Califonia Bountiful
Main Dish






Market Watch with Timaree Hagenburger: Celery

The Nutrition Professor shows there's more to celery than just being a low-calorie veggie, plus shares one of her family's go-to recipes. "Adding in your favorite bean (try dark red kidney beans or garbanzo beans) will make it a one-dish meal!"

Timaree Hagenburger The Nutrition Professor Cosumnes River College, Sacramento http://thenutritionprofessor.com


Print Recipe

To print this recipe, choose a print size:

3x5
4x6
8.5x11

Ingredients

Citrus-infused Mediterranean rice

 

1 cup uncooked brown rice

2 cups fresh or frozen greens (chopped)

1/2 cup celery (chopped very small)

8 to 10 spears fresh asparagus, chopped into 1-inch pieces (zucchini or other veggies can be substituted)

1/3 cup fresh parsley (chopped very small)

1/3 cup sun-dried tomatoes, softened in water if not pliable (chopped very small) 

1/3 cup Spanish or Kalamata olives (chopped very small) 

1/3 cup scallions, green and white parts (chopped very small)

1 to 2 tbsp. chopped almonds

 

Citrus mustard dressing

2 tbsp. fresh lemon juice

1 tsp. lemon zest

2 tsp. vegetable broth or water

2 tsp. spicy mustard

Salt and pepper, to taste

 

Serves 4

 

Market Watch with Timaree Hagenburger: Celery  

 

Instructions

Bring 8 cups water to a boil. Add rice and cook for 34 minutes or until tender, turning the heat down slightly to prevent contents from boiling over. Drain the rice into a sieve and place sieve into the original pot (off the heat) to allow excess water to drain. Immediately top rice with greens, celery and asparagus, then put the lid on to allow veggies to steam along with rice for about 10 minutes.

 

Meanwhile, combine dressing ingredients in a small bowl and set aside. Assemble complete dish by combining all ingredients in a large bowl, drizzle with dressing and sprinkle each serving with chopped almonds and extra scallions, if desired. 

 

The Nutrition Professor's Shop Smart, Prep Smart, Cook Smart, Eat Smart Tips:

  • Any variety of brown rice will work for this recipe. I tend to have brown jasmine or basmati on hand. 
  • My favorite type of lemon for this recipe is Meyer lemon. Once you taste them, you may just end up at your local nursery picking up a dwarf tree of your own! 
  • Be sure to zest the lemon with a Microplane before slicing it in half to squeeze for juice.
  • This "pasta method" for cooking brown rice will yield such fluffy results that you will second guess yourself, "Is this really brown rice?"




Follow us on: Facebook Twitter YouTube Pinterest Pinterest