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Wild Rice and Almond Casserole

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wild rice and almond casserole

Wild Rice and Almond Casserole

A simple casserole dish that pairs well with soup or salad. You can also add vegetables to make it even more flavorful and nutritious.
4.45 from 9 votes
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Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup wild rice
  • 1/2 cup chopped green onions
  • 1/4 cup slivered almonds
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 cups Vegetable Broth or water see Recipe Notes

Instructions
 

  • Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Add rice, onions, almonds, garlic, and salt. Cook 3-5 minutes or until the rice begins to turn slightly yellow, stirring frequently.
  • Transfer to a 1 1/2 or 2-quart casserole dish, pour in broth, and cover. Bake 1 hour or until liquid is absorbed.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

 

Tahini Wild Rice Cakes

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Tahini Wild Rice Cakes

Tahini Wild Rice Cakes

These rice cakes aren't the wimpy, air-filled ones that leave you feeling hungry. They're filling, nutritious, and easy to make--all that a good rice cake should be.
3.06 from 18 votes
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Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cups cooked wild rice
  • 2 tablespoons oat flour or brown rice flour
  • 2 tablespoons chopped onions or green onions
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tahini
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1/4 teaspoon salt
  • Avocado slices

Instructions
 

  • Combine all ingredients, except avocado slices, in a large bowl, and stir well. Heat olive oil in large skillet over medium-high heat. Scoop out 1/3 cup of mixture for each cake, and flatten in the skillet with a spatula. Cook 5 minutes, flip rice cake, and cook another 2 minutes on the other side.
  • Serve warm. Top with avocado, if desired.
  • Yield: 4 servings (serving size: 1 rice cake)

Bake in an air fryer

  • Place flattened rice cakes in an air fryer and bake at 350 for 10-12 minutes.

Notes

  • Rice cakes will pack and hold together better if the rice is warm.
  • If you're having trouble keeping your rice cake together, try adding a little more tahini (a thick paste made from ground sesame seeds).
  • Top with Salsa or Guacamole with a Little Kick.
  • Substitute brown rice for wild rice or use a combination of both.
  • Serve as a side dish with soup or salad.

Rosemary Red Potatoes

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rosemary red potatoes

Rosemary Red Potatoes

4.67 from 3 votes
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 2 pounds B-size new red potatoes (about 10-12 total)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Scrub potatoes well. Place in large saucepan, and cover with water. Heat to boiling. Reduce heat, and simmer 15 minutes. Drain, and allow to cool slightly.
  • Preheat oven to 425 degrees. Cut potatoes into quarters, and return to saucepan. Add olive oil, rosemary, salt, and pepper. Stir to coat. Place potatoes on an 11 x 17-inch baking sheet. Bake 30 minutes, turning potatoes about halfway through cooking time.
  • Yield: 4 servings (serving size: about 1/2 cup)

 

Purple Sticky Rice with Cashews

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purple sticky rice with cashews

Purple Sticky Rice with Cashews

Purple sticky rice, also known Thai black rice, turns a deep purple color when cooked. Traditionally served as a dessert topped with sweet coconut milk, purple sticky rice has a unique nutty flavor and adds an exotic taste to any meal.
3.40 from 5 votes
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Course Main Course
Servings 6

Ingredients
  

  • 2 cups purple sticky rice
  • 1 14-ounce can unsweetened coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 cup red onions, thinly sliced
  • 1 cup cooked sweet peas
  • 1/2 cup cashew halves and pieces, toasted
  • Sesame seeds

Instructions
 

  • Put rice in a fine-mesh sieve, and rinse well under running water in sink. You may also pour rice into a saucepan, add water, and swish the rice around to rinse. Pour out the cloudy water, and repeat until water is mostly clear.
  • Place the rinsed rice back into the saucepan. Add coconut milk, water, and salt. Stir to combine. Cook over medium-high heat to bring to a boil. Reduce heat to low, and cover. Cook 20 minutes. Stir well, cover again, and cook an additional 15-20 minutes. Nearly all of the liquid should be absorbed.
  • While rice is cooking, heat olive oil in a small skillet over medium heat. Add onions, and stir to coat. Cook 20 minutes or until onions are slightly blackened and crispy, stirring frequently. Add cooked peas and cashews to rice, and stir. Place a mound of rice on each serving plate, and sprinkle with sesame seeds. Top with onions.
  • Yield: 6 (serving size: 1 cup)

Notes

  • Add chickpeas to boost the protein content.
  • Substitute green beans or chopped broccoli for peas.

Italian-Style Broccoli

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italian-style steamed broccoli

Italian-Style Broccoli

This recipe dresses up plain broccoli and gives it a little Italian flair.
4.20 from 5 votes
Print Recipe
Course Side Dish
Servings 6

Ingredients
  

  • 2-3 broccoli crowns, stems removed and cut into florets (about 6 cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups halved cherry tomatoes
  • 1 cup chopped fennel bulb
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
  • 2 tablespoons pine nuts, toasted

Instructions
 

  • Steam broccoli 10-12 minutes, or boil 5-7 minutes. Set aside. Heat oil in a large skillet over medium heat.  Place in a serving bowl, and set aside.
  • Add tomatoes, fennel, onions, garlic, and basil. about 10 minutes, stirring frequently. Just before serving, stir in broccoli and pine nuts. Cook until heated through, and serve.
  • Yield: 6 servings (about 1 cup)

Roasted Root Vegetables

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roasted root vegetables

 Roasted Root Vegetables

Roasting root vegetables highlights their intense flavors. Popular roots are potatoes, onions, and carrots, but this recipe includes two lesser-known root vegetables, parsnips and rutabaga. You'll love the tantalizing taste of this Daniel Fast side dish.
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Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 pound rutabaga, peeled and cut into 1-inch pieces
  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 400 degrees. Combine vegetables in a large bowl, and add olive oil, salt, and pepper. Stir well to coat.
  •  Spread out on two large baking sheets, being careful to spread the pieces out so that they don't overlap. Roast 15 minutes, stir, and return to oven.
  • Roast 15 minutes more. You may serve vegetables at this point if you want them a crispy on the outside but slightly soft on the inside. Cook for another 15 minutes if you like a crunchier texture.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

Hummus Casserole

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Hummus Casserole

I got the idea for this recipe when I realized my hummus consumption tends to be more like a meal than a snack. I thought, Why not make a main dish out of it? So I added brown rice, veggies, and voila!
5 from 4 votes
Print Recipe
Course Main Course

Ingredients
  

  • 1 Hummus recipe
  • ½ cup water
  • 1 carrot, shredded (about 1 cup)
  • 1 cup cooked spinach, squeezed dry
  • 1 cup diced zucchini, unpeeled
  • ¼ cup chopped green onions (green parts only)
  • ½ teaspoon salt
  • 2 cups cooked brown rice

Instructions
 

  • reheat oven to 350 degrees. Prepare Hummus according to directions and place in a large bowl. (You will use entire recipe.) Add water, carrots, spinach, zucchini, green onions, salt, and brown rice. Stir well.
  • Pour into a 9 x 13-inch casserole dish that has been lightly rubbed or sprayed with olive oil. Bake, covered, for 20 minutes.
  • Yield: 10 servings (serving size: about 1/2 cup)

Notes

  • Substitute quinoa for the brown rice.
  • Another recipe for hummus you might like: Confetti Hummus.

Garlic Spring Peas with Leeks

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garlic spring peas with leeks

Garlic Spring Peas with Leeks

When I was a little girl and my mom would open up a can of peas, I would scream hysterically and run for cover. Ok, so maybe that's a slight exaggeration, but I remember canned peas being extremely BLAND. They weren't good at all. But, then I discovered the world of spring peas. And, yes, there is a difference.
Garlic Spring Peas are sweet, and when cooked properly, have a slight crunch. They pop when you bite into them. So now, instead of cringing at the mere mention of peas, I eat them often. However, I still don't do canned peas.
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Course Appetizer, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 3 cups water
  • 1 pound fresh or frozen spring peas
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped leeks, light green and white parts only
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • On stovetop, heat water in medium saucepan to boiling. Place peas in boiling water, and cover. Bring to a second boil. Reduce heat, and simmer 6-8 minutes.
  • While peas are cooking, heat olive oil in a small skillet over medium heat. Add leeks and garlic, and cook 3-5 minutes, stirring constantly. Drain peas, and stir in leeks, salt, and pepper.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

  • To use leeks, trim off root end and dark green portion, and discard. Cut leek down the middle and then slice into pieces of desired width. Place leek pieces in a colander or large bowl, and rinse under cold water. Use your hand to separate pieces to remove any traces of dirt. Let leeks drain, or place on a paper towel to dry.
  • Use chopped onion instead of leeks.
  • Add basil or oregano.
  • You can also lightly steam the peas instead of boiling them.
  • Serve with Delicata Squash with Kale and Beans, Grilled Portabello Steaks, or Spaghetti Squash with Basil-Walnut Cream Sauce.