Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

BBQ Tofu

Tofu with Spicy Thai Peanut Sauce

Pan Crisp Garlic Tempeh

Polenta

Toasted Polenta Slices

Garlic Cheese Grits

Cuban Rice (or Quinoa)

Sweet Orange Quinoa

Coconut Rice (or Quinoa)

Quinoa Pilaf

Veggie Enchilada Casserole with Mole Sauce

Northwest Salmon & Blueberries

BBQ Shrimp

BoiledShrimp        

Vegetables

Beans, Soups & Curries

Relishes, Sauces & Marinades

Breads

Desserts

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Turning Stones Ranch Home

ENTREES- section 3:  RICE & QUINOA

Cuban Rice or Quinoa

1 ½ cups Brown Rice or Quinoa

3 cups water

1 Tbsp grated ginger

1/4 tsp salt

1 tbsp coconut oil

Zest and Juice of 1 Lime

Wash the rice.  Bring water, rice and salt to a boil.  Add the grated ginger, cover and reduce heat to simmer.  Cook until all water is absorbed (about 45 min).  When the rice has finished cooking, add the zest and juice of 1 Lime and 1 Tbsp of Coconut Oil.  Stir well and serve.  Garnish with chopped cilantro.

Sweet Orange  Quinoa (or Rice)

1 ½ cup Brown Rice or Quinoa

3 cups water

1 Tbsp grated ginger

1/4 tsp salt

1 tbsp coconut oil

1 Tbsp maple syrup

Zest and Juice of 1 Orange

1/4 cup sliced almonds*** optional

 This is a variation of the previous rice dish.  Cook the quinoa with the grated ginger and salt, until all the water is absorbed (about 25-30 minutes).  When the quinoa has finished cooking, add the zest and juice of 1 Orange, Coconut Oil, and maple syrup.   Stir well, top with sliced almonds and serve.

Coconut Rice or Quinoa

1 ½ cup Brown Rice or Quinoa

1 ½ cup water

1 can of Coconut Milk

1 Tbsp grated ginger

1/4 tsp salt

1 tbsp coconut oil

*1 can of sliced water chestnuts (optional) or

*1 Tbsp fresh chopped basil (optional)

Wash the rice.  Bring water, coconut milk, rice and salt to a boil.  Stir in the grated ginger, cover and reduce heat to simmer.  Cook until all water is absorbed (about 45 min).  When the rice has finished cooking, add 1 Tbsp. Coconut Oil.  Either sliced water chestnuts or basil or both can be added for even more flavor.  Stir well and serve.   

Quinoa Pilaf

1 ½ cup Quinoa

3 cups water

1 Onion - chopped

1 cup chopped celery & carrots

1 Tbsp chopped garlic

1 Tbsp grated ginger

1 tsp cumin

1 tbsp coconut oil

1 tsp sesame oil

½ cup chopped nuts (walnuts, pecans, or almonds)

Sauté garlic, ginger, cumin, onion, and celery in 1 Tbsp Coconut oil and 1 tsp sesame oil in a pot with a good lid.  Stir frequently until the onions are translucent.  Add water, quinoa, and salt and bring to a boil.  Once boiling, cover and reduce heat to simmer.  Cook until all water is absorbed (about 30 min).  Stir well and top with nuts. 

Pilaf is a great dish for left over brown rice or quinoa.  Add variations of chopped veggies, fruit, nuts for different flavors.

 ENTREES CONTINUED

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Quinoa Pilaf