Category Archives: Sides

Brown Rice Pilaf with Portobello Mushrooms

Portabello Mushroom and Brown Rice

I am always on the hunt for healthy and hearty side dishes that I can whip up alongside one of my weeknight dinners. My husband and I love mushrooms, so when I came across gorgeous fresh Portobello ones at the supermarket, my mind was set to incorporate them. Next, brown rice is filling and minimal work, so added that to the list. And lastly, a random selection of herbs {like scallions and parsley} as well as raisins are something I always have on hand, so I threw them in. Mix them all together, and you have a dish worthy of serving!

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 2 cups Portobello Mushrooms, sliced
  • 1/2 small onion, chopped
  • 1 cup long-grain brown rice
  • 2 cups water or vegetable broth
  • Salt and ground black pepper
  • 1/2 cup chopped dried fruit such as raisins or apricots
  • 1/4 cup chopped scallions
  • 1/2 teaspoon apple cider vinegar
  • 1/4 cup chopped fresh parsley {for garnish}

Directions:

  1. In a medium saucepot, sauté mushrooms and onions in warmed oil over medium-high heat {for about 6 minutes}.
  2. Stir in rice, water or broth, salt & pepper to taste and bring to a boil. Cover, reduce heat to medium-low and simmer until the liquid is completely absorbed {about 45 minutes}.
  3. Remove covered pot from heat and let sit 10 minutes, then add dried fruit, herbs, scallions, and mix well.
  4. Transfer to serving bowl {here I chose the Michael Aram}. Garnish with parsley. Serve.

Want more side dish ideas? Find them in my “Sides” sections.

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Quinoa Kale Cakes

Quinoa Kale Cakes by FashionableHostess.com

My two favorite ingredients meshed into one delicious side dish; the perfect party pleaser that covers your grains and vegetable categories! Enjoy!

Quinoa Kale Cakes Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 4 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 spring onions, sliced thin
  • 1 cup steamed kale, chopped
  • 1 cup whole wheat breadcrumbs
  • 1 teaspoon olive oil
  • Salt and Pepper to taste

Quinoa Kale Cakes Instructions:

Step 1: Make your Quinoa {which I did early this morning so I had time for it to cool before beginning the recipe!}. Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 20 minutes. Let cool to room temp.

Step 2: Grill your onion on the stove top and steam your kale. {Here is how to steam it if you don’t own a steamer!}

Step 3: In a large bowl, mix together cooked quinoa, eggs, cheese, spring onions, steamed kale, and breadcrumbs. Sprinkle with salt and pepper. Let sit for a few minutes to absorb the liquid.

Step 4: Heat 1 teaspoon olive oil on a large skillet over medium-low heat. Cook up to 4 patties at at time, about 5-7 minutes per side. Remove and serve! {They are also great at room temperature!!} 

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*This recipe was inspired {and slightly altered} by the Cookbook: Super Natural Every Day

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Black Bean Coucous

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Don’t you love it when your husband calls you at 3 pm to let you know that he and 2 friends would rather come over for a home-cooked meal than go out to a restaurant?! It’s in moments like these where I am thankful that I keep a chicken breast in my freezer and a stocked pantry of couscous, beans, nuts, and spices for last minute emergencies.

For dinner I can quickly whip up a Pistachio & Dijon Crusted Chicken {find the recipe here} from my frozen chicken and nuts. Then for my side dish, I found that by mixing a box of whole wheat couscous with a few pantry ingredients, I really had what looks like a fancy meal! So what did I add? Canned black beans, fresh parsley (or you could use chives if that’s what you have!), and then a yummy spice! My husband and his friends actually ‘oooh-ed and ahhhh’ed’ that the cumin really made it taste like fresh ‘Indian’ food! Score!

So next time you are in a bind and need a quick and easy side dish, this is a great healthy one!

FH Black Bean Couscous

Ingredients:

  • 1 box of whole wheat couscous
  • 1 can of black beans {unsalted and strained}
  • 4 tablespoons of fresh parsley
  • 2 tablespoons of Ground Cumin

Directions:

Prepare couscous as directed on the box. Heat black beans in the microwave on high for 2 minutes. Add all ingredients together in a bowl. Serve!

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