Tag Archives: wild rice

Creole spiced wild rice with carrots, edamame bean and tofu

18 Oct

One of the high-spirited (and what I call) ‘professional mums’ at my boy’s school exhales animated banter full of expletives and honesty in the mornings. I tell her that her dose of reality is like a second breakfast for me.  She comically exudes what most of us are thinking; the temper inducing traffic, the unpalatable lack of child-gratitude for what mum does, the fading of an identity of our own amongst school commitments, after school activities, cooking, driving etc., in-laws and the constant challenge of remaining healthy. Oh, it is all quite draining isn’t it?

creole spiced wild rice with carrots, edamame bean and tofu by Deena Kakaya

So I have made a few changes recently, some are embarrassingly simple but my goodness they have helped. In the mornings we sing rhymes together, the boy and I.  We sing them all through the traffic and when the car is still, I use my hands too- you know to count the ducks and to identify ‘peter pointer’. As we get closer to the school, we turn loudly into Bollywood pop music and we belt out a few tunes and park up in thumping and throbbing car. Maybe I shouldn’t but out bounds a dancing toddler who then wants to run with his friends. It’s better than having to cajole him and then peel him off my body at the entrance isn’t it?

When I am cooking the lunch and dinner at 7am each morning and finishing off the cooking at 5pm, it is usually to the tune of ‘muuuum, muuum, mumma, I need to ask you a question’. Or ‘mum, can you play with me’. ‘Mumma come and have a look at this, mum, pleeeeaase, I said please so I’m a good boy, please can you do it now’.  I really don’t like to tell him off for just wanting my time, so this week, the music went on. The floor piano has been rolled out onto the kitchen floor and equipped with instruments we have a little band playing whilst fresh chappati disco into the plate.

At bedtime I don’t like the silence. Especially when I am on my own. Usually the TV goes on and I fall asleep to some mindless soap starring beautiful actresses with questionable acting performances but the TV flickers on and I’m not sure how relaxing this is for my mind. My glasses stay on too, and these days my husband hasn’t been around to gently remove them. This week I took my glasses off, kept the lamp on and let Ravi Shankar’s music ease me into sleep.

The simple things. The healthy ways. The generous ways. The nourishing things. The happy things. The beautiful ways the smiling things. The spicy and colourful things like this vegetarian stir fry of wild rice, carrot and edamame beans.

Ingredients to serve 4-6

1 ½ cups of wild rice

3 large carrots, julienned

1 ½ cups of edamame beans

5-6 tsp. of creole spice mix (see below)

3-4 spring onions, chopped

3 cloves of garlic, sliced

The juice of one lime

200g of firm tofu, cut into bite sized pieces

2 tbsp. sesame seeds

2 tbsp. sesame oil

Salt to taste

 

For the creole spice mix;

1 tbsp. smoked paprika

2 tbsp. paprika

1 tbsp. hot paprika

1 tbsp. dried oregano

½ tbsp. dried thyme

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. ground pepper

Combine all of these ingredients together.

 

Method

  1. Wash and then boil the rice for approximately 15 mins before rinsing well and removing the water.
  2. In a non- tick pan heat a couple of tbsp. of vegetable oil and cook the tofu until it is crisp and lightly browned.
  3. Heat the oil in a deep pan heat the sesame oil and add the sesame seeds, onion and garlic and sauté for a minute before adding the carrots.
  4. Sprinkle in the creole spice mix and lime juice before adding the tofu and the wild rice.
  5. Boil the edamame beans for 2-3 minutes and then drain them and add them to the stir fry.

I served this dish with hot and crisp Gyoza, with lots of chatter with my pal who visited this week.

 

Wild rice salad with home-made satay dressing

27 Jan

It was my birthday last week.

I have never been one for parties or commotion but I do like indulgence. As I swiped through my social-media well wishes telling me to ‘have a lovely day’, I offered the third lunch alternative to my cold-ridden and self-confessed frustrated toddler who refused to eat anything. Unchanged from the morning and desperate for a bath, I bashed updates into my phone, telling my business-conventioning husband that this is NOT the way birthdays were supposed to be. Thank goodness I had macaroons to stifle the onslaught of tears and spits of ‘no I do not have plans’ that my poor brother got the end of. Deep breaths. My cousin shrugged, ‘well, this is what happens when you have kids love’. What finer and truer ways to tell me get a grip?

Thankfully I didn’t have to hold that grip for too much longer as the weekend brought redemption in the way of a much needed facial and utterly required massage. As I heard the knots click in my back, I wondered if I could have a snooze whilst the face pack dried. Anyway, I was treated to some vegetarian Thai fine dining in London in the evening, giving me an excuse to dress in sexy lace sleeves and wear make-up. I have to tell you that when they served the satay sauce warm with the tofu skewers, I had high hopes and my goodness they were delivered to a dizzy levels; I wanted to drink the stuff. Unlike shop bought stuff the satay sauce was deeper, lighter, disclosed a few crunches of peanuts and unveiled just a little heat. It wasn’t thick and heavy like we often see. Normally I would have asked for how they do it but I didn’t on this occasion and I regret it. I really do.

Wild rice salad with home-made satay dressing by Deena Kakaya

Like all good things must, I have gone back for more…well, not to the restaurant already but I have satay’d at home with a healthful and abundant serving of wild rice, full of life’s colours and sweet balance from roasted peppers and sweet potato. It is nutty in itself and works so well with a couple of tablespoons of satay dressing per serving.

Ingredients to serve 4-6

For the wild rice

175g of wild rice, cooked per the packet instructions

One yellow pepper, diced

One red pepper, diced

150g sweet potato, diced

100g small broccoli florets

4 spring onions, diced

One tin of chickpeas, washed drained

4-5 shallots, skinned and halved

40g basil, finely shredded

5 tbsp. cashew nuts, lightly toasted on a non-stick pan

For the satay sauce

2 tbsp. peanut oil

2 1/2 tbsp. peanut butter

1 tbsp. brown sugar

One small onion, finely chopped

2 cloves garlic, finely chopped

One large red chilli, finely chopped

1 tsp. red chilli flakes

1 tbsp. soy sauce

2 tbsp. rice wine vinegar

One can of coconut milk

Method

  1. Roast the peppers, onion and sweet potatoes in a light coating of rapeseed oil in an oven preheated to 180 degrees until they are lightly browned.
  2. Boil or steam the broccoli for 3-4 minutes or until tender
  3. In a large bowl, add the rice once it has cooled to room temperature.
  4. Now mix in the roasted vegetables, chickpeas, broccoli, cashews, basil and spring onions and combine well.
  5. To make the satay dressing, heat the oil gently before adding the onions, garlic and chilli and sauté on a low flame until the onion has softened.
  6. Now mix in the coconut cream, soy sauce, peanut butter, chilli flakes, brown sugar and rice wine vinegar and gently simmer for 4-5 minutes before turning off the heat and allowing it to cool until it is just warm.
  7. Serve each bowl of salad with a couple of tablespoons of dressing.

 

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