Tuesday, January 08, 2019

8th January,2019 Daily Global Regional Local Rice E-Newsletter



         

 

SAU grad Dr. Bernie Daniels will join Arkansas Agriculture Hall of Fame

https://www.timesca.com/index.php/news/20692-afghanistan-rice-production-on-the-riseA humble feast begins with lentils




For the new year, try this recipe with lentils, greens and yellow rice.

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Being a legume lover means I’ll never go hungry. As someone who adores lentils, split peas, chickpeas, favas and dried kidney beans of every stripe, I keep them in spades in my pantry, and I could happily survive for months without ever leaving the house.
Because legumes are considered auspicious for the New Year, I often have some on the stove during the first weeks of January, for whatever good luck or prosperity they may impart. I love that others across the world celebrate the new year with one bean or another: In Italy, for example, with lentils that call to mind coins, and in the American South, with black-eyed peas, paired with greens that represent paper money.
But a pot of beans simmers year round in many of the world’s kitchens, usually with a pot of rice nearby, for a humble, hearty and delicious meal. In some versions, the cooked rice and stewed beans are combined before serving. In others, they are served side by side or with the beans spooned over the rice.


Throughout the Caribbean and Central America, beans and rice (or rice with beans) is made with pigeon peas, red beans or black turtle beans, to name a few. There are lots of variations made with lentils. The combination of rice and lentils is also popular throughout the Mediterranean, the Middle East and South Asia, cooked together in the same pot or separately.
For this variation, I decided on Spanish-style lentils with chorizo and greens, for a thick flavorful stew, but vegans or vegetarians may simply omit the sausage and still have great results. Instead of plain white rice, I craved Caribbean yellow rice, cooked with onions, a cinnamon stick and a few cloves.
Recipe: Lentils With Chorizo, Greens and Yellow Rice
YIELD: 6 to 8 servings
TIME: About 1 1/2 hours
FOR THE LENTILS:
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
8 ounces dry-cured Spanish chorizo or other spicy sausage, cut into 1/2-inch chunks
1 teaspoon cumin seeds, toasted and ground

1 teaspoon minced garlic
1 tablespoon pimenton dulce (sweet Spanish smoked paprika)
1 pound large green or brown lentils, rinsed and drained
4 cups thinly sliced chard (about 2 bunches)
3 tablespoons chopped scallions, both white and green parts
FOR THE YELLOW RICE:

2 cups white long-grain or basmati rice
2 tablespoons olive oil
1 small onion, finely diced
1 (1-inch) piece cinnamon stick
6 whole cloves
1 teaspoon turmeric or powdered annatto

1/2 teaspoon salt
1. Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about five minutes.
2. Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimenton, and stir to combine.
3. Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
4. Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
5. Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.

6. Add onion and cook, stirring, until softened and starting to color, three to four minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
7. To serve, put a large ladle of stewed lentils in a low, wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.https://www.seattletimes.com/life/food-drink/a-humble-feast-begins-with-lentils/




These are the best healthy restaurants in Indianapolis


Field Brewing is a big, bright, kid-friendly restaurant with a huge patio, lots of games, fun-to-share food and impressive craft beer. Liz Biro, liz.biro@indystar.com

Vegan Paleo ? Keto? Whole 30? Healthy eating? Indy restaurants have your diet covered

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Take a look at any 2019 food trends list and you'll understand why your healthy eating New Year's resolution is probably going to last a little longer than it has in the past.
Kelp, oat milk, meatless meals, the ketogenic diet and anti-sugar movements might have you wondering if you'll ever be able to eat at a restaurant without big sides of guilt and self-loathing.
Of course, you will, but like a lot of America, you'll probably be making better choices. These healthy Indianapolis restaurants will help keep you on track. 

Ezra’s Enlightened CafĆ©

6516 Ferguson St., (317) 255-3972, ezrasenlightenedcafe.com
Nothing but gluten-free, dairy-free, non-GMO, meatless, raw food here, but you won’t believe how good the pizza tastes. Or the cheesecake. Or the doughnuts. Yes, doughnuts! Plus, Ezra’s operates its own sustainable farm where organic produce is grown from heirloom seeds and irrigated with filtered rainwater. Be a farm volunteer, and book a retreat at the farmhouse.

Field Brewing

303 E. Main St., Westfield, (317) 804-9780, fieldbrewing.com
Sports dietitian Jackie Dikos, a competitive runner, and orthopedic surgeon Gregory Dikos, a home brewer, strive to serve food that diverts busy parents from quickie fast-food dinners. Top Indianapolis chef Alan Sternberg has created kid-friendly grilled chicken strips and smashed potatoes served with housemade parmesan ranch alongside adult-pleasing roasted salmon with madras curry butter and a vegan sprouted-grain burger slathered with carrot hummus.

Nook

15 E. Maryland St., (317) 759-3554, nookpaleo.com
Yeah, you’re devoted to the Whole 30, keto or Paleo or thing, but sometimes you just want a normal meal at a normal restaurant with your friends and family, no interrogating the server about what goes on in the kitchen. Try the fall-apart tender short rib or barbecue chicken pizza with red onion and cilantro at Indy’s only Whole 30-approved restaurant. There’s even Paleo-friendly chocolate ganache layer cake. Nook offers healthy eating events, too.



Hedge Row

350 Massachusetts Ave., (317) 643-2750, hedgerowbistros.com
The tuna ceviche with Granny Smith apple, serrano chilies, cilantro and coconut-lime vinaigrette is a refreshing must, although the Bibb-lettuce-wrapped, crispy rockfish – sustainable seafood always – “taco” is hard to resist. Locally sourced food is cooked in a wood-fired oven by top Indy chef Brad Gates. Portions are sensible, but the scene is sexy, especially while sipping a potentially metabolism-boosting  cayenne-spiked gin and tonic.

Fresh Indian Grill

1420 W. Main St., Carmel, (317) 853-6550, freshindiangrill.com
The sight of simple yellow dal alongside basmati rice wasn’t exactly a mouth-watering sight, but once I dug into the garlic-and-ginger-spiced dal, I spooned up every bit. It’s among flavor-bomb lentil, chickpea, tandoori and kabab dishes that will have you rethinking your home spice cabinet. The quick-service set up means you get in and out lickety-split.   



Duos

Multiple locations, duosindy.com
Slow food, world flavors and fast service are the trifecta at this cafĆ© with locations at Eskenazi Health, Indy City Market and the International Medical Group building near The Children’s Museum of Indianapolis. Former Black Market chef Micah Frank joined the kitchen in late 2018, turning out the likes of crispy rice noodle cakes with vegetables, farm eggs and ginger sauce. Also find bowls, salads and always-enticing soups like quinoa chili verde.

PokƩ Guru

222 E. Market St., (317) 647-6606, poke.guru
This isn’t Indy’s only poke spot, but owner Adam Odgaard cuts sushi-grade tuna from the loin for build-your-own bowls on mixed greens, brown rice or sushi rice at this Indy City Market food stand. ‘Freshness is obviously the biggest key for us,” Odgaard said. “I’m a huge foodie at heart, and when I go and I eat, whatever it may be, I really want it to be as authentic as possible.”



SoBro CafƩ

653 E. 52nd St., (317) 920-8121, sobrocafe.com
Tucked away just off College Avenue, it’s easy to forget this cafĆ© and its almond-ginger-carrot pate inside maki rolls wrapped in shaved zucchini. The rolls, served with miso tahini dressing, are one of many popular plant-based selections, but you could eat the Indiana bison cheeseburger with lettuce, tomato and sprouts and still feel good about yourself.



Tinker Street

402 E. 16th St., (317) 925-5000, tinkerstreetindy.com
Cutting back is the worst for foodies who live for chef-driven restaurants. Chef Braedon Kellner takes them into consideration with ancho-rubbed cauliflower steaks or cider-glazed skate wing with oyster mushrooms. Portions here are filling but not gut-busting, and a changing trio of sorbets is always on the dessert menu.

The Garden Table

Multiple locations, thegardentable.com
Do the juice thing or splurge on rainbow trout and blue crab with avocado and fresh grapefruit and green tomato salad atop quinoa and sweet potato. Trade the usual charcuterie board for a veggie board at the bar while you sip a ginger kombucha mule. That’s what’s up on Mass Ave. The Broad Ripple location does breakfast, brunch and lunch including acai bowls, vegan banh-mi sandwiches and a kids almond butter and house jam sandwich on multi-grain bread.

Three Carrots

920 Virginia Ave., (463) 221-3669, threecarrotsfountainsquare.com
All vegan, from-scratch comfort food ranges from brunch’s sweet potato vegetable hash with cashew cream to dinnertime’s tofu ricotta ravioli in sweet potato alfredo with roasted Brussels sprouts and grilled apples. Plus, the Fountain Square restaurant is a cool place to hang out. The soundtrack is always fun, and the bar serves feel-good cocktails like the Love Supreme with coconut milk, turmeric and warm spices under marshmallow fluff. Three Carrots also runs a food stand at Indy City Market.



Public Greens

Multiple locations, publicgreensurbankitchen.com
When there’s a full-on, bee-friendly microfarm outside the front door, you don’t have to wonder if a restaurant is good for you. Public Greens sources a ton of local food for its salad-heavy menu that also features soup, grilled meats, breakfast and housemade ginger beer. Locations are at Fashion Mall, on Monon Trail in Broad Ripple and coming in winter 2019 to Cummins towner in Downtown Indianapolis.



Seasons 52

8650 Keystone Crossing, (317) 846-5252, seasons52.com
Chain restaurants are not go-to options for healthy eating, but if you haven’t had the grilled artichokes here, you’re missing out. Lately, they’re served with preserved lemon hummus, radishes, celery hearts and green olives, all for 490 calories. How do I know the number? Seasons 52 lists calorie counts with every item on the menu.

Natural Born Juicers

Multiple locations, naturalbornjuicers.com
Juice cleanse? Liquid diet? Light bites? Both the Mass Ave. and Broad Ripple Natural Born Juicers serves smoothies, cold-pressed fruit and vegetable juices, cold-brew coffee, coconut drinks, ginger and wheat grass shots, hot drinks and light foods such as soups, vegan salads and fruit bowls. Natural Born Juicers also offers juice cleanses.


Artie’s on the Go

2442 Central Ave., (317) 997-0916, artiesonthego.com
Can’t wrap your head around the vegan Paleo trend? Hit the grab-and-go cooler at this meal-prep service that offers weekly rotating menus that hit lots of marks: Paleo, Keto, gluten-free, soy-free, vegetarian, vegan and Whole 30. Keto bacon-wrapped chicken tenders perhaps? With Paleo ranch dressing, maybe. A trained chef who successfully worked South Florida white tablecloth restaurants founded the place. Stick around for coffee or a fresh-pressed juice, free Wi-Fi and a quiet place to work.



Follow IndyStar food writer Liz Biro on Twitter: @lizbiro, Instagram: @lizbiro, and on Facebook. Call her at 317-444-6264. https://www.indystar.com/story/entertainment/dining/2019/01/07/best-healthy-restaurants-indianapolis/2486762002/



https://www.nytimes.com/2019/01/07/t-magazine/nina-clemente-dal-recipe.html






A Different Kind of Comfort Food for an Italian Chef

Nina Clemente cooks her own version of a hearty Indian dal — instead of pasta or pizza — when she’s feeling run down.
Chef Nina Clemente in her Greenwich Village apartment.CreditPaul Quitoriano




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Chef Nina Clemente in her Greenwich Village apartment.CreditCreditPaul Quitoriano
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress.
The chef Nina Clemente spent much of her childhood in New York City and southern Italy, but some of her earliest memories are of Chennai, India, a bustling city on the Bay of Bengal. She and her family lived there for half a year while her father, the artist Francesco Clemente, worked in the area. “I remember an insane monsoon season,” says Clemente, who was 4 during their stay. “I woke up one night and my bed was floating in the center of the living room, and all the stray cats we had taken in were gone.”
This journey to a different world heightened Clemente’s senses and stimulated her palette. Her mother — the artist, actress and costume designer Alba Clemente — would often experiment with local ingredients as she cooked a red lentil dal. “To this day,” Clemente says, the traditional Indian dish “is one of my comfort foods.”




For a comfort food fix, Clemente puts her own spin on a traditional spiced red dal that her mother used to make for the family when they were living in Chennai, India. Her modern version includes Spanish onion, garlic, kaffir lime leaves and goes “super heavy” on cumin and ginger.CreditPaul Quitoriano




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For a comfort food fix, Clemente puts her own spin on a traditional spiced red dal that her mother used to make for the family when they were living in Chennai, India. Her modern version includes Spanish onion, garlic, kaffir lime leaves and goes “super heavy” on cumin and ginger.CreditPaul Quitoriano
It’s one that Clemente, who runs her own catering business, turns to when she’s battling a cold or just feeling run down. While her mother “made a mellow version,” Clemente goes “super heavy on the fresh grated ginger and cumin” for an extra kick. She also adds in makrut lime leaf, which lends an aromatic, floral fragrance. She finishes it off with fresh cilantro and scallion, a dollop of goat’s milk yogurt and a spoonful of mango pickle, a condiment “that I wish I could claim I made myself,” she says, “but the bottled version is the same as my childhood.”




Since relocating from Los Angeles to New York City with her partner and their five-year-old daughter in 2017, Clemente has been preparing the hearty dal regularly. “I need energy for walking everywhere,” she explains. Every now and then, she makes the dish for her father, whom she describes as the easiest dinner guest — “I put greens in a bowl and he’s like, ‘This is the best salad I’ve had in my entire life!’”




Clemente finishes off her dal with a dollop of goat’s milk yogurt, mango pickle and cilantro.CreditPaul Quitoriano




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Clemente finishes off her dal with a dollop of goat’s milk yogurt, mango pickle and cilantro.CreditPaul Quitoriano
Serves 4
∙ 3 tablespoons extra virgin olive oil 
∙ ½ Spanish onion, peeled and finely chopped
∙ 3 garlic cloves, finely minced
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∙ 2-inch piece of ginger, peeled and grated
∙ 1 teaspoon cumin, toasted and ground
∙ ½ teaspoon turmeric powder 
∙ 2 fresh makrut lime leaves
∙ 1 cup red lentils, rinsed and drained
∙ 3 cups water 
∙ 1 cup basmati rice, cooked
Garnish:
∙ 1 scallion, thinly sliced and stored in ice water; pat dry before using
∙ ¼ bunch cilantro
∙ ½ cup goat’s milk yogurt




∙ Mango pickle, such as Patak’s brand
1. Heat olive oil in a medium pot over low heat.  
2. Add onion, garlic, ginger, cumin and turmeric; sweat aromatics until just translucent (do not brown).
3. Add lentils and stir to incorporate quickly, then add water.
4. Bring to a boil, turn down flame to simmer.
5. Crack the kaffir lime leaves in half, add to the pot and cover.
6. Cook for 20 to 30 minutes, stirring occasionally until tender. 
7. Remove kaffir lime leaf, season with salt to taste. Top with cilantro, scallion and a dollop each of goat’s milk yogurt and mango pickle.
8. Serve with basmati rice.