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a table for rue please a table for rue please herbal cooking adventures from a california herb gardener thursday may 5 2016 lentil brown rice and pea pilaf lots of carrots coming in now in my garden so i thought i would use a few in this pilaf recipe i used some fresh ground coriander cilantro seed for the seasoning it turned out very flavorful and would be a nice side dish for chicken or fish sweet french chantenay carrots printer friendly recipe link lentil brown rice and pea pilaf 1 cup diced carrots 1 cup diced yellow or red bell pepper 1 cup diced red onion 2 ½ cups cooked brown basmati rice 1 cup cooked brown lentils 1 cup frozen green peas 1 tsp ground coriander 2 teaspoons olive oil ½ tsp salt ground black pepper bay leaf heat the olive oil over medium temperature in a large skillet add the bay leaf and carrots onion and pepper sauté for 5 10 mins and add the frozen peas cook additional 3 minutes just to thaw the peas remove from heat in a large serving bowl add the cooked lentils and brown rice stir in the ground coriander salt and pepper add the sautéed vegetables and toss until combined check seasonings and add more salt and pepper if needed serve warm sauteed peppers onion and carrots cooked brown lentils brown basmati rice coriander seed ground seed toss together remove bay leaf before serving you can grow and grind your own coriander it is the seed from the cilantro plant i have a lot going to seed right now since our weather has turned warm once again seems like endless summer here in san diego county cilantro plants in full bloom posted by carla at 2 52 pm 2 comments email this blogthis share to x share to facebook share to pinterest labels cilantro cilantro plants coriander seed lentil brown rice and pea pilaf lentils pilaf recipes rice salad monday september 28 2015 lemony barley summer salad lemony barley summer salad for a printer friendly recipe click here 1 cup barley 2 1 2 cups water place barley and water into a 2 qt saucepan bring to a boil reduce heat cover and simmer for 30 minutes checking after 15 minutes stir and continue cooking covered until barley is just tender remove from pan and cool in a 3 quart bowl add 2 cups tomatoes cubed 2 cloves garlic minced 2 cups persian cucumbers cubed vinaigrette juice from one lemon zest from one lemon 1 tablespoon seasoned rice wine vinegar 1 2 cup fresh basil chopped 2 tablespoons fresh parsley chopped 1 4 cup extra virgin olive oil mix vinaigrette ingredients together pour over barley and toss until blended refrigerate so flavors blend or serve at room temperature if desired posted by carla at 10 16 pm no comments email this blogthis share to x share to facebook share to pinterest labels barley recipes barley salad greek salad lemony barley summer salad mediterranean salad older posts home subscribe to posts atom translate search this blog about me carla i garden organically and grow fruits vegetables and herbs we have all sorts of citrus fig persimmon and pomegranate trees lots of flowers and plants for hummingbirds and butterflies i consider myself an amateur gourmet cook using my home grown herbs fruits and vegetables in my cooking adventures view my complete profile please visit my gardening blog thyme in a bottle busy busy busy 105 tomatoes in 2 days followers blog archive 2016 1 may 1 lentil brown rice and pea pilaf 2015 4 september 1 august 2 june 1 2014 18 november 4 september 2 august 4 july 1 march 2 january 5 2013 6 december 1 october 3 september 1 january 1 2012 13 august 3 july 1 june 3 may 1 march 1 february 2 january 2 2011 16 october 1 september 1 august 3 june 1 april 1 march 2 february 4 january 3 2010 3 december 3 popular posts lemon verbena jelly i finally made lemon verbena lady s lemon verbena jelly the only thing i did differently from her recipe was to add a teaspoon of italian style peasant bread or sandwich rolls here is a fail proof recipe for the peasant style sandwich rolls you see in a lot of the old world bread bakeries i have been making lentil brown rice and pea pilaf lots of carrots coming in now in my garden so i thought i would use a few in this pilaf recipe i used some fresh ground coriander albondigas soup new mexico meatball soup in this soup from new mexico jalapeño spiked meatballs albóndigas are cooked in a rich beef broth my version is very flavorful but celery roses with herb cream cheese yesterday was a cool rainy day today i awoke to clear skies and sunshine you never know what kind of weather you will have in southern roasted baby dutch yellow potato salad with dill not your grandma s salad potatoes are a good source of vitamin c and vitamin b6 they are full of fiber potassium thiamin niacin copper manganese and magnesi tuscan kale cannellini bean salad my salad was inspired by a recipe that i found on dr weil s site i have made his version many times since today i decided to from garden to freezer tomatoes and stuffed summer squash we bought a used 21 cu ft freezer at an estate sale several weeks ago for 150 00 i have it pretty full already with tomatoes and summe marinated chick peas with greek herbs i cooked up a big batch of garbanzo chick peas beans yesterday this is how i prepared some of them today these would be de pickled mustard green stems i hate to waste anything i grow in my vegetable garden keeping this in mind when i picked red giant mustard earlier this week i set a printer friendly recipe links 4 potato soup albondigas soup apple and kohlrabi salad with caraway and mint vinaigrette beet carpaccio with goat cheese black bean sweet potato chili caramelized summer squash arugula salad with warm chive vinaigrette chocolate tapioca pudding colorful collard greens and brussel sprout salad with pomegranate seeds earthy cumin hummus dip eggplant casserole or red white and blue black casserole farro with sage scented butternut squash and swiss chard focaccia con le cipolle forbidden black rice with autumn fruits french flageolet bean and cabbage casseolet with rosemary fusilli with lemony kale toasted sunflower seeds and feta gazpacho soup herb cream cheese for celery roses italian style peasant bread or sandwich rolls julio s hot carrots lemony barley summer salad lemony italian butter beans and collard greens stew machu picchu red quinoa salad maple glazed pumpkin pecan muffins marinated chick peas with greek herbs minty honey tangerine quinoa salad mushroom thyme scented barley risotto orange blueberry smoothie peas with nasturtium blossoms and mache lettuce persimmon salsa peruano bean red kale and tomato soup with parsley pesto pesto risotto pickled eggs with fig balsamic and tarragon pickled nasturtium seeds or poor man s capers pinto bean salad with oregano vinaigrette red cabbage slaw with edamame sunflower seeds and ginger sesame vinaigrette red quinoa with persimmons black beans golden raisins and pomegranate vinaigrette red zebra tomato crostini roasted baby dutch yellow potato salad with dill spiced lavender scented citrus salad summer chickpea garbanzo bean salad summer squash patties with ancho chili yogurt sauce and cilantro flower garnish swiss chard coleslaw with colorful bell peppers olives and sweet lemon vinaigrette thyme scented blood orange and cranberry glazed chioggia beets tuscan kale cannellini bean salad wild white bean salad zucchini fritter gyros visitors to my bog botanical interest seeds great cooks my favorite blogs memorie di angelina rss feed 3 days ago straight up food 11 months ago my new roots 1 year ago savoring time in the kitchen 1 year ago fatfree vegan kitchen 2 years ago plant based slow motion miracle 3 years ago a hint of honey 5 years ago eats well with others 6 years ago edible garden 6 years ago the garden grazer 7 years ago one perfect bite 8 years ago thyme in a bottle 10 years ago simple theme theme images by linearcurves powered by blogger