Vegetable Wild Rice

If you love fried rice or dirty rice even, you will love this dish!  I love the color and different textures.  This is one of my Quick 30-minute meals that's easy to make.  It's filling and simply delicious.  All three food groups are covered with this dish - protein, vegetable, and grain - so feel free to make it a meal all by itself.  Enjoy!

 

Vegetable Wild Rice
Ingredients:
3/4 c wild rice
3/4 c parboiled rice
2 cup chopped broccoli
2 tablespoon olive oil
4-5 whole eggs
2 tablespoon of fresh rosemary
Salt & pepper to taste

Directions :
In a large sauce pan, boil 2 cups of water.  Add wild rice.  In a separate sauce pan, boil 2 cups of water.  Add parboiled rice.  Cook until slightly done. Rice should be light and fluffy.  Not watery. The wild rice will take longer than the parboiled rice, so cook separately.  Place cooked wild rice and parboiled in a large bowl and set aside. 

In a skillet, add 1 tbsp oil and lightly saute broccoli and rosemary until wilted.  Add broccoli and rosemary to rice mixture.  Lightly mix broccoli, rosemary, rice, salt and pepper in the bowl and set aside.  In the same skillet, add remaining oil and heat.  In small bowl, mix eggs and pour in heated skillet.  Scramble eggs until done.

Fold in rice, broccoli, rosemary mixture in the skillet with the scrambled eggs.  Mix well.

Makes about 6 - 8 servings

Delicious Veggie Burger!

If you're looking for a burger makeover, then this recipe is for you!  Amazing is all I can say about this burger. To make, I simply grabbed spinach, onion, parsley, and mushroom from the refrigerator and a rosemary clipping from my garden.  While figuring out the recipe I wasn't sure what to expect as I was putting it all together, but after tasting the finished product its a keeper! The flavor resembles that of stuffing mix but better.  Perhaps because of the rosemary and parsley.  I'm sure you'll find the flavor well pleasing.    

In a large bowl, add quinoa, vegetables, walnuts and rosemary.  Tossed until well mixed.  In a separate cup beat 3 eggs until well mixed.  Pour over vegetable and quinoa mixture.  Add salt & pepper. Stir until well mixed.

Heat skillet or griddle and add the olive oil.  Turn temperature to medium-low.  Place a large spoonful of the vegetable mixture in your hand and shape into a patty.  Mixture will be loose.  Place patty on heated surface.  Heat one side until golden brown and then turn to cook the other side.  Patty will be firm and well meshed together when done.

Delicious Veggie Burger!

Ingredients:

2 cups of cooked Rainbow Quinoa
2 cups freshly chopped Spinach
1 cup of fresh parsley, chopped
1/4 cup finely chopped walnuts
1/4 cup of ground flax seed
1 small Vidalia onion, chopped
1 cup of fresh baby bella mushrooms, finely chopped
3-4 inch clipping of fresh Rosemary, finely chopped
3 eggs
1 tablespoon olive oil

 Makes about 8-10 patties

Vegetable Frittata

A frittata is an egg-based Italian dish similar to an omelette or crustless quiche, but is cooked in a skillet or pan on top of the stove.  With a frittata, you can just about anything to it that you want.  From meat, to veggies, to whatever else you can think of or have a taste for.  Today's taste was an all veggie frittata.

First add 1 tablespoon of olive oil to a skillet.  Heat and coat the pan with the oil.  Add your vegetables and saute' until the vegetables become transparent.  Below are diced celery, green onion, carrot, peas and corn.  In a separate bowl beat 2 eggs until well mixed.  Pour over vegetables.  Add kosher sea salt and pepper, and cover skillet with lid.  Turn heat to very low and allow to slowly cook until the center is cooked.

When the center is cooked, remove skillet from heat and sprinkle with cheese or not.  The cheese is optional.  Cover for 2-3 minutes to allow steam to melt the cheese.  Using a turner or spatula, loosen edges and underneath.  Place frittata in dish of your choice and Enjoy!

Easy Crustless Vegetable Quiche

No time for breakfast?  Here's a simple dish that you can prepare ahead of time and pop it in the toaster oven to warm in the morning.  The recipe is simple and allows you to add the vegetables you love based on your taste buds each time you make it.

Easy Crustless Vegetable Quiche

Ingredients
1 tsp. olive oil
2 cup freshly chopped spinach
1 small tomato, diced
1/2 cup minced onion
1/2 cup minced bell peppers
1/2 cup whole organic milk
2 tbsp. milled flax seed (optional)
7 eggs, well beaten
1 tsp. sea salt
1 tsp. black pepper
1 cup shredded Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat deep pie dish with olive oil.  Then layer the spinach, tomatoes, onions, and bell peppers in the dish starting with the spinach.  Set aside.
3. In a bowl, combine the eggs, milk, sea salt and pepper.  Beat until well mixed.  Pour over vegetables.  Top with parmesan cheese.
4. Bake for 30 minutes, or until center has set.
5. Let set for 10 minutes.  Slice and serve.

Makes 8 servings