Lentil & Black Rice Summer Salad

Happy Monday! I've been a nomad these past few weeks, but I'm back...for now at least :)

One of my favorite things about summer is the large array of summer salads that restaurants offer. In attempts to recreate my obsession of a salad from a vegetarian restaurant back in Shanghai, this dish actually became something else and became my very own...and it's better (shh I still love the other one though).

The great thing about salad making is that you are able to use what you have on hand. Mixing and matching various ingredients eventually allows you to find a favorite combination that you'll stick to for a long, long time. 

If you haven't got anything planned for Independence Day, this would be a great option!

Ingredients:
1/4 cup black rice, dry
1/2 cup + 2 Tbsp water
pinch of salt
1/2 cup lentils, cooked
1/3 zucchini, about 3 inches from tip
1/3 cucumber
1 small carrot
1/2 Tbsp apple cider vinegar
1/2 Tbsp lemon juice
1/2 Tbsp extra virgin olive oil
dash of paprika
1/2 clove garlic, minced
salt, to taste
1/8 cup crumbled feta for topping

Directions:

1. Rinse the black rice thoroughly, until the water does not turn purple anymore. Bring the rice, salt, and water to a boil. Simmer for 8-10 minutes until the water is gone. Remove from heat. Take the lid off and place a clean dish towel over the pot. Let the rice sit for 10 minutes.
2. In a medium bowl, toss together the rice and lentils. Place the bowl in a refrigerator
3. Cut the zucchini and cucumber into 1/2 inch coins. Cut those coin pieces into fourths. Place the cucumber pieces into a mid-sized bowl. Put aside. Prepare a stove top grill for the zucchini pieces. Be sure to grill the zucchini pieces until a fork easily pokes through.
4. As the zucchini is grilling, julienne the small carrot. Place the julienned carrot into the bowl with the cucumber. Take the grilled zucchini pieces and also place them into bowl with cucumber.
5. In a small bowl, whisk together the apple cider vinegar, lemon juice, extra virgin olive oil, paprika, garlic, and salt. 
6. The rice and lentil mixture should now be cold. Take the bowl out of the refrigerator and mix the cucumber mixture with the rice mixture. Take the garlic dressing and mix it into the cucumber-rice mixture. Top with feta. Refrigerate until served.
   

Notes:
- This recipe serves 3-4 as a side dish.
- Do not over-grill the zucchini; the slight crunch makes it a bit more interesting
- My zucchini and cucumber were about 8 inches from tip to tip.

With love,
Grace

Vanilla Coconut Rice Pudding

Summer's quickly approaching and graduation is in only 19 days. I've begun thinking about how I'll keep blogging and cooking/baking in college. Perhaps I'll befriend a bunch of upperclassmen and use their kitchens....I really don't know. Any suggestions?

Vanilla bean and coconut combos have always been able to cozy up a warm and fuzzy feeling. Before I could even help myself to another serving two days later, I found out that my mom had eaten the other portions. Sigh..

What I love about this particular rice pudding is that it's not too sweet or rich.You need to make this!

Coconut Vanilla Bean Rice Pudding adapted from here
Recipe: serves 6 - 8
1 1/2 cups of water
3/4 cup basmati rice
1/4 tsp salt
3 1/2 cups milk
1/2 cup coconut milk
1/4 cup sugar
1 vanilla bean, split lengthwise with seeds scraped out.

Directions:
1. Boil the water, salt, and rice in a heavy saucepan over medium-high heat. Reduce the heat to low and simmer until the water has been absorbed. 
2. Add the both the regular and coconut milk, sugar, and vanilla bean and seeds to the pan. Increase the heat and and stir continuously to avoid burning. Stir for about 35 minutes until the rice is tender and the mixture is thick and creamy. 
3. Remove the pudding from the heat and divide evenly into bowls. The pudding can be served warm or chilled. 

Notes:
- This can be made 2 days ahead of serving time
- Add toppings if you wish. Dried berries are very good with it!
- Instead of discarding the bean after you've cooked with it, wash it off and store it in sugar to make vanilla-infused sugar

With Love, 
Grace

Spring Asparagus Risotto

Spring is coming!  So what is spring? Spring is:

• When new fashion trends emerge
• When people (like me) begin to realize that summer is around the corner and diets have to resume
• When you see new fruits and veggies in markets
• When high school seniors get senoiritis

To celebrate the 3 consecutive days of nice-for-Shanghai weather, I decided to make some asparagus risotto (with an optional addition of mushrooms).

Oh sun, I have missed you.

 This risotto is fresh, creamy, healthy and easy to make. Win-win situation. Also, it's a relatively easy dinner to make!