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Minty Green Jade Rice Pudding with Pineapple

This lovely sweet treat really “hit the spot” today. Rice pudding has always been a favorite teat at our house. This time we were happy to find green Vietnamese Jade rice and made this tasty minty version with pineapple.

Minty Green Rice Pudding with Pineapple

Yield: 4 small desserts

Ingredients:

  • 1 cup green rice (found in Asian grocery stores)
  • 2 cups water
  • pinch salt
  • 1/3 cup sugar
  • 2-3 drops peppermint extract or oil
  • 3-4 slices pineapple, cut in pieces
  • mint leaves as garnish

Green Sticky Rice

Directions:

  1. Bring the water to a boil.
  2. Add the sat and sugar.
  3. Add the rice and 2-3 drops of peppermint flavoring.
  4. Stir the rice as it thickens. It will only take a couple of minutes. The green rice was flat and quickly became rice pudding.
  5. Remove from the heat.
  6. Cut the pineapple pieces and add to the rice pudding.
  7. Place in 3-4 individual serving bowls.
  8. Place the rice puddings in the refrigerator to chill.
  9. Garnish with mint leaves and enjoy.

Notes:
There are different jade rices available. Depending on which one you bought, it may take longer to cook and need a bit more water. If you can not get the green rice, You could use regular risotto rice and add some natural green food coloring to the boiling water. If using the risotto rice, you may need to cook it longer, and perhaps add more water until it softens. Be sure to check the flavoring as it cooks. You could also add some pineapple juice to the rice as it cooks.

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Bulgur with Fresh Herbs, Spices and Pomegranate Arils

This was a lovely salad we enjoyed this week. It calls for an interesting spice mix called Bahārāt. If you can’t find it, you can make your own using the recipe from the Wikipedia page. We made enough of the spice mix to store and use as a rub for tempeh or tofu, to add to salads, or it would be great on roasted chickpeas.

Bulgur with Fresh Herbs, Spices and Pomegranate Arils

Serving Size: 4

Ingredients:

for the salad:

  • 1 cup bulgur
  • 1 tablespoon Bahārāt spice mix
  • handful mint leaves
  • handful cilantro or coriander leaves
  • handful parsley
  • 1 lemon, juiced
  • 1 pomegranate, arils (seeds)

for the vinagrette:

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • splash lemon juice
  • pinch salt
  • pinch black pepper
  • splash maple syrup

Bulgar with Fresh Herbs, Spices and Pomegranate Arils

Directions:

  1. Place the bulgur in a heat resistant bowl.
  2. Bring 2 cups of water to boil.
  3. Add a pinch of salt to the water and pour the boiling water over the bulgur and place a plate on top of the bowl to allow the bulgur to absorb the water.
  4. It will take 15-20 minutes to absorb and swell.
  5. Meanwhile, open the pomegranate and remove the arils from the white parts.
  6. Wash and chop the herbs, and mix up the spices.
  7. Make the vinaigrette by mixing the ingredients together and whisking to blend.
  8. If there is any liquid in the bulgur, drain it off.
  9. Place the bulgur in your serving bowl and fluff.
  10. Add the Bahārāt spices and mix well.
  11. Add 2-3 tablespoons of the vinaigrette and mix well, you want it to still be light and fluffy, not all clumped together.
  12. Add the chopped herbs and again mix.
  13. At last add the pomegranate arils.
  14. Season to taste with salt if needed.
  15. We served the salad on a small bed of lettuce.
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