Baked Leeks with Mushroom Wild Rice Pilaf

Wild rice is the seed of one of four aquatic grasses in the genus Zizania, three of which are native to North America and one is native to China, and has been consumed by people for thousands of years. Though wild rice is similar to rice from Asia, Oryza sativa, they are not directly related, which means wild rice is not truly rice. Because wild rice grows in colder conditions, the seed itself requires more energy to germinate resulting in high levels of protein. Wild rice makes a great addition to any number of dishes as it has a sweet nutty flavor and chewy texture. Baked leeks with mushroom wild rice pilaf is delicious with any number of dishes including feta roasted potatoes and arugula salad.

3 leeks, trimmed and halved

1 c small mushrooms, quartered

½ c cooked wild rice

1 tsp olive oil

1 tbsp butter

1 tsp rosemary

1 tsp parsley

salt and pepper

1. Preheat oven to 375 degrees. Spread leeks on a baking dish, drizzle with olive oil and season with salt and pepper. Bake leeks until tender, 10-15 minutes. Remove from oven and set aside.

2. Place butter in a medium pan over medium low heat. Add mushrooms and sauté until slightly browned, about 5 minutes. Add rice and herbs and stir to combine. Reduce heat to low, cover and cook for about 5 more minutes. Once rice is thoroughly heated and herbs are fragrant, remove from heat. Season to taste with salt and pepper.

3. Arrange leeks on plates or a platter, spoon pilaf over leeks. Serve warm or room temperature.

Serves 3-4

Coleslaw with Rice Vinaigrette

The term coleslaw comes from the Dutch term for cabbage salad, koolsalade. Domesticated cabbage originated as a wild mustard plant, which grew along the Mediterranean seacoast. Cabbage is a great addition to any diet because it is high in vitamin C, vitamin K and fiber, among other nutritional properties. Coleslaws have become one of the more popular salads in American cuisine, but all too often they are drenched with creamy dressings, which can detract from both the flavor of the vegetables and their general appeal. Vinaigrettes make a lovely dressing for coleslaw, as cabbage and vinegar compliment each other and the colors and flavors of the vegetables are still able to shine. Coleslaws are a delicious addition to any number menus including Mexican, Thai, Mediterranean and American. Smashed new potatoes or purple potato salad are both delicious with coleslaw.

Any variety of cabbage may be used.

1 small head cabbage, quartered and thinly sliced

1 medium carrot, trimmed and grated

¼ red bell pepper, finely diced

1 small white onion, finely diced

¼ c peas

¼ c almonds, sliced and toasted

2 tbsp parsley, finely chopped

2 tsp rice vinegar

1 tsp brown sugar

1 tsp olive oil

salt and pepper

1. Toss cabbage, carrot, red bell pepper, onion peas and almonds together in a medium mixing bowl.

2. In a small bowl, combine parsley, vinegar and brown sugar. Continue stirring or set aside until sugar has dissolved. Once sugar is dissolved, add olive oil and stir to combine.

3. Pour dressing over prepared vegetables and thoroughly toss to combine. Place coleslaw in fridge and marinate coleslaw at least one hour.

4. Season to taste with salt and pepper. Serve room temperature or chilled.

Serves 3-4

Pad Thai

Thailand is an amazing country and Thai cuisine is just as amazing and delicious. My first introduction to Thailand was the city of Bangkok, I had been eating Thai food for many years and cooking Thai food, so I was delighted to experience the food in its country of origin. After my first trip to Bangkok, I continued experimenting with Thai cuisine and have learned many things thanks to research and Thai Food by David Thompson, a wonderful book for those interested in Thai cuisine. I especially love the use of fresh ingredients and the particular attention to their intrinsic colors and flavors. I was able to take another trip to Thailand a year ago, and while there my friend and I took a great cooking class in the heart of Bangkok from a lively Thai man who taught us about the use of fresh ingredients, careful preparation and rapid cooking. Pad Thai remains one of my favorite dishes, one I make frequently at home and goes very well with both fresh spring rolls, cucumber watermelon slaw or strawberry mango sticky rice.

Most any style of rice noodle will work. Meat such as shrimp or chicken can easily be used in addition to or instead of tofu.

For Margaret, who arranged the great cooking class for us in Bangkok.

¼ c boiling water

2 tbsp tamarind paste

1 tbsp tomato paste

1 tbsp palm or brown sugar

1 tbsp sugar

2 tbsp fish sauce or 1 tsp salt

1 tbsp rice vinegar

16 oz rice stick noodles

2 tbsp vegetable oil

1 c tofu, cut into ¼-½ inch cubes

1 clove garlic, pressed or finely chopped

1 shallot, finely minced

2 eggs, beaten

1 carrot, peeled and grated

1 bunch scallions, cut into 1" pieces

1 c bean sprouts

½ c cilantro, stems removed

½ c ground peanuts

1 lime, cut into wedges

1. In a small bowl combine tamarind paste, tomato paste, sugars, fish sauce and rice vinegar. Whisk in boiling water until sauce is well combined. Set sauce aside.

2. Heat a large pot of water over high heat, bring to a boil and add noodles. Remove from heat and allow noodles to cook off heat until tender, 4-5 minutes. Once noodles are tender, drain and run under cold water to stop cooking process. Set aside and allow noodles to continue draining.

3. Heat the oil in a large skillet or wok over medium-high heat. Add tofu and fry until golden brown, about 4-5 minutes. Using a slotted spoon, remove tofu and set aside.

4. Keeping oil over medium-high heat, add shallot and garlic and stir until fragrant, about 30 seconds. Add egg, carrot and tofu and stir continuously until egg has cooked, about 30 seconds. Add noodles, gently combine with cooked ingredients and pour sauce over skillet. Gently stir ingredients to heat and combine, about 30 seconds. Remove from heat, add scallions, ¼ c cilantro leaves and bean sprouts and gently toss to combine.

5. Serve immediately. Garnish with ground peanuts, lime wedges and remaining cilantro leaves.

Serves 3-4

Vegetarian Sushi Rolls

With summer just around the corner, all I can seem to think about is food fit for warm weather, eaten at room temperature or chilled. Sushi is just one of those items. Sushi was first developed in Southeast Asia as a means of preserving fish by storing salted fish in a package of fermented rice, which was then thrown away. The Japanese began to eat the rice with the fish and finally contemporary sushi, using vinegar rice instead of fermented rice, was developed as a fast food during the 19th century in Tokyo. Though sushi does take some practice to make well at home, it is well worth the time and effort because it is a beautiful and delicious dish. I find the most difficult step to be the rice, because it requires the most attention and patience, yet becomes easier in time. Burdock and carrot kinpira or mustard green soup taste especially good when served with fresh sushi rolls.

Sushi can be made with any number of fillings including various vegetables and fish, raw or cooked, depending upon preference and availability.

1 c sushi rice

1 c water

1 tbsp rice vinegar

1 tbsp sugar

½ tbsp salt

4 sheets of nori

4 tsp sesame seeds, toasted

1 medium carrot, peeled and julienned into long strips

1 medium bell pepper, trimmed and julienned into long strips

1 avocado, halved and cut lengthwise into ¼" segments

bamboo sushi rolling mat

1. Place rice into a fine strainer and rinse with cold water until water runs clear. Place rice and 1 c water in a medium saucepan over high heat and bring to a boil. Once boiling, reduce heat to low and cover. Cook rice until al dente, about 15 minutes. Once al dente, remove rice from heat and set aside, covered, for 10 minutes. Do not stir rice during cooking process.

2. Combine rice vinegar, sugar and salt in a small saucepan and place over medium heat. Once ingredients are simmering, remove from heat.

3. Place rice in a large bowl, add vinegar mixture and combine thoroughly by folding rice. Allow rice mixture to cool to room temperature before using rice for rolling sushi.

4. Lay a sheet of nori on the rolling mat with the shiny side down. Place ½ c rice on nori. Wet hands and spread rice evenly on mat leaving about a 1 ½" strip of nori uncovered at the top. Sprinkle 1 tsp of sesame seeds evenly over rice.

5. Place desired amount of filling along rice, about 1" from the bottom. Starting from the bottom, use the rolling mat to evening roll the sushi fairly tightly, being careful the filling is rolled into the sushi and the mat is not. Once you have rolled to the edge of the remaining strip of nori, wet the edge and finish rolling the sushi. When the sushi is completely rolled, gently squeeze the sushi so it does not fall apart during cutting. Repeat process with remaining nori.

6. Using a sharp knife, carefully cut the sushi rolls into 6-8 pieces each, cleaning knife often to prevent sticking. Serve sushi immediately with soy sauce, wasabi or pickled ginger.

Makes 4 sushi rolls

Strawberry Mango Sticky Rice

Strawberry season is in full swing and signs announcing fresh strawberries are everywhere right now, at small roadside stands, pick-your-own fields and farmers markets. I find passing up ripe strawberries particularly difficult, as they easily sell themselves with their bright juicy red exterior, so naturally I wanted to cook with them. I decided to use them alongside mango for sticky rice coconut topping, as mangos and strawberries compliment each other in a beautifully delicious way. Making sticky rice at home eluded me for many years, as it seemed complicated and I lacked the appropriate tools. Sticky rice is a short-grained rice from Southeast Asia with high amounts of amylopectin, responsible for the sticky quality of the rice. However, after finding the proper rice and researching different cooking methods, I found it was possible to simulate the bamboo steamer used in Thailand with a steamer basket and cheesecloth. Sticky rice has since become a frequent dish I have on hand for a dessert, breakfast or snack.

Sticky rice is commonly sold as sweet rice, though different from brown sweet rice, and can be found at specialty stores, larger grocery stores or Asian markets. Frozen fruit can be substituted for fresh fruit, depending upon availability.

1 c sticky rice

1 ripe mango, peeled and seeded

5 ripe strawberries, tops removed

1 can coconut milk

½ c sugar

1. Place rice in a mixing bowl and fill bowl with water. Allow rice to soak for 12-24 hours. Place a steamer basket into a pot; add water up to the steamer basket and line basket with cheesecloth. Drain rice, evenly place rice on cheesecloth, cover and bring water to a boil. Steam rice until tender, 15-20 minutes. Remove rice from heat, place cooked rice in a bowl and set aside.

2. Finely dice a strawberry and a small mango segment, set diced fruit aside. Combine coconut milk, sugar and remaining fruit in a food processor. Thoroughly combine into a smooth purée.

3. To serve, place ½ c rice in a bowl and spoon coconut purée over rice. Garnish with diced fruit and brown or raw sugar. Serve immediately at room temperature.

Serves 3-4

Fresh Spring Rolls with Peanut Sauce

I love to both make and eat fresh spring rolls and recently I have been having them at least once a week. Spring rolls, fresh or fried, can be found in many Asian countries under different names with a variety of wrappers, fillings and dipping sauces. Luckily these rolls seem to be more popular in the States and so the wrappers, made of rice and tapioca flour, can generally be found with a bit of searching, especially at Asian markets or natural food stores.

Salad greens and scallions are also good in the spring rolls. I blanch some of the vegetables to make them tender for eating, but the vegetables can be left raw depending upon preference.

Fresh Spring Rolls

1 medium cucumber, thinly julienned into 4" strips

1 medium red or orange pepper, thinly julienned into 4" strips and blanched

1 medium avocado, thinly sliced

2 large carrots, thinly julienned into 4" strips and blanched

8 rice paper wrappers

8 sprigs of cilantro, trimmed to 4"

Peanut Sauce

½ c natural peanut butter

1 tbsp tamari

1 tbsp brown sugar

1 clove garlic

1 tsp ginger

¼ - ½ c water

Peanut Sauce

1. Combine peanut butter, ginger, garlic, tamari and sugar in a food processor or medium mixing bowl. Gradually add water until sauce reaches desired consistency.

Fresh Spring Rolls

1. Arrange carrots, peppers, cilantro, avocado and cucumbers in individual piles on one edge of a work surface large enough to make rolls.

2. Meanwhile, fill a large shallow dish with hot tap water. Place one wrapper in the water to soften, about 1 minute.

3. Once wrapper is soft, gently remove from water and place on work surface. Place 1/8 of each cucumber, carrot and pepper in the middle of the wrapper. Add one segment of avocado and one sprig of cilantro.

4. Next, fold the bottom wrapper segment over the filling. Fold each side in over the filling and then continue rolling towards the top of the wrapper. Repeat process for all spring rolls. Allow spring rolls to set at least 30 minutes.

5. Serve room temperature or cold with peanut sauce or dressing of choice.

Makes 8 spring rolls and 1 cup peanut sauce

Roasted Bell Peppers Stuffed with Rice Pilaf

I made a meal for a few friends over the holidays and wanted to make the same entrée with both an omnivore and vegetarian option. I happened to have many bell peppers around and decided to stuff bell peppers with a rice pilaf either with or without lamb. The bell pepper originated in Central American and is the only member of the Capsicum genus lacking capsaicin, the chemical causing heat. Bell peppers work perfectly for stuffing because they can maintain their shape after cooking and go well with mashed carrots and marinated green beans.

I used wild rice but any rice will work. Lamb is optional depending upon preference. Any variety of bell pepper will work.

For Kim, who requested a stuffed bell pepper recipe.

2 medium bell peppers, halved lengthwise

1 c cooked rice

1 clove garlic, pressed or finely chopped

¼ c parsley, finely chopped

1 medium red onion, trimmed and finely diced

1 stalk celery, trimmed and finely diced

8 button mushrooms, halved and finely sliced into quarters

¼ lb ground lamb*

1 tbsp kalamata olives, finely chopped

¼ c feta

1 tbsp olive oil plus more for rubbing peppers

1 tbsp butter

salt and pepper

*optional

1. Preheat oven to 400 degrees. Remove seeds and pith from peppers. Rub peppers with olive oil and set them aside.

2. Meanwhile, heat olive oil and butter in a medium skillet over medium heat; add onions and sauté until soft. Once onions are soft, add celery, garlic and mushrooms and continue sautéing until mushrooms are soft. Remove from heat and place sautéed ingredients in a medium mixing bowl.

3. Add rice, olives, feta, parsley and lamb (if using) to the sautéed ingredients and thoroughly combine. Stuff peppers with rice pilaf and place in a baking dish.

4. Bake peppers until soft and browned, 20-30 minutes. Remove peppers from oven and cool for about 10 minutes.

5. Serve stuffed peppers warm or room temperature.

Makes 4 stuffed peppers

Rosemary Brown Rice Fritters

Sweet brown rice is one of my favorite kinds of rice because it has pleasing texture, flavor and color. I have found one of the better ways to cook brown rice is to boil it in a pot full of water until almost done, drain it, return it to the pot, cover it and allow it to finish cooking on its own. The boiling method takes the same if not less time and results in a perfectly cooked grain every time. I found inspiration for these fritters while reading an article in Saveur magazine on brown rice grown in California. Rice fritters are delicious with mustard green soup and beer stewed pork.

Other herbs may be substituted for either parsley or rosemary. A mechanical ice cream scoop works the best because it helps the rice mixture compact and hold together.

2 c cooked sweet brown rice

½ c parmesan, grated

¼ c flour plus more for coating fritters

¼ c parsley, finely chopped

1 tbsp rosemary, finely chopped

1 egg

2 tbsp olive oil

½ tsp salt

¼ tsp pepper

1. Thoroughly combine rice, flour, parmesan, parsley, rosemary, salt and pepper in a medium mixing bowl. Place 2 tbsp flour on a plate for coating rice patties. Form rice mixture into 1" fritters using two spoons or a mechanical ice cream scoop. Coat both sides of fritters with flour and place on parchment or wax paper lined baking sheet.

2. Meanwhile, heat olive oil in a medium skillet over medium heat. Gently transfer fritters to skillet with spatula. Brown fritters on each side, 3-4 minutes, adding olive oil to skillet as necessary. Once both sides have browned, remove fritters from heat.

3. Serve fritters warm or room temperature.

Serves 3-4

Beer Stewed Pork with Apples and Leeks

Warm pots of stewed foods seem especially fitting for fall and the combination of leeks, pork and apples only enhances the fittingness for fall. I made this dish earlier in November, before the snow arrived in Montana and picked the apples from a tree in the yard, which seemed an appropriate way to spend time while the leaves were changing. Now a blanket of snow has replaced the colorful leaves, and a pork and beer stew seems even more appealing for the colder weather. Stewed pork may be served with many different dishes including brown rice fritters and chickpea flatbread.

Any variety of tart firm apple lends itself well to the pork and beer. I used new purple potatoes again because I love their color, but other new waxy potatoes are just as good. A light to medium beer is best, as dark beer tends to mask the flavors of the other ingredients.

1 lb pork chops, cut into 1 inch cubes

1 leek, trimmed and roughly chopped

2 c apples, trimmed and quartered or halved depending on size of apple

½ red pepper, trimmed and finely diced

1 medium carrot, peeled and finely diced

2 stalks of celery, trimmed and finely diced

2 c new potatoes, quartered

¼ c parsley, finely chopped

½ c water

2 tbsp olive oil

1 12 oz beer, light or medium

salt and pepper

2 c cooked sweet brown rice

1. Heat 1 tbsp olive oil in large heavy-bottomed pot over medium-high heat. Add pork and brown, stirring occasionally to prevent sticking. Remove pork from pot and set aside.

2. Reduce heat to medium and add 1 tbsp olive oil to pot. Add the potatoes and brown slightly, stirring occasionally to prevent sticking. Once potatoes have browned, add carrot, celery and apple and stir to combine.

3. Return pork to pot, add beer and bring to a simmer. Once simmering, add water, reduce heat to low, cover and simmer until potatoes are tender, stirring occasionally to prevent sticking. Add leek and red pepper, stir to combine and continue cooking until leek is soft, about 3-5 minutes. Remove from heat once all vegetables are tender and stir in parsley.

4. Season to taste with salt and pepper. Serve warm over brown rice.

Serves 3-4

Sesame Rice with Tofu and Vegetables

Stir-fried vegetables and tofu over rice has been a standby meal for most of my life, both as a child and as an adult. It is quick, easy, fresh and delicious. Over the years, I have tried many different versions with roughly the same ingredients. I have come to discover the flavors meld and balance better when the rice is combined into the stir-fry, and I now prefer this method of preparation. Soups, such as mustard green or butternut squash, and salads, like green beans amandine and arugula with orange, make perfect additions to sesame rice.

I find fresh firm tofu packed in water to be the best option for frying. Soy sauce may be used instead of tamari.

2 c cooked sushi rice

1 tbsp toasted sesame seeds

5-6 small bok choy, trimmed and cut in half lengthwise

1 red pepper, trimmed and diced

1 medium carrot, trimmed and diced

1 medium red potato, cut into ¼ inch cubes

1 c extra firm tofu, cut into ¼ inch cubes

1 stick burdock, peeled and thinly sliced

5-7 shitake mushrooms, trimmed and sliced

1 clove garlic, pressed or minced

1 tsp fresh ginger, finely grated

¼ c mirin

¼ c tamari

3 tbsp vegetable oil

pepper

1. Place cooked rice in a large mixing bowl and set aside.

2. Meanwhile heat 1 tbsp oil over medium heat in a large skillet. Add tofu, fry until golden brown, turning occasionally to prevent sticking. Once browned, add tofu to rice and set aside.

3. Clean skillet and heat 1 tbsp oil over medium heat. Add potatoes, fry until golden brown and tender, stirring occasionally to prevent sticking. Once browned, add potatoes to rice and set aside.

4. Clean skillet and heat 1 tbsp oil over medium heat. Add burdock and fry until slightly browned. Add carrots and mushrooms, continue to fry until both the carrots and burdock are tender. Finally, add red pepper, bok choy, garlic, ginger, mirin and tamari. Stir, cover and simmer for 1-2 minutes, until bok choy is brilliant green. Remove from heat and add to rice in mixing bowl.

5. Gently combine all the ingredients in the mixing bowl, add sesame seeds and pepper to taste. Serve warm or room temperature.

Serves 3-4