Fun Summer Recipes
COCONUT RICE PUDDING & MIXED BERRY COMPOTE
Creamy, sweet coconut rice pudding with layers of sweet and tart berries. This is a match made in heaven! As an added bonus, it is gluten- and dairy-free, so everyone can enjoy it!
PUDDING
¼ cup agave
1 ½ cups full fat coconut milk
1 ½ cups cooked rice (Whatever kind you like best)
COMPOTE
4 cups frozen mixed berries (A mixture of blackberries, blueberries, raspberries, and strawberries)
Juice from ½ lemon
¼ cup agave
TOPPINGS (OPTIONAL)
Berries
Mint leaves
Coconut flakes
DIRECTIONS
To make the compote: Place the berries in a medium saucepan over medium heat. Stir until the berries begin to break down. Add in the agave and lemon juice. Bring to a boil, mashing the mixture with a fork in order to break up larger berries. Stir constantly until the sauce has thickened slightly (it will thicken more as it cools). Allow to chill completely before assembling.
To make the rice pudding: Pour the coconut milk and Agave in a medium sauce pan. Bring to a gentle boil. Add cooked rice and stir. Cook without lid for 10-12 minutes (until rice has reached desired consistency).
RICE SALAD WITH PINEAPPLE, CUCUMBERS, AND PECANS
This rice salad recipe tastes super fresh. It’s packed full of fresh pineapple, cucumber, green onions, mint, pecans, and delicate, nutty Jasmine rice.
THE RICE
1 cup long grain rice 3 cups cooked
1 1/4 cups of cold water
1 teaspoon Kosher salt
THE LIME DRESSING
3 tablespoons pineapple juice
3 tablespoons lime juice
1/2 cup olive oil
zest of 1 lime
1 tablespoon honey
pinch Kosher salt
pinch freshly ground black pepper
THE SALAD
1 cup pineapple chunks
1/2 cup pecans chopped and toasted
1/2 cup green onions
1/2 cup cucumber diced
1/2 cup mint leaves reserve a few for garnish
1 cup goat cheese crumbled (optional)
1/4 cup cranberries
6 slices cooked bacon chopped
pineapple lime vinaigrette
DIRECTIONS
For the Rice
In a medium pan, bring rice and water to a boil. Once it reaches a boil, turn down to a simmer and place the lid on for about 10 minutes. After 10 minutes, turn the heat off and leave the lid on for another 10 minutes. Remove rice to a bowl and place in the refrigerator to cool a bit before adding the rest of the salad ingredients.
For the Pineapple Lime Dressing
In a Mason Jar, add all dressing ingredients and shake vigorously together until well incorporated.
For the Salad
In a large mixing bowl, add rice and salad ingredients. Pour the dressing over the ingredients and mix it all together.
Serve room temperature in large serving platter or bowl and garnish with more mint leaves and toasted pecans.
CILANTRO LIME RICE
This easy citrus side will look and taste great paired with your favorite Mexican dish!
INGREDIENTS
2 ⅛ cup chicken broth
1/4 teaspoon salt
1 cup purple rice
1 loosely packed cup fresh cilantro
Juice of 2 limes
Zest of 1 Lime
1 tablespoon olive oil
2 garlic cloves
Cilantro Lime
DIRECTIONS
Cook rice according to package directions. While rice is cooking, place cilantro, lime juice, zest, olive oil, and garlic in a blender and blend until cilantro is finely chopped, or you can use a food processor. When rice is done, stir the cilantro mixture in. Enjoy!
NATURE’S BLEND RICE SALAD WITH PESTO VINAIGRETTE
INGREDIENTS
Rice Salad
1 cup Nature’s Blend Rice
2 celery stalks - diced
1 yellow pepper - diced
½ red onion - finely chopped
2 mini cucumbers - diced
1 cup cherry tomatoes - halved
½ cup pecans - toasted
2 handfuls parsley - finely chopped
1 handful dill - finely chopped
Pesto Vinaigrette:
1 teaspoon dijon mustard
juice of 1 small lemon
4 tablespoons pesto - (any kind, homemade or store-bought – whatever you have in your fridge)
4 tablespoons extra virgin olive oil
salt and pepper
DIRECTIONS
Cook the rice according to the package instructions then leave to cool. Meanwhile, mix all the salad ingredients together in a large bowl and add to the rice once cool. Put all of the dressing ingredients in a food processor and blend until well incorporated Pour over the rice salad, mixing in well. Store the salad in the fridge until needed.
