Like most people on the planet, yesterday was a busy day filled with obligations and time lines. By the end of the afternoon I still wanted Sandy and I to go for a run and we needed to go to the farm market for leeks and shrooms to round out our dinner plan. It was already 7pm. I was hungry and ready to skip the run to jump in the car and head to the Thai restaurant. I wanted to love myself and honor my body, but I also wanted to eat Thai food from a carton sitting on the couch with Chloe.
Luckily, Sandy rescued us both from succumbing to the Dont-Wanna-Gos by saying,” Hey, why don’t we walk to the park, run through the park like we usually do, then run from there to the market.” My first reaction (I only thought this) was have you gone mad? But I heard myself saying, that is the perfect solution..lets go. The walk and run brought me back into balance with myself and we got the remaining ingredients for this soulful rice dish.
It was an eco-friendly move if I’ve ever seen one and it felt so invigorating to get out, stretch my legs and run.
By S. Boulton (inspired by Lundberg recipe)
8 0z pkg Lundberg Wild Rice Exotic & Savory Wild Grain
2 1/2 C water
1 leek, white and pale green parts. Prepare half the leek sliced finely, set aside. Leave the other half in one piece.
4 oz sliced mushrooms of choice, I used portobellos
1 C diced assorted peppers (I used red, yellow and orange mixed for color)
1/4 C hazelnuts chopped
1/4 C golden raisins
1 15 oz can white cannellini beans rinsed and drained
3 tbsp plus 1 tsp liquid aminos
1 tsp plus 1/2 tsp of garlic powder
1 tsp white pepper
1 tbsp apple cider vinegar
1 tbsp lime or lemon juice
1 tbsp ginger water
Make it Happen:
Boil the rice in water with whole part of leek, 3 tbsp liquid aminos, 1 tsp garlic powder and white pepper for approx 30 minutes. Remove leek and add apple cider vinegar, lemon or lime juice and ginger water, cook the remaining 10+ minutes until cooked tender but still al dente. Remove from heat and let stand for 10 minutes.
While the rice is standing, lightly spray saute pan with cooking spray of your choice, simmer the finely chopped leeks, mushrooms and peppers until they release their liquids. Add the 1/2 tsp of garlic powder and tsp of liquid aminos, cook for 2 more minutes. Add the hazelnuts, raisins and cannellini beans, heat until warmed through. May need to add a bit of water if the mixture begins to look a bit dry.
Gently stir the sauteed mixture into the rice and serve. Makes 3-4 servings or two very hungry girl servings.
You are not going to believe the depth of flavor in this rice dish. We enjoyed it as a main course with a biggie spinach salad and it was the most wonderful meal. The peek a boo of hazelnuts and golden raisins make this dish unbelievably savory and satisfying. It transcends rice and becomes a craveable meal. I look forward to hearing what you think.
Please contnue to post your comments here and on Facebook for your chances to win an Exploits Birthday present. Click here for full contest info. I have the most luxurious vegan soap and spearmint lip balm from CT Soaps & Candles to give away. The exhilerating scent of the Lemongrass Dill soap is the ultimate foodie way to start your day. The soap is crazy sudsy and rinses off squeaky and clean. Julie from Ct Soaps and Candles uses natural and body lovin ingredients in her products. The Lemongrass Dill is created using Olive Oil, Coconut Oil, Distilled Water, Palm Oil, Rice Bran Oil, Castor Bean, Hemp, Lemongrass, Dill. You could make a salad dressing out of the ingredients. Julie’s vegan soaps are available on both her Bath Shack site and her larger site CT Soaps & Candles.
Thank you Julie for helping Exploits celebrate with cruelty free, beauty rich products.
Have a delicious day.
Tags: compassionate eating, dairy free, Engine 2 Diet, going veg, Lundberg, Lundberg rice recipe, plant based diet, plant strong, trying vegan, trying vegetarian, vegan challenge, vegan entree, vegan experience, vegan recipe, vegan wannabe, vegan wild rice, vegetarian recipe