Asian Noodle Bowl

This is an easy dish that I use for both lunch and dinner. I’ve never had it for breakfast, but I like it enough that I would. It’s also delicious hot or cold.

The noodles swim in a ginger garlic miso broth, steamed greens and mushrooms join in for a hearty pairing, and the fresh crunch combo of raw carrots and cucumbers balance out the texture. I like to top it off with sesame seeds, cilantro and sriracha sauce for a spicy kick. Once you have tried it I’m sure you will make it over and over again, each time creating a more personalized noodle bowl. Continue reading

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Lemony Summer Squash Quick Rice

If I could offer you a single time saving tip it would be to always have precooked rice or beans around. I like to cook an entire rice cooker full each time I use it. Usually a use a few cups for the first meal and end up with at least 2 cups of leftover rice.

And oh how nice it is! In this dish I used beautiful seasonal squash and sautéed them with a bit of veggie broth, herbs and garlic. At the very end I add the leftover rice and allow it all to simmer into a nice risotto consistency (without all the attention required by actual risotto). A final drizzle of some fresh lemon and this rice pops! Toss in a drained can of chickpeas or white beans when you add the rice if you like.

Bright, rich and summery. Oh, and it takes less than 15 minutes!

 

Lemony Summer Squash Quick Rice

by Vegucated Kitchen

Ingredients

  • 1 cup vegetable broth
  • 1/4 cup onion
  • 1 clove garlic, minced
  • 1/2 red bell pepper, diced
  • 3 yellow summer squash, sliced into 1/4 inch half rounds
  • 3/4 teaspoon salt
  • 1/4 cup white wine
  • 2 Tablespoons fresh herbs, finely chopped (I used basil, thyme & rosemary)
  • 2 cups cooked short grain rice
  • juice of 1 lemon

Instructions

In a large skillet over medium high heat bring the broth to a simmer.

Add the onions, garlic, red pepper and squash and sprinkle with salt.

Saute for about 5 minutes until squash starts to soften.

Add the wine and herbs and increase heat to high. Cook for about 5 minutes.

Add the rice, toss to coat. Reduce heat to medium high and simmer until the rice is heated through and the sauce thickens.

Squeeze the lemon juice over the mixture, stir and serve immediately.

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