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Showing posts with label WILD RICE. Show all posts
Showing posts with label WILD RICE. Show all posts
Thursday, March 17, 2016
KL's WILD RICE GOODY GOODY
Din Din tonight is Wild Rice sautéed with Mexican Onions, Baby Portobello Mushrooms, and Homegrown Swiss Chard w a dash of Cayenne Pepper and Sea Salt!
Saturday, January 16, 2016
KL's HOMEMADE FRIED WILD RICE BOWL
Late post but I have to blog about this deliciously healthy dish!
Homemade Fried Wild Rice with Organic Coconut Oil Sautéed Red Kale, Baby Bella Mushrooms & Yellow Onions bowl!
#meatless #KLakaKUZNsWorld #BookOfGenesis #plantbased #healthyliving #kosher #vegan #vegetarian #halal #NoGMO #soyfree #dairyfree #organic #instadaily #wildrice #saltandpepper #healthy #foodie #simple #theFASTlife #kale #veganfoodshare #eatclean #dinner #instagram #alkaline #protein #sebibabies #homemade #homecooked
Tuesday, April 23, 2013
KL's NACHO VIVÉ DEL GRANDE
Taco Hell ain't got nothing on this recipe that I created last night for dinner!
It's so goody goody that I'm having leftovers for lunch today!
Ingredients:
Baked Organic Corn Chips (Whole Foods Market)
Organic Green Leaf Lettuce (Whole Foods Market)
Organic Wild Rice (Whole Foods Market)
Bella Mushrooms
Yellow Onion
Wild Green Onion (Grows locally)
Roma Tomato
Green Mountain Gringo Salsa [Medium]
It's so goody goody that I'm having leftovers for lunch today!
Ingredients:
Baked Organic Corn Chips (Whole Foods Market)
Organic Green Leaf Lettuce (Whole Foods Market)
Organic Wild Rice (Whole Foods Market)
Bella Mushrooms
Yellow Onion
Wild Green Onion (Grows locally)
Roma Tomato
Green Mountain Gringo Salsa [Medium]
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Sunday, January 6, 2013
KL's STUFFED BELL PEPPER AND BUTTERNUT SQUASH FRIES
My recipe will have you stuffed---WoOoO!!
It's not as fast as the usual recipes that I post but you'll still love it!
PREP TIME: 15 MIN
COOK TIME: 60 MIN
WILD RICE:
Grain to Liquid---1 cup to 3 cups
Basic Cooking Method---Rinse well. Bring to a boil, cover and simmer strongly for 45 minutes.
After cooking, add chopped Yellow Onion and six (6) chopped Baby Portabello Mushrooms.
One (1) cup Wild Rice serves four (4) people.
STUFFED BELL PEPPER:
Preheat oven to 350 degrees.
Slice the tops off the bell peppers then remove pits and seeds. Lightly spread 100% olive oil over the bell peppers and stuff with wild rice then replace bell pepper tops. Place on center oven rack in a glass dish for 10-12 minutes (cover and cook 10 minutes longer for a softer, more cooked pepper).
Season and you're all done!
BUTTERNUT SQUASH:
Preheat frying pan on medium-high heat with 100% Olive Oil. Peel and remove pits and seeds from squash then slice into fries. Cook until golden brown and strain away excess oil then pace on paper towel and season with Sea Salt and Ceyanne Pepper.
It's not as fast as the usual recipes that I post but you'll still love it!
PREP TIME: 15 MIN
COOK TIME: 60 MIN
WILD RICE:
Grain to Liquid---1 cup to 3 cups
Basic Cooking Method---Rinse well. Bring to a boil, cover and simmer strongly for 45 minutes.
After cooking, add chopped Yellow Onion and six (6) chopped Baby Portabello Mushrooms.
One (1) cup Wild Rice serves four (4) people.
STUFFED BELL PEPPER:
Preheat oven to 350 degrees.
Slice the tops off the bell peppers then remove pits and seeds. Lightly spread 100% olive oil over the bell peppers and stuff with wild rice then replace bell pepper tops. Place on center oven rack in a glass dish for 10-12 minutes (cover and cook 10 minutes longer for a softer, more cooked pepper).
Season and you're all done!
BUTTERNUT SQUASH:
Preheat frying pan on medium-high heat with 100% Olive Oil. Peel and remove pits and seeds from squash then slice into fries. Cook until golden brown and strain away excess oil then pace on paper towel and season with Sea Salt and Ceyanne Pepper.
Saturday, April 7, 2012
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