The Sexy Forever Recipe Bible (74 page)

1 cup uncooked Forbidden rice (Chinese black rice)

½ red onion, finely diced

1 bunch flat-leaf parsley, finely chopped

Zest and juice from 1 lemon

¼ cup extra virgin olive oil

1 tablespoon chopped fresh mint leaves

Sea salt and freshly ground black pepper

Prepare the rice according to the package directions. Place in a mixing bowl and add the other ingredients. Mix well. Season with salt and pepper. Serve at room temperature.

MAKES 3 CUPS OR 6 SERVINGS

fried rice with shiitake mushrooms

VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

¼ cup dried shiitake mushrooms

1 shallot, minced

¼ cup uncooked wild rice

¼ cup uncooked brown rice

2 cups vegetable stock, preferably
homemade

1 tablespoon balsamic vinegar

½ cup frozen baby peas

Soak the dried mushrooms in 2 cups of warm water.

Place a large skillet over medium-high heat and add 2 tablespoons water. Add the shallot and sauté until tender, 3 minutes. Add the rices and stir together. Drain the mushrooms and coarsely chop, then add to the skillet along with the vegetable stock. Bring to a boil, then lower the heat and cover. Simmer for 25 minutes.

Add the vinegar and peas. Cover and simmer for another 5 minutes.

SERVES 4

red rice

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

2 tablespoons extra virgin olive oil

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 medium zucchini, diced

1 medium yellow squash, diced

3 cups cooked red rice (or any whole-grain rice)

1 ripe medium tomato, seeded and diced

1 tablespoon finely chopped fresh chives, or 1 teaspoon dried

1 tablespoon julienned fresh basil leaves

1 scallion, white and green parts, finely sliced

Sea salt and freshly ground black pepper

Juice from ½ lemon

Heat a large sauté pan over medium heat. Add 1 tablespoon of the olive oil, the garlic, and the shallots. Sauté until soft, about 4 minutes. Add the zucchini and squash. Sauté until just cooked through, about 2 minutes. Add the cooked rice, tomato, chives, basil, and scallion. Season with salt and pepper, the lemon juice, and the remaining 1 tablespoon of olive oil. Serve hot or cold.

SERVES 6

sautéed herb quinoa

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2