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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.
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 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
Liz Biro, Indianapolis StarPublished 6:00 a.m. ET Jan. 7, 2019 | Updated 4:41 p.m. ET Jan. 7, 2019
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
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.
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.
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.
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.
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.
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.
Slow food, world flavors and fast service are the trifecta at this café 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.
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.”
Tucked away just off College Avenue, it’s easy to forget this café 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.
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.
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.
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.
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.
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.
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.
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/
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
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