- Prepare the broth and spinach: Bring the chicken broth to a boil and fold in the spinach. Cook until the spinach wilts and shrinks. Using a slotted spoon, transfer the spinach out of the broth and into a blender. Let cool.
- Simmer the rice: Add the rice to the broth, bring it back to a boil, then reduce to a simmer. Let the rice simmer until the broth thickens and the rice starts to break apart (10–15 minutes).
- Blend the greens: Add garlic, ginger, scallion, jalapeño, parsley, and 2 tablespoons of olive oil to the blender with the spinach. Add 1/4 cup of water and 1 teaspoon salt, then blend until smooth (about 60 seconds). Add more water if needed for blending.
- Combine and adjust: Stir half of the spinach puree into the broth and taste before adding more. Adjust salt as needed. Fold in the pulled chicken and simmer briefly to combine flavors.
- Finish with olive oil: Drizzle the remaining 2 tablespoons of olive oil on top of the soup for a rich finish.
- Serve and garnish: Ladle soup into bowls and garnish with parsley or additional jalapeño slices as desired.
Recipe Ingredient: Rice & Grains
Blood Orange Polenta Cake
- Preheat oven to 350F. Use a little bit of extra olive oil to grease an 8” round cake pan.
- In a small saucepan over medium heat, melt the butter. Stir in brown sugar. Once sugar melts, about 3 minutes, scrape the mixture into the bottom of the cake pan.
- Grate the zest from one of the oranges and set aside. Slice both oranges crosswise into 1/4-inch-thick rounds and remove any seeds. Arrange the rounds on top of the brown sugar mixture in a single layer.
- In a large bowl, sift together the flour, polenta, baking powder, salt and cardamom.
- Using a hand mixer or stand mixer, cream together the olive oil, yogurt and sugar until fully blended and smooth, about 3-4 minutes. Slowly beat in eggs, one at a time. Stir in the vanilla and the orange zest.
- Fold in the dry mixture using a wooden spoon or spatula. Stir until combined, careful not to over-mix the batter.
- Spoon the batter into the cake pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Let cake cool in the pan for 15 minutes. To remove cake from the pan, run a knife along the edges of the pan to loosen it from the sides. Place a serving plate or cake stand over the cake pan and carefully invert the cake (or flip) in a quick fluid motion.
- After allowing to completely cool, sprinkle with confectioners’ sugar and serve.
Shrimp Pad Thai
- Cook rice noodles according to package directions; drain.
- Meanwhile, in small bowl, whisk together rice vinegar, fish sauce, ketchup, sugar, soy sauce and chili paste; set aside. Heat oil in large nonstick skillet set over medium-high heat; cook shrimp for 2 to 3 minutes or just until opaque. Using slotted spoon, transfer to plate.
- Mix tofu and paprika; add to same skillet and cook for about 3 minutes or until browned around edges. Pour in eggs. Cook, stirring constantly, for about 2 minutes or until set into curds. Add drained noodles, reserved shrimp and rice vinegar mixture, green onion and bean sprouts.
- Stir-fry for 3 to 5 minutes or until noodles are tender and heated through. Transfer to serving platter. Sprinkle cilantro and peanuts over top. Serve with lime wedges.
Tip: Though it can be difficult to find, Thai basil is also a fresh and authentic way to garnish Pad Thai before serving.
Pappardelle with Sage, Chestnuts and Pancetta
- In large pot of boiling salted water, cook pasta until al dente; reserve 1 cup cooking liquid and set aside. Drain pasta.
- Meanwhile, heat olive oil in large, straight-sided skillet set over medium heat; cook pancetta for about 3 minutes or until starting to crisp around edges. Add shallots; cook for about 2 minutes or until softened. Add garlic, 2 tbsp sage and hot pepper flakes. Cook for 1 to 2 minutes or until fragrant. Stir in chestnuts, salt and pepper.
- Add cooked pasta and reserved cooking liquid to skillet; sprinkle with 1/2 cup cheese. Toss for 1 minute or until evenly coated and heated through. Sprinkle with parsley and remaining cheese. Divide among 4 plates. Drizzle with additional oil and balsamic glaze. Garnish with remaining sage.
Tip: For easier prep, look for whole roasted and peeled chestnuts, available in jars and foil packages.
Spicy Spanish Chicken and Rice Skillet
- In large bowl, combine oregano, smoked paprika, cumin, garlic powder, coriander, salt, pepper and cayenne; add chicken, tossing to coat evenly. Heat half of the olive oil in large straight-sided skillet set over medium-high heat; cook chicken, in batches, for about 3 minutes per side or until browned. Transfer to plate.
- Add remaining oil to skillet; cook onion, bell peppers and garlic for about 5 minutes or until softened. Stir in rice until well coated. Add broth and tomatoes; bring to boil. Stir in pesto, and olives (if using). Return chicken and any accumulated juices to pan.
- Cover and cook for about 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Sprinkle with parsley and serve with lemon wedges.
Tip: Substitute converted whole grain brown rice or quinoa for the white rice if desired.
Crispy Rice Squares
- Grease 13- x 9-inch pan; set aside. Heat oil in large saucepan set over low heat; add marshmallows. Cook, stirring, for about 4 minutes or until completely melted. Stir in vanilla. Remove from heat.
- Immediately stir in cereal until coated. Stir in almonds, pecans, raisins and cranberries. Scrape into prepared pan; using wet hands or buttered spatula, spread evenly. Let cool completely; cut into squares. (Can be stored in airtight container for up to 2 days.)
Tips:
• Stir in 1/2 cup chocolate chips or chopped dark, milk or white chocolate if desired.
• If you like, substitute hazelnuts, peanuts or pumpkin seeds for almonds and pecans.
Brown Rice Falafel Bowl
- Falafels: In food processor, combine chickpeas, parsley, flour, onion, garlic, cumin, paprika, baking powder and salt; pulse until mixture is just starting to come together. Roll into sixteen 1-inch balls; flatten slightly.
- Meanwhile, heat olive oil in saucepan set over medium heat until instant-read thermometer reaches 325°F. Fry falafel, in batches, for 2 or 3 minutes per side or until golden brown. Using slotted spoon, transfer to paper towel–lined tray.
- Falafel Bowl: Divide rice among 4 bowls or portable containers. Top with falafel, cucumbers, tomato and red onion. Whisk together yogurt, olive oil, tahini and lemon juice until smooth; stir in salt, pepper and cumin. Drizzle over falafel bowls.
Tips:
- To spice up falafel bowls, serve with your favorite hot sauce or add a pinch of cayenne pepper to falafel mixture.
- Substitute quinoa, farro or barley for brown rice.
- To make ahead, freeze falafels in airtight container for up to 1 month; reheat from frozen in moderate oven until heated through.
Cinnamon Almond Granola
- Preheat oven to 375ºF. Stir together brown sugar, olive oil, orange juice, cinnamon and salt; toss with oats, almonds and sunflower seeds. Spread on parchment paper–lined baking sheet.
- Bake, stirring every 5 minutes, for 12 to 15 minutes or until golden and crisp. Remove from oven and let cool completely. Break granola into clusters. (Can be stored in airtight container for up to 2 weeks.)
Tips:
- Stir dried fruit, such as raisins, cranberries or cherries, into granola if desired.
- Granola also makes a great afternoon snack – add a sprinkle to a peanut butter and banana sandwich, or to yogurt with berries.
Creamy Mushroom and Barley Risotto
This risotto gets a lot of flavor from rehydrated dried mushrooms and the mushroom soaking liquid. Classic Balsamic Glaze provides the perfect tangy balance to the earthiness of the mushrooms and richness of the cheese.
- Soak mushrooms in 1/2 cup hot water for about 20 minutes or until softened. Remove mushrooms and chop; set aside. Strain soaking liquid through paper towel–lined sieve. In saucepan, bring mushroom soaking liquid, broth and bay leaves to boil; reduce heat to gentle simmer.
- Heat 2 tbsp oil in large high-sided skillet or Dutch oven set over medium-high heat; cook mushrooms, and half each of the salt and pepper for about 8 minutes or until golden brown and all moisture has evaporated. Transfer to plate.
- In same skillet, heat remaining oil over medium heat; cook onion, celery, garlic and thyme, stirring occasionally, for about 3 minutes or until softened. Add barley, and remaining salt and pepper; cook for about 2 minutes or until well coated. Stir in wine; cook until almost no liquid remains in pan.
- Add 1 cup broth; cook, stirring constantly, until almost all of the liquid is absorbed. Continue to cook, adding all but 1/2 cup broth, 1 cup at a time, stirring after each addition until all liquid is absorbed, for 30 to 35 minutes or until barley is tender but still slightly firm in center. Stir in reserved mushrooms and remaining broth; cook, stirring, for about 2 minutes or until mushrooms are heated through.
- Remove from heat; stir in half of the Parmesan and 2 tsp of the balsamic glaze. Divide among 4 bowls. Drizzle with remaining balsamic glaze; top with remaining Parmesan and chives.
Tips:
- Add 1/2 cup thawed frozen peas in the last 5 minutes of cooking time if desired.
- Substitute shallots or leeks for onion if desired.
- Use your favorite mix of mushrooms: try cremini, shiitake and oyster mushrooms.
Wild Rice and Citrus Salad
- Wild Rice and Citrus Salad: In large bowl, combine arugula, wild rice and pea shoots; arrange grapefruit and orange segments over top. Sprinkle with almonds and chives. Scatter dried cranberries over top (if using).
- Orange Vinaigrette: Whisk together vinegar, orange juice, shallot, mustard, salt and pepper; whisk in olive oil. Drizzle over salad; toss to combine.
Tip: Add quartered fresh figs if desired.