Thursday, June 21, 2012

Warm Summer Salad


Poor little Archie. It is so hard to know what is causing what, and what I'm supposed to do about it. I was going to experiment with lentils again soon, to see if they are causing his upset tummy, right? I'm talking to my sister about this, and she says, "aren't those lentil chips you're feeding him?" DOH!! So, the experiment has begun. That was for dinner, and the next morning, he did indeed have a little upset tummy.  Nothing massive, but it was definitely not good. So, lentils are not looking so good. That was a few days ago, and he is still having what we lovingly call "acid-poo". I don't think it's still from the lentils, but what is it??!?! We may never know.  Poor little Archie. He doesn't know he's poor little Archie though. He's still as happy as ever, learning to walk, and learning a few more signs: "eat" and "help". 

This recipe is for Archie in a few years. He's not much of a salad eater yet, being only 1, but he will love it someday, I just know it! I got this recipe last summer in the Arizona Republic newspaper, and Mike and I loved it. I think I substituted lime juice for the red wine vinegar just because it seemed more like the Mexican flavors I love. Enjoy!

Sorry about the beer in the picture, and the tiny text, I'm new at this food blogging stuff!! Here is the link if you want to see it a little bigger:
http://www.azcentral.com/style/hfe/food/recipes/articles/2011/07/04/20110704warm-summer-salad-black-beans-corn-rice.html


Warm Summer Salad With Black Beans, Sweet Corn and Brown Rice

Jul. 4, 2011 04:15 PM Chef Charles Wiley of Cafe Zuzu
Be the first of your friends to recommend this.
For the brown rice: 1 cup brown rice 21/2 cups water Pinch kosher salt
For the tomato-cumin vinaigrette: 1 large tomato, cut in chunks 1 clove garlic, chopped 1 tablespoon red wine vinegar
2 tablespoons olive oil 1 green onion, thinly sliced 1/2 teaspoon cumin, freshly toasted and ground 1/2 teaspoon fresh thyme, coarsely chopped Kosher salt and freshly ground black pepper to taste
For the salad: 1 tablespoon olive oil 1 small red onion, cut in half and sliced 1 clove garlic, chopped 1/4 pound shiitake mushrooms, stems removed, sliced 2 ears corn, kernels removed from the husk Kosher salt and freshly ground black pepper to taste 1 can, 15 ounces, black beans, drained 1 red bell pepper, roasted, peeled, seeded and cut into strips 1/4 cup, packed cilantro leaves Tomato cumin vinaigrette, divided Brown rice 3/8 cup baby spinach 1/4 cup pumpkinseeds, toasted
For brown rice, combine the rice and water in a 2-quart saucepan, season with a little salt and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 45-50 minutes. Transfer to a mixing bowl and cool to room temperature, fluffing with a fork a few times.
For vinaigrette, combine the tomato, garlic, vinegar and oil in the bowl of a food processor; puree and transfer to a mixing bowl. Whisk in the
green onion, cumin and thyme. Season with salt and pepper.
For salad, heat a large saute pan over medium-high heat. Add the olive oil, onion and garlic. Saute a few minutes until onions begin to caramelize. Add the mushrooms and corn, season with salt and pepper and cook until mushrooms are done; about 5 minutes. Add black beans
and red pepper and heat through. Remove from the heat, toss in the cilantro and 4-5 tablespoons tomato cumin vinaigrette. Check seasoning and set aside.
Spoon the rice into a bowl and top with the spinach. Pour the warm vegetables over the spinach (this will wilt the spinach slightly) and sprinkle
with the pumpkinseeds. Drizzle with 3 tablespoons of tomato cumin vinaigrette, and save remaining for future use. Makes 4 servings.

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