Meatless Monday Recipes: Black Rice Pilaf with Apricot Dressing courtesy of inSHAPE

I still love white rice and indulge in it with sushi every once in a blue moon, but “fancy” rice has taken on a whole new meaning as the effects of refined carbohydrates have been underscored.

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Chef Recipes: Crunchy Black Rice with Green Vegetables and Brazil Nut Milk courtesy of Alex Atala of D.O.M in São Paulo

This recipe for Crunchy Black Rice with Green Vegetables and Brazil Nut Milk is courtesy of Alex Atala of D.O.M in São Paulo, Brazil.

Continue reading “Chef Recipes: Crunchy Black Rice with Green Vegetables and Brazil Nut Milk courtesy of Alex Atala of D.O.M in São Paulo”

Meatless Monday Recipes: Farro Risotto courtesy of inSHAPE

Kids love rice, but plain rice, even brown rice is stripped of most of it’s nutritional value. White rice has zero nutritional value. Now we aren’t suggesting that you never serve it, but you can opt for quinoa, bulgur, spelt, farro and others that offer high levels of fiber, protein and other essential nutrients – AND they can taste great! This easy recipe cooks farro down then cooks it down more, and with a few other ingredients turns it into a yummy risotto. 

Kids love rice, but plain rice, even brown rice is stripped of most of it’s nutritional value. White rice has zero nutritional value. Now we aren’t suggesting that you never serve it, but you can opt for quinoa, bulgur, spelt, farro and others that offer high levels of fiber, protein and other essential nutrients – AND they can taste great! This easy recipe cooks farro down then cooks it down more, and with a few other ingredients turns it into a yummy risotto.

Continue reading “Meatless Monday Recipes: Farro Risotto courtesy of inSHAPE”

Meatless Monday Recipes: Portabello Pilaf courtesy of inSHAPE

When you go meatless, you really need flavorful ingredients that will please your palate and sate your tummy. Few options match the quality of portobello mushrooms, which is why they can shine as brightly as some of the more traditional stars of a cookout.

When you go meatless, you really need flavorful ingredients that will please your palate and sate your tummy. Few options match the quality of portobello mushrooms, which is why they can shine as brightly as some of the more traditional stars of a cookout.

Paired with one of the all-time favorite grains in our house, bulgur, we prepared a pilaf that can be enjoyed on its own or with the company of burgers, fish, or whatever else you might be cooking up this weekend.

Continue reading “Meatless Monday Recipes: Portabello Pilaf courtesy of inSHAPE”

Meatless Monday Recipes: Forbidden Rice Pilaf courtesy of inSHAPE

Considered by the ancient Chinese to be the finest grain, black rice was
served only to the Emperor and forbidden (hence the name) to commoners.
Fortunately for us, that isn’t the case any longer!

Considered by the ancient Chinese to be the finest grain, black rice was served only to the Emperor and forbidden (hence the name) to commoners. Fortunately for us, that isn’t the case any longer! Not only can we utilize the grain to add visual impact to our plates, but also for a healthy boost to a dish.  Black rice carries all the great nutritional aspects you’d expect from brown rice with the added boost of heart-healthy antioxidants. Loaded up with walnuts and veggies, this dish is still light but filling and totally easy to prepare!

Ingredients:

  • 1 cup uncooked black rice
  • 1 medium tomato, chopped
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • Salt and Pepper to taste
  • Extra virgin olive oil
  • 1 large carrot, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup walnuts, chopped
  • 1/4 cup parsley, chopped

Preparation:

Drizzle olive oil in sauce pan, and drop tomato, onion and garlic in for a quick sauté.  Once onions are relatively clear and tomato skins are tender, remove from heat. Add a bit of water to deglaze pan then use hand mixer to purée to desired consistency. Add 2 1/2 cups of water and the uncooked rice. Return to low heat and cover. Cook for about 35-40 min.

Toss with veggies and chopped walnuts and serve.

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