Brown Rice Fusilli and Green Beans Side Dish
Lemon Garlic Tahini Sauce, Crispy Rice Topping
Composed of equal parts brown rice fusilli and haricots verts, this tasty side dish is a “twist” on “rice & beans.” It is dressed with lemon garlic tahini, a fabulously creamy sauce with a deep roasted sesame flavor.
The playful topping is a take on the classic dish from Southern Italy where pasta is tossed with toasted seasoned bread crumbs – here, crispy rice cereal is toasted in butter and seasoned with salt and cayenne pepper for a crunchy spicy rice-based accent. It can be made into a vegan dish by simply exchanging olive oil for butter in the crispy rice topping.
For a refreshing addition to your side dish repetoire, serve this as a side to roast chicken or roast beef, or on a lunch or dinner buffet. It has wide appeal as a vegetarian dish with creamy and crunch textures and bold flavors, is gluten-free and mighty nutritious.
The unique woodsy aroma of the matsutake (pine mushroom) is what inspired this preparation en papillote. To tear open the parchment at the table and breathe, is to inhale Autumn in the Pine Forest. Just a few rosemary leaves and a restrained pinch of ground cinnamon enhance the earthy spice aromas of the matsutake. Butter gives the meaty mushroom a rich creamy mouthfeel and slight nutty flavor while sake adds a bit of moisture, balanced acidity and complex umami flavors.
Just like the previous post on spicy pickled cucumber & wakame, lacy pickled lotus root is a unique summer side dish that offers a refreshing counterpoint to grilled meat, poultry or fish. In addition to its slightly crunchy texture and mildly sweet flavor, this aquatic vegetable graces the table with its circular stenciled patterns, a delight for the eye as well.
Here’s a great side dish for a small dinner party or a huge gathering. Combine green beans, potatoes and tomatoes all in one dish with olive oil, garlic and basil for a real crowd-pleaser. With its mix of colors, textures, and favors this easy-to-prepare dish appeals to almost everyone. What’s not to like?
Broccolini, Torn Ciabatta Croutons, Garlic, Red Pepper Flakes
Broccolini is a cross between broccoli and Chinese kale. It is also known as asparation (a name derived from its mild asparagus flavor) and baby broccoli (although it is not an immature version of broccoli).
Cook trimmed broccolini in boiling salted water for 4 minutes.
Meanwhile heat olive oil in a large pan and cook minced garlic and red pepper flakes for about one minute.
To make the croutons: Tear day old ciabatta into pieces, toss with olive oil and dried herbs of your choice. I used Herbes de Provence. Bake in a 250° oven until crisp. Break up larger pieces with a mallet.
With a slotted spoon, move the cooked broccolini to the sauté pan.
Toss broccolini with the garlic/red pepper flake/olive oil mixture, then add the torn ciabatta. Toss again and salt to taste.