Spicy Brown Rice Pudding with Dates

(from Super Foods by Dolores Riccio)

Spices and flavorings have their chemical effects, just as foods do. Nutmeg, cinnamon, and vanilla, for instance, are all stimulants. Allspice is a relaxant, however, as is milk, so you’ll come out about even with a dish of this spicy pudding.

2 cups cooked brown rice

1⁄2 cup chopped, pitted dates

3 eggs or 3⁄4 cup prepared egg substitute

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1⁄4 teaspoon each allspice, cinnamon, nutmeg, and salt

2 cups scalded milk (can be low-fat)

Fluff the rice to separate the grains and put it into a buttered 2-quart casserole. Stir in the dates. Put the casserole into a larger pan. Preheat the oven to 325 degrees F. In a medium-size bowl, whisk the eggs with the sugar, vanilla, and spices until the mixture is light and well-blended. Slowly pour in the hot milk while continuing to whisk. Stir the milk-egg mixture into the rice. Arrange the casserole and surrounding pan on the middle rack of the oven, and carefully pour boiling water into the larger pan to an inch from the top of the pan. (Don’t fill the pan with boiling water before it’s in the oven. You could get a nasty burn if it spills or splashes on you.) Bake the pudding until a knife inserted near the center comes out clean. If you’ve used whole eggs, this will take from 45 minutes to 1 hour; if an egg substitute, it may take longer. Let the pudding cool until it’s just warm before serving. Serve with spoonfuls of vanilla yogurt, if desired. Makes 6 servings.

Luscious Rice Pudding

Instructions:

5-1/3 cups milk
2/3 cup short grain brown rice
1/2 cup brown sugar
3 tablespoons whipping cream or half & half
2 eggs
1-1/2 teaspoons vanilla
1/4-1/2 teaspoon cinnamon
1/8 teaspoon salt
Raisins (optional)

Directions:

Spray the slow cooker with non-stick spray. Combine milk, rice, and sugar. Pour into slow cooker and cook on high for 4 hours, or until the rice is tender.

Mix together in a large bowl eggs, cream, vanilla, cinnamon, and salt. Temper the egg mixture by scooping 1/2 cup of the hot rice mixture into the mixing bowl and stirring well. Keep adding the hot rice mixture into the egg mixture, 1/2 cup at a time, until about half of it is used. Pour combined mixtures back into the slow cooker. Add 1/2-1 cup raisins if desired. Stir Well. Cover and cook on high for 1 hour. Stir well. Serve pudding hot, warm, or chilled. Garnish with whipped cream. Serves 8-10, generously.

Hoppin' John

(from Emeril Lagasse on foodnetwork.com)

1 T olive oil

1 large ham hock (or bacon or sausage)

1 c onion, chopped

1/2 c celery, chopped

1/2 c green pepper, chopped

1 T chopped garlic

1 lb black eyed peas, soaked overnight and rinsed

1 quart (4 cups) water

1 bay leaf

1 t dry thyme leaves

Salt

Pepper

Cayenne (ground red pepper)

3 T finely chopped green onion

3 c steamed white rice

Heat oil in a large soup pot. Add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper and garlic, and cook for 4 minutes. Add the black eyed peas, water, bay leaf, thyme and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stirring occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings. Garnish with green onions and serve over rice.

Roasted Acorn Squash with Wild Rice Stuffing

The acorn squash serves as a bowl for individual servings. An excellent balance of savory and sweet, this pilaf stuffing is autumnal and flavorful. The stuffing is versatile, try different grains, or other varieties of winter squash. This dish is gluten free, and can be made vegan by replacing the butter with olive oil or coconut oil. It works well as a vegetarian main dish at a Thanksgiving meal.

3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed

3 tablespoons unsalted butter, melted

1 tablespoon packed dark brown sugar

1/2 medium yellow onion, finely chopped

2 medium shallots, finely chopped (or just use the other half of the onion)

4 celery stalks, finely chopped

1 tablespoon minced fresh thyme leaves (or 2 teaspoons dried)

2 cups cooked wild rice mix (or brown rice, quinoa, cous-cous or a mix of cooked grains)

2/3 cup pecans, toasted and finely chopped

1/4 cup dried cranberries, finely chopped (or raisins or other dried fruit)

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

Heat the oven to 450°F and arrange a rack in the middle.

Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.

Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.

Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.