INDONESIAN PILAF SALAD

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INDONESIAN PILAF SALAD

 

(adapted from KASHI™ recipe)

I happened upon this recipe when browsing through magazines at Hairy Canary getting my hair cut.  It looked really enticing and prompted me to go and buy the ingredients on my way home.  Since then, a couple weeks have passed and I’ve already made this salad three times with great reviews from family and friends.  I’ve simplified it so this is a modified version still made with Kashi™ Whole Grain Pilaf which comes in a box and can be found in Wegman’s health foods section  The box holds three packets each with about a cup of pilaf.  It’s a chewy flavorful blend of whole grain oats, brown rice, rye, hard red wheat, triticale, buckwheat, barley and sesame seeds.  In case you don’t know what Triticale is, (and I didn’t) the Kashi folks explain that it is “a natural cross between durum wheat and rye with higher protein than both.  A ½ cup serving contains 6 grams of fiber and 6 grams of protein.

 

 

 

 

Indonesian Pilaf Salad

Created by Kashi™  and  Adapted by Celia Clement

For original recipe go to: http://www.kashi.com/recipes/8

Ingredients

  • 1 packets of Kashi™ 7 Whole Grain Pilaf
  • 1 cup whole roasted peanuts
  • 3 scallions, sliced thinly
  • 1/4  teaspoon cumin
  • 1/4  teaspoon coriander
  • 1/2 cup organic currants
  • 3 medium carrot, sliced (about 1/2 cup)
  • 1 cup organic red cabbage, shredded
  • 1/2 teaspoon salt
  • ½ bunch cilantro, coarsely chopped 
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoons  rice vinegar
  • 1 teaspoon mirin or other sweetener such as honey
  • 2 teaspoons fresh ginger root, grated
  • 1 teaspoons crushed red chili flakes (I omit this but add it if you like it spicy)
  •  

Directions

  1. Cook Kashi Pilaf according to directions on the package and set aside. The directions are: for each packet which holds 1 cup, boil two cups water and then add the pilaf.  
  2.  Add the cumin and coriander and salt to the rice mixture as it cooks.
  3. Add the carrots for the last 10 minutes of the pilaf cooking time.
  4. Cover and cook about 25 minutes until all the liquid is absorbed.
  5. In a large mixing bowl, combine chopped cabbage, scallions, currants, cilantro,  and peanuts with cooked Pilaf mixture,  and mix well.
  6. In a small bowl, combine soy sauce, sesame oil, ginger root, vinegar and cilantro, whisk together, add to pilaf mixture, stir well and taste to adjust the seasoning. Enjoy.
  7. This is best made ahead of time to let the flavors harmonize.  

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MARINATED VEGETABLE SALAD

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 MARINATED VEGETABLE SALAD (Anita Devine)
 
1 head romaine lettuce, finely chopped
¼ head red cabbage, finely sliced
1 block marinate tofu (I use tofu kan), chopped
1 cup dry roasted organic peanuts, skin on
1 small jar marinated artichokes, chopped
1 carrot, shredded
½ cup sprouts ( I used mix sprouts)
 
Dressing
½ tsp toasted sesame oil
1 Tbs. ume vinegar
1 Tbs shoyu (or regular soy sauce)
Juice of one orange
1 Tbs. rice syrup
1 ½ Tbs. mustard (I use whole grain Dijon)
 
  1. Mix together dressing ingredients and set aside.
  2. Place sliced red cabbage in a bowl, mix with ¼ tsp sea salt, place a place over it and weigh it down for one hour to extract some of the liquid. (I skip this step)
  3. Mix together all the vegetables, tofu, and peanuts and toss with dressing.
 
 

 

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QUINOA SALAD

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I’ve been finding some very unique and wonderful salad recipes. I was fortunate to get  this recipes from Anita Devine who teaches macrobiotic cooking at GreenStar Cooperative Market. This slightly adapted salad has become an  instant favorite of our family.  This is a great introduction dish for people new to quinoa.  I haven’t yet met someone who didn’t like it.  An extra benefit is that quinoa is a  very healthy "super grain" with high protein.
 
 
QUINOA WITH PECANS AND CRANBERRIES
 
1 cup quinoa, rinsed
2 cups water
1/2  cup pecans (or I’ve had good luck substituting walnuts) coarsely chopped
3 scallions, cut into thin rounds
1/3 cup parsley, finely chopped
1/3 cup dried cranberries
OR 1 cup corn, frozen or canned (I use both!!!)
 
Dressing:
1 tsp sesame oil
1/4 cup  lemon juice
1  tsp ume vinager 
2 Tbs rice vinegar
Dash of black pepper
 
1. Rinse quinoa and put it in  pot with water (2 parts water to 1 part quinoa) and bring to a boil.  Simmer until water has been absorbed.  Set aside.
 2. Lightly toast nuts and set aside
 3. Combine salad dressing ingredients
 4. When quinoa is cool to warm add dressing and scallions, parsley, cranberries, nuts and corn and mix together. Taste for seasoning.
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