Recipes

Wild Rice Lentil Salad with Apples and Cranberries

BY KELLY ROENICKE





Ingredients:

1 cup long grain brown rice

1/2 cup wild rice

1 teaspoon olive oil

1/3 cup black lentils picked over and rinsed

1/2 cup sweet onion chopped

3 celery stalks chopped

1/2 cup fresh cranberries

1 large apple diced

fresh parsley

for the dressing:

1/2 cup orange juice

1/4 cup organic canola oil

1 teaspoon salt

1/3 teaspoon pepper

2 teaspoons sugar

Instructions

Place the brown rice and the wild rice in a large pot and add 3 1/4 cups of water and a teaspoon of olive oil. Bring to a boil, then reduce heat to low and cover pan. Cook for about 40-45 minutes, or until both varieties are tender.

While the rice cooks, cook the lentils. Place them in a pot with enough water to cover by one inch. Bring to a boil then reduce heat to low and cover the pan. Cook until lentils are tender but still firm, about 25 minutes. Drain out excess water.

Place the rice and lentils in a large bowl and let them cool before proceeding.
Put the cranberries in a food processor and pulse a few times until coarsely chopped.
Add the cranberries, apples, onion, and celery to the bowl. Stir well.


Thai Chicken Noodle Soup 

Photo by Sharon Chen on Unsplash
Ingredients:

2 Cups Cooked Chicken, Shredded
6 Cups Chicken Broth
1 Carrot, Cut Into Thin Strips
1 Red Bell Pepper, Cut Into Thin Strips
3 Green Onions, Cut Thin
½ Bunch Cilantro, Chopped
8-10 Ounces Dry Rice Noodles
2 Inches Fresh Ginger, Peeled, Sliced Into Thin Strips
2-3 Limes (¼ Cup Fresh Lime Juice)
3 Tablespoons Fish Sauce
½ Cup Coconut Milk
3 Cloves Garlic, Minced
1 Tablespoon Chili Oil

Instructions

Bring A Large Pot Of Water To Boil And Turn Off. Add The Rice Noodles And Soak Them For 8 Minutes, Then Drain And Rinse With Cold Water. Set Aside.

In A Large Soup Pot, Over High Heat And Add The Chicken Stock And Bring To A Boil. Add The Chicken, Ginger, Carrot And Bell Pepper. Reduce Heat To Medium And Simmer For 5 Minutes With Lid On.

Remove The Lid And Add The Garlic, Lime Juice, Coconut Milk And Fish Sauce. Stir. Simmer 2 Minutes.
In 4 Bowls, Divide The Noodles Evenly And Lay In The Bottom Of The Bowl. Top With ¼ Of The Soup, Chili Oil, Green Onion And Cilantro.

Servings : 4-6

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