Barley-Vegetable Pilaf

Barley-Vegetable Pilaf

“Sometimes finding a side to compliment your meat or fish entree is challenging, but this pilaf recipe is easy to prepare and so tasty you’ll want to put it on regular rotation. Quick-cooking barley—which provides nutty flavor and chewy texture—is joined with loads of colorful tender vegetables in this versatile 25-minute side dish.”

Ingredients

  • 1¾ cups lower-sodium vegetable broth
  • ¾ cup quick-cooking barley
  • ½ cup small broccoli florets
  • ½ cup ( ½ inch) pieces zucchini
  • ½ cup chopped red bell pepper
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons finely grated Parmesan cheese (optional)

Directions

  • 1Heat broth in a medium saucepan to boiling. Stir in barley; return to boiling. Reduce heat. Simmer, covered, for 8 minutes.
  • 2Add broccoli, zucchini, and bell pepper. Return to boiling and cook, covered, for 3 minutes more or until the barley and vegetables are tender.
  • 3Remove from heat and stir in chives and lemon peel. If desired, sprinkle each serving with some of the Parmesan.
Miso-Ginger Kale

Miso-Ginger Kale

“A simple side dish that goes well with meat, chicken, and fish, this steamed kale recipe is tossed in a tasty dressing made with lime, miso, and ginger and topped with dry roasted nuts.”

Ingredients

  • 2 (8 ounce) bunches fresh kale
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • ½ teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • 2 teaspoons miso
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons dry roasted cashews or peanuts, chopped (optional)

Directions

  • 1Rinse and dry kale. Trim and discard tough stems. Stack the leaves, then cut crosswise into ½-inch strips.
  • 2Place a steamer basket in a large pot with a tight-fitting lid. Add water to just below the basket. Bring the water to boiling over medium-high heat. Place the kale in the steamer basket. Cover and steam for about 10 minutes or until tender, tossing the leaves once or twice. Remove the steamer basket with the kale and transfer the kale to a bowl.
  • 3Combine vinegar, oil, lime peel, lime juice, miso, ginger, and garlic in a small bowl; whisk to combine. Drizzle the dressing mixture over the kale. Toss to combine. If desired, serve the kale topped with chopped nuts.
Miso-Ginger Kale

Miso-Ginger Kale

“A simple side dish that goes well with meat, chicken, and fish, this steamed kale recipe is tossed in a tasty dressing made with lime, miso, and ginger and topped with dry roasted nuts.”

Ingredients

  • 2 (8 ounce) bunches fresh kale
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • ½ teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • 2 teaspoons miso
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons dry roasted cashews or peanuts, chopped (optional)

Directions

  • 1Rinse and dry kale. Trim and discard tough stems. Stack the leaves, then cut crosswise into ½-inch strips.
  • 2Place a steamer basket in a large pot with a tight-fitting lid. Add water to just below the basket. Bring the water to boiling over medium-high heat. Place the kale in the steamer basket. Cover and steam for about 10 minutes or until tender, tossing the leaves once or twice. Remove the steamer basket with the kale and transfer the kale to a bowl.
  • 3Combine vinegar, oil, lime peel, lime juice, miso, ginger, and garlic in a small bowl; whisk to combine. Drizzle the dressing mixture over the kale. Toss to combine. If desired, serve the kale topped with chopped nuts.
Tofu & Snow Pea Stir-Fry with Peanut Sauce

Tofu & Snow Pea Stir-Fry with Peanut Sauce

“A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.”

Ingredients

  • ⅓ cup unsalted natural peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons brown sugar (see Tip)
  • 2 teaspoons hot sauce, such as Sriracha
  • 1 (14 ounce) package extra-firm or firm tofu (see Tip)
  • 4 teaspoons canola oil, divided
  • 1 (14 ounce) package frozen (not thawed) pepper stir-fry vegetables
  • 2 tablespoons finely chopped or grated fresh ginger
  • 3 cloves garlic, minced
  • 2 cups fresh snow peas, trimmed
  • 2 tablespoons water, plus more if needed
  • 4 tablespoons unsalted roasted peanuts
  • 2 cups cooked brown rice

Directions

  • 1Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
  • 2Drain tofu; pat dry with a paper towel. Cut into ¾-inch cubes; pat dry again.
  • 3Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.
  • 4Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
  • 5Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.
Tofu & Snow Pea Stir-Fry with Peanut Sauce

Tofu & Snow Pea Stir-Fry with Peanut Sauce

“A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.”

Ingredients

  • ⅓ cup unsalted natural peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons brown sugar (see Tip)
  • 2 teaspoons hot sauce, such as Sriracha
  • 1 (14 ounce) package extra-firm or firm tofu (see Tip)
  • 4 teaspoons canola oil, divided
  • 1 (14 ounce) package frozen (not thawed) pepper stir-fry vegetables
  • 2 tablespoons finely chopped or grated fresh ginger
  • 3 cloves garlic, minced
  • 2 cups fresh snow peas, trimmed
  • 2 tablespoons water, plus more if needed
  • 4 tablespoons unsalted roasted peanuts
  • 2 cups cooked brown rice

Directions

  • 1Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
  • 2Drain tofu; pat dry with a paper towel. Cut into ¾-inch cubes; pat dry again.
  • 3Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.
  • 4Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
  • 5Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.