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Brown Rice Tabbouleh Prep Time: 20 min. Total Time: 1 hour and 10 min. Serves: 4 1 ⁄2 cup (125 mL) uncooked Compliments Balance Instant Long Grain Brown Rice 1 1 ⁄2 cups (375 mL) vegetable broth 2 tbsp (30 mL) Compliments Organic Extra Virgin Olive Oil 2 tbsp (30 mL) lemon juice 1 ⁄2 tsp (2 mL) minced garlic 1 ⁄2 English cucumber, finely diced 4 Roma tomatoes, seeded and diced 1 ⁄3 cup (75 mL) finely chopped parsley 1 ⁄4 cup (60 mL) finely chopped fresh Compliments Chives 2 tbsp (30 mL) finely chopped fresh Compliments Mint 1 ⁄4 tsp (1 mL) each salt and pepper mushroom & blue cheese Penne Prep Time: 10 min. Total Time: 30 min. Serves: 4 1 1 ⁄4 tsp (6 mL) salt, divided 1 ⁄2 pkg (190 g) Compliments Balance Whole Wheat Penne Rigate 2 tbsp (30 mL) + 1 tsp (5 mL) Compliments Organic Extra Virgin Olive Oil, divided 1 pkg (227 g) Compliments Organic Whole White Mushrooms, sliced 1 pkg (227 g) Compliments Organic Whole Mini Bella Mushrooms, sliced 1 leek (white part only), finely diced 3 cloves garlic, minced 1 tbsp (15 mL) fresh Compliments Thyme, leaves only 1 cup (250 mL) thinly sliced snow peas 1 ⁄4 cup (60 mL) crumbled blue cheese 1 ⁄4 cup (60 mL) finely chopped fresh Compliments Chives Pepper to taste 1. Bring a large pot of water and 1 tsp (5mL) salt to a boil. Cook the pasta according to package directions. Reserve 1 ⁄4 cup (60 mL) of the pasta water before draining. Return pasta to pot, toss with 1 tsp (5 mL) olive oil and cover to keep warm. 2. Meanwhile, heat 1 tbsp (15 mL) of the olive oil in a large skillet over medium-high heat. Add the mushrooms, cooking until lightly golden. Transfer the mushrooms to a plate. Return skillet to the heat, add the rest of the olive oil and cook the leek, garlic and thyme, until tender, about 5 min. Return the mushrooms to the skillet, plus the snow peas and reserved pasta water. Cook, stirring, until snow peas are tender-crisp, about 2 min. 3. Add the cooked penne to the skillet and stir to heat through. Divide the pasta into 4 bowls and garnish with 1 tbsp (15 mL) each blue cheese and chives. Add remaining salt and pepper if desired. Per serving (1 1 ⁄2 cups/375 ml): 340 calories, 14 g protein, 12 g total fat (3 g sat. fat), 5 mg cholesterol, 47 g carbohydrates, 7 g fibre, 430 mg sodium 1. Rinse the rice and drain well. Combine the rice and broth in a saucepan and bring to a boil. Cover and reduce heat to a low simmer. Cook until the liquid is absorbed, 40 to 45 min. Remove from heat and let stand for 5 min. Fluff with a fork and transfer to a large bowl to cool to room temperature. 2. In a mixing bowl, whisk together the olive oil, lemon juice and garlic. Stir in the diced cucumber, tomatoes, cooled rice, parsley, chives and mint until blended. Season with salt and pepper. Cover and refrigerate until ready to serve. Per serving (1 cup/250 ml): 190 calories, 4 g protein, 8 g total fat (1 g sat. fat), 0 mg cholesterol, 28 g carbohydrates, 2 g fibre, 290 mg sodium Go for good fats Olive oil is the main source of fat in Mediterranean cuisine. Depending on where it comes from, flavour, fragrance and colour of olive oils vary. Extra virgin is the result of the first cold pressing (a chemical-free process that involves only pressure) of olives – considered to be the finest and fruitiest of all olive oils. Its colour can range from gold to bright green – the deeper the shade, the more intense the flavour. Virgin is still a first press, but has higher acidity (due to different pressing pressure), while pure olive oil combines refined along with virgin or extra virgin oils. Virgin and extra virgin olive oils are best for low-heat cooking like sautéeing, dressing salads and dipping with crusty bread. 36 Inspired | spring 2011
whole grain goodness Mediterranean cuisine values carbs – especially when they come from whole grains, like our wholesome Brown Rice Tabbouleh. Make at least half of your daily intake of grain products hearty whole grains – brown rice, whole-grain bread and pasta. what’s your favourite mediterranean dish? Join the discussion at facebook.com/sobeys + get more great recipes! Find three bonus Mediterranean dishes at inspired.ca inspired.ca 37
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Page 3 and 4: welcome this spring is all about ea
Page 5 and 6: spring online Visit us online for s
Page 7 and 8: delightful dressing Craving a cream
Page 9 and 10: new a better slice Pizza night gets
Page 11 and 12: eat local: tomatoes Sobeys has fres
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Page 15 and 16: Try a few slices on our Baked Eggpl
Page 17 and 18: eat well get more with Pancakes’
Page 19 and 20: Go for fresh Garlic and onion This
Page 21 and 22: Compliments Balance Triple Berry Ch
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