Thai Black Rice

My sister in law made dinner for me the other day, and I loved it! This is a really yummy and super healthy dish! I had never tried black rice before so wasn't sure what to expect but loved the texture and it has a hint of nuttiness to it too. Black rice is packed with protein, fiber and lots of antioxidants so it's full of yummy goodness! The fresh bell pepper gives it a nice crunch and the lime is so refreshing! If you don't like cashews switch them out for peanuts or whatever you like. Black rice is not as starchy as regular white rice so a couple of washes will do the trick! Enjoy this with some tofu or grilled vegetables!

Thanks Priya :)

Ingredients
- 1 cup black rice
- 1 TBSP olive oil
- Juice of one lime + zest of one lime
- 1 TSP honey
- 1 TBSP sambal chili paste
- 3/4 cup toasted cashews/peanuts
- 2/3 cup diced bell pepper
- 2 TSP freshly grated ginger
- 1 TBSP toasted sesame seeds
- salt and pepper to taste
- 1 TBSP fresh cilantro

Directions
- In a bowl combine lime juice, ginger, honey, chili paste, olive oil, diced peppers and cashews. Let marinate while you cook the rice.
- Add two cups of water to a medium pot and then add one cup of black rice. Bring the water to a boil. Reduce the heat and cover. Cook until all of the water has been absorbed about 25-30 minutes.
- Fluff the rice to separate and set aside to cool for 15-20 minutes.
- Add marinated pepper mixture to the rice and mix until well combined. Garnish with toasted sesame seeds, lime wedges and fresh cilantro.

Grilled Stuffed Poblanos

Happy Memorial Day friends!!! In honor of what some call the grillin' holiday of the year, I have decided to post the perfect grilling recipe.  This recipe was inspired when my cousin came in town to visit us and we went out to eat with a group of friends.  Someone ordered a chili relleno, which is essentially a poblano pepper that is stuffed with cheese and deep fried, and a thought came to mind...why not take a poblano, stuff it with things other than just cheese and grill it so that it is a healthier alternative.  After a little bit of playing around, my husband came up with the perfect combo! Without further adieu, here is the recipe for a grilled stuffed poblano; we hope you enjoy it as much as we do!!!

Ingredients:
1 Poblano pepper
1.5 TBSP refried beans (I used homemade beans but you can use any kind you would like)
1 TBSP diced mushrooms
1 TBSP diced bell pepper (I used orange but you can use any kind)
1.5 TBSP cilantro rice (click here for recipe)
About 4 pieces of your favorite cheeses cut in to thin matchsticks/ julienned (we used smoked gouda and habanero cheddar cheese)

Directions:
1.  Cut poblano pepper lengthwise and deseed.
2.  Place and spread refried beans in a thin layer (similar to how you would spread peanut butter on a slice of bread).
3.  Press julienned cheese into the beans.
4.  Add  bell peppers and mushrooms.
5.  Add cilantro rice and spread it as well  (I would recommend using the rice as soon as it is cooked so that it spreads easily).
6.  Add a sprinkle of cheese on top.
7.  Grill on an outdoor grill at 350 degrees for 15 minutes (eyeball it until the cheese melts) and broil on high heat for an additional 3-5 minutes.
8.  Enjoy!

Peppers getting ready to go in.

 Final product