The Covered Dish
By Debbie Dance Uhrig
When I last penned the column I was heading up to Kansas City for a wedding. It was beautiful, and the time spent with good friends was outstanding. For some reason I came home rather tired so I’ve spent the week getting a great deal of rest.
About a year ago one of my guests, at the culinary school, shared a great tip.
The individual talked about preparing grains ahead of time to use as a quick side. They prepared low carb as much as possible with additional proteins added. The outcome is truly a personal combination of ingredients. A dish that can be in the freezer to use at any time. During Covid there have been times when I just wasn’t in the mood to produce a big meal. This also happens during the summer when it is so hot. Having a side dish already cooked and waiting for you in the freezer is a Godsend. The only somewhat negative comment about this recipe is it takes a bit of time.
On the first batch I didn’t add any nuts, but they can also be added when the mixture is reheated. Cooked sausage or chicken could easily be chopped and added to the recipe. You may choose to add the meat and package the mixture into smaller portions, for the lunchbox. The mixture could have a bit of egg and cheese stirred in to turn out a casserole or stuffing for squash.
Fruit, this would be awesome added to the dish. Dried cranberries come to mind first, but I would also like orange segments added during the winter months.
In the fall, pears and craisins or raisins.
I like to pass along things found at the grocery store that hit an appeal. I was staying with a friend, for a few days, when I finally tried Brianna Poppy Seed dressing. With a bag of greens, fresh peaches, asiago cheese, and nuts I had the most delicious salad. Usually I make my poppy seed dressing from scratch, but the bottled version was delicious. One thing you may appreciate about this dressing is the following: Brianna Poppy Seed dressing is gluten free, dairy free, egg and soy free!
When I was in Kansas City I noticed my girlfriend keeps her romaine lettuce in an open container, inside the crisper drawer. It was washed and ready for use. I had never experienced holding lettuce, in this fashion, so I’m going to give it a try.
This summer I have been making interesting sandwiches for our son, Phillip, five days a week. Sure wish I had tried this tip earlier in the season.
Speaking of Phillip, he takes off for college this week. We plan on heading his way a few days later to take all the things he may have forgotten. We also want to see his new apartment. He’s insisting on cooking dinner for us, so I’m looking forward to his meal.
This week my tomatoes are finally picking up speed. Our garden was planted late, due to lots of rain in May. Each day I’m getting a few more.
I wish you were sitting with me right now, the Rose of Sharon bush has about 4-5 active butterflies and one busy hummingbird feasting on the nectar. I’ve taken several photos, perhaps one will be a keeper.
Until next week, Simply yours, The Covered Dish. www.thecovereddish.com
Grains Savory Side
3 cups brown rice
3 cups quinoa
1/2 -1 cup wild rice
2-3 tablespoons light olive oil
4-5 stalks celery, diced
2 large green peppers, diced
2 large red peppers, diced
1 very large onion, diced
16 ounces sliced/chopped mushrooms, optional
Pecan, Walnut or Pine Nuts, optional, perhaps 2 cups
2 cans, drained/rinsed black beans
1 can drained petite tomatoes, optional
1 1/2 teaspoons savory spice
1 1/2 teaspoon garlic powder
1 1/2 teaspoons black pepper
1 1/2 teaspoon thyme flakes, not ground
Salt, for this much try 1 1/2 teaspoons, sample, may need more.
Cook rice and quinoa according to package directions. Rinse with cold water and drain well. Allow quinoa and rice to dry before implementing in the recipe. Sometimes I do this on a jelly roll pan, allowing it to air dry.
Over medium heat, place olive oil adding celery, peppers and onion, if using mushrooms add lastly. Cook until just tender. If using nutmeats add with the mushrooms.
In a large bowl place the dry quinoa and rice. Add sautéed vegetable mixture. Combine black beans and petite tomatoes, if using. Sprinkle all spices over the top and blend everything together with a very large spoon or a pair of gloved hands.
Now the fun begins: In quart size zipper bags place 2 hefty cups of the mixture, remove air from bags and seal. This recipe should yield around 11 bags.
How to use the low carb side:
Take a portion out of the bag and serve with any grilled meats. Add a pat of butter on top of the grain mixture before heating, or sauté lightly in a skillet. Dried or fresh fruits will also add a nice touch. Each bag contains enough for 2 people when used as a side. For a fast soup throw 2 bags of grain mix into chicken or beef stock, with finely chopped beef or chicken. The uses are extensive.
Soy sauce, Worcestershire and other sauces could also be implemented in this dish.
The spices could be switched out to a southwestern blend using cumin, chili powder, etc.
