What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Freekeh + Giveaway

by Cassidy Stockton in Featured Articles

A few years ago, I stumbled across freekeh at a trade show and was immediately intrigued. Freekeh is fairly unknown here in the United States, but it’s been around for centuries. A staple of Middle Eastern diets, freekeh is a unique culinary experience that we are pleased to add to our Grains of Discovery® line. This is a very new product that will start appearing in stores soon, but can be purchased on our website now.

What is it? Freekeh is wheat that has been harvested prematurely and roasted, giving it a slightly smoky flavor. Our freekeh is then cracked for a quicker cooking time. It is similar to bulgur in texture and cooking time, but the roasting of green wheat gives freekeh a unique flavor. Traditionally, the green wheat was burned and rubbed clean. The name freekeh comes from the word farīk, which means rubbed. Today, modern machinery cleans the grains after they are roasted, leaving behind a beautiful, copper grain.

What is it? Wednesday: Freekeh | Bob's Red Mill

Is it whole grain? Yes, freekeh is made from whole grain wheat.

Is it gluten free? No, because freekeh is made from wheat, it is not gluten free.

Is it organic? Yes, our cracked freekeh is organic.

How do you use it? Freekeh, like bulgur, is very versatile, though you won’t find many recipes using it just yet. It’s pretty new to the culinary scene and food trend setters are scrambling all over themselves to incorporate it into recipes. It can replace bulgur, one for one. Freekeh makes a fabulous side dish like the pilaf on the package and is an ideal grain for salads and soups. Cook it with just a bit of cream and sugar for a nutritious breakfast cereal or add it to your favorite dishes as a meat extender (or replacement). If you have a favorite dish using a whole grain, chances are pretty good that freekeh can join the party uncontested. We’ve enlisted some of our favorite bloggers to come up with new recipes for you to enjoy using freekeh. Until then, enjoy some of these dishes.

Our favorite ways to enjoy freekeh: 

Win it!

Do you want to try this new ancient grain for yourself? We want to give away a package of freekeh to FIVE people. To enter, simply comment below and tell us how you would use Freekeh. We’ll pick a winner from all who enter by 11:59 pm on 08/24/14.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Meatless Mondays: Sorghum, Mushroom and Nut Loaf

by Cassidy Stockton in Meatless Mondays, Recipes

There does not seem to be any good way to name this recipe and have it sound appealing. But, hey, meatloaf isn’t a particularly appealing name either and folks seem to eat it just fine. Inspired by a recipe from The Kitchn, this vegetarian “no meat” loaf is filled with wholesome sorghum, sauteed mushrooms and chopped nuts. When I first tried this recipe, what really got through to me were the nuts. They give the dish a nice chew that is hard to achieve in a plant-based loaf. I was blown away by the loaf-ness of it, as well. Most meatless loaves devolve into a pile of ingredients on your plate, but this one holds its own. It would even work well as sandwich filler, if you’re so inclined.

It’s a little embarrassing how many times I’ve made this in the last few months. Fortunately, no one at my house has complained. Even if it’s a little long on the prep work, I love it because it makes enough for us to eat for a few days. Realistically, it’s not really a Monday night meal unless you do some serious planning. I usually cook the grains one day and assemble the next. I serve this with roasted broccoli and mashed potatoes, but if you’re looking for something a little lighter, a nice green salad is really all you need as an accompaniment.

Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Vegetarian Grain & Nut Loaf

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

This nutrient rich entree is a great vegetarian alternative to standard meatloaf.  Adapted from a recipe at thekitchn.com.

Prep Time: 50 – 60 minutes | Cook Time:  60 – 80 minutes | Rest Time:  10 – 15 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Sorghum Grain
  • 3 cups Water
  • 1 Tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cups diced Mushrooms
  • 2 cloves Garlic, minced
  • 1 tsp dried Thyme
  • 1 tsp dried Marjoram
  • 4 – 5 tsp mixed dried Herbs (such as thyme, marjoram, basil, tarragon, sage, rosemary)
  • 1 tsp Sherry Vinegar
  • 5 Eggs
  • 1 cup Cottage Cheese
  • 2 cups chopped Walnuts
  • ½ cup Bob’s Red Mill Natural Almond Meal
  • 1 tsp Salt, divided
  • 6 oz grated Parmesan
  • 6 oz grated Gruyere or Cheddar
  • ½ cup mixed fresh Herbs (such as parsley, oregano, thyme)

Step 1

Combine water and Bob’s Red Mill Sorghum Grain in a medium pot.  Bring to a boil, cover, reduce heat and simmer until tender, about 50 – 60 minutes.  Drain off excess water.  Transfer cooked grains to a food processor and puree to a smooth consistency.

Step 2

Meanwhile, preheat the oven to 350°F and spray a 9-inch loaf pan with cooking spray and line with parchment paper.

Step 3

Heat oil in a medium saucepan over medium heat.  Add onion and cook until soft.  Add mushrooms and ¼ tsp salt and cook until mushrooms begin to release their juices.  Add the garlic and dried herbs and cook until fragrant, about 1 – 2 minutes.  Add sherry vinegar and continue to cook until most of the liquid has evaporated.  Set aside to cool.

Step 4

In a large bowl beat the eggs with the cottage cheese.  Add the pureed sorghum, walnuts and Bob’s Red Mill Almond Meal.  Add the cooled mushroom mixture, cheeses, fresh herbs and remaining ¾ tsp salt and mix well.

Step 5

Transfer mixture to the prepared loaf pan and smooth evenly.  Bake until the loaf is firm and the top is slightly browned, 60 – 80 minutes.  Let rest in the pan for 10 – 15 minutes then unmold onto a serving platter.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Cranberry Beans and Kale | Bob's Red Mill

Meatless Mondays: Cranberry Beans and Kale

by Cassidy Stockton in Meatless Mondays, Recipes

This is a great recipe for breaking out the pressure cooker. If you don’t have one, this dish just takes a little more forethought. If cranberry beans are hard to come by, try pinto or red beans. This simple dish is easy to throw together and full of wonderful flavors. We love the use of kale in this dish because it’s so incredibly nutritious and the cooking time gives it just the right texture while still remaining a bit toothsome. The combination of cranberry beans and whole grain cornmeal make for a balanced plant-based protein dish, perfect for Meatless Monday. Serve with whole grain bread for a hearty, stick-to-your-ribs meal.

Cranberry Beans and Kale | Bob's Red Mill

CRANBERRY BEANS AND KALE

  • 1 large Onion, chopped
  • 1 tsp ground Black Pepper
  • Juice of half a Lemon
  • 1 tsp ground Cumin
  • 1/2 cup Water
  • 1/2 cup Medium Grind Cornmeal
  • 1 lb Kale chopped
  • 2 tsp Red Onion crushed
  • 1 can Tomato Paste (6oz can)
  • 3 cups cooked Cranberry Beans
  • 6 cups Vegetable Broth
  • 6 Garlic cloves, minced

Directions

Place all ingredients except water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water, and lemon juice into a paste and pour it slowly into the simmering stew. Simmer another 15 minutes.Makes 6 servings.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Step By Step Crepes | Bob's Red Mill

Step by Step: 7 Grain Crepes

by Cassidy Stockton in Recipes

Talk about a dish that intimidates me! I’ve never made crepes because they make me nervous, but I do like to eat them. With this easy step-by-step guide from our test kitchen, I might just have to give them a go so I can enjoy crepes in the comfort of my own kitchen (and pjs). I love that this recipe uses one of our whole grain pancake mixes, making me feel just a little less guilty about the indulgence.

Crepes, like many of the other recipes we’ve been sharing lately, can be sweet or savory. Fill sweet crepes with jam, fresh fruit, nutella, almond butter or just a simple butter and powdered sugar combination. Fill savory crepes with combinations of sauteed mushrooms, spinach, goat cheese, scrambled eggs and crumbled bacon.  The possibilities are endless. For a gluten free version, try these Quinoa Flour Crepes.

7 Grain Crepes (step-by-step)

Contributed by:  Sarah House for Bob’s Red Mill

  •  ¾ cup Bob’s Red Mill Organic 7 Grain Pancake Mix
  • 4 Eggs
  • 1 cup Milk

Step By Step Crepes | Bob's Red Mill

Whisk all ingredients together in a bowl.

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill
Let sit at room temperature for 30 minutes.

Heat an 8 – 10-inch crepe pan or non-stick or cast iron skillet over medium heat.

­­­­­Lightly butter or oil the pan.

Step By Step Crepes | Bob's Red Mill
Using ¼ cup of batter per crepe, pour one serving into the hot pan and immediately begin to tilt the pan and swirl the batter to evenly coat the base.

Crepes-7
Let cook until set, about 1 – 2 minutes.  The edges should easily release, indicating the crepe is ready to flip.

Step By Step Crepes | Bob's Red Mill
Using a thin spatula, tongs, or carefully using your fingers, flip the crepe over and continue to cook until lightly browned, about 1 minute.

Step By Step Crepes | Bob's Red Mill
Step By Step Crepes | Bob's Red Mill
Turn the cooked crepe out onto a rack to cool while preparing the remaining crepes (repeat steps 2 – 4) or keep warm in a 200°F oven.

Step By Step Crepes | Bob's Red Mill
Spread with filling(s) of your choice and roll or fold into a wedge to serve.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Gluten Free Popovers | Bob's Red Mill

10 Grain Popovers (with Gluten Free Version)

by Cassidy Stockton in Gluten Free, Recipes

Can you believe that I didn’t know what a popover was until recently? If you are also unclear about what a popover is, let me tell you what you’re missing out on. These scrumptious little pancake puffs are kind of like a muffin version of a Dutch Baby. Still no? An airy pancake married to a muffin that pops over the rim of a muffin tin? Well, at any rate, they’re very tasty and so much easier to make than I ever imagined. I thought there was some mysterious baking magic  that happened to produce these flaky treats. Nope- all you need is a solid pancake mix (we used our 10 Grain Pancakes), a bevy of eggs and a little resting time. Enjoy these with sweet toppings or savory. Personally, I simply like a little powdered sugar over these, but I could see caramelized bananas and melted hazelnut spread or using them instead of biscuits for a biscuits and gravy kind of breakfast. No matter how you want to enjoy them, popovers are a delightful way to start the day.

10 Grain Popovers | Bob's Red Mill

10 Grain Popovers

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes| Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill 10 Grain Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

Gluten Free Popovers | Bob's Red Mill

Gluten Free Popovers

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes | Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill Gluten Free Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Carrot Cake Pancakes F

Meatless Mondays: Carrot Cake Pancakes

by Cassidy Stockton in Meatless Mondays, Recipes

These are the perfect pancakes for an indulgent brunch, a lazy dinner or a borderline nutritious dessert. When using our pancake mixes, these Carrot Cake Pancakes combine all of the flavors you know and love about carrot cake with whole grains and use far less sugar and fat than cake. In my opinion, it’s the best of both worlds. The ease of a pancake and the decadent flavor of a carrot cake. If our 7 Grain Pancake Mix isn’t handy, our Buttermilk or 10 Grain Pancakes will also work very well in this recipe. Simply use our Gluten Free Pancake mix for a gluten free option. While we tend to think raisins are essential to carrot cake, there is a fairly prominent fellow around here (read: Bob) who will disagree, so they can be optional if you like.

Carrot Cake Pancakes | Bob's Red Mill

7 Grain Carrot Cake Pancakes

Prep Time:  20 minutes | Cook Time:  15 minutes | Yield: 4 servings

Pancakes

  • 1 cup Milk
  • 1 Egg
  • 1 Tbsp Oil
  • 1 ½ cup Bob’s Red Mill 7 Grain Pancake Mix
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¾ cup finely shredded Carrot (about 1 large)
  • ¼ cup Golden Raisins
  • ¼ cup chopped Walnuts

Cream Cheese Frosting

  • 8 oz Cream Cheese, soft
  • ¼ cup Sour Cream
  • ½ tsp Vanilla Extract
  • ¾ cup Powdered Sugar, sifted

Step 1

For frosting, mix together softened cream cheese, sour cream and vanilla until smooth.  Add sifted powdered sugar and mix thoroughly.  Set aside.

Step 2

For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg.  Fold in shredded carrots, raisins and walnuts.

Step 3

Preheat a non-stick skillet to medium-high heat (about 350°F).  Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes.  Flip and continue to cook for another 4 – 5 minutes on the second side.  Keep warm in a 200°F oven.  Serve with cream cheese frosting.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Buckwheat

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

What is it? Buckwheat is a plant related to rhubarb, with no relation, whatsoever, to wheat. Buckwheat is technically a fruit, though it is widely considered to be a grain. The dark, pyramid-shaped kernels of the buckwheat plant are harvested, then split and the pale fruit is what we know and love as buckwheat. The whole kernel (with the husk intact) can be ground into flour, which has the dark color so commonly seen in buckwheat pancakes and blini. In fact, most buckwheat flour is ground with extra husks to give it that deep, dark color.

For the longest time, I was under the impression that the name buckwheat must have come from a relationship with wheat. I knew they weren’t related, but I thought maybe it was called buckwheat because it was a replacement for wheat or that it looked like wheat when it grew. Neither of those things is true. It’s name actually comes from the seed’s similarity to the seed of the Beech tree. In fact, it was sometimes called “beech wheat” because of this similarity in the seed shape. How we got to “buckwheat” is still beyond me, but, suffice to say, it’s not because it’s related to wheat.

Buckwheat has long been a staple in Asia and eastern Europe- being used for everything from noodles in China and Japan to kasha varnishkes and blini in Russia. In the United States, we often see buckwheat in pancake form or stuffed into pillows for “the perfect night’s sleep”. Clearly, it’s versatile. It’s also supremely nutritious and wonderfully flavorful with a unique nuttiness you won’t get from any other grain.

The buckwheat plant | Bob's Red Mill
Is it gluten free? Yes, buckwheat is inherently gluten free. However, buckwheat is a crop that is often transported with trucks that carry wheat. Some of our buckwheat products display a gluten free symbol and some do not. If this is a concern for you, be sure to find our gluten free symbol on the package before consuming.

Is it whole grain? Yes, despite its taxonomy, buckwheat is considered to be a whole grain by both the Whole Grains Council and the USDA.

What makes it so nutritious? Buckwheat contains all 8 essential amino acids, classifying it as a complete protein. It is also high in fiber and delivers a healthy amount of manganese, magnesium, copper and zinc, all of which support the immune system.

What is the difference between whole buckwheat groats and kasha? Kasha is simply buckwheat groats that have been roasted. You can easily make your own kasha from raw buckwheat groats in your oven. The roasting brings out the nutty flavor of buckwheat beautifully.

What is it? Wednesday: Buckwheat | Bob's Red Mill

How do you use it? One of the best things about buckwheat is that it cooks in just 10 minutes and can be added to almost anything. It’s incredibly versatile. We’ve tried it in salads, soups and pilafs, as well as granola (recipe coming soon) and as a hot cereal. Buckwheat has a strong flavor, but don’t let that stop you. That flavor can go with sweet as easily as it can go with savory.

Recipes to inspire you:

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Thai Stir-Fried Oats | Bob's Red Mill

Meatless Mondays: Thai Stir-Fried Oats

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe was inspired by a Spar for the Spurtle entry from a few years ago. Who needs white rice when you can have whole grain oats? Trust us, this is an upgrade to normal fried rice. The preparation is so easy for this dish that you’ll have a dinner on the table in less than half an hour. The only hitch is that the oats need to be soaked overnight. If you’ve forgotten this step, but still want to enjoy this exotic dish, simply cook the oats on the stove top for 3-5 minutes. Just long enough to take the edge off of the uncooked oats. This flavorful dish really doesn’t need any accouterments, but if you just can’t help yourself, these vegetable spring rolls will pair very nicely.

Thai Stir-Fried Oats | Bob's Red Mill

Thai Stir-Fried Oats

  • 1-3/4 cups Bob’s Red Mill Steel Cut Oats*
  • 2 Tbsp Vegetable Oil
  • 3 Green Onions, thinly sliced, green and white parts separated
  • 1 medium Bell Pepper, diced
  • 8 oz Shiitake or Button Mushrooms, sliced
  • 3 Tbsp Soy Sauce
  • 1-1/2 Tbsp bottled Thai Green Curry Paste
  • 2 Tbsp Brown Sugar or Date Sugar
  • 2 large Eggs, lightly beaten*
  • 1 cup fresh Pineapple, diced
  • 1/2 cup roasted, lightly salted Cashews, coarsely chopped
  • 1/4 cup Unsweetened Coconut Flakes
  • juice and zest of 2 medium Limes
  • 1/2 cup fresh Cilantro or Mint Leaves (or combination of both), minced, divided

Soak oats overnight in water to cover.

Drain the oats in a fine mesh sieve, pressing out excess water. Set aside.

Heat oil in a  large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.

Add the fish sauce, curry paste, sugar and drained oats to the skillet. Stir-fry 3 minutes.

Push oat mixture to the side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then combine with oat mixture.

Add the pineapple, cashews and coconut. Stir-fry 30 seconds.

Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs. Serve, sprinkled with the remaining herbs.

*To make this dish gluten free, use our gluten free steel cut oats and be sure to use a gluten free soy sauce. To make this entirely vegan, omit eggs or substitute with 1/2 cup drained, soft tofu. 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

Strawberry Chia Seed & Greek Yogurt Pancakes

by Claire Gallam in Recipes

Pancakes should never be a weekend only treat. In fact, my husband and I enjoy a fluffy stack of our favorite pancakes at least once a week for dinner. I mean think about it, what would you rather eat, a boneless skinless chicken breast or a soft stack of strawberry pancakes?

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

What makes these particular pancakes so perfect for any day or any meal is how secretly healthy they are. Each bite is filled with protein from the added chia seeds and yogurt, antioxidants from the strawberries and a big dose of vitamin C from the orange juice. Basically, it’s like eating a salad for dinner, except way better because you can dose these in syrup. And you know, they’re pancakes.

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

On top of these being insanely delicious, they’re also so easy to make. Just grab a bag of your favorite Bob’s Red Mill buttermilk pancake mix and add in the rest! No need for flour measuring or figuring out the baking powder. This cuts down the cooking time and makes it easy to have pancakes for dinner every night.

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

Strawberry Chia Seed & Greek Yogurt Pancakes

Serves about 6 | Prep time: >10 minutes | Cook time: about 8 minutes

Ingredients:

Directions:

  1. In a large bowl, mix the pancake mix, eggs, canola oil, milk and Greek yogurt together. Stir in the chia seeds and strawberries.
  2. Heat a large skillet over medium high heat. Add the oil.
  3. Scoop about ¼ cup of the batter into the skillet and cook until the batter starts to bubble. Flip and cook until golden brown on both sides, about 3 minutes on each side.
  4. Serve the pancakes with whipped cream and sliced strawberries.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

About The Author
Claire Gallam Google: Claire Gallam
Share this article:
Basmati Veg Salad-3 F

Meatless Mondays: Basmati Vegetable Salad

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

We are loving this light, whole grain salad for dinner on these hot, muggy nights. Just simple ingredients paired to create a stunning dish. This dish is even easier if you have a rice cooker. If not, you can easily put the rice on the stove while you prep the remaining ingredients. Then, sit back, relax and enjoy a few minutes of time with your loved ones or your favorite book. When the rice is done, simply combine and enjoy. This dish is wonderful chilled and so easy to make ahead on Sunday for a super simple Monday night dinner with fresh fruit and crusty French bread.

Basmati Vegetable Salad | Bob's Red Mill

Basmati Vegetable Salad with Fragrant Vinaigrette

  • 1 cup Bob’s Red Mill Brown Basmati Rice
  • 2-1/2 cups Water
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 large Onion, coarsely chopped
  • 2 stalks Celery, thinly sliced
  • 1 medium Red Bell Pepper, coarsely chopped
  • 2 medium Zucchini, coarsely chopped
  • 2 cloves Garlic, minced
  • 1/2 cup Feta, crumbled

Vinaigrette

  • 1/2 cup Olive Oil
  • 2 Tbsp Rice Vinegar
  • 1 tsp ground Cumin
  • 1/2 tsp ground Tumeric
  • 1/2 tsp ground Allspice or Clove
  • 1/2 tsp ground Coriander
  • 1/2 tsp Kosher Salt
  • Freshly Ground Pepper

Combine rice and water in a medium pot. Bring to a boil, cover, reduce heat to low and simmer until tender, about 45-55 minutes. Drain thoroughly and chill.

Melt butter and olive oil in a large skillet over medium heat. Add the onion and celery, raise heat to medium-high and cook, stirring frequently, for about 2 minutes or until vegetables begin to soften. Add bell pepper and zucchini, cooking for about 4 minutes or until vegetables are tender but not soft. Stir in garlic and cook for 1 more minute. Let cool.

Add the cooled vegetables and feta to the chilled rice and toss gently until thoroughly combined.

Vinaigrette

Heat a small skillet over low heat, toasting cumin, tumeric, allspice/clove, and coriander for about 1 minute to maximized their fragrance. Whisk toasted spices together with olive oil, rice vinegar, salt and pepper.

Pour vinaigrette over salad and toss gently to coat. Season with salt and pepper to taste.

Serve chilled or at room temperature.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: