Tuesday, April 7, 2009
A was inspired last night to make grilled veggie burritos a la Qdoba.
Here's our version, with recipes below:
Cilantro Lime Brown Rice
Homemade Pico de Gallo
Grilled Zuchinni, Yellow Squash, and Red/Yellow Pepper
You can make a super fat burrito with this on your wheat tortilla, or just pile everything on top of a bed of the cilantro lime rice and eat like a salad. Notice there is no cheese or sour cream, and yet it was delicious! I didn't even notice, in fact I could probably eat this every day and be very happy.
Cilantro Lime Brown Rice:
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons of salt (next time I'll decrease this)
2 cups medium grain brown rice, rinsed 2 or 3 times
4 cups of water or lightly flavored vegetable broth
juice of one lime
2 cups cilantro, washed and chopped
2 big handfuls of spinach, washed and chopped
6 green onions, chopped (Didn't have this, so just left it out)
In a large saucepan over medium-high heat cook the garlic in the olive oil with the salt. Sauté for just a minute and then stir in the rice until it is lightly coated with oil begins to toasted a bit, just 2-3 minutes. Add in the water/broth and bring to a boil. Reduce the heat, cover, and simmer slowly for 30 minutes or until the rice is tender. (Mine was tender but extra watery, so I dumped it in the rice cooker until the water was gone.) Fluff with a fork and then stir in the lime juice, cilantro, spinach, and onions. Combine thoroughly and then taste. Stir in more salt a pinch at a time if needed.
Serves 4 to 6 generously.
Pico de Gallo:
We make this rather frequently, and usually just eyeball the amounts and taste continually. Chop up some tomatoes, roma are the best, half a bunch of cilantro, red onion to taste, and half a jalapeno ribed and seeded. I like to add a generous amount of lime juice and salt, but again, just to taste. Adding corn and black beans makes it stretch further and adds protien, but is optional.
1 avacado, two cloves of garlic, lime juice and salt. That's all you need for a fantastic guacamole. Cilantro is good too, but optional.
Cut squash in quarter inch slices and peppers into 1 inch squares. Drizzle with olive oil and toss in a bowl with your favorite seasonings. We used some spicy steak rub I made awhile ago, and it was delicious. Skewer and grill until tender.