Wednesday, March 16, 2011

Rustic Brown 'Rice' & Veggies with White Miso Gravy

I spend a lot of time thinking about spices...
Sometimes I'll go into my kitchen and stare at my spice rack with a note pad in hand - writing out different flavor combinations. 
With a well stocked spice rack and a few staple fresh and dry ingredients you can make just about anything! I'll be elaborating on this subject in the near future, but for now I've got a couple of new recipes to prove this fact.

Today's post is a tribute to some of my favorite spices, coming together to make my favorite kind of dish: Comfort Food. 
- This Recipe makes enough for roughly 4 generous servings -

Step 1.
Rustic Brown 'Rice'
Recipe Note: While this recipe calls for the use of Oat Groats for the 'Rice' please note that this is only my preference due to my own diet restrictions. If you're not a fan of Oat Groats then please feel free to substitute them with anything you'd like. I recommend: Wild Rice or Quinoa. Just be sure to toss whatever grain you decide to use with the Dry Spice Flavoring.
-
3 c Oat Groats - soaked 6 to 8 hours
Oat Groats naturally expand (grow in size) when soaked in water. Always re-measure your Oat Groats AFTER you've soaked them. The amount noted in this recipe is for post-soaked Oat Groats.
Rinse and Drain your Oat Groats after they've been soaked:
Transfer your Oat Groats to your food processor and chop/pulse them evenly. 
Transfer chopped Groats to a mixing bowl:
Toss your Oat Groats with 3 Tbsp of  Safflower Oil //or// Walnut Oil. 
Set them aside and move on to making your spice flavoring...
-
Rustic Dry Spice Flavoring
In a Spice Grinder add the following:
1/2 c Raw Pumpkin Seeds
3 Tbsp ground Flaxseed meal
1 Tbsp Onion powder
1 tsp dried Thyme
1/2 tsp dried Rosemary
1/2 tsp Sea Salt 
Grind all of the above into a fine powder.
Add this to your mixing bowl with your Oat Groats (or grain of choice)
Mix it all together...
Set your Rustic Brown 'Rice' aside and move on to the next step.
---
Step 2. 
Savory Veggie Mix
1 & 1/2 c Zucchini - peeled and chopped
1/2 c Red/Yellow Bell Pepper - chopped
1/2 c Green Onion - chopped
1/2 c dried Apricot - chopped
Toss all of your veggies together with a dash of salt and pepper. It's that simple!
---
Step 3. 
Heating your Brown 'Rice' & Veggies
In two separate dishes/trays place your Veggies & Brown 'Rice' into your Conventional Oven set at it's lowest heat. Leave the oven door cracked open and proceed to warm your food for about 30 minutes. Move on to the final step while you are waiting for your food to warm in the oven...
---
Step 4.
White Miso Gravy
1 & 1/2 c AtV Sour Cream
1 c Water
3 Tbsp Mellow White Miso paste (found in the refrigerated section of your grocery store)
1 Tbsp Lemon Juice
1 Tbsp dried Parsley
2 tsp Onion powder
2 tsp Nutritional Yeast
1/4 tsp ground Celery Seed
1 tsp Cracked Black Pepper (the more the better!)
Place all of the above ingredients into your blender and puree. 
Gently warm the gravy in a sauce pan on your stove top whisking continuously until it's warm to the touch --- or in you can heat it in a shallow dish in your dehydrator. 
Enjoy this Miso Gravy drizzled atop your Rustic Brown 'Rice' & Veggies. 
You can also have it cold as a lovely dip or dressing for your salad 
Recipe review: 
"It tastes like Thanksgiving!"

xoxo,

6 comments:

  1. This sounds great! I was about to soak some Irish steel cut oats for St. Pat's breakfast tomorrow anyway, why not throw more in?
    I can taste it now - but never would have put together the similar taste to brown rice. Awesome, thank you!

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  2. Wow what a neat way to use Oat Groats. I usually just soak and dehydrate for a cereal. You are so creative.

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  3. Thanks foodfeud and Sasha!
    I love Oat groats, sweet or savory they always seem to find their way into my meals. :))

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  4. Uhm, YUMmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!!

    That saucy sauce looks fricking incredible!!!!

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  5. Oh jeez, comfort food, miso, gravy... yum. You are brilliant, my dear. xo

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  6. Fantastic. Such a creative way to use oat groats. This would be such a great base for so many recipes. I am definitely going to try it.

    Thank you so much.

    Kate

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