My husband makes the best fried rice. I recently posted about his Stir Fried Quinoa, which is also delicious. That day, we were out of some of the main ingredients so he improvised. This is the real version.
I could literally eat this entire bowl. Since there is wild rice as well as cashews, this can be considered a full meal and not just as side dish. It would a great Meatless Monday dish. This is also a meal that comes together in minutes. I am all about easy meals.
Fried Rice with Cashews
2 1/2 cups cooked rice (we used wild rice)
1/2 yellow onion rough chopped
3 stalks celery chopped
1 cup chopped carrots
1 cup edamame (cooked)
2 tsp umeboshi plum vinegar
3 T soy sauce or bragg’s aminos
1 T mirin
Juice of 1/2 lime
2 T toasted sesame oil
1/2 cup cashews chopped
1 tsp garlic powder
If you use raw cashews, you may want to toast them for a few minutes to bring out more flavor. In a pan, saute all the ingredients except the rice and cashews, for about 7 minutes on medium high heat. Add the rice and cashews and cook for another 5 minutes, stirring frequently. That’s it. Enjoy!
I have always loved spring rolls. So light and so many possibilities.
Asian food is my favorite style of cooking. If you have read my recipe index, you probably would have guessed that. Probably because most of the meals are quick and easy. I always thought that spring rolls were hard to make. The truth is, they are actually pretty easy. It took about 2 rolls and I had it down. One thing to know is, these are best eaten immediately. So we only made what we planned on eating. The rice paper should keep for quite some time in the packaging. You can really add whatever you want to them. Here is what we added.
1 pkg rice paper rolls
1 cup carrots sliced in thin strips
1 cup cabbage sliced in thin strips
2 green onions sliced in thin strips
1 cup cucumber sliced in thin strips
1 cup firm tofu sliced in thin strips
1/4 cup daikon sliced in thin strips
optional: mint leaves, basil, dill
1/3 cup peanut butter
1/4 cup soy sauce or bragg’s aminos
1/4 cup orange juice
1/4 tsp fresh minced ginger
Before rolling, dip each rice paper in warm water for 20 seconds or so to get it pliable. Pull it out and blot it lightly with a towel. Place ingredients in the center line of the wrap. Fold in the top and bottom and roll up. It takes a couple tries to get the hang of it. Place each finished wrap on a serving dish and serve immediately. Looks fancy, but it’s really not that hard at all. Whisk the ingredients of the sauce together. Happy dipping. Enjoy!
My husband has always been the cook in the family. I have always loved to bake. Since he has been moving up in his career, I have had to take on the role of cooking. However, on the weekends, he does like to cook and this recipe is one of his. Another one of his recipes is my Peanut Noodle Stir Fry. That is his favorite.
He says he has been making this since college. Back then he was a meat eater and he used to add a chicken breast in this as well. So if you are an omnivore, feel free to do just that.
Black Beans and Rice
3 cups black beans (We used dried that we soaked overnight and boiled in the morning until they got soft.)
3/4 cup tomato sauce
1/2 yellow onion chopped
1 yellow pepper chopped
10 cherry tomatoes halved
1 cup corn (We used frozen organic corn)
1 small jalapeno seeds removed and diced
2 cups water
1/4 tsp garlic
4 T oil (We used avocado oil)
Juice from 2 limes
1 cup wild or brown rice + 2 cups water
In a small pot, add the rice and 2 cups water. Bring to a boil, then turn down, cover and simmer until all the water has been absorbed. About 20-30 minutes. In a large pan, combine the rest of the ingredients and bring to a boil, turn down and simmer until all the liquid has been absorbed. About 20-30 minutes. You can add the rice into the pan, or keep them separate like we do. That’s it. Enjoy!