Wild rice is a versatile variety of carbohydrate that not looks elegant but also tastes much better than regular brown rice. I paired it with some greens and bean-squash patty for a healthy balanced diet at the same time maintaining that pleasing effect on eyes while I eat!
Ingredients:
Bean-squash patty
Cannellini beans, drained and washed
Roasted apricot squash
Bread crumbs
Minced garlic
Dried rosemary
Dried thyme
Grated Pecorino-romano cheese
Chopped walnuts
Salt
Black pepper powder
Crushed red pepper flakes(optional)
Wild rice
You can use any kind of rice. I prefer wild rice for its taste and aesthetics.
Greens
Chopped Garlic
Chopped walnuts
Salt
Pepper
Olive oil
A few cups of spinach and arugula mixture
Parsley-yogurt sauce
Yogurt
Almond-parsley Sauce(Recipe: http://greenteaorjamboree.blogspot.com/2016/01/amber-confetti-in-forest.html)
Method:
Bean-squash patty:
1. Mash the beans and squash in a bowl. Bean to squash ratio that I used was about 3:2.
2. Add some bread crumbs, one clove of minced garlic, some grated pecorino cheese along with walnuts, salt, pepper and dried spices. Mix well.
3. Mixture should be solid so we can make patties out of the same.
4. In a non-stick pan heat some oil, brown the patties and set aside.
Wild rice:
1. Soak the wild rice for 30 minutes before cooking.
2. Take a little more water than double the amount of rice and boil on medium for about 30-40 minutes until the rice is cooked.
Parsley-Yogurt sauce:
1. Follow the recipe in 'Amber confetti in forest' to make the almond-parsley sauce.
Note: http://greenteaorjamboree.blogspot.com/2016/01/amber-confetti-in-forest.html
2. In a blender mix some yogurt and sauce. Adjust the salt to taste.
Greens:
1. In a pan put olive oil, salt, pepper and garlic. Warm the mixture gently over low heat and add walnuts.
2. Once the mixture is warm, put the greens and wilt them.
Serving: You can plate the sauce at the bottom. Arrange rice and patty like a small mountain and top it with greens.
Who says weekday dinners are boring! ;)
Ingredients:
Bean-squash patty
Cannellini beans, drained and washed
Roasted apricot squash
Bread crumbs
Minced garlic
Dried rosemary
Dried thyme
Grated Pecorino-romano cheese
Chopped walnuts
Salt
Black pepper powder
Crushed red pepper flakes(optional)
Wild rice
You can use any kind of rice. I prefer wild rice for its taste and aesthetics.
Greens
Chopped Garlic
Chopped walnuts
Salt
Pepper
Olive oil
A few cups of spinach and arugula mixture
Parsley-yogurt sauce
Yogurt
Almond-parsley Sauce(Recipe: http://greenteaorjamboree.blogspot.com/2016/01/amber-confetti-in-forest.html)
Method:
Bean-squash patty:
1. Mash the beans and squash in a bowl. Bean to squash ratio that I used was about 3:2.
2. Add some bread crumbs, one clove of minced garlic, some grated pecorino cheese along with walnuts, salt, pepper and dried spices. Mix well.
3. Mixture should be solid so we can make patties out of the same.
4. In a non-stick pan heat some oil, brown the patties and set aside.
Wild rice:
1. Soak the wild rice for 30 minutes before cooking.
2. Take a little more water than double the amount of rice and boil on medium for about 30-40 minutes until the rice is cooked.
Parsley-Yogurt sauce:
1. Follow the recipe in 'Amber confetti in forest' to make the almond-parsley sauce.
Note: http://greenteaorjamboree.blogspot.com/2016/01/amber-confetti-in-forest.html
2. In a blender mix some yogurt and sauce. Adjust the salt to taste.
Greens:
1. In a pan put olive oil, salt, pepper and garlic. Warm the mixture gently over low heat and add walnuts.
2. Once the mixture is warm, put the greens and wilt them.
Serving: You can plate the sauce at the bottom. Arrange rice and patty like a small mountain and top it with greens.
Who says weekday dinners are boring! ;)
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