Scallion Rice

2 tsp salt
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens

In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.

From www.epicurious.com

Golden Carrot Bake

3 cups grated carrots
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg

Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.

From Simply in Season

Delicata Squash with Wild Rice

2 Delicata squash
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon

Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.

One United Harvest by Julie Sochacki

Squash & Rice Casserole

(This is a good way to use a lot of zucchini/summer squash and feed a lot of people)

8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten

Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.

Submitted by Nancy Potter

Corn & Squash Simmered in Coconut Milk with Basil

1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper

4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish

Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.

While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.

Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes

Submitted by Sarah Stix

Roasted Fennel and Red Onion Salmon

4 servings

2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
2 teaspoons extra-virgin olive oil
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 6-ounce salmon fillets, skinned
1 lemon, halved
About 3 cups cooked rice (optional)

Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.

Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.

Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

From Real Simple

Asian Pilaf Salad

1 package (6.09 oz.) NEAR EAST Rice Pilaf Mix
1 tablespoon olive oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 cup carrots, diced
1/4 cup peanuts, chopped
1/4 cup scallions, chopped
2 tablespoons red bell pepper

Prepare Near East rice according to package directions, except omit butter or olive oil.

Stir in remaining 8 ingredients (you may want to double the soy sauce and olive oil for a little more flavor)

Chill for 2 to 4 hours. Top with extra chopped peanuts right before serving, if desired.

Fried Rice with Scallions

4 T. canola oil
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice

Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper

submitted by the Cadwells

Pumpkin & Rice

1 Tbs vegetable oil
½ medium pumpkin, peeled and chopped into small pieces
1 green pepper, chopped
2 onions, chopped
3 cloves garlic, finely chopped
Hot water
Salt and pepper to taste
2 cups rice

In a heavy skillet heat vegetable oil over medium heat. Saute the pumpkin, green pepper, onions and garlic in the hot oil until tender. About 10 minutes. Add hot water to cover. Add salt and pepper to taste. Stir. Add rice and simmer, stirring occasionally, over low heat for 25 minutes until pumpkin is tender and rice is done.

submitted by Lenore Cadwell

Delicious Bradley Kale

1) Stir-fry 3 onions (whites and greens) in olive oil & fresh garlic.

2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.

3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.

4) Add 4 leaves chopped kale (more if you wish).

5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.

6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.

7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.

Submitted by Wilhemina and Charles Bradley

Greens & Tofu

1-1/4 c firm silken tofu, cut into 1" cubes
oil (as needed)
dark leafy greens, such as chard, kale or beet greens, or spinach torn into bite-sized pieces
2 tsp sesame salt (gomasio) or toasted sesame seeds
2 Tbl tamari
3 c cooked brown rice

Oil a large frying pan or wok. Sauté tofu cubes about 5 min. Push the cubes to the center of pan and spread torn greens around edges. Sprinkle the tofu with sesame salt of seeds and 1 Tbl of the tamari. Cover pan to steam the greens until it is just wilted. Be careful not to overcook
it. Remove from heat and drain excess liquid. Sprinkle the remaining Tbl of tamari over greens and serve with rice.

Patti’s Notes:
This is a very fast recipe, and can be done and ready to serve in the time it takes to cook the rice, plain sesame seeds work fine, varying quantities work fine. If the greens are large or a bit tough, it helps to be sure they are chopped into small pieces and that they are sautéed until tender. We just put the sesame seeds in without bothering to roast -- and we've always used kale (I am only noticing now that we could use just about any green or even broccoli and it will still be yummy.)

submitted by Patti Andrews From: Ecological Cooking by Joanne Stepaniak & Kathy Hecker

Sauteed Swiss Chard

2 Tbs. oil per pound chard
Lemon juice or vinegar
Salt & pepper

Cook large stems over low heat in skillet for ~15 mins. Stir leaves into skillet with stems, stirring occasionally until wilted, medium heat. Sprinkle with lemon juice or vinegar, and season with salt & pepper.

Variations: add minced garlic, crushed red pepper, and pinto beans, serve with bulghur or rice!

Zucchini with Mustard-Dill Sauce

3 zucchini, ends cut off
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill

Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.

Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.

Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.

submitted by Lenore Cadwell

Sage and Butternut Squash Risotto

Serves 6 to 8
Kate notes that this dish is somewhat labor intensive, but it is worth all the effort!!

1 medium butternut squash (about 1 lb)
5 ½ tablespoons unsalted butter
about 24 sage leaves
2 cups Arborio rice
salt & pepper
½ cup dry white wine
7 to 8 cups chicken stock
1 medium onion
½ cup grated Reggiano Parmesan cheese, plus extra for garnish

Carefully peel and clean the squash and dice it into very small cubes. Put the diced squash in a
heavy-bottomed pot and cook with a few whole leaves of sage, salt, and 1 cup of the chicken
stock. Cook until tender, but not too soft, about 5-10 minutes. Meanwhile, chop 6 sage leaves
fine and cut the onion into small dice.

Heat the rest of the chicken stock and hold at a low simmer. In another heavy-bottomed
saucepan, heat 3 tablespoons of the butter, add the chopped sage, and cook for a minute or so;
add the onion and continue to cook over medium heat until it is translucent, about 5 minutes.
Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until
the rice has turned slightly translucent. Turn up the heat and pour in the white wine. When the
wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the
heat.

Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a
time, letting each addition be absorbed by the rice. While the rice is cooking, sauté the
remaining sage leaves in butter until crisp.

After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of
the butter, and the cheese. Continue cooking for 3 to 5 minutes. Taste for texture and
consistency, adding a little more stock if needed. Adjust the seasoning. When done, serve in
warm bowls and garnish with extra cheese and the sautéed sage leaves.

Submitted by Kate Sullivan from Chez PanisseVegetables by Alice Waters