From Toni Holmberg
Cook rice in stock. Bring to a boil. Cover and simmer on low for 45 min.
1/2 cup brown rice
1 cup chicken or veggie broth
1/4 teaspoon salt
Whisk these together:
1 teaspoon dijon mustard
1 clove garlic finely diced
1-1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons asian sesame oil
2 tablespoons corn oil
Lightly cook beans or broccoli. Drain veggies and mix peanuts, sesame seeds, hot rice, and dressing together.
fresh ground pepper
1-1/4 lb green beans or broccoli trimmed and cut into bite sized pieces
1 tablespoon toasted sesame seed
1/2 cup raw peanuts
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Adapted from Food Day
1 1/4lb Italian Sausage
1 1/2 cups dry white wine (divided)
1 T olive oil
1 large onion, chopped
1 bunch of green garlic or scapes, chopped
1 T chopped fresh rosemary
2 14-1/2 oz cans cannelloni or other whitw beans drained (3 cups)
8 oz arugula
Cook sausages with oil and 1/4cup wine until browned and cooked through. Remove from pan and slice thinly on the diagonal.
Sauté onions in the same pan, add both types of garlic once the onions start to wilt. Cook until veggies are beginning to brown. Stir in rosemary. Add beans and remaining wine and bring to a boil. Reduce heat to medium and simmer uncovered for about 5 min. Add sausages and heat through. Best if prepared ahead and gently reheated.
To serve, spoon hot mixture over the arugula.
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