Rice, Bean and Citrus Salad

16 05 2016

This tasty side dish was a brainchild of a bean and orange salad I’ve had at family parties over the summer. It’s light and refreshing, perfect to serve along with a big piece of meat like steak and surprisingly, it feeds a crowd!

Rice Bean and Citrus Salad

The following serves 6 (compliments of This Girl’s Gotta Eat): 

  • 3 cups brown rice
  • 1 can (15 oz) black beans, rinsed
  • 1 cup diced bell pepper, whatever color you have (I used yellow here)
  • 1 cup shredded carrots
  • 1 small shallot, diced
  • Zest and juice of 1 lime
  • Olive oil
  • Salt and pepper
  • Cilantro
  • 4-5 nectarine/halo/cutie oranges, peeled and separated

Cook rice according to package directions. While the rice is still warm, mix in the lime zest and salt to taste.

Meanwhile, in a medium-large bowl, add the lime juice and salt and pepper to taste. While whisking, stream in olive oil until thick and emulsified, just eyeball it.

Add the black beans, bell pepper, carrots, shallot and cilantro and toss well. Allow to sit in the dressing for a few minutes, then add in the rice and toss to combine.

You can leave this out covered at room temperature for a few hours until ready to serve. Before serving, add the orange segments and toss to combine. Note: the oranges are not in the picture above because I wasn’t ready to serve this at the time of photographing.

Fennel, Orange and Kalamata Olive Salad

4 08 2014

I’m not much of a fennel fan, but I really enjoy it in this dish! I had this salad at a party this summer and knew I’d replicate it once we got fennel in our Fresh Fork Market grab bag. And this past week we did….so, here’s the yummy salad! Fresh, delicious and crunchy, this salad is great as a side dish for dinner, or is a perfect addition to your picnic fare.

Fennel, Orange and Kalamata Olive Salad

The following serves 4 as a side salad (compliments of This Girl’s Gotta Eat):

  • 1 fennel bulb, thinly sliced
  • Handful of fennel fronds, chopped
  • Zest of 1 small orange
  • 2 oranges, peeled, separated and pits removed and sliced in bite size pieces – watch out for seeds
  • 1 heaping cup of pitted kalamata olives
  • 1/4 cup of oil from the olives, or olive oil
  • 2 – 3 Tbsp of white wine vinegar
  • Small pinch of salt
  • Ground black pepper to taste
  • 2.5 ounces, or half a small container of organic arugula

Combine the fennel, fronds, orange zest, orange pieces, olives, oil, vinegar and salt and pepper in a medium-large bowl. Mix well and refrigerate for 30 minutes. Taste, and add more oil or vinegar to your liking if needed.

Dish out arugula and top with the fennel, oranges and olives.

Fish Poached in Olive Oil with Oranges

13 03 2013

I’ve heard a lot of people say that cooking fish is intimidating. And I agree, it certainly can be. Poaching fish is a great and healthful technique to combat this cooking fear! It’s simple and reliable, and will incorporate subtle yet complex flavor into fish. And poaching it in olive oil and at a low temp in the oven will “bathe” the fish, leaving it with a silky texture, and not at all oily like you’d expect.

Fish Poached in Olive Oil with Oranges

Fish Poached in Olive Oil with Oranges

The following serves 2 (compliments of Cuisine at Home):

  • 2 oranges
  • 1 cup extra-virgin olive oil
  • 1 Tbsp chopped garlic
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 skinless, tilapia filets
  • 1/4 cup chopped fresh parsley

Preheat oven to 250.

Zest oranges, remove the peel and pith from oranges and slice into rounds.

Whisk together the oil, garlic, paprika, salt, pepper and zest. Place fish in a baking dish and pour oil mixture over the fish (make sure the fish is submerged) and top with oranges slices.

Poach fish in the oven until cooked through, about 1 hour.

Divide fish and oranges among plates and garnish with parsley. Serve with whole wheat couscous or rice (pictured above is couscous).

You can save the oil to use for subsequent meals to poach other fish too! Just strain the oil and store in a covered container in the fridge.