Wild Rice Asian Salad

Wild Rice Asian Salad

Ingredients:

¼ cup extra virgin Organic Olive Oil

1 tablespoon Butter

Toasted Sesame seeds

2 tablespoons Sesame oil-for dressing

4 green onions-chopped

1 tablespoon White Pepper

3-4 cloves Garlic-minced

1 whole Yellow Onion-minced

1 cup freshly chopped Thai Basil

1 cup uncooked Wild Rice pilaf (use quick cook-or soak for 1 hour beforehand)

2 cups Long-Grain Jasmine Rice

2-3 tablespoons low-sodium Soy Sauce

1 teaspoon Fish Sauce

1/2 finely chopped green Chili (optional)

1 cup chopped water Chestnuts (canned)

3 cups sliced sautéed Baby Portabella Mushrooms

1 tablespoon grated fresh Ginger

1 green Bell Pepper-diced

½ red Bell Pepper-diced

3 stalks Celery-chipped finely

Juice of 1 Lemon

Salt to taste

4 cups chicken or vegetable stock

 Optional** Toasted Almond Slivers

Directions:

Over stovetop over medium-high heat, in a large skillet with a lid, heat olive oil, then add garlic & onions. Sautee until fragrant & golden brown. Add mushrooms, chili, and 1 tablespoon of butter. Sauté until they have a golden brown color. Add uncooked rice, and stock, mix well. Reduce heat to lowest setting, and cover. Cook until all liquid is gone, and when rice is tender.

Remove rice from heat and add to a large bowl. Add any seasonings, and spices, sesame oil, vegetables, ginger, lemon juice and adjust to taste. Toss well. Serve immediately.

Ginger-Chicken Vegetable Fried Rice

In the mood for something a little different? Trying to find a way to "hide" the veggies? Okay, I'm not really trying to hide them as much as I am attempting to use every last one of them before my upcoming 6 week trip.

Here's a tasty fried rice recipe packed full of veggies, chicken & a yummy ginger-sesame flavor!

Ginger Chicken-Vegetable Fried Rice

Ingredients:

½ pound Chicken breasts-diced

4 cups cold Jasmine rice

4 cloves fresh Garlic-minced

¼ cup chopped fresh Ginger

¼ cup toasted Sesame seeds

2 small Carrots-peeled & cubed

2 cups fresh Broccoli-chopped in small pieces

1 cup frozen Peas-heated

1 yellow Onion-diced

3 tablespoons Nam Pla

4 tablespoons Soy sauce

1 teaspoon chili Sauce

2 teaspoons Sesame oil

3 tablespoons vegetable oil

3 Eggs-beaten with a teaspoon of Soy sauce

1 teaspoon white Pepper

Directions:

In a large wok, heat both of your oils, then sauté ginger, onions, and garlic, until golden brown. Add chicken, 1 teaspoon of soy sauce, chili sauce, & 1 teaspoon nam pla. Cook until done. Add the broccoli & carrots. Mix & then cover. Allow to sauté for about 2 minutes. Stir periodically.

Move the chicken & veggies to the side, & add your whisked eggs. Allow the eggs to cook like an omelet-do not mix, except to move your pan to allow all the egg mixture to coat the side of the pan. Once almost cooked, add rice, remaining spices, peas & seasonings, & stir well. Once everything is well combined, cook until rice is heated, then remove & serve immediately.

Asian Chicken Lettuce Wraps

When planning dinner last night I realized that I had eaten over the last week, enough sugar, carbs, and butter to kill a large horse. It was time for something a little healthier, AND totally different.....Asian Chicken Lettuce Wraps...how different can that be from the many holiday foods we all eat around this time of year. After two of these, and a glass of water, I felt like I had "done my body good".....!

Asian Chicken Lettuce Wraps

Leaves from Butter Lettuce-washed & patted dry

4 tablespoons Oil

1 teaspoon Sesame oil

3 boneless skinless Chicken breasts

1/2 cup Water Chestnut (from can)

½ cup Mushrooms-chopped

½ yellow Onion-minced

2-3 green Onions-chopped

1 cup fresh Carrots-julienned

3 cloves minced fresh Garlic

1 teaspoon sugar

2 tablespoons Soy sauce

2 teaspoons Fish sauce

2 tablespoons rice wine Vinegar

2 teaspoons Siracha sauce

1 tablespoon hot Mustard

1 teaspoon red chili paste in oil

White pepper

¼ cup toasted Sesame seeds

Directions:

Heat oil over high heat in a large wok. Sauté onions, garlic, and green onions until golden brown & fragrant. Add chicken, soy sauce, white pepper, fish sauce, chili sauce, Siracha, and stir well. Cover & cook for about 5-7 minutes, stirring every few minutes. Add carrots, and cook for an additional 2 minutes. Add mustard, rice wine vinegar, sugar, water chestnuts, and mushrooms & cook for 2 more minutes. Remove from heat & stir in sesame seeds. Serve immediately over washed & dried lettuce leaves.