Gluten Free – Grains

Buckwheat with Corn and Cabbage

1-2 Tbsp. organic, unrefined coconut oil, ghee or butter
2 cups corn kernels
3 cups chopped cabbage (preferably savoy)
1 large onion, chopped
½ red pepper, minced
4 cups vegetable stock or water
1 ¼ tsp. sea salt
¼ tsp. pepper
1 Tbsp. fajita seasoning or other favorite herbal blend (Spice Hunter)
2 cups roasted buckwheat
¼ – ½ cup parsley, minced

1.    Saute vegetables except parsley in oil for about 5 minutes.
2.    Add stock or water, salt, pepper and fajita seasoning.
3.    Bring to boil.
4.    Add buckwheat.
5.    Simmer for 20 minutes.
6.    Turn off heat, fold in parsley and allow to site covered for 10 minutes.



Roasted Acorn Squash Stuffed with Quinoa and Turkey

2 acorn squash
2 tbsp. olive oil
1 leek, cleaned and diced
½ pound organic ground turkey meat
2 celery stalks, diced
1 tbsp. fresh sage
1/3 cup dried cranberries
1 cup quinoa , rinsed
2 cups vegetable stock
1 tsp. sea salt
¼ tsp. black pepper

Preheat oven to 375º.  Cut acorn squash in half (lengthwise).  Deseed and lightly coat with olive oil.  Place flesh side down in a roasting pan or casserole dish.  Cover and bake 30-35 minutes. Uncover and continue baking 10-15 minutes or until soft.  While squash is cooking sauté leek in olive oil until wilted. Add ground turkey meat and break up as it cooks.  Add celery and sage and sauté 1-2 minutes.  Add cranberries, quinoa and vegetable stock.  Bring to a boil and add 1 tsp. sea salt and ¼ tsp. black pepper.  Cover and simmer.  Fill cooked squash with quinoa and turkey and serve.

Basic Brown Rice

2 cups short grain brown rice (rinsed and soaked overnight)
3 3/4 cups water
2 pinches sea salt

Bring rice and water to a boil.  Add two pinches of sea salt.  Cover and lower flame to simmer for 40-45 minutes.  Makes 6-8 servings.

Quinoa with Cilantro Pesto

1 cup quinoa, rinsed
2 cups water
1 pinch sea salt

Bring quinoa and water to a boil.  Add a pinch of sea salt, lower flame to simmer, cover and cook for 12-15 minutes.  Toss with 1/4 cup Cilantro Pesto.

Cilantro Pesto
1/2 bunch pesto
1 inch ginger, peeled and minced
1/2 cup olive oil
1/4 cup rice vinegar
1/2 tsp. sea salt

Combine all ingredients in a food processor or blender.

Bountiful Black Bean and Quinoa Salad

2 cups black beans, cooked (can use canned beans)
1 cup quinoa, rinsed
2 cups water
1 red onion, peeled and minced
1 red pepper, deseeded and diced small
12 ounces, cooked chicken breast, shredded (drag a fork through cooked chicken breast to create shredded pieces)
1/4 cup cilantro
Juice of 2 limes
2 tbsp. red wine vinegar
1 tbsp. maple syrup (or other sweetener)
1/3 cup olive oil
1 tsp. cumin
Sea salt to taste

Rinse quinoa.  Bring quinoa and water to a boil.  Cover and simmer on low flame for 12-15 minutes or until all water is absorbed.  In a large bowl, combine cooked quinoa with beans, red onion, red pepper, cooked shredded chicken, and cilantro.  Whisk limes, red wine vinegar, maple syrup, olive oil, cumin and sea salt.  Pour dressing onto black bean and quinoa salad and mix thoroughly. Yields 6-8 servings.

Brown Basmati Pilaf

1 tbsp. olive oil
1 leek, cleaned and diced
4-5 mushrooms, sliced thin
1 tsp. herbed sea salt seasoning
1 cup brown basmati rice, soaked overnight
1 3/4 cups water

Sauté leek for 1-2 minutes.  Add mushrooms and herbed salt seasoning and sauté for 2-3 minutes.  Add rice and water and bring to a boil.  Cover, reduce flame to simmer and cook for 40 minutes.

Brown Basmati Rice

2 cups brown basmati rice soaked overnight
4 cups water
2 pinches sea salt

Discard the grain soaking water and bring rice and water to a boil. Add two pinches of sea salt cover and simmer for 45 minutes.

Sizzlin’ Stir Fried Rice and Veggies

1 tsp. toasted sesame oil
1 inch ginger root, cut into matchsticks
1/4 cup water
1 onion, peeled and sliced thin
3/4 mushrooms, sliced thin
2 carrots, thin diagonals
1/4 head of cabbage, sliced thin
8 oz of tofu cubed (can use tempeh, chicken or beef strips)
2 cups brown rice, cooked
1 stalk broccoli, florets and stem (cut stem into 1/2 inch rounds)
1 tbsp. shoyu
1 scallion, minced

Sauté ginger in sesame oil for 1 minute.  Add water, onion, carrot, cabbage, broccoli stems and mushrooms, and cook for 3-5 minutes.  Add tofu cubes (or other protein).  Place cooked rice and broccoli florets on top of the sautéed veggies, cover and cook for 3-5 minutes.  Add shoyu and scallions and continue cooking for 2-3 minutes.

Rice Salad Italiano!

1 cup water
1 red onion, peeled and diced
2 carrots, diced
1 yellow summer squash, diced
1/2 red pepper, diced
2 garlic scapes, diced
3 cups long grain brown rice, cooked
1/3 cup olive oil
2 tbsp. balsamic vinegar
Juice and zest of 1 lemon
2 garlic cloves, peeled and minced
2 tbsp. fresh basil, minced
1/2 tbsp. fresh oregano, minced
1/4 tsp. sea salt
1-2 dashes of black pepper

Bring water to a boil and quickly blanch onion for 30 seconds.  Remove with a slotted spoon and let drain in a colander.  Repeat the blanching process with carrots for 2-3 minutes, and squash for 30-60 seconds.  Combine the cooked vegetables, diced red pepper, cooked rice and garlic scrape.  Whisk olive oil, vinegar, lemon juice, garlic, basil, oregano, sea salt and black pepper.  Coat the salad evenly.

Wild and Zesty Rice

2 cups wild rice blend  
3 1/2 cups water
sea salt
1/4 cup roasted walnuts
1 granny smith apple, diced
1/4 cup dried cranberries
2 celery stalks, diced
Juice and zest of 1/2 an orange
1/2 cup olive oil
1/4 cup maple syrup
2 tbsp. shoyu

Bring rice and water to a boil.  Add a pinch of sea salt, cover, reduce flame to simmer and cook for 40-45 minutes.  In a mixing bowl combine the cooked wild rice, walnuts, apple, cranberries and celery.   Whisk together orange juice and zest, olive oil, maple syrup and shoyu.  Combine with rice and vegetables.

Simple Summer Quinoa

1 cup quinoa, rinsed
2 cups water
Sea salt
1/4 cup cilantro, minced
1/4 orange pepper, diced
1 scallion, minced
olive oil

Bring quinoa and water to a boil.  Add a pinch of sea salt, cover and simmer for 12 minutes.  Combine with cilantro, pepper and scallion. Drizzle with olive oil and a squeeze of lemon.

Quinoa Tabouli

1/2 cup parsley (packed down)
4-5 scallions
1/4 cup fresh mint leaves (packed down)
Juice of 1 lemon
1/3 cup olive oil
Sea Salt
2 garlic cloves, peeled and minced
3 cups quinoa, cooked
1 cucumber, deseeded and diced

In a food processor pulse the parsley, scallion, mint, lemon, olive oil, garlic and sea salt until finely chopped.  Combine with cooked quinoa and cucumber.

Millet with Sweet Corn

1 cup millet
3 cups water
1 pinch sea salt
2 ears fresh corn, kernels removed from the cob
6-7 chives, minced

Bring millet, corn and water to a boil.  Add a pinch of sea salt, cover and simmer on a low flame for 30 -35 minutes. Garnish with chives.

Savory Quinoa Pilaf

1 cup quinoa, rinsed
2 cups water
1 tbsp. olive oil
1 onion, peeled and diced
2 celery stalks, diced
3-4 shitake mushrooms, sliced thin
1 tbsp. fresh sage, minced (or 1 tsp. dried sage)
2-3 links turkey sausage, diced
Sea Salt
1/4 cup dried cranberries

Bring quinoa and water to a boil.  Add a pinch of sea salt, cover and reduce flame to simmer for 12 minutes.  In a frying pan, sauté onion in olive oil for 2 minutes on a medium high heat.  Add celery, shitake mushrooms and sage.  Cook for 3-5 minutes.  Add diced turkey sausage and cook for 2-3 minutes.  Add sea salt to taste.  In a large bowl combine cooked quinoa, sautéed vegetables and dried cranberries.  Serves four.

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