Rice, Tofu and Vegetables
Recipe adapted from Horn of the Moon Cookbook by Virginia Callan
*1 lb. firm tofu, well drained and cut into one-inch pieces
1 Tbs. canola oil
1 Tbs. tamari
1 tsp. toasted sesame oil
1 tsp. ground ginger
1 large clove garlic, minced
1 large carrot, thinly sliced
1/2 lb. bok choy, stems thinly sliced, leaves shredded
1 medium onion, chopped
1/2 lb. coarsely chopped broccoli, stems and florets
1/4 lb. green beans, trimmed
*3 cups hot, cooked basmati rice, from 1 cup raw rice
Additional tamari and sesame oil for tossing
Salt and pepper
Directions: Heat oil in large heavy skillet; add tofu and cook, stirring occasionally until golden. Mix together the 1-Tbs. tamari, 1-tsp. sesame oil, ground ginger, and garlic and pour over tofu, tossing until all is coated. Cook a few more minutes until well glazed. Remove from pan and keep warm. Meanwhile, bring one-inch of water to a boil in a large saucepan. Put a steamer insert in pan; add carrots, bok choy stems and onion, cover and steam three minutes. Layer broccoli and beans on top of carrots in steamer; steam additional three minutes. Add bok choy greens and steam two minutes more. Transfer vegetables to large bowl, add tofu and hot rice and toss together. Add additional tamari, sesame oil, salt and pepper to taste and toss again.
Note: Any combination of vegetables can be used; adjust steaming time as needed.
Star Recommends: Terra Andina, Sauvignon Blanc, Chile
This Sauvignon Blanc from South America is a fresh white wine that’s not oaked and marries with and compliments this dish.
Moong Dahl Soup
Recipe adapted from 366 Delicious Ways to Cook Rice, Beans and Grains by Andrea Chesman
2 Tbs. canola oil or ghee
1 large onion, diced
4 cloves garlic, minced
2 Tbs. finely minced fresh ginger
1 tsp. cumin seeds
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground turmeric
1/8 to 1/2 tsp. cayenne pepper (optional)
2 1/2 cups dried yellow split mungbeans (moong dahl), sorted and rinsed well
8 cups water, chicken or vegetable broth
2 carrots, diced
2 Tbs. lemon juice
Salt and pepper
1/4 cup chopped scallions
2 Tbs. minced cilantro
Directions: Heat the oil or ghee in a large soup pot. Add the onion and cook until transparent. Stir in the garlic, ginger, cumin seeds, ground cumin, coriander, turmeric, and cayenne if using, and cook a minute or two longer. Add the mung beans and carrots and stir to combine with spices. Pour in the water or broth and bring to a boil. Reduce heat and simmer, partially covered, for about 45 minutes. The beans will disintegrate in the broth and the carrots should be tender. Use a whisk or immersion blender to puree further if desired. Add lemon juice and salt and pepper to taste. Stir in the scallions and cilantro and simmer a few minutes more to blend flavors.
Star Recommends: Aveleda Fonte, Vinho Verde, Portugal
This offering is a perfect companion to this complex and flavorful soup. Light hints of lemon zest and minerals married into a light and lively flavor profile. The finish is clean and bright.
Baked Chicken with Tomato Rice Stuffing
Recipe reprinted with permission from More With Less Cookbook 25th Anniversary Edition
2 lbs chicken parts
Olive or canola oil
1/3 cup chopped celery
1/4 cup chopped green pepper
1/3 cup chopped onion
2/3 cup raw rice
1 cup canned stewed or diced tomatoes
1/2 cup water
Salt and black pepper to taste
1/4 teaspoon dried sage
Directions: Preheat oven to 350ºF. Heat oil in large skillet and brown chicken pieces, sprinkling each with salt and pepper. While chicken is browning, combine remaining ingredients in a bowl until well mixed, then spread in a baking dish. Arrange the browned chicken on top of rice mixture. Cover dish tightly and bake for one hour or until chicken is cooked through and rice is tender. If using brown rice, additional cooking time will be needed.
Star Recommends: Pavilion, Pinot Noir, California
We recommend a soft Pinot Noir to compliment this dish with its tomato and pepper stuffing. Pavilion is soft yet complex, with hints of earthy herbs and plum flavors.
*1 16 oz. good quality pizza crust
*1 16 oz. can refried beans
*1 cup salsa of choice
1/2 of a 4 oz can diced green chilies
1/2 of a 2.25 oz can sliced ripe olives
1 cup frozen corn kernels, thawed
1/4 pound part-skim mozzarella cheese, shredded
Directions: Preheat oven to 400ºF. Place pizza crust on baking pan. Spread refried beans evenly over crust. If necessary beans may be thinned with a very small amount of water to achieve a spreadable consistency. Spread salsa over beans; then top evenly with chilies, olives, corn and cheese. Bake pizza in preheated oven about 10 minutes or until beans are heated through and cheese is melted and golden brown.
Star Recommends: Calesa, Syrah, Chile
Fair Trade. Pick up this fantastic pizza wine. Big, ripe and lush flavors with a hint of peppery zest on a full finish.
Recipe adapted from Passionate Vegetarian by Crescent Dragonwagon
1 cup millet, well rinsed and very well drained
2 cups water or vegetable stock
1/2 tsp. salt
1 Tbs. olive oil
1 onion, thinly sliced
1 green bell pepper, diced
2 cloves garlic, minced
Hot sauce to taste
3 Tbs. tomato paste
1/2 cup frozen corn kernels, thawed
1/2 cup black beans, rinsed and drained
Shredded cheese (optional)
Avocado slices (optional)
Directions: Heat a heavy, ungreased skillet over medium heat.Add the millet and toast a few minutes, stirring often, until fragrant but not browned. Remove from heat. Bring water or stock to a boil in a saucepan with lid; add salt and millet and return to a boil. Reduce heat, cover tightly and simmer 18-20 minutes, until the liquid is absorbed and millet is tender. Let stand covered, off heat, about five minutes to steam. Fluff with a fork. When millet is near the end of cooking time, heat a large skillet over medium heat. Add the oil and the onion and sauté 6 to 8 minutes, or until the onion is limp and beginning to brown. Add the bell pepper and continue to sauté 2 to 3 minutes. Add the garlic and cook another minute before reducing the heat to very low. Add the cooked millet to the vegetables and sprinkle with hot sauce to taste. Add the tomato paste and stir and toss to incorporate well. Stir in the corn and beans and heat through, covered, over very low heat. Serve with additional hot sauce. Garnish with shredded cheese or sliced avocado if desired.
Star Recommends: Castano, Monastrell, Spain
Castano is one of the top Spanish wine producers making high quality wines for reasonable prices. This wine is heady and ripe with hints of blackberry and raspberry on the finish and will go well with this complex dish.
Root Vegetable Gratin with Cheddar and Horseradish Rye Crumb Crust
Recipe reprinted with permission from From Asparagus to Zucchini by MACSAC
1 lb. rutabaga, peeled and cut into chunks
1 lb. sweet potatoes, peeled and cut into chunks
1/2 lb. parsnip or turnip, peeled and cut into chunks
1 to 2 Tbs. olive oil
1/3 cup apple cider or white wine
1 Tbs. minced garlic
Salt and pepper
3 Tbs. butter
3 Tbs. flour
2 cups milk, heated
1/8 tsp. ground nutmeg
2 Tbs. horseradish
4 ounces aged Cheddar cheese, grated
1/2 cup rye bread crumbs
Directions: Heat oven to 375ºF. Spread vegetables in large baking dish, drizzle with olive oil and cider or wine, scatter on the garlic, sprinkle with salt and pepper to taste, and toss well. Cover the dish tightly with foil and bake 20 minutes, then remove foil and continue to roast until vegetables are brown-tipped and tender, 20-35 minutes longer. Meanwhile, make a white sauce by melting the butter in a saucepan; add the flour and cook over low heat, stirring, for 3-5 minutes. Whisk in the warm milk, bring sauce to a simmer and cook gently about 10 minutes, stirring often. Season well with salt and pepper; stir in the nutmeg, then fold in the vegetables. Transfer to a buttered casserole dish or leave in the roasting pan. Mix horseradish, Cheddar and breadcrumbs with your fingers and sprinkle evenly over the vegetables. Continue to bake until bubbly, 20-30 minutes longer.
Star Recommends: Tilia, Chardonnay, Argentina
This great value Chardonnay is our selection for this hearty and filling winter dish. Tilia is ripe and rich without being too heavy or overpowering.
1 small cabbage, about 3/4 pound, shredded
1 large carrot, shredded
1/2 cup mayonnaise
1/2 tsp. salt, or to taste
Dash black pepper
1/8 tsp. celery seed
1/2 tsp. sugar
1 Tbs. apple cider vinegar
1 Tbs. milk
Directions: Toss cabbage and carrot together in medium bowl. In separate bowl, combine remaining ingredients to make dressing. Pour dressing over vegetables, mix well and chill for one hour before serving.
Star Recommends: Heartland, Stickleback White, Australia
Stickleback is a zesty and lively fashioned white blend from Australia. Semillon, Chardonnay and Verdelho are combined to produce a clean and vibrant white. Perfect for this classic side dish.