Finally, I always find it exciting to learn new cooking methods and so I'm looking forward to learning how to bake gluten free and also to prepare raw foods that are not only pleasing to the eye and palate, but are also satisfying as well. I may use some of the recipes in the book and if I do, I will acknowledge the author. But hopefully, I'll get my creative juices flowing and come up with some really tasty dishes. I'm sure that there will be a few disasters along the way, especially when it comes to "gluten fee" baking, but hang in there with me, I'll eventually get the hang of it!
Also, you're welcome to follow along with me and read my posts during the next three weeks, but if you're not into this type of program, then check back at the end of the month--I'll still be posting! Below is what I made for dinner tonight...Wild Rice Salad with Ginger-Miso Dressing. It's not raw, but it's really good for you and delicious too!
1 cup brown basmati rice
1/2 cup wild rice
1 lb organic tender baby asparagus (or you could use baby bok choy)
1 2" piece of ginger, peeled and sliced in thin strips
2 tbsp minced fresh parsley
Canola cooking spray
- Bring two cups of filtered water to a boil in a small sauce pan, add brown rice, cover, reduce heat to medium-low and cook for 35 minutes. Remove from heat and let sit for 10 minutes before fluffing with a fork.
- In another small sauce pan, bring two cups of water to a boil, add wild rice, reduce to medium-low and cook until tender and grains start to puff open, about 20-30 minutes. Remove from heat, drain off excess water and set aside.
- Remove thick bottoms from asparagus and slice stalks on a bias 2-3" in length. Place in a steamer basket and steam for 1-2 minutes max. You really want them to be crisp. Rinse under cold water to stop cooking, drain really well and set aside.
- Spray a small saute pan with cooking spray and add sliced ginger. Cook until crisp, a couple of minutes, stirring to avoid burning. Remove from heat and set aside.
2 tbsp white or mild organic miso paste
2 tbsp low-sodium tamari sauce
1 1/2 tsp grated fresh ginger root
1 tbsp sesame oil
2 tbsp filtered water
Juice of 1 lime
Black pepper to taste
- Add all ingredients to a bowl and whisk to combine.
- In a medium bowl, toss together brown rice, and wild rice until combined.
- Portion out rice into serving bowls and top with steamed asparagus spears.
- Spoon over vinaigrette and top with crispy ginger and minced parsley.