Grain Recipes 

Easy Lentil, Sweet Potato and Coconut Curry
Barley and Herb Salad With Roasted Asparagus
Curried Broccoli Couscous
Curried Quinoa with Cauliflower
​Ginger Noodles
Kitchari
Mushroom Lasagna
Polenta with Kale & Mushrooms
Quinoa and Vegetable Stuffed Zucchini
Quinoa with Moroccan Winter Squash and Carrot Stew
Roasted Cauliflower and Faro
Red Rice ‘Risotto’ (RRR)
Tomato Lentil Stew over Quinoa
Fennel-mushroom risotto
Easy Lentil, Sweet Potato and Coconut Curry

Prep Time: 15 minutes
Cooking Time: 30 minutes
Yields: 4 people 
Ingredients:
  • 1 1/2 tablespoons coconut oil
  • 1 cup diced onion
  • 1 cup dried red lentils, green or french lentil 
  • 1 medium sweet potato, cut into 1-inch cubes
  • 1 large carrot, sliced lengthwise and chopped
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon mild curry powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 3 1/2 cups vegetable broth or water
  • 1/2 cup coconut milk
Directions:
  • Heat the oil in a large pot over medium heat. Saute the onion until it’s turning a little golden. Add the lentils, potato, carrot, and seasonings, and stir to combine everything.
  • ​Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the 1/2 cup of coconut milk. Season with salt and pepper, to taste, and serve warm.
  • Serve over your favorite grain if you want- quinoa; black rice; faro!
Credit: Gena Hamshaw,  author of “Choosing Raw.”
Barley and Herb Salad With Roasted Asparagus

Prep Time: 15 minutes
Cooking Time: 45 minutes
Yields: 4 people as main, 6 as a side
Ingredients:
  • 1 cup barley
  • 3 cups water Salt, preferably kosher salt, to taste
  • 1 pound thick-stemmed asparagus
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper to taste
  • 1/2 cup chopped fresh herbs, such as parsley, marjoram, chives, tarragon and thyme
For the vinaigrette:
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon sherry vinegar
  • Salt to taste
  • 1 teaspoon lemon zest
  • 1 small garlic clove, puréed
  • 1/2 teaspoon dry mustard or
  • 1 teaspoon Dijon mustard
  • 6 tablespoons extra-virgin olive oil
  • Lemon wedges or sliced lemon for garnish (optional)
Directions:
  • Heat a 3-quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto – it’ll keep for a day in the refrigerator). Shake strainer and return barley to pot. Cover pot with a clean dishtowel and the lid. Allow barley to sit for 10 to 15 minutes.
  • Meanwhile, roast asparagus and make dressing: Preheat oven to 425 degrees. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on lined baking sheet. Add olive oil and salt and pepper to taste and toss together until asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
  • Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
  • Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on top, and serve.
Advance preparation: Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
Notes: Nutritional information per serving (4 main dish servings): 445 calories; 28 grams fat; 4 grams saturated fat; 4 grams polyunsaturated fat; 20 grams monounsaturated fat; 0 milligrams cholesterol; 45 gramscarbohydrates; 10 grams dietary fiber; 12 grams sodium (does not include salt to taste); 8 grams protein. Nutritional information per serving (6 servings): 296 calories; 19 grams fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 13 grams monounsaturated fat; 0 milligrams cholesterol; 30 grams carbohydrates; 10 grams dietary fiber; 7 grams sodium (does not include salt to taste); 5 grams protein
Credit: Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Curried Broccoli Couscous

Prep Time: 20 minutes
Cooking Time: 20 minutes
Yields: 4 people
Ingredients:
  • 2 tablespoons olive oil
  • 1/4 bunch broccoli, finely chopped (1 1⁄2 cups)
  • 1 teaspoon curry powder
  • 1 cup canned chickpeas, rinsed
  • 1/3 cup golden raisins
  • kosher salt
  • 3⁄4 cup couscous
Directions:
  • In a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.
  • Add the curry powder and stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.
  • Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.
Notes: I substituted quinoa for the couscous because that is what I had at home.  If you do that, you have to cook the quinoa separate as it has tad bit longer cooking time, but after it cooks, you can add it to the broccoli and chickpeas to steam together.  Also, if you do this, don't add that much water to the broccoli and peas...I added a little just to steam the broccoli a tad.
Super yummy!
Credit: From Real Simple, thank you mom!
Curried Quinoa with Cauliflower

Prep Time: 10 minutes
Cooking Time: 15 minutes
Yields: 4 people
Ingredients:
  • 2 Tbsp Olive Oil
  • 1 Medium Onion, chopped
  • 3 cloves Garlic, minced
  • 1 Tbsp Minced Fresh Ginger
  • 1 Carrot, cut into ½" half-moons
  • 1 Small Head Cauliflower, broken into small florets
  • ¼ tsp Salt, or more to taste
  • 5 tsp  Curry Powder
  • ¼ tsp Cayenne Pepper
  • 1 cup Water
  • 1 cup Frozen Peas
  • 1 cup Quinoa, preferably no-rinse variety
  • Plain Yogurt & Toasted Slivered Almonds, for garnish
Directions:
  • Heat olive oil in a large skillet.
  • Add onion, garlic, ginger, and carrot; cook over medium heat for 5 minutes.
  • Add the cauliflower, salt, and spices, and cook another minute.
  • Add 1 cup water, then cover and simmer for 12-15 minutes, until vegetables are tender.
  • Add the peas during the last minute of cooking.
  • Meanwhile, cook quinoa according to package directions.
  • Mix the curried vegetables into quinoa and serve. Top with nonfat yogurt or raita, and toasted slivered almonds.
Credit: http://healthy.betterrecipes.com/curried-quinoa-with-cauliflower.html?sssdmh=dm17.625230&esrc=nwdr102412
Ginger Noodles

Prep Time: 5 minutes
Cooking Time: 10 minutes
Yields: 4 people
Ingredients:
  • 1 8-ounce package soba noodles
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons finely chopped fresh ginger
  • 2 garlic cloves, minced
  • 1/2 - 1 jalapeno pepper, finely chopped
  • 2 green onions, finely chopped, including tops
  • 1/4 cup chopped fresh cilantro (optional)
Directions:
  • Cook noodles in boiling water according to package directions. When tender, drain and rinse.
  • Mix vinegar, soy sauce, ginger, garlic, jalapeno pepper, green onions, and cilantro, if using,
  • Pour over cooked noodles and toss to mix.
Notes:
Per serving (1 cup): 211 calories; 0.8 g fat; 0.2 g saturated fat; 3.6% calories from fat; 0 mg cholesterol; 8.8 g protein; 45.2 g carbohydrates; 5.2 g sugar; 4.5 g fiber; 581 mg sodium; 32 mg calcium; 1.9 mg iron; 3.5 mg vitamin C; 48 mcg beta-carotene; 0.5 mg vitamin E
Credit: Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D
Kitchari

Prep Time: 20 minutes
Cooking Time: 45 minutes
Yields: 2 people
Ingredients:
  • 1 cup white basmati rice, rinsed thoroughly
  • ⅓ cup split mung dahl (split hulled mung beans), rinsed thoroughly, and soaked for 6 hrs
  • 3 cups filtered water 1 zucchini chopped 1 small sweet potato, peeled and chopped
  • 1 tablespoons organic sunflower or olive oil
  • 3 tablespoons hulled pumpkin seeds
  • 2 tablespoons chopped scallions
  • 2 teaspoons Chef Johnny’s Vata Seasoning or mild curry powder
  • 2 tablespoons Bragg’s amino acids (optional)
  • ½ cup organic coconut milk, preferably fresh
  • 2 tablespoons lemon juice
  • 1 teaspoon maple syrup or jaggery
  • Salt to taste
  • Freshly ground black pepper
  • Fresh cilantro, for garnish
Directions:
  • Put the rinsed rice, mung dahl and water in a saucepan. Bring to a boil over high heat.Reduce the heat to low and simmer for 10 minutes. Add to the pan even layers of zucchini and sweet potato on top of the rice mixture. Cover the pan again and cook until the rice mixture has absorbed all the water, about 20 minutes.
  • Meanwhile, in a sauté pan, heat the oil over low heat.Add the pumpkin seeds and scallions and cook, stirring, until the seeds turn light brown, about 4 minutes. Stir in the vata seasoning or the mild curry powder and then the Bragg’s until thoroughly combined. Stir in the coconut milk, lemon juice, and maple syrup and cook for 10 minutes. Add the scallion mixture to the rice and stir to blend well. Season to taste with salt and pepper.
  • Cover with lid and bake in a hot oven about 400°F for 15-20 minutes. Remove and sprinkle with lemon and chopped cilantro for garnish, and serve hot.
Notes: One of greatest and most easily digested complete meals in Ayurvedic cooking is kitchari. This simply prepared and endlessly varied grain dish combines protein and carbohydrate in a single dish. Although it is typically made with white basmati rice and mung dahl, feel free to substitute other types of rice, such as brown basmati, wild rice, black rice, red rice, or buckwheat. Substituting lentils such as puy, red, or brown for split mung dahl is also an option, but be sure to allow for longer cooking times if you use substitutes.
This recipe is vegan, gluten-free, and great for Vata, Pitta, and Kapha doshas. It was originally published in the book “Eat Taste Heal.”
http://www.chopra.com/ccl/the-vedic-chef-3-vegan-meals-to-balance-the-doshas?utm_content=CCL%20Newsletter%20140923&utm_campaign=September&utm_source=Newsletter&utm_medium=email#sthash.GjOgvrGq.dpuf
Credit: Deepak Chopra The Vedic Chef
Mushroom Lasagna

Prep Time: 30 minutes
Cooking Time: 30 minutes
Yields: 4 people
Ingredients:
  • ¼ cup or more coconut oil
  • 1 pound mixed mushrooms (white, crimini, shiitake, chicken of the woods)
  • 1 large portobello mushroom
  • 1 large onion, sliced thin
  • ½ pound spinach
  • 1 box gluten-free lasagna noodles (we like Tinkyada brown rice noodles)
  • pinch of sea salt
For the Cashew Sauce:
  • 1 ½ cups cashews
  • 1 tablespoon nutritional yeast
  • 2 tablespoons lemon juice
  • 1 large garlic clove water as needed
  • 2 teaspoons sea salt Garnish: sea salt, to taste
  • freshly cracked black pepper
  • 2 tablespoons freshly chopped thyme
Directions:
  • Preheat oven to 350.
  • Cover the noodles by several inches and bring to a boil with a pinch of sea salt. Cook the noodles according to package directions. When tender but slightly al dente, drain and set aside. If you do this well in advance of the rest of the steps, be sure to toss the noodles with a little olive oil to prevent them from sticking.
  • Clean and slice the mushrooms thin. Heat a large heavy-bottomed skillet over high heat. Add some coconut oil, then in batches, sauté the mushrooms until tender and lightly browned. Continue until mushrooms are cooked. Set aside.
  • Heat another pan and sauté the onions in 1 tablespoon of coconut oil until soft, then add the spinach and cook until just wilted. Set aside.
  • Prepare the cashew sauce by blending the ingredients until a smooth, creamy consistency is reached, using water to help thin in out to desired consistency. It has to be spreadable - if it’s too thick, it’ll rip the noodles and won’t spread.
  • Assemble the lasagna. Using a squarish baking pan or Pyrex container, begin by spreading a little cashew sauce on the bottom of the dish, then add a layer of noodles. Sprinkle with fresh chopped thyme. sea salt, and black pepper. Spread a thin layer of cream sauce over the noodles then top with the cooked mushrooms and onion and spinach mixture.
  • Repeat this pattern of steps until you run out of ingredients. To make it easier when slicing, alternate the direction of the lasagna noodles as you build the lasagna. Place in the middle of the oven and cook until warmed through, about 20 minutes. Serve warm, but it’s also delicious as cold next-day leftovers!
Notes: For CleanseWinter comfort food at it's finest. Who doesn't crave a warm and rich lasagna here and there? Traditionally made with pasta and tomatoes, it seems at first that it's not something clean eaters can enjoy. Til now. Chef Frank has given us gluten, tomato and even meat-free lasagna, and guess what? It still tastes incredible!
Credit: The Clean Program
 Polenta with Kale & Mushrooms

Prep Time: 10 minutes
Cooking Time: 20 minutes
Yields: 4 people
Ingredients:
  • Kale & mushrooms
  • 1 bunch of Kale roughly chopped & stems removed
  • 1 pound mixed mushrooms, stems removed and sliced thin (or any other variety)
  • 1 tbsp extra-virgin olive oil
  • 2 shallots thinly sliced
  • ¼ cup red wine
  • 2 cloves of garlic minced
  • 4 chopped Roma or plum tomatoes
  • 1 tablespoon of parsley for garnish (optional)
Polenta:
  • 4 cups vegetable broth (water can be used too)
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper
  • 1 cup fine grain yellow polenta
  • ¼ cup heavy cream (optional)
  • 1 tablespoon butter
Directions:
Kale And Mushrooms:
  • In a large skillet, melt 1 tablespoon of olive oil or butter. Add the shiitake and cook over
  • moderately high heat, stirring, until browned, 4 minutes.
  • ​Add the half of the shallot and garlic and cook until fragrant, 2 minutes.
  • Stir in ¼ cup red wine and scrape up any bits at the bottom of the pan.
  • Remove mushroom mixture from pan.
  • Add the remaining shallot & garlic and then add the kale. Sauté for 5 minutes, then add tomatoes and allow
  • them to break down, around 3-5 minutes.
  • Reduce heat to medium-low, adding ¼ cup water or vegetable broth and cover while the kale cooks until wilted and very soft.
  • Season with salt & pepper.
Polenta:
  • Bring vegetable broth, polenta, salt, and pepper to boil in heavy large saucepan over
  • medium heat, whisking constantly.
  • Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes.
  • Remove from heat. Divide into four portions, top with kale and mushroom mixture.
Notes: Polenta, a coarsely ground cornmeal, is a gluten free grain. Polenta is an excellent source of
iron, magnesium, phosphorus, zinc and vitamin B6. When purchasing polenta look for
the stone-ground when possible; this process keeps more of the grain intact, so the most
nutrients are retained.
Credit: Brooklyn Cookery
Quinoa and Vegetable Stuffed Zucchini
 
Prep Time: 15 minutes
Cooking Time: 60 minutes
Yields: 6 people
Ingredients:
For the Quinoa:
  • 1 cup quinoa
  • 1 cup vegetable broth
For the Stuffing:
  • 2 tablespoons extra virgin olive oil
  • 1/4 pound pancetta, finely chopped (optional)
  • 1/2 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 8 ounces baby bella mushrooms, finely chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups baby spinach
  • 3 small zucchini, seeded and halved
  • 2 cups marinara or tomato sauce
Directions:
Quinoa:
  • Dry toast the quinoa in a medium pot over medium-high heat for 3-4 minutes until aromatic and popping.
  • Add the broth and 1/2 teaspoon of salt and bring broth to a boil. Cover the pan and reduce heat to low. Simmer quinoa for 20-25 minutes until all the liquid has evaporated and the quinoa is cooked.
  • Turn off the heat and let the quinoa steam in the pot for 3-5 minutes with the lid on.
  • Fluff quinoa with a fork and transfer to a large bowl to cool.
Stuffed Zucchini:
  • Preheat oven to 375°F.
  • Heat the 1 tablespoon of the oil in a medium cast iron pan over medium-high heat. After a minute add the pancetta and cook it until it has rendered some of its fat.
  • Toss in the onions and saute for 7-8 minutes until brown. Add the garlic and cayenne pepper and add the mushrooms.
  • Season the mushrooms with salt and black pepper and cook for 5-6 minutes until soft and brown. Toss in the spinach and cook it until it wilts.
  • Add the cooked vegetables to the quinoa and toss to combine.
  • Scrape the seeds out of the zucchini halves with a large spoon so you form a channel for the stuffing.
  • Pour the marinara sauce in the bottom of a 9"x13" baking dish and lay the zucchini skin-side-down. Brush the halves of zucchini generously with olive oil and season them with salt and black pepper. Fill the wells with a few tablespoons of stuffing and gently pack it down.
  • Tightly cover the dish with foil and slide it into the oven on the top rack. Bake for 30 minutes, remove the foil and bake for another 10-15 minutes. The zucchini should be soft and the sauce should be bubbling when done.
  • Let cool for 5-10 minutes and serve immediately. Leftover stuffed zucchini can be stored in the refrigerator for up to 4 days.
Notes: Nutritional Analysis: Serving Size (1/2 zucchini with stuffing): Calories 197 Fat 4 g, Sat 1 g, Cholesterol 0 mg, Fiber 5 g, Protein 9 g Carbohydrates 33 g, Sodium 164 mg
Quinoa with Moroccan Winter Squash and Carrot Stew

Prep Time: 25 minutes
Prep Notes: Can prep stew first....and then do quinoa part
Cooking Time: 40 minutes
Yields: 4 people
Ingredients:
Stew:
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • Pinch of saffron
  • 1 cup water
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
  • 2 cups 3/4-inch cubes peeled carrots
Quinoa
  • 1 cup quinoa*
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled carrot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro, divided
  • 2 teaspoons chopped fresh mint, divided
Directions:
For stew:
  • Heat oil in large saucepan over medium heat.
  • Add onion; sauté until soft, stirring often, about 5 minutes.
  • Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients.
  • Add 1 cup water, tomatoes, and lemon juice. Bring to boil.
  • Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.
  • Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
For quinoa:
  • Rinse quinoa; drain.
  • Melt butter with oil in large saucepan over medium heat.
  • Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes.
  • Add garlic, salt, and turmeric; sauté 1 minute.
  • Add quinoa; stir 1 minute.
  • Add 2 cups water. Bring to boil.
  • Reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
  • Rewarm stew. Stir in half of cilantro and half of mint.
  • Spoon quinoa onto platter, forming well in center.
  • Spoon stew into well. Sprinkle remaining herbs over.
  • *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.
Notes: I did not use butter, just olive oil. And I made it head of time for lunch at work, so I simply mixed it all together.  It is really good....be sure to have all the spices.  They work great in most everthing!
Credit: Read More http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714
Roasted Cauliflower & Farro

Prep Time: 10 minutes
Cooking Time: 20 minutes
Yields: 4 people
Ingredients:
  • 1 cup of farro (pearl barley) Cauliflower:
  • 1 head cauliflower, cored and cut into small florets
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 & ½ teaspoon kosher salt
Tahini dressing:
  • ¼ cup tahini juice of
  • 1 lemon (add a squirt of honey if there is a very tart lemon)
  • ¼ - ½ cup of water
  • Add a squirt of srirarcha for those who love a little bit of heat
  • ½ teaspoon salt
  • ¼ cup chopped parsley for garnish
Directions:
  • Heat oven to 500°.
  • Toss together oil, cumin, turmeric, cauliflower, salt and pepper in a large bowl.
  • Transfer to a rimmed baking sheet (use 2 if needed to get a single layer); spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 20—25 minutes.
  • Add farro to a small pot of water, covering with about an 1 & ½ of water. Add salt & any herbs to boost the flavor. Bring to a boil, then reduce the heat and allow to simmer, uncovered for 15-20 minutes until farro is tender. Drain when grains are tender.
  • In a small sauté pan, heat 1 tbsp olive oil with garlic for 1-2 minutes until fragrant. Take off heat and stir in tahini, lemon juice, salt and ¼ to ½ cup water. Add more water if it isn’t creamy enough.
  • Add the farro, roasted cauliflower and parsley in a bowl and combined evenly to coat the grains. Add two large spoonfuls of the dressing (add more if needed) and season to taste.
  • Serve cauliflower hot or at room temperature.
Notes: Farro is an Italian whole grain that is similar in taste and texture to barley. Farro is rich
in fiber, magnesium and vitamins A, B, C and E. It grows best in barren, high-altitude
terrain and is almost always grown without chemical pesticides or fertilizers. Because
it is so easily digested and so low in gluten, farro can often be eaten by people who are
normally gluten-intolerant.
Red Rice ‘Risotto’ (RRR)
 
Prep Time: 10 minutes
Cooking Time: 25 minutes
Yields: 4 people
Ingredients:
  • 1 cup red rice
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 cup porcini (or any variety you like) mushroom, sliced
  • 2 cups mushroom broth (veggie is fine also)
  • a couple hearty handfuls of spinach
  • olive oil
  • sea salt
  • freshly ground pepper
Directions:
  • Soak rice in cold water for a few hours before cooking. (If you don’t have time, give it a good rinse and proceed).
  • Coat a large pot with olive oil and place over medium high heat. Add onion, season with salt & pepper and cook until translucent, about one minute. Add garlic and cook for another minute, until soft.
  • Add mushrooms, season and cook for about three minutes until soft and slightly browned.
  • Add rice and let cook for about a minute, stirring throughout to mix.
  • Add broth and bring to boil. Reduce heat to medium and let simmer, stirring occasionally, until most of the water is absorbed (you don’t want the risotto totally dry at this point). Add spinach, mix to combine and remove from heat. Cover for about three minutes.
  • Uncover, fluff with fork, season with salt, pepper and cheese to your liking. Serve immediately. 
Notes: So, we make this with red rice and without wine but call it ‘risotto’ as the result is just as creamy and sophisticated. It cooks like a pilaf, which means no arduous adding and stirring, making it perfect for a quick and easy weeknight dinner. Skip the cheese to keep it vegan and elimination diet friendly, or add parmesan for extra creaminess.
Credit: http://goop.com/recipes/dinner/red-rice-risotto
Tomato Lentil Stew over Quinoa

Prep Time: 10 minutes
Prep Notes: start lentils first, cook tomatoes and quinoa for about same time...
Cooking Time: 40 minutes
Yields: 4 people
Ingredients:
  • I used flash frozen tomato puree from the farmer's market, and added some kale into the tomato stew part. Also turmeric and coriander as I did not have these seasonings...all still great!
  • 2 cups lentils, washed
  • 2 large onions
  • 5 medium-large tomatoes or 7 smaller ones (this ingredient varies in quantity)
  • 3 tablespoon olive oil
  • water for boiling
  • 3/4 teaspoon salt (or to taste)
  • 1 1/2 teaspoon marjoram
  • 1 1/2 teaspoon savory
Directions:
  • In a medium-large saucepan boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). 
  • While these are cooking, chop onions and tomatoes. 
  • In a very large skillet or pan, sautee onions until they are just about cooked (mostly translucent).  Add tomatoes and stir occasionally.  Crush the marjoram and savory in your palm and rub together to release the flavor, and add to the pan.  Add the salt.  When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). 
  • Cook together for a few minutes to get an even mixture.
  • To cook quinoa, boil two parts water to one part quinoa. 
  • Add grain (supposedly you're supposed to rinse it, but I don't have a fine enough colander, so I do without this step).  Cover and lower to a simmer. Cook for 15 minutes.
  • Stir and let sit covered off the heat for ten minutes before serving.
*This is a really good dish with steamed cauliflower and for a really neat touch, try adding some cooked arame seaweed on top.  Soak a handful of arame in cold water (you don't need very much of this - a little goes a LONG way, and its very very dense in nutrition).  In a small pan heat some oil and add a couple cloves of chopped or pressed garlic, and a very small amount of diced ginger (optional).  Add drained and squeezed arame and sautee for a few minutes.  Add soy sauce to taste.  When the arame becomes crispy its ready to eat.  Just sprinkle on top of the stew, or any pasta dish for that matter.
Credit: http://vegweb.com/index.php?topic=10561.0
Fennel-mushroom risotto
 
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 people
Ingredients:
  • 1 cup sliced fresh mushrooms, such as shiitake, oyster, morel, or porcini
  • 1 cup sliced fennel bulb
  • 1/2 teaspoon fennel seed, crushed
  • 1 tablespoon olive oil
  • 2/3 cup Arborio or medium-grain rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 asparagus spears,* cut into
  • 1-inch pieces (about 1/4 cup)
  • 1/3 cup thinly sliced green onion
  • 1 tablespoon snipped fennel leaves Fennel leaves (optional)
Directions:
  • In a medium saucepan cook mushrooms, sliced fennel bulb, and fennel seed in hot olive oil until tender. Stir in uncooked Arborio or medium-grain rice. Cook and stir for 2 minutes more.
  • Carefully stir in water, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).
  • Remove from heat. Stir in asparagus and green onion. Let stand, covered, for 5 minutes. The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little water to reach the desired consistency.
  • Stir in snipped fennel leaves. If desired, garnish risotto with additional fennel leaves. Makes 4 servings.
*Note: If using thick asparagus spears, halve the spears lengthwise and cook in a small amount of boiling water until crisp-tender before stirring into risotto.
Notes: Per serving: Calories 160, Total Fat 4 g, Saturated Fat 1 g, Sodium 285 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 3%, Vitamin C 12%, Calcium 3%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
Credit: http://www.recipe.com/fennel-mushroom-risotto/?sssdmh=dm17.628240&esrc=nwdr110812