My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in brown rice (10)

Wednesday
Feb082012

stuffed peppers with black bean crema

I am so flipping excited to share this recipe with you.

You have no idea!

Any stuffed pepper recipe I currently have on my recipe page is about to be deleted.

We have a new favorite.

This recipe was inspired 100% by a meal Chris and I had this weekend.  After our long day hiking up a mountain, I was in no mood to cook.  We went out for dinner, for the first time in awhile, to El Monte.  We had never been before, but heard amazing reviews.  It’s not right downtown and kind of set back from the street, so even after 1.5yrs here, we just now heard about it.

El Monte is Oaxacan inspired and the menu is packed with stellar options.  They use local, organic produce + meats whenever possible, use freshly cut avocados for each bowl of guacamole, and make all of their liquor drinks from scratch [no syrup mixes]. 

We were impressed with the menu and even more impressed that I had more than 1 option [gluten free + veggie can be tricky!].  Our server brought us a complimentary bowl of their original guacamole, which we requested.  You also have the option of “make your own” or “exotic guacamole,” which includes strawberries, mangos, goat cheese, and a few other ingredients.  We’ve heard it’s phenomenal.  The original guacamole did not disappoint and neither did the fresh chips + salsa.  They brought out a smoky red salsa + a tomatillo salsa.  The red was without a doubt, my favorite salsa ever.

Okay, I’ll stop gushing now.

Chris and I ended up ordering the same thing, a rarity.

Roasted Relleno – poblano chile stuffed with coastal rice, red quinoa, greens, menonita cheese, nestled atop crema black bean sauce, served with coastal rice + market fresh roasted vegetables

As soon as the first bite hit my lips, I knew this needed to be recreated at home.  While I changed up a few things, I kept the idea of the dish the same.

  • no poblano pepper – they’re expensive right now
  • no coastal rice – no idea what that is?
  • white quinoa instead of red – it’s cheaper!
  • small amount of black beans mixed into the rice/quinoa mixture – just because

The mix of ground brown rice and quinoa I decided on, was pretty spot on to the texture we had at dinner.  It was a thick, sticky rice, not lacking at all in moisture.

I decided to only lightly roast the pepper, so it still had a little bit of bite to it.  I also kept the black bean crema sauce a bit thicker and left more of the bean texture.

The flavors that night were fresh, but not overpowering.  I usually spice my Mexican-style recipes much more than this, but I loved the simplicity of the flavors.  The texture of the rice + quinoa mixture really sets this dish apart from other stuffed pepper recipes I’ve made in the past.  It’s so creamy that it seems indulgent.

Quinoa, Rice + Bean Stuffed Peppers [serves 3]

  • 3 large bell peppers
  • 1/2c quinoa, rinsed
  • 1/2c ground brown rice
  • 2c no/low sodium vegetable broth
  • 3/4c black beans
  • 2T oil
  • 1.5t garlic, minced
  • 1t ground cumin
  • 1/2t oregano
  • 1/2-1t adobo chipotle sauce [opt]
  • 0-1/2t *salt
  • black pepper
  • cheese [opt]
  1. Wash your peppers, slice lengthwise and carefully deseed.
  2. Coat on all sides with a small amount of oil [about 1/2-1T total] and sprinkle with salt.  Set aside on a baking sheet.
  3. In a medium sized pot, heat 1T oil over medium heat.
  4. Once hot, add the garlic, cumin, oregano *salt [if using no sodium broth add 1/4-1/2t], and adobo sauce [if using].
  5. Stir constantly for 20-30 seconds until the garlic begins to brown. 
  6. Add in the rinsed quinoa, ground brown rice, and veggie broth and stir well.
  7. Turn the heat up slightly and bring to a boil, stirring every minute or so.
  8. Once boiling, reduce heat to simmer and cover for 25min. 
    • Preheat your broiler on high in the last 5 minutes.
  9. Turn off the heat and let sit for 10min.
  10. Place the baking sheet with the peppers into the oven to broil for 3-5min per side.  The peppers should be slightly softened, but not charred or mushy.
  11. Fluff the quinoa mixture with a fork and gently stir in the black beans, and fresh ground black pepper.  Add more salt if needed.  The mixture with be very moist + sticky.
  12. Stuff mixture into the peppers.  Top with cheese [I used extra sharp cheddar] + broil if desired.

tips/substitutions:  Brown rice can be ground in a high power blender, coffee grinder, spice grinder or magic bullet.  Grind until the point of fine pieces, but not at all flour-like.  It will look like flakes of brown rice.  Arrowhead Mills also sells this.  If you don’t want to use ground brown rice, use 1c quinoa with 2c broth and reduce the cook time to 15min.  Chipotle adobo sauce comes in a small can and is extremely spicy.  You can freeze the sauce in an ice cube tray and store in a plastic bag in the freezer to use again.  Substitute 1/4t [or more] cayenne pepper + 1/2t chili powder if desired.

Black Bean Crema Sauce

  • 1c black beans
  • 1/4c half + half creamer
  • 1/2T oil
  • 3/4t garlic, minced
  • 1/2t ground cumin
  • 1/2t chili powder
  • pinch of cayenne
  • 1/8t salt
  1. In a food processor/magic bullet/blender combine the beans and cream and process until smooth but not fully puréed.  You want some of the bean texture left in tact.
  2. In a small pan, over medium heat, heat the oil.
  3. Once hot, add the garlic, cumin, chili powder, cayenne + salt and stir constantly for 20-30sec until the garlic begins to brown.
  4. Empty the black bean mixture into the hot pan, reduce heat to med-low, and stir until combined.
  5. Let cook for 2-3, stirring frequently.
  6. Serve under or on top of the stuffed pepper.

tips/substitutions: To make vegan, I would use soymilk or plain soy creamer. 

To add a little more oomph to this meal, mix in a lightly seasoned protein of choice to the rice mixture.

And you always have the option to broil a little cheese on top.

Someone did a little happy dance in the kitchen today.

And that someone was me.

Enjoy!

Ashley

photography blog updated with the lovely krista + julian

Sunday
Sep252011

veggie fried rice

One of my favorite grains of all times, is short grain brown rice.  I’m not sure when I actually discovered the short grain version of brown rice, but that was a good day.  It’s superior to the long grain version for one reason.

Chewiness.

You know I’m big on texture, and this is about as good as it gets.  Of course, if you’re not into chew, long grain rice will work just fine.

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With this major addiction to rice, why is it…no, HOW is it that I’ve never made veggie fried rice? 

Let’s not dwell on that.

It doesn’t matter now.

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Let’s talk about how I cut one block of tofu into 128 pieces.

Because cutting them into 128 pieces, resulted in perfectly crispy on the outside, soft on the inside, bites of tofu bliss.

Cutting them into 64 pieces is good, but 128 pieces, is better. 

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I was able to turn them without burning my fingers off, and it only took about 2min to do so.  Tossing them with a light coat of oil, ensures they won’t stick to the pan.  No parchment needed.

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In my opinion, egg is a crucial part to fried rice, but I realize it’s not for everyone.  Cooking eggs into the rice [as I describe in the directions] is my preference.  However, you can also scramble the eggs or use the pour, poke + spread method, and let your guests decide if they want egg or not. 

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And how exactly do you “fry” rice?  After it’s done cooking, you add it to a pan with a little oil and fry it up for about 5-7min.  That step, along with the crazy tofu cutting, is completely worth your time. 

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The one thing I don’t like about fried rice, is that it always comes as a side. 

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Well, today it turned into a full meal. 

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Veggie + Tofu Fried Rice [serves 6]

  • 2c short or long grain brown rice + 4c water
  • 3/4lb/12oz sugar snap peas
  • 1.5c green peas
  • 1-1.5c carrots, thinly sliced
  • 1/2T toasted sesame oil
  • 1-1.5T tamari/Bragg’s/soy sauce
  • 1.5T water
  • 2T ume plum vinegar or apple cider vinegar
  • 1.5T minced/grated ginger
  • 2 large garlic cloves, minced
  • 5T sunflower oil, used throughout cooking or other high heat safe oil
  • 1 block, extra firm organic tofu [opt]
  • 2 eggs [opt – vegan without the egg]

Toppings

  • 1/3c green onion, thinly sliced
  • 1/4c sesame seeds
  1. In a large pot, add 1T oil over medium heat.  Once heated, add brown rice and brown for 5-7min, stirring a few times, until just starting to brown.  Add 4c of water, bring to a boil, stir once, reduce heat to simmer + cover for 50min.  DO NOT stir or uncover while cooking.  After 50min, take the rice off the burner [still covered!] and let sit for 10min, then fluff with a fork.
  2. While the rice is cooking, cut + press the tofu into 8 equal slices, if using.  Press for 30min.
  3. While the tofu is pressing, over med-high heat, add 1T oil to a large pan.  Once hot, add sugar snap peas + green peas to the pan.  Stir every few minutes, until crisp + lightly browned.  ~7min
  4. Reduce heat to med-low, add ginger, garlic, + carrots, stir for 1-2min and empty into a large bowl.
  5. Turn oven on to the high broil setting.
  6. Slice each of the 8 slabs of tofu, into 16 equal pieces.  Toss with 1.5-2T oil in a bowl, gently, and spread on a large baking sheet.
  7. Broil for 5-10min, until golden brown and crunchy on top.
  8. Flip each piece, and broil again for about 3-5min, until golden brown.  Move to a plate to let cool.
  9. In the same pan that you cooked the veggies in, add 1T oil and heat over medium. 
  10. Add the rice, tamari [or soy sauce], 1.5T water and vinegar.  Let cook for about 5-7min.
  11. If cooking eggs, whisk 2 in a bowl.  Create a well in the middle of the rice and add the egg in, cooking until done, then mixing in with the rice. 
  12. Add the rice mixture and tofu to the bowl of vegetables.  Stir in the sesame oil and mix until combined. [do not add sesame oil to the hot pan, as it is not safe for high heat]  Taste and add more soy sauce if necessary.
  13. Top with chopped green onions, sesame seeds, and hot sauce if desired.

Shortcuts!

  • omit the entire tofu cooking process, if you want this as a side dish
  • frying the rice is not completely necessary, but delicious – you can skip this and just mix in the rice + sauces to the veggie mixture [omit the water]   

*If someone doesn’t like egg that you’re cooking for, you can always cook the egg in a separate pan, then add to individual servings.

*Swap tempeh for tofu, by cutting it into small cubes and frying it in a pan with 1T oil until golden brown

*If using frozen veggies, make sure they are completely thawed before cooking.

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Simple flavors.

Crunch.

Chew.

Comfort.

That’s all I need.

Ashley