Tuesday, May 15, 2012

3 Grain Veggie Salad

Nate wanted 'different' food tonight. Not Mexican, not Italian, not Asian, and definitely not pasta - just something, 'different', he said.

He found boneless beef ribs in the freezer, and had them braised, and ready for the grill before I got home from work, so I had to figure out a 'not pasta' side, that would satisfy my need for protein to go with it.

3 Grain Veggie Salad:

• 3 1/2 cups water
• 1/2 cup each brown rice, Quinoa & orzo pasta
• 2 tablespoons white wine
• 1 tablespoon veggie bullion - I use Better Than Bullion
• 3 garlic cloves, pressed through a garlic press
• 1/2 zucchini, diced
• 1 Roma tomato, diced
• 2 tablespoon chipped celery leaves
• 1/2 lemon, zest and juice
• 1/2 cup garbanzo beans
• 1/2 cup grated Parmegano
• 1 tablespoon olive oil

Add water, white wine, bullion, garlic and brown rice to a pot on the stove on med-high, once they come to a boil, drop the heat to medium, cook for 20 minutes. Add orzo and Quinoa, cook another 10 minutes, then turn off the heat and leave on the burner, allowing for the rest of the liquid to absorb. Fluff with a fork.

Once the grains are done cooking , add in the chopped zucchini, tomato, celery leaf, garbanzo beans, Parmegano & olive oil. Mix together and let sit until the rest of the meal is done.

This can be served hot, cold or room temp.(Great for a pot luck where you might not have a cooler or fridge.)

Rib recipe to come....... once we perfect it!!!


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