quinoa + black rice bowl / February 27, 2013 by Lindsey | Dolly and Oatmeal

you're probably noticing that the ingredient list for this recipe is really long. you may be thinking that you don't have enough time to make it. but there isn't that much prep work, and all the sautéing doesn't take much time at all. all-in-all you'll be eating this rice bowl in a little over an hour. another awesome thing about this dish is that you can change the ingredients around, and still have the flavors marry well with the sauce.

the original recipe called for brown rice and red quinoa. however, i chose use black rice instead of brown, and regular quinoa instead of red. i chose black rice because while brown rice is good for you, black rice has a whole load of antioxidants that brown rice doesn't. plus, i think it looks prettier in the dish. i chose regular quinoa because it's all i had in the kitchen. i also chose to use swiss chard in place of kale. kale is everywhere this time of the season, i think it's the only thing that actually grows around here in the winter. i always try to use ingredients that are in season, but kale and i do not agree, hence, the chard. additionally, i could see spinach, bok choy, or dandelion, or beet greens as a substitute in this dish. i also added the toasted sesame seeds - in my humble opinion no salad is ever complete without some toasted nuts or seeds. plus, i thought they would play off nicely with the ingredients as well as add some crunch and nuttiness. lastly, i adjusted the sauce a bit. the recipe called for a 1/2 cup of fresh lemon juice to a 1/4 cup tahini. after mixing the two i thought it was way too tart, so i cut the quantity of lemon juice in half. i would taste as you go, and adjust the sauce to your liking.

adapted from Gail Simmons for Food & Wine Magazine - March 2012

6 servings

:: for the bowl ::

1 cup black rice

1 cup quinoa

1 small onion, finely chopped

1 carrot, julienned

3/4 cup enoki, beech, and nameko mushrooms (or shiitake with caps thinly sliced)

1 small zucchini, julienned

1/4 cup extra virgin olive oil

fine grain sea salt

1 head of broccoli, de-stemmed and cut into small florets

4 large (or 8 small) swiss chard leaves, chopped

1 ripe avocado, sliced into chunks

1/2 cup mung bean sprouts

1 teaspoon toasted black sesame seeds

:: for the sauce ::

1/4 cup tahini

1/4 cup fresh lemon juice

2 garlic cloves, minced

2-3 tablespoons warm water

1 tablespoon olive oil

1/2 teaspoon crushed red pepper

:: directions ::

prepare a medium saucepan for the black rice. prepare rice according to the directions given on the packaging
prepare another medium saucepan for the quinoa. prepare quinoa according to the directions given on the packaging
in a large skillet, heat 2 tablespoons of the olive oil on medium. once the pan is hot add the onion - cook until translucent (about 5-6 minutes)
add the carrot and cook for roughly 4 minutes - until they start to soften
add the mushrooms, cover and cook until tender - about 4 minutes
add the zucchini, season with salt (i used about 3 pinches). cook 3-5 minutes, until tender
transfer to a bowl

add the remaining 2 tablespoons of olive oil to the skillet. add the broccoli, cover and cook, stirring a few times, over medium heat. cook for 5 minutes
add the swiss chard, cook and stir a few times - about 4 minutes
season with salt and stir into the other vegetable mixture

// for the sauce //

in a small food processor (you can also whisk the ingredients together, i only use the food processor because i like it super smooth) combine the tahini, garlic, olive oil, water, lemon juice, red pepper, and salt. blend until combined and smooth

combine the quinoa and black rice in a large bowl - top with cooked vegetables
add the avocado, mung beans, and toasted sesame seeds
i wouldn't recommend adding the tahini sauce all at one, rather, use it for individual portions

:: enjoy ::

city. hudson. country. / February 24, 2013 by Lindsey | Dolly and Oatmeal

basil oil / February 24, 2013 by Lindsey | Dolly and Oatmeal

here in new york winter is slowly creeping to an end. this is the time of year where if you squint hard enough you can see spring in the distance, but you can't quite touch it yet. i am yearning for spring's bounty of herbs, fruits and veggies. i miss its flowers, green grass, and tree buds. therefore, this recipe comes out of my need for something green, and fragrant, and alive! luckily, our local market supplies fresh herbs from gotham greens, a rooftop greenhouse a few miles away in greenpoint. as soon as frank and i opened the lid to the container our noses were filled with the most delightful smell! the smell of fresh, pungent herbs. at this point in the year there is nothing better. lately my eye has been going to oils infused with herbs. i think i was intrigued when i saw a tarragon oil to garnish a soup. it was much different than a pesto; the oil was a delicate green color without a trace of herb leaves or residue. i left this recipe alone for fear that an oil infused with herbs would prove too difficult to make - especially in my little kitchen. but with frank's help i was able to pull it off! the result is a lightly flavored oil, with a bright green hue. i would say that this oil is good for drizzling on bread, or on fresh mozzarella. we used it to top off our pizzas (a post to come later on...). basil oil, or any herb oil is not difficult to make. all you need is a food processor or blender, and fine mesh sieve or cheesecloth, and lastly, some time and patience.