Group photo
Author:
RKOTTEK's Photo RKOTTEK Posts: 20,074
1/24/15 7:38 P

My SparkPage
Send Private Message
Reply
Our dog was recently sick, so we had to cook up bland meals of chicken and rice for her. This got me thinking of savory rice dishes for people as well. Does anyone have experience with Asian congee?


Edited by: RKOTTEK at: 1/24/2015 (19:38)

 current weight: 392.0 
403
368.25
333.5
298.75
264
LONGLIFE7's Photo LONGLIFE7 Posts: 1,160
1/8/15 12:20 P

Send Private Message
Reply

This was out of Vegetarian Time Mag. Was tasty! I had to use regular green lentils.


Honey-Mustard Broccoli Salad
Makes 4 servings

Protein- and fiber-rich black beluga lentils make this salad totally satisfying. The lentils are soaked overnight to shorten cooking time and enhance digestibility.

Salad cup black beluga lentils, rinsed and soaked 8 hours or overnight
1 head broccoli, cut into florets (4 cups)
1 small red onion or shallot, sliced into rings (⅔ cup)
cup chopped almonds, toasted
Honey-Mustard Dressing 4 Tbs. cold-pressed olive oil
1 Tbs. apple cider vinegar
2 tsp. raw honey or agave nectar
2 tsp. Dijon mustard


1. To make Salad: Drain and rinse lentils, then place in a medium stockpot with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam 2 to 3 minutes, or until broccoli and lentils are al dente.

2. Meanwhile, to make Honey-Mustard Dressing: whisk together all ingredients in bowl until smooth.

3. Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.


Every day is a GIFT!


 Pounds lost: 63.0 
0
15.75
31.5
47.25
63
RKOTTEK's Photo RKOTTEK Posts: 20,074
12/5/14 10:04 P

My SparkPage
Send Private Message
Reply
good



 current weight: 392.0 
403
368.25
333.5
298.75
264
MARIASPARKLE's Photo MARIASPARKLE Posts: 6,104
12/3/14 5:21 A

My SparkPage
Send Private Message
Reply
That recipe sounds great. yummy!

 current weight: 151.4 
164
158
152
146
140
TATTOOREADERII's Photo TATTOOREADERII SparkPoints: (11,967)
Fitness Minutes: (3,388)
Posts: 77
12/2/14 3:16 P

Send Private Message
Reply
This is a recpie that I found and put on Spark people. It's pretty easy and very filling

1 red onion
1 sweet potato
2 carrots
1 celeriac
2 beetroots
salt and pepper
Olive oil
A handful of chopped walnuts (about 0.125 cup)
A handful of feta cheese (about 0.125 cup)

For the Dressing
2 tbsp Olive Oil
1 bunch fresh parsley
1 tbsp Balsamic Vinegar
1 tsp mustard
1 squeeze lemon juice

Nutritional Info

Preheat oven to 220C/Gas 7. Peel and chop the vegetables into wedges. Put them in a roasting tin, season and shower in olive oil. Cook for about 30min turning them a couple of time. 25 mins in, add the walnuts.

Pour the vegetables into a dish and sprinkle the feta on top. Mix the dressing ingredients together and sprinkle over the vegetables.



To be rich is not to count what is in your bank account, but what is in your heart.

Walk to Rivendell

246 miles: Day Fifteen: Injured, Frodo is carried on pony. Head south from dell.


Total SparkPoints: 11,967
10,000
11,249
12,499
13,749
14,999
SparkPoints Level 11
Page: 1 of (1)  

Report Innappropriate Post

Other Flexitarian Recipes Posts

Topics:
Last Post:
5/18/2017 8:07:42 AM
4/24/2017 2:17:04 PM
5/13/2017 8:07:12 PM
4/24/2017 2:15:10 PM

Related Topics: Best and Worst Salad Toppings   Olive Oil and Lemon Salad Dressing  

Thread URL: https://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=8276x27188x59917203

Review our Community Guidelines