3 recipes w/ rice

Mango Sticky Rice

Ingredients (serves 4)

• 1 1/2.c glutinous sweet rice
• 1(13.5-oz) can coconut milk,divided
• 1/2 c. water
• 2/3 c. granulated sugar
• 1/4 tsp. kosher salt
• 2 large mangoes, peeled and cubed
• Toasted sesame seeds

Preparation

1. Using a fine mesh strainer, rinse rice. Add rice, 1 cup coconut milk, and water to a medium pot and let soak for 30 minutes.
2. Bring pot to a boil over high heat, then reduce to low heat. Simmer, covered with lid slightly ajar, until rice is tender and water has been fully absorbed, 9 to 10 minutes. 
3. Meanwhile, in another medium pot over medium heat, bring remaining coconut milk and sugar and salt to a boil over medium heat. Stir until sugar is dissolved and continue to cook until mixture bubbles vigorously and is slightly thickened, about 3 minutes. 
4. Pour ½ cup warm coconut mixture over rice and gently stir to combine. Let sit until coconut milk is absorbed and rice has cooled to room temperature, about 30 minutes, up to 2 hours. 
5. When ready to serve, place rice on serving dish with mango. Pour remaining sauce over rice and top with sesame seeds.

Roasted Fall Veggie Bowl with Green Tahini Sauce

Ingredients (serves 4)

• 1 1/2 c. semi-pearled farro
• 2 c. butternut squash, cubed
• 2 c. baby bello mushrooms, quartered
• 2 c. Brussels sprouts, quartered or halved
• 6 tbsp. extra-virgin olive oil, divided
• kosher salt
• Freshly ground black pepper
• juice of 1 1/2 lemons
• 1 small clove garlic, minced
• 2 tbsp. tahini
• 1/4 c. fresh parsley leaves

Preparation

1. Preheat oven to 425° and cover two baking sheets with aluminum foil.
2. Place farro in a large saucepan and cover with cold water. Let soak 15 minutes, then drain, return to pan, and cover again with water. Bring to a boil and let simmer 15 minutes. Drain and spread out on a paper towel-lined baking sheet to let cool.
3. Arrange vegetables on prepared baking sheets and drizzle with 3 tablespoons olive oil. Season with salt and pepper and toss to coat. Roast until golden and tender, 18 minutes. Remove from oven and let cool slightly.
4. Make dressing: Meanwhile, in a mini food processor or blender, combine lemon juice, garlic, tahini, parsley, and remaining olive oil. Add 3 tablespoons water to achieve thinner consistency and season with salt and pepper.
5. In a large bowl, toss together farro and roasted vegetables. Divide into serving bowls and drizzle with dressing.

Wild Rice and Bean Salad with Peaches and Feta

Ingredients ( serves 2)

• 1½ cups low-sodium vegetable broth
• ½ cup uncooked wild rice, rinsed and drained
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon snipped fresh mint
• ¼ teaspoon salt
• 2 cups baby arugula
• 1 peach, peeled (if desired) and sliced
• ½ cup canned no-salt-added cannellini (white kidney) beans, rinsed and drained
• ¼ cup crumbled reduced-fat feta cheese (1 oz.)
• Black pepper (optional)
• Lime wedges (optional)

Preparation

• In a large saucepan, bring broth to boiling.
• Stir in rice; reduce heat. Simmer, covered, 40 minutes or until rice is tender.
• Drain and cool. In a medium bowl, combine lime juice, olive oil, mint, and salt.
• Stir in half of the wild rice (reserve remaining rice for another use).
• Cover and chill 1 to 24 hours.
•  Add arugula, peach, beans, and feta cheese to rice mixture; toss gently to combine. If desired, sprinkle with pepper and additional mint and serve with lime wedges.