Lemongrass/Citrus Rice Pudding

I LOVE Indian food!  I also thoroughly enjoy Rice Pudding yet the type served in Indian Restaurants is way too sweet for me. I adapted this recipe to make it healthier with a fraction of the sweetening and sugar.  It’s fresh take on a more traditional Rice Pudding recipe.  When served chilled in small ramekins or dessert dishes with orange, lime and lemon zest sprinkled on top, it’s also a beautiful presentation.

Serves 8  

 

3 (5”) length fresh lemongrass, finely chopped

3 cups 2% milk

3 ½ cups coconut milk, not low fat (a bit less than two 13 ½ oz cans                                                                                                                                                                                                                                           (You may also use 4 cups unsweetened coconut beverage and 2 ½ cups milk)

1/2 cup sugar (or ¼ cup Agave)

1  ½ tsp salt

1 ½ cups uncooked Arborio or Basmati rice, rinsed with cold water and drained

1 ½ Tbsp combination of grated lemon, orange and lime zest. Use more to top individual servings

2 tsp vanilla

¼ tsp ground cardamom

 

1.      Spray slow cooker with cooking spray.

2.      Place lemongrass on a small piece of cheesecloth, form into a bundle & secure with kitchen twine.

3.      In a medium size heavy saucepan, add milk, coconut milk and salt. (Also add sugar if using sugar instead of Agave.)  Stir and bring to a strong simmer over medium heat but do not boil.

4.      Pour the hot mixture, lemongrass sachet and rice into slow cooker. Stir well.  Cover and cook on low until the rice is completely tender, about 2 hours. There should be some liquid left.

5.      Remove from heat; discard lemongrass sachet and stir in agave, zest, vanilla and cardamom.

6.      Let cool slightly, then pour into individual serving bowls, cover and refrigerate until cold.

7.      Garnish with additional zest before serving.

Summer Salad with Cumin Crusted Salmon

This delicious salad takes some time to prepare but it’s worth every minute. It’s also a salad/meal full of color, nutrition, texture and flavor.  Yum!!! When I serve it to company, my guests ask for the recipe.

Salad:

2 oz. pine nuts

5 cups mixed greens

15 oz. can black beans, drained and rinsed

1 cup scallions, sliced

1  lg orange, cut in 1” chunks

½ cup feta cheese, crumbled

1 cup cilantro, chopped

 

Dressing:

2 Tbsp. orange juice concentrate

4 Tbsp. olive oil

½ tsp. cumin

1 ½ Tbsp. balsamic vinegar

2 garlic cloves, crushed

¼ tsp salt

 

Cumin-Crusted Salmon:

1 ½ Tbsp. cumin

2 tsp. paprika

¼ tsp. freshly ground black pepper

1 pound salmon fillet, skin removed

 

  1. Heat a non-stick skillet, add pine nuts and stir until toasty, about 5 minutes. Watch closely to prevent burning.
  2. In a large bowl, place all salad ingredients except half of the cilantro and half of the pine nuts for garnish.
  3. In a separate bowl, stir dressing ingredients together.
  4. Combine cumin, paprika, salt and pepper in a flat pan or plate.
  5. Cut salmon in 8 strips and coat with spices.
  6. Grill (or cook in a non-stick skillet brushed with oil) until cooked through and crusty.
  7. Toss salad and dressing: divide on plates.
  8. Top with salmon and reserved cilantro and pine nuts.

 

Serves 4

Beet Burgers

      Beet Burgers are one of my favorite summer meals. I buy enough fresh beets, carrots and onions at the Farmer’s Market to make a double batch so I can freeze the extras. If you’re not a fan of beets, this might not be the recipe for you! Check out some of my other delicious healthy vegetarian recipes!

                                                                                                                                                                                                                                                                                   Beet Burgers

2 cups grated raw beets

2 cups grated raw carrots

½ cup grated raw onion

1 cup cooked brown rice

1 cup toasted sunflower seeds

½ cup toasted sesame seeds

2 eggs, beaten

2 Tbsp. tamari

1 cup grated cheddar cheese

3 Tbsp flour

¼ cup oil

Herbs to taste: garlic, cayenne, parsley

Salt & Pepper

 

(To make gluten free – use gluten free tamari in place of soy sauce and substitute oatmeal for the flour.)

Toast sunflower and sesame seeds in dry skillet several minutes at med/low heat, stirring constantly, until lightly browned.  Mix all ingredients together, form into patties, and bake at 350 degrees 40-50 minutes, depending on the size of your patties.  Burgers do not need to be turned during baking unless they are very large.

Yield: 8 large burgers

Beet burgers can be eaten plain or in a bun in place of a hamburger patty.

(I double this recipe after buying beets, carrots and onions at the Farmer’s Market and freeze the extras.)