tasting carrot tossed in the mix.  But usually “veggies” are those three things and if we’re being truthful, mushrooms aren’t even a veggie.

Please leave them off my veggie meals!

Anyway, at our favorite diner the veggie burritos are full of:

• Onion
• Carrots
• Peppers
• Zucchini
• Squash
• Broccoli
• Cauliflower

Ah! Be still my beating heart! Add in that it is fantastically delicious and I’m your newest loyal customer.

I wanted to make something similar at home but I didn’t have big burrito wraps so instead I decided to make a burrito bowl with loads of veggies on top of brown rice.  This bowl is loaded up too!

This is more of a concept than an actual recipe because the veggies are up to you!  Here’s what goes in OHC’s burrito bowls:

Andrea’s Burrito Bowls

• 1C Brown rice (short or long grain, up to you)
• Black Beans (I made my own but you can use canned. Drained and rinsed if you do!)
• 2 Carrots, chopped on a bias
• 1 Head of cauliflower, chopped and blanched
• 1 yellow squash, chopped
• 1 Red pepper, chopped
• 1 Green pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• Salt, pepper to taste
• Huge pinch of red pepper flakes
• Garlic powder, to taste
• Chili powder, to taste
• Smoked paprika, about 1tsp
• Your favorite salsa, about 1C

Toppings:

• Quick and Dirty Guacamole
• 2% Greek Yogurt (or sour cream)
• Shredded Pepperjack Cheese
• Chopped Green Onions
• Hot sauce of choice (Cholula all the way)

Cook your rice and set aside. In a saute pan, add in some olive oil and heat over medium heat.  Add in all veggies except for the cauliflower.  Stir, and add in all the seasonings.  Stir again.  Sautee until the veggies start to soften, then add in the cauliflower and beans. Stir and add in the salsa.  Stir and allow to cook for about another two minutes.

To serve spoon rice into the bottom of a bowl, add veggie mix on top, and then garish with your choice of seasonings.  Eat and enjoy!

Just so you know, this makes A LOT of food.  I wanted plenty for leftovers and to freeze for later.  You will have to make more rice though when you have this as leftovers.

This is completely open to interruption because you can use whatever veggies you want.  Feel free to add more to the “toppings bar” like shredded lettuce, crushed tortilla chips, and extra salsa for example.  Having a “toppings bar” helps those that are picky take a little control over the dish and customize it to suit their tastes.

I’m so happy that we have leftovers!

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 6

Roasted Acorn Squash

I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.

During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.

When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.

Andrea’s Cranberry and Pecan Stuffed Acorn Squash

• 1 medium-sized acorn squash
• 1-2 C of cooked brown rice
• 1/2 C of dried cranberries
• 1/2 C of crushed pecans
• 1 TBSP of maple syrup
• 1 TBSP of olive oil
• Salt, pepper to taste
• 1 tsp of chili powder
• 1/2 tsp of cinnamon

Preheat the oven to 400 degrees. Cut the acorn squash in half and remove the seeds. On a foil lined cookie sheet place the acorn squash cut side up. Rub each half with 1/2 TBSP of olive oil. Sprinkle with salt and pepper (to taste). Also sprinkle each half with 1/2 tsp of chili powder, 1/4 tsp of cinnamon. Roast for about 1 hour or until fork tender.

While that is roasting, cook the rice according to package directions. I always use chicken stock for cooking rice. In a medium sized mixing bowl, combine rice, cranberries, pecans, and maple syrup. Mix to combine.

When the squash is fully roasted, remove from oven. Place each half on a plate and fill with the rice mixture. Serve immediately.

Cranberry and Pecan Stuffed Acorn Squash

Both of us were really pleased with the way the dish came out. The acorn squash is sweet but it isn’t quite as sweet as a butternut, allowing the maple syrup and cranberries to shine through. The pecans give it some crunch and a little protein boost. The brown rice keeps things filling yet light.

I used a brown jasmine rice but you can use whatever rice you love or happen to have on hand. Another common way of roasting squash, is in a shallow roasting pan with a little water, about an inch or so. Roast at the same temp for the same time or until fork tender. The steam from the water will help keep the squash moist.

If you’re looking for something a little different this holiday season, or perhaps an easy side dish to bring to a party, this is definitely a winner.

Have fun guys, and remember, always play with your food!

Comments: 4