Brown Rice Or Farro With Kale Cabbage Mushrooms And Tahini Dressing Recipes

AVOCADO-MISO-MUSHROOM GRAIN BOWL

Steps:

• In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medi­um heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
• Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
• In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.

BROWN RICE OR FARRO WITH KALE, CABBAGE, MUSHROOMS AND TAHINI DRESSING

Steps:

• Dressing 1. In a bowl, combine the tahini, soy sauce, vinegar, sugar, sesame oil, red pepper, and 5 tablespoons water. 2. Whisk well until blended. Add a little more water to thin the dressing, if you like. RICE AND VEGETABLES 1. In a saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 40 to 45 minutes or until rice is tender. 2. Meanwhile, bring a large skillet filled with 1/2 inch of water to a boil. Add the kale and cook, stirring often, for 5 minutes or until tender. Drain in a colander. 3. Wipe out the skillet and set it over medium-high heat. Heat 2 tablespoons of the oil. Add the mushrooms and cook, stirring often for 5 minutes or until most of their liquid evaporates. Add 2 tablespoons more oil and when it is hot, add the cabbage, garlic, red pepper, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until the cabbage softens and starts to brown. Taste for seasoning and add the kale, with more salt or red pepper, if you like. 4. Divide the rice among 4 shallow bowls. Spoon the vegetables on top and drizzle with tahini dressing. Sprinkle almonds and feta on top, if desired.

BROWN RICE AND FARRO SALAD

Steps:

• Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
• Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
• In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
• In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
• Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.