5 04 2017

A friend of mine who frequents this fantastic little Ayurvedic café, learned how to make this dish from the chef there. This is a staple of the Ayurvedic diet and it is suppose to balance the body and detoxify. It is simple to make and delicious on its own or with steamed or roasted vegetables.

Serves 4


1 cup moong dal, rinsed and soaked overnight

1 cup basmati rice, rinsed well and soaked 2 hours

1 tbsp. ghee

1 tsp turmeric

1 tsp ground cumin

1 tsp garam masal

1 Tbsp grated fresh ginger

1/2 tsp cinnamon

1/4 tsp ground cloves

1 tsp asafoedita

3 bay leaves

2 tsp curry leaves, crumbled

1 Tbsp ghee, optional to finish the Kitchari

sea salt to taste

Cilantro Sauce:

1 bunch cilantro – leaves removed from thicker stems

1/4 cup coconut flakes

1 /12 tsp grated fresh ginger

1 tsp cumin

juice from one lime, adjust to desired taste

1 small green chile pepper, mince (optional)

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Wild Mushroom Risotto

13 07 2016

I recently took a trip to Europe and I found some amazing dried porcini mushrooms at an outdoor market in London as well as some truffle oil and truffle paste. So, upon returning home, I was inspired to create something with these treasures. The result was fantastic. It goes to show you, that the best creations begin with the best ingredients. I did use a store bought vegetable stock. You can make your own but use more stock and less added water.

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Jamaican Rice and Peas

25 08 2015

My son has been asking for simple tasty recipes that are nutritious that even a college student could make. So we experimented with this Jamaican rice and beans recipe. I substituted black beans for the original kidney beans but that is simply personal preference. This rice was yummy and good served with a Jamaican curry or grilled fish or chicken. You can make it with white or brown rice just add more liquid if using brown.

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Vegetable Bebimbap

15 01 2014
This is my favorite dish from Korea. I love the flavor of all the vegetables and the spiciness of the condiments. You can substitute any vegetables you desire and adjust the spiciness to your taste. The key is to cook the rice perfectly with a little brown crust on the bottom. This is a one pot meal.
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Sansai Gohan (Mountain Vegetable Rice)

21 08 2012
This is one of my favorite Japanese rice dishes. The mountain vegetables come in a pack in the refrigerated section of a Japanese grocery store. They are a mixture of all sorts of Japanese mountain vegetables like fiddlehead ferns and butterbur. I like them in rice and with noodles especially soba. I will give measurements in metric because that is how I learned in Japan.

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Asian Shrimp Risotto

16 01 2011
This risotto is made with arborio rice using the same techniques as traditional Italian risotto. However, I used a lot of Asian ingredients to give it a nice flavor twist. You can add other seafood. I was hoping to add some smoked scallops which I think would add a fabulous dimension to this dish.

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Wehani and Wild Rice Stew with Cremini Mushrooms, Winter Squash, and Kale

21 02 2010

You can actually use other types of mushroom as well as any type of whole grain rices or other grains in this recipe. Experiment and see what combinations work best.

1/3 cup Wehani rice

1/3 cup wild rice

1 inch piece of fresh ginger, unpeeled, sliced into thick rounds

2 garlic cloves, peeled

1 tsp coarse sea salt

2 tbsp unsalted butter or olive oil

1 large onion, diced

½ pound cremini mushrooms, cleaned and thickly sliced

1 stalk celery, diced

1 medium carrot, peeled and thinly sliced

2 tbsp minced fresh sage

1 small or ½ large winter squash, peeled, seeded, and cut into 1 inch chunks (about 4 cups)

1 small bunch kale, tough stems discarded, leaves sliced into thin strips (4 cups)

1 to 2 tbsp soy sauce

freshly ground black pepper

extra virgin olive oil

½ cup toasted pumpkin seeds Read the rest of this entry »