Mambo Sprouts

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

• 1 cup Lundberg Family Farms Black Japonica™ Rice
• 2 cups water
• 3 Tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1/3 cup olive oil
• 1-1/2 cups frozen corn
• 2 cups halved cherry tomatoes
• 4 green onions, sliced
• 1 red bell pepper, diced
• 2 Tablespoons chopped cilantro
• 1 (15.5oz.) can black beans, rinsed & drained

Directions:

1. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Black Japonica™ Rice, reduce heat to simmer, cover and cook 50 minutes.
2. Remove from heat and let steam 10 minutes. Cool.
3. Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste.
4. Add rice to bowl. Add remaining ingredients; toss to combine.
5. Cover and refrigerate. (Can be prepared 1 day ahead.)
6. Bring to room temperature before serving. Add salt and pepper to taste.

Servings:

Yield: 9 cups
1 cup = 152.4 grams

Nutritionals:

Serving size 1 cup, Calories 150, Calories from fat 60, Total Fat 6g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Total Carbohydrates 21g, Fiber 3g, Sugars 3g, Protein 4g.

Recipe submitted by Kristin M. of Minneapolis, MN for the Mambolicious Recipe Contest 2009.

Ingredients:

• 2 cups quick cooking oats
• 1 tsp. baking powder
• ½ tsp. salt
• ½ cup brown sugar
• 3 cups diced fresh or frozen (thawed) peaches
• 2 Tbsp. finely chopped Ginger People Crystallized Ginger
• 1 cup milk
• 1 egg
• 2 Tbsp. melted butter
• 1 1/2 pints Brown Cow Cream Top vanilla yogurt
• 3 Tbsp. honey
• 1 cup frozen raspberries, thawed

Directions:

1. Combine oats, baking powder, salt, and brown sugar. Mix well.
2. Add in 1 cup peaches and crystallized ginger.
3. Beat together milk, egg, and melted butter. Pour over peaches and ginger, and fold mixture together until combined.
4. Pour into a greased 9 inch deep dish glass pie plate.
5. Bake at 350 F for 30-35 minutes.
6. Remove from oven and allow to cool for about ½ an hour or until warm but not hot.
7. While cooling, combine yogurt, honey, and remaining peaches.
8. Cut baked oatmeal into six wedges, and top each with a large dollop of the yogurt topping and a few spoonfuls of raspberries.

Servings: 6

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Ingredients:

• 1 cup Brown and Wild Rice Blend, cooked
• 1/2 lb. ground pork sausage
• 1/2 cup chopped onion
• 1/3 cup chopped mushroom
• 3/4 cup Crunchmaster® Original Multi-Seed Crackers, finely crushed
• 3 tsp. fresh thyme
• 1/8 tsp. salt
• 1/4 tsp. ground black pepper
• 2 eggs
• 1/3 cup vegetable broth
• 6 butterfly-cut pork chops, trimmed
• Worcestershire Sauce, to taste

Directions:

1. Preheat oven to 375° F.
2. In a medium saucepan, brown sausage, onion, and mushrooms. Drain.
3. In a large mixing bowl, combine cooked rice, sausage mixture, fresh thyme, eggs, broth, salt, pepper and Crunchmaster® Multi-Seed Cracker crumbs.
4. Mix well. Stuffing should be moist and hold together.
5. Open each pork chop and fill with stuffing, fold over.
6. Place stuffed chops in a 9X13 baking pan. Drizzle with Worcestershire sauce.
7. Bake at 375° F for 30 minutes. Internal temperature of stuffing should reach 165° F.

Servings: 6

Ingredients:

• 1 cup Brown and Wild Rice Blend, cooked
• ½ lb. ground pork sausage
• 1/2 cup chopped onion
• 1/3 cup chopped mushroom
• 3/4 cup Crunchmaster® Original Multi-Seed Crackers, finely crushed
• 3 tsp. fresh thyme
• 1/8 tsp. salt
• 1/4 tsp. ground black pepper
• 2 eggs
• 1/3 cup vegetable broth

Directions:

1. Preheat oven to 375º F. In a medium saucepan, brown sausage, onion, and mushrooms. Drain.
2. In a large mixing bowl, combine cooked rice, sausage mixture, fresh thyme, eggs, broth, salt, pepper and Crunchmaster® Multi-Seed Cracker crumbs.
3. Mix well. Stuffing should be moist and hold together.
4. Place the stuffing mixture in a 2.5 quart baking dish. Bake at 375º F for 30 minutes. Internal temperature should reach 165º F.

Servings: 6

Recipe courtesy of Tina S.

Ingredients:

1 cup quinoa, rinsed until water runs clear
1 cup water
1 cup fat free reduced sodium chicken broth
2 tsp. olive oil
1 cup fresh chopped red onion
1/4 tsp. ground turmeric
1/4 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 cup slivered almonds, toasted
1/4 cup raisins, seedless
1 pinch salt
1 pinch fresh mint (optional)

Directions:

1. Heat oven to 350° F. Toast almonds on baking sheet for approximately 15 minutes.
2. Rinse the quinoa and put in a strainer. Place under running water until the water runs clear.
3. Put the quinoa, water, and chicken broth in a saucepan and bring to a boil.
4. Reduce heat, cover, and cook until the liquid is completely absorbed.
5. While cooking the quinoa, heat the oil in a skillet. Saute the onions until they begin to caramelize.
6. Mix in the cumin, turmeric, cinnamon, and ginger and cook until aromatic.
7. Add the almonds and raisins and cook until heated.
8. Toss the quinoa with the ingredients in the skillet. Season with salt.
9. Decorate with the mint, if desired, and serve.

Nutrition Facts: Makes 4 servings. Amount Per Serving: Calories 267.4; Total Carbs 40.7g; Dietary Fiber 5.3g; Sugars 9.2g; Total Fat 8.3g; Saturated Fat 0.9g; Unsaturated Fat 7.4g; Potassium 0mg; Protein 8.4g; Sodium 148.5mg; Dietary Exchanges: 1 Fat, 1/2 Fruit, 2 Starch, 1/2 Vegetable

Recipe courtesy of Jill P. of Portland, OR.

Ingredients:

• 1 red bell pepper, diced into small pieces
• 1 orange bell pepper, diced into small pieces
• 1/2 brown or yellow onion
• 2-3 Tbsp. olive oil
• 2 frozen garlic cubes
• 2 frozen basil cubes
• 1.5 cups quinoa, cooked in chicken broth
• 3-4 cups small, frozen shrimp
• 1 egg or 2 egg whites
• Soy sauce, to taste
• Salt & pepper, to taste

Directions:

1. Saute veggies, spices, and shrimp in olive oil for 8-10 minutes, or until soft.
2. Add cooked quinoa and heat through.
3. Push to the side of the pan and crack an egg.
4. Let it cook for a minute and then scramble it into the quinoa and vegetable mix.
5. Add soy sauce or salt and pepper to taste.

Chef’s Note: Garlic and basil cubes are sold at Trader Joes in the frozen section. They’re premeasured little cubes of the spice that you just pop out of the package frozen and throw in the pan, they defrost in seconds and are great to cook with because you don’t have to have the ingredients on hand fresh.

Recipe submitted by Stephanie S. of Sacramento, CA, for the Mambolicious Recipe Contest 2009.

Ingredients:

Dry:

• 1 cup quinoa, ground
• 3/4 cup golden flax, ground
• 1 cup oat bran
• 3/4 cup unbleached flour
• 1 cup whole-wheat flour
• 1/4 cup brown sugar, rapadura or similar
• 5 tsp. aluminum-free baking powder
• 1 cup chopped walnuts or pecans

Wet:

• 2 medium bananas, mashed
• 1 large egg, whole
• 1/4 cup egg whites
• 3/4 cup milk of your choice
• 1 cup Brown Cow maple yogurt
• 3 Tbsp. oil or butter
• Real maple syrup, to pour on top

Directions:

1. Preheat oven to 385° F. Spray muffin pan well (1 dozen muffins) with oil using a Misto sprayer (do not use paper liners) or lightly butter the pan, plus 2-3 glass ramekin bowls for extra batter.
2. In a large bowl mix all the dry ingredients together. (this can be done ahead of time).
3. In a smaller bowl first mash the bananas until smooth. Beat the eggs and add. Add the rest of the wet ingredients and stir with a fork or whisk until creamy.
4. Pour wet into dry and mix with a wooden spoon. The batter should be pretty firm. If too dry, add some more milk.
5. Scoop batter into muffin pan so that the batter is slightly below the top. Make a small well on the top of each muffin batter with your finger and drizzle maple syrup into the well. (about 1 tsp. each).
6. This recipe always makes a few extra muffins so pour the excess batter into the greased glass ramekins.
7. Place muffins in preheated oven for 20 minutes. Remove muffins from pan when cooled down. Use a spoon if needed to loosen.

Thanks to Chef Keith Snow of Harvest Eating for this naturally sweet recipe!

Ingredients:

• 1 cup water
• 1/2 cup oats
• pinch of salt (optional)
• 1/4 cup dried cherries
• 2 Tbsp. heavy cream

Directions:

1. Bring the water to a boil in a small saucepan. Add a pinch of salt and the cherries.

2. Sprinkle in the oats and turn the heat down to low. Stir if you like creamy oats or don’t stir if you like more distinct grains.

3. Cook until most of the liquid is absorbed, about 6-7 minutes.

4. Drizzle cream on top, enjoy.

Chef’s Note: A hint of REAL maple syrup is a nice touch. A hint is less than a teaspoon.

Ingredients:

• 3/4 cup long-grain rice
• 1- 1/2 cups water
• 1 cup ALMOND DREAM® non-dairy beverage
• 6 Tbsp. of HAIN® Brown Sugar
• 1/2 tsp. vanilla extract
• 3/4 tsp. HAIN® Sea Salt
• 2 cups of mixed tropical fruits such as pineapple, mango and papaya

Directions:

1. Boil rice in water, uncovered and undisturbed, until steam holes appear on the surface, about 8 minutes.
2. Reduce heat to very low and cook, covered and undisturbed, 12 minutes more.
3. Stir in ALMOND DREAM®, sugar, vanilla, and salt, simmer stirring 2 minutes.
4. Stir 1 cup of fruit into pudding and serve topped with remaining fruit.

Ingredients:

• 2 quarts vegetable stock
• 3 cups wild rice, rinsed
• Pinch sea salt
• 1 Tbsp. olive oil
• 6 large shallots, chopped
• 6 garlic cloves, minced
• 1 lb. white mushrooms, thinly sliced
• 1 Tbsp. soy sauce or wheat-free tamari
• 1 tsp. dried thyme
• 1/2 cup Kopali Golden Berries
• Freshly ground black pepper
• 1 cup chopped fresh parsley
• 2 quarts vegetable stock
• 1/3 cup chopped fresh sage

Directions:

1. Bring the stock to a boil.
2. Add the rice and salt to the stock and bring to a boil.
3. Reduce the heat, cover and simmer for 35-45 minutes, or until the water is absorbed.
4. Remove from heat.
5. Heat the olive oil in a saute pan, add the shallots and garlic and cook for about 10 minutes, or until golden.
6. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices.
7. Add the soy or tamari, thyme, and pepper. Continue to cook until the liquid evaporates.
8. Transfer to a bowl with the rice.
9. Add the golden berries, parsley and sage and toss to combine.
10. Taste and adjust the seasonings, adding more pepper, if necessary.

Recipe courtesy of Kopali Organics.