Maria Rickert Hong November 21, 2013

Wild Rice Dressing

If you’re looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dressing dish.

Serves: 12

Prep time: 15 minutes

Cook time: 1 hour

Ingredients

3/4 cups wild rice (soaked overnight, rinsed and drained)
3/4 cups brown basmati rice (soaked overnight, rinsed and drained)
4 cups cold, filtered water or homemade broth
1 piece kombu (kelp)
1 teaspoon sea salt
1 cup pecans (soaked overnight, rinsed, drained and dehydrated)
3 tablespoons extra-virgin olive oil or ghee
1 medium onion (peeled and diced)
3 large celery ribs (diced)
8oz shiitake mushrooms (thinly sliced)
2 cloves garlic (peeled and minced)
1-1/2 tablespoon fresh sage or thyme (minced)
1 large carrot (peeled and diced)

Directions

Combine rice, broth, kombu and sea salt in a medium pot. Bring to a boil over high heat. Cover, reduce heat to low and cook for 45 minutes. Drain grains and set aside.

Meanwhile, preheat oven to 325F. Adjust oven rack to middle shelf. Spread pecans on a cookie sheet and toast for 8-10 minutes. Remove from oven and set aside to cool. Coarsely chop.

In a wide heavy skillet, heat 3 tablespoons oil. Saute onions over medium heat for 5 minutes. Stir occasionally to prevent stick. Add carrots and saute for 3 minutes. Stir in celery with a pinch of sea salt; continue cooking another 5 minutes. Add garlic and sage; saute another minute. Remove from pan.

Wipe out pan and heat another 3 tablespoons oil over medium heat. Add in mushrooms and saute until light brown. Add in other vegetables, rice, pecans and parsley. Stir to combine.

Ingredients

1 cup amaranth (soaked overnight, rinsed and drained)
2-1/2 cups cold, filtered water
1 cup berries
4 tablespoons raw, local honey
4 tablespoons walnut oil
1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
1 teaspoon sea salt

Directions

Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed. Stir in remaining ingredients and serve.

Ingredients

1 cup uncooked quinoa
1-3/4 cup cold, filtered water
1/2 cup extra-virgin olive oil
4 cloves garlic (minced)
8 large leaves of kale (shredded, stems discarded, finely shredded)
4 large scallions, white and green parts (thinly sliced)
1 teaspoon sea salt

Directions

Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Heat the oil in a large pan over medium heat. Add garlic and saute’ for 1 minute. Add kale and scallions; saute’ for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

Ingredients

1-1/2 cup uncooked quinoa (rinsed)
3 cups filtered water
1/2 cup red onion (finely diced)
1 medium cucumber (chopped)
2 cups fresh spinach
1 large red bell pepper (seeded and finely diced)
fresh basil (chopped, to taste)
sea salt (to taste)
freshly ground black pepper (to taste)
zest of 2 large oranges
2 large oranges, freshly squeezed
1/4 cup raw apple cider vinegar
1/2 cup extra-virgin olive oil
1/4 cup tightly packed fresh basil
1/2 teaspoon sea salt
1 tablespoon raw, local honey

Directions

For the Quinoa Salad:

Combine the dry quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat, allowing the quinoa to cook for 15 minutes, or until all of the water is absorbed. Remove from the heat, and fluff with a fork.

For the Orange Basil Dressing:

To prepare the Orange Basil Dressing, combine orange zest, orange juice, apple cider vinegar, olive oil, 1/4c. basil, 1/2 teaspoon sea salt and honey in a blender, and blend until completely smooth and emulsified. Adjust the flavor to taste, if desired.

Transfer the quinoa to a large bowl and toss with one cup of the Orange Basil Dressing and all of the chopped vegetables. (The spinach will wilt from the heat of the freshly cooked quinoa.) Season with salt and pepper, to taste, and allow to marinate in the fridge for at least an hour before serving.

Ingredients

1 cup quinoa
2 cups filtered water
4 large pasture-raised eggs (whisked)
3 large scallions (sliced thin)
3 cloves garlic (minced)
1/2 teaspoon sea salt
1 cup steamed swiss chard or kale (chopped)
1 cup gluten-free breadcrumbs
1 tablespoon ghee or coconut oil

Directions

Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 15 minutes. Let cool to room temperature.

In a large bowl, mix together cooked quinoa, eggs, scallions, garlic, salt, steamed chard or kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. Form patties.

Heat ghee or coconut oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

Ingredients

1/2 cup fresh parsley (minced)
4-5 scallions (chopped)
1/4 cup fresh mint leaves (minced)
1 large lemon, freshly squeezed
1/3 cup extra-virgin olive oil
2 cloves garlic (peeled and minced)
1/4 teaspoon sea salt (or to taste)
3 cups quinoa (cooked)
1 large cucumber (peeled, deseeded and diced)
1 large tomato (deseeded and diced)

Directions

In a food processor, puree parsley, scallions, mint, olive oil, garlic and sea salt.

In a large bowl, combine pureed mixture from the food processor with cooked quinoa, cucumber and tomato.

Ingredients

1 cup kasha
2 cups of filtered water
1 tablespoon ghee or coconut oil
2 teaspoons maple syrup
3 dashes sea salt
4 tablespoons pecan butter or other nut butter

Directions

Rinse and drain 1 cup of kasha 2-3 times.

Add 2 cups of filtered water. Boil for 15 minutes. Remove from heat.

Melt ghee/coconut oil in a sauce pan. Add in the rest of the ingredients. Warm and stir thoroughly.

Ingredients

1 cup almonds (soaked overnight, rinsed and drained)
1 cup French lentils (small greenish/black) (soaked overnight, rinsed and drained)
1 cup basmati rice (soaked overnight, rinsed and drained)
1 cup quinoa (soaked overnight, rinsed and drained)
1 small onion (small dice)
3-4 cloves garlic (peeled and minced)
10oz spinach, kale or Swiss chard (shredded)
1 tablespoon ghee or coconut oil
1/2 teaspoon ground cumin
1/2 cup tamari soy sauce
2 teaspoons freshly ground black pepper
2 small potatoes

Directions

In separate pots, cook quinoa, rice and lentils until very soft; the lentils take the longest to cook. Toast almonds in a 300F oven until well dried out. When the quinoa, rice and lentils are done, drain any remaining water off and combine in a large bowl. Turn almonds into a processor and chop finely. Set aside.

Saute’ onion, garlic, greens and cumin in coconut oil or ghee. When onions turn golden and begin to brown, turn off heat and add to grains. Combine all, including almonds, together with tamari and pepper. Finally, grate potatoes (well washed, skins and all) and add to mixture. Mix thoroughly. Potatoes should help burgers stick together better.

Weigh approximately 110 grams of mix for each burger and form into patties. Separate with parchment paper, place in glass container and freeze.

When ready to serve, brush each burger with coconut oil or melted ghee and broil on both sides.

Ingredients

1 cup sweet potato (peeled and chopped, 1/4)
2 tablespoons ghee or coconut oil
1 small onion (finely chopped)
4 cloves garlic (minced)
2 sprigs fresh thyme (stems removed)
1 bay leaf
4 cups water or homemade vegetable broth or chicken broth
1 cup millet (soaked overnight, drained and rinsed)
1 teaspoon sea salt
1/2 cup arrowroot (for pan-frying only)
1 bunch fresh flat-leaf parsley (minced)

Directions

In a heavy 2- to 3-quart saucepan, melt ghee or oil over medium heat. Add sweet potato and onion, and saute’ for 5 minutes, stirring frequently with a wooden spoon to prevent browning. Add garlic, thyme and bay leaf, and saute’ for 3-4 more minutes.

Add water or stock, millet and salt, and bring to a boil. Reduce heat to low, cover and cook for 45-50 minutes. Stir vigorously several times during the course of cooking to help release soft starch in millet and to prevent sticking. Remove millet from heat when it turns soft and creamy. Set aside to rest, covered, for 5 minutes. Discard bay leaf.

Lightly oil a 6- to 8-cup capacity baking dish. Pour polenta into baking dish, smooth stop with a moistened spatula. Set polenta aside to cool to room temperature, then refrigerate, uncovered, until fully set, about 30 minutes.

Cut into shapes (triangles, squares, etc.) for further cooking.

Pan-Fried

Heat oil at a depth of 1/4″ in a wide heavy saute’ pan over medium heat. Dredge polenta in arrowroot; tap well to remove excess coating. When oil shimmers, add sliced polenta and fry until golden and crisp. Flip to crisp other side. Drain on paper and serve hot.

Baked

Heat the oven to 350F. Brush a cookie sheet with oil and place polenta on top. Allow some space between pieces and brush lightly with oil. Bake 30 minutes or until golden brown.

Ingredients

Directions

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Ingredients

Directions

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Ingredients

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Ingredients

Directions

For the Quinoa Salad:

For the Orange Basil Dressing:

See Also

Ingredients

Directions

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Ingredients

Directions

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Ingredients

Directions

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Ingredients

Directions

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Ingredients

Directions

Pan-Fried

Baked

See Also

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