Time for a New Approach: Recipe

Meredith's Food for Life

Isn't it normal for people to turn the page of the calender from one year to the next and realize that there is a chance for a whole new beginning?  I certainly think it is and like most people, I made a mental note of the things I want to improve upon or jettison from my life. The list isn't too long but it is meaningful. And then - as an aside to a "real" list, there is the stuff I want to improve upon in the kitchen. I want to branch out and try new grains - whole grains like millet, farro, red quinoa and steel cut oatmeal.  I'm really excited to reignite my love for new foods.

Tonight I made a tamer version of a recent recipe I saw in Bon Appetit mag for black and wild rice with roasted squash.  I changed the vegetable, lightened up the amount of oil and lost the pistachios it called for - and, well, I didn't add in the micro-greens, either. Despite the initial stares, this was a big hit at home and it looked so pretty - we've been teaching the kids about the importance of a colorful plate.  While I'm sure it could have been a meal all by itself (especially if I had kept in the pistachios), I served this alongside a glorious roast chicken and steamed carrots. This was easy. These grains are so good for you, so filling, and so easy to prepare and I am enjoying the process of getting to know them.  Yesterday for lunch I made quinoa with sauteed shrimp, broccoli, carrots tossed in a soy and chili garlic sauce - lunch was made in about 15 minutes and I was full for the rest of the day.

Wild Rice with Roasted Sweet Potato
serves about 8-10

1 cup wild rice, uncooked
1 3/4 cup water
1 1/2 Tbsp. olive oil + 1/8 cup
4 medium sweet potatoes, peeled and quartered
1/4 cup apple cider vinegar
2 tsp. honey
2 scallions, chopped
1/4 cup pomegranate seeds
salt, pepper

Preheat oven to 450. Bring to a boil the water and rice together, lower, cover and simmer for 45 minutes. Turn off the heat, let stand, covered, for ten minutes - then fluff with a fork and allow rice to cool.

Meanwhile, prepare cookie sheet with a light spray of non-stick spray. Toss potatoes in 1 1/2 Tbsp, olive oil and turn out onto the prepared sheet. Season lightly with salt and pepper and roast for 35 minutes.

In a large bowl, mix together the prepared rice with the scallions and seeds and then mix well.  Add in the potatoes and gently fold. In a small bowl, whisk together the honey, vinegar and the 1/8 cup oil. Pour over the rice mixture and gently fold, again.  Rice can be made an hour or so ahead of time and left at room temperature.  Mix again before serving.