We’re experimenting from Chrissy Freer’s new book Supergrains: Cook Your Way to Great Health here on Crave. With the help of some Random House employees and some amazing bloggers, we share with you the: Ten Days, Ten Grains Challenge. For 10 days, we’ll feature our experiences using the ten grains from Chrissy Freer’s book! It’s day 5 of our challenge and Cathy Paine, Director of Strategic Marketing here at Random House Canada has invited us into her kitchen to cook with brown rice!
First, I must admit that I rarely cook. While I love to eat, I somehow convince others, namely my boyfriend, to do all of the cooking for me. But when I took the 10 Grains in 10 Days Challenge, I said “damn it, I can do this.”
The recipe I chose to prepare from Supergrains was Rice Salad with Roasted Squash, Beans & Orange Spice Dressing (page 80). I simply adore a rice salad and this one did not disappoint.
This recipe was super easy to make – although I did need help peeling the squash (I thought you could simply use a potato peeler). And even though I made 6 cups of rice and not 3 as the recipe indicated (I guess I have issues with reading as well!) this salad was delicious and quite filling. The sweetness of the squash, the crispness of the beans and flavorful orange dressing… simply divine.
And for someone like me who has an gluten intolerance I was ecstatic that the recipe is gluten free.
My dinner guests for the evening, two picky men who don’t care if a recipe is good for you, loved it as well.
I will definitely be making this salad/meal again!
Want to talk Supergrains on Twitter? Use the hashtag #10grains10days