Protein rich lentils, roasted sweet potatoes and Brussels sprouts, festive cranberries, and toasted walnuts, all tied together with  a sweet and savory miso tahini dressing.

Holiday Macro Bowl with Miso Tahini 'Gravy' | Floating Leaf Fine Foods

We’re delighted today to have Lauren from Flora and Vino join us with her perfect holiday recipe.

I’m getting pretty excited about Christmas, guys. I love the anticipation leading up to holidays almost as much (or more??) as the holiday itself.

Kind of like this big macro bowl that I dreamed  up around Thanksgiving. While most tables are centered around meatier mains during the holiday season, I’m over here dying to show you how darn festive plants can be. Here’s how I mix all of my favorites to create a yummy plant-based bowl that’s packed with protein, seasonal veggies, and holiday garnishes.

I’m calling it a Holiday Macro Bowl with Miso Tahini Gravy and I think you’re going to love it.

Floating Leaf Prairie Blend

Riddle me this.

Why don’t people generally serve holiday food bowl-style? Because I’ll be honest, most of my meals turn into “bowled” feasts even if I didn’t intend them too, all of the segregated veggies breaking out of their boundaries and becoming a hot colorful mess.This Holiday Macro Bowl with Miso Tahini Gravy is going to break those barriers from the beginning.

All you need is an empty bowl, 30 minutes, and the childlike glee to start a new tradition.

Roasted Brussels Sprouts and sweet potatoes | Floating Leaf Fine Foods

The beauty of this bowl is that it’s totally adaptable. Feel free to customize it to make your own variations with your favorite grains, roasted veggies, and toppings.

You can also use this recipe as a template for all of your holiday sides and leftovers– simply bowl them on a bed of grains with a splash of miso tahini gravy and scallions it might just taste better than the original did.

Just sayin’.Miso Tahini 'Gravy' Floating Leaf Fine Foods
I used Floating Leaf Fine Foods’ Sprouted Crimson Lentils Wild Rice & Quinoa as the hearty nutritious base to this bowl. This gorgeous rice blend is a unique mix and brown rice, sprouted lentils, sorghum, wild rice, and quinoa. I love this fusion because it’s great source of protein and fiber as well as vitamins and minerals. Try cooking it in vegetable broth for even more flavor!

Holiday Macro Bowl from Floating Leaf Fine Foods

This Holiday Macro Bowl with Miso Tahini “Gravy” isn’t just for the holidays! It’s perfect for your basic meal prep or weeknight dinner, and leftovers are great for an elevated work lunch.

Or, dress it up pretty for the holidays as part of your holiday spread.

If you do prepare the bowls in advance, store all of the ingredients separately and assemble just before serving to keep your bowls fresh.

If you want more power-packed macro bowl combinations, check out my Easy Mexican Macro Bowl, Garden Tempeh Macro Bowls with Creamy Hemp Heart Ranch, and Green Macro Bowl with Turmeric Tahini.

XO Lauren

To see more of Lauren’s healthy recipes, visit her Instagram and Facebook pages..

 Floating Leaf Prairie Blend products.

Print

Holiday Macro Bowl with Miso Tahini 'Gravy'

Protein rich lentils, roasted sweet potatoes and Brussels sprouts, festive cranberries, and toasted walnuts, all tied together with  a sweet and savory miso tahini dressing.

Course Main Course, Salad
Cuisine American
Keyword Macro Bowl
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lauren Kirchmaier | Flora and Vino

Ingredients

  • 1 cup 1 cup uncooked Floating Leaf Sprouted Crimson Lentils
  • 3 1/4 cups vegetable broth
  • 15 ounce can, lentils, drained and rinsed
  • 2 medium/large sweet potatoes, cubed
  • 3 cups Brussels sprouts, trimmed and halved
  • avocado oil spray
  • Himalayan sea salt, to taste
  • Black pepper, to taste
  • 1/2 cup crushed walnuts, toasted
  • 1/2 cup dried cranberries

MISO TAHINI GRAVY

  • 1 tbsp miso paste
  • 3 tbsp tahini
  • 2-4 tbsp lemon juice
  • 1/4 cup warm filtered water
  • 1 tsp maple syrup (optional)
  • 1 green onion, diced

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheets with parchment paper.

  2. On the first baking sheet, lay out the cubed sweet potatoes and Brussels sprouts. Spray/drizzle with a bit of avocado oil (or omit if oil free) and sprinkle with Himalayan sea salt. Bake for 20-25 minutes, until the sweet potatoes are tender and brussels sprouts are well browned. Remove from the oven and set aside.

  3. While the veggies are roasting, prepare your Sprouted Crimson Lentils, Wild Rice, & Quinoa in vegetable broth according to package instructions. Set aside until ready for use.

  4. Toast the walnuts on the stove top over low heat for ~10 minutes or bake at 350 F for 8-10 minutes.

  5. Prepare the Miso Tahini Dressing by adding tahini, miso paste, lemon juice, filtered water, and optional maple syrup to a high speed blender and pulsing until smooth and creamy. Add more water for a thinner consistency and more tahini for a thicker consistency. Store in the refrigerator until ready to use.

  6. To assemble to bowls, add a heaping cup of sprouted lentils, wild rice, & quinoa to a bowl and top with roasted sweet potato, Brussels sprouts, lentils, toasted walnuts, and cranberry sauce/cranberries. Serve drizzle with Miso Tahini Dressing and garnish with green onion.

  7. Store leftovers separately in the fridge separately for 3-5 days and reassemble before serving.

Protein rich lentils, roasted sweet potatoes and brussel sprouts, festive cranberries, and toasted walnuts, all tied together with  a sweet and savory miso tahini dressing. #eatwildrice #floatingleaffinefoods #macrobowls #vegetarian

 Cranberry Walnut Wild Rice Porridge ~ swap out your usual oatmeal for this cozy hot cereal full of antioxidants, protein, and fiber. It’s naturally gluten free and ready in minutes!

Cranberry Walnut Wild Rice Porridge | Floating Leaf Fine Foods

Thank you to our talented friend, Sue, from The View from Great Island for this inspirational recipe!

Let me guess ~ you love a healthy hot breakfast but you’re getting a little bit tired of the same old oatmeal. I’m right there with you, so I’m excited to introduce you to this earthy wild rice porridge, it’s going to rock our cozy hot breakfast world!

The Native Americans had the idea first, they called it mahnomin porridge, made with wild rice, nuts, berries, and maple syrup. The porridge was picked up from the Ojibwe by 19th century fur traders, and eventually made its way into the cuisine of the Northern midwest states like Minnesota and Wisconsin. Some of you living in those areas might recognize it.

Floating Leaf wild rice gives this cereal a depth of flavor that oatmeal just doesn’t have. Once you try it I bet you’ll return to it over and over again all winter.

Floating Leaf fine Foods

There’s more to hot cereal than oats, in fact you can make porridge out of all kinds of grains and seeds, including wild rice.

I used Floating Leaf’s Wild Rice in Minutes for my porridge. It’s perfect because wild rice can take a while to cook, and this product has been pre-cooked and dehydrated, so it’s ready asap. Really nice on chilly, busy mornings. Note: you can use regular or quick cooking wild rice for porridge, the result will be similar to the difference between steel cut and quick cooking oats.

Floating Leaf Fine Foods

What is wild rice?

Wild rice is the seed of a marsh grass that grows in the Great Lakes regions of the US and Canada, and in fact wild rice is considered an ancient grain, it hasn’t changed in thousands of years. It’s got a great chewy texture, and a nutty, earthy flavor ~ use it in all the same ways you use regular rice. Floating Leaf wild rice is great all year round, but it’s especially nice to use during the fall and holiday months.

Is Wild Rice Healthy?

Yes! It’s full of antioxidants, fiber, and protein. It’s lower in calories and carbs than regular rice, and has a lower glycemic index, too. The slow burning complex carbohydrates in a bowl of wild rice porridge will keep you feeling satisfied longer, and help stave off cravings. In fact all Floating Leaf’s whole grain and legume products are non GMO, gluten free, and organic. They promote heart health, help keep your appetite in check, and are perfect choices for those with celiac disease and diabetes.

Cranberry Walnut Wild Rice Porridge | Floating Leaf Fine Foods

Where can I buy wild rice?

I find that wild rice can be hard to locate in store, it’s hit or miss. Luckily you can always buy regular and instant style wild rice on the Floating Leaf website, which makes it super convenient. They also sell really creative rice/grain/pulse blends too, like 6-Grain Sprouted French Lentils and Sprouted Brown Rice, Split Pea, and Quinoa. I can think of a million ways to use them.

I’ve made my wild rice porridge with fresh cranberries not only because they’re seasonal, but because they have a bright flavor like no other fruit. Flash roasting raw cranberries is a technique I love ~ I roast them for exactly 5 minutes, and they get just enough heat to soften them and make them pop to release their juices. The heat brings out their brilliant color and flavor and makes them so much more enticing than dried cranberries. They are tart, but the brown sugar and maple syrup balances that out.

I wasn’t quite sure what to expect from this porridge but I was hooked after the first bite. The wild rice is earthy and a little bit sweet from the maple syrup, the toasted walnuts are buttery and a little bit astringent, the berries burst in your mouth… the whole thing is just really good! But there are also lots of ways to change out this wild rice porridge for your particular dietary needs or tastes, here are a few suggestions…

Dairy Free Wild Rice Porridge

Use any number of non-dairy milks in your porridge. I think almond or hazelnut milk would be amazing, and coconut or soy milk would certainly work.

Nut Free Wild Rice Porridge

In place of nuts try pumpkin seeds, sunflower seed kernels, or even chia seeds for a bit of crunch.

Refined Sugar Free Wild Rice Porridge

I add a touch of brown sugar because I love the flavor, but you can use more maple syrup, agave, molasses, or whatever natural sweetener you like.

Use other fruit and nuts in your porridge

In Door County WI they make it with their famous cherries. Dried cranberries or other dried fruit like apricots will also work. I think sliced bananas would be delicious. Hazelnuts would be an awesome substitution for the walnuts, but you could also use almonds or pecans. Just be sure to toast them first to bring out their flavor and crunch.

Use the Slow Cooker

This porridge is quick cooking, so I suggest making a double or triple batch on the stove and then transferring it to the slow cooker, set on warm, to keep fresh for hours. Add the brown sugar and the walnuts as you serve each portion. (A great idea for Thanksgiving morning!)

Overnight Wild Rice Porridge

Put the Floating Leaf Wild Rice in Minutes and water in a saucepan the night before. Cover and leave overnight. In the morning drain off any excess liquid, and proceed with the recipe.

This is the perfect season to incorporate wild rice into your menu, it can be used alone or mixed with other rices or grains for side dishes, stuffings, soups, and casseroles. Here are a few ideas from my blog get you started…and you’ll find more delicious recipes on the Floating Leaf website.

link to Floating Leaf wild rice products 

You can see more of Sue’s beautiful dishes on her Instagram and Facebook pages!  

Print

Cranberry Walnut Wild Rice Porridge

 Cranberry Walnut Wild Rice Porridge ~ swap out your usual oatmeal for this cozy hot cereal full of antioxidants, protein, and fiber. It's naturally gluten free and ready in minutes!
Course Breakfast
Cuisine American
Keyword porridge
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Sue Moran | The View from Great Island

Ingredients

  • 1 cup Floating Leaf Organic Wild Rice in Minutes!
  • 3 cups water
  • 1/2 cup milk, half and half, or cream
  • 4 tbsp maple syrup
  • 1/2 cup roasted cranberries (see instructions below)
  • 1/4 cup toasted walnuts
  • 2 tsp dark brown sugar (optional)

Instructions

  1. Put the wild rice in a strainer and rinse under cold running water for 60 seconds. Put in a medium saucepan and add the 3 cups water. Stir and bring up to a boil. Turn the heat way down, cover, and cook for 10 minutes. Strain off excess liquid.

  2. Put the wild rice back in the sauce pan and add the milk or cream and maple syrup. Bring back to a simmer and gently cook for another minute or so.

  3. Divide the porridge between two bowls and add the cranberries, nuts, and a sprinkle of dark brown sugar. Enjoy!

  4. *To flash roast your cranberries, just put them on a baking sheet and roast in a 350F preheated oven for about 5 minutes, just until they turn bright and glossy, and some of them have popped. This turns an unappealing raw cranberry into an irresistibly sweet/tart delight.

 

This Fall Harvest Wild Rice Medley is packed with warming sweet and savory flavors that pair perfectly with anything you might be planning to put on your table this holiday season. Imagine roasted beets, apples, squash, crunchy pepitas, kale, juicy pomegranate arils, and nutty wild rice tossed in a tangy maple and apple cider vinaigrette.

Wild Rice Medley with Floating Leaf Fine Foods

We are so happy to partner with Dana from Killing_Thyme to bring you this beautiful recipe filled with healthy goodness!

(As a bonus, this also makes for a delicious next-day lunch.)

Fall Harvest Wild Rice Medley in a serving bowl

I think the best part about whipping up seasonal recipes is the thirst we have for doing so as a new season approaches. When the smell of summer starts to fill the air, we crave cool cucumbers, crisp string beans, and grilled everything; when the cooler weather starts to creep in, our hunger for squash, apples, and cauliflower is real. In winter? Give us all of the citrus, soups, and stews please! And well, unfortunately Spring doesn’t seem to exist anymore—global warming ate that one up.

When it came to planning for seasonal content here at Killing Thyme, I wanted to do a better job at bringing side dishes to the proverbial table. I tend to stray toward mains, and with the holidays coming up, having a solid selection of sides is critical.

Floating Leaf Fine Foods with whole food ingredients.

Fall Harvest Wild Rice Medley

Sprouted Crimson Lentils, Wild Rice, and Quinoa.

To make this recipe as nutritious as it is delicious, I opted for Floating Leaf Fine Foods‘ Sprouted Crimson Lentils, Wild Rice, and Quinoa blend. In this particular blend, you’ll find lentils, wild rice, brown rice, quinoa, and white sorghum. Simmered in vegetable broth, this blend fluffs up with so much flavor, which just adds to the blends natural nuttiness.

Floating Leaf Fine Foods‘ products aren’t just versatile, they’re also ideal for those with specific dietary requirements like diabetes, celiac, or anyone looking for heart-healthy options. Their variety of grain and legume blends bring high quality plant-based proteins to your meals. For well-being, we should all be considering blends like this more often—and plain ol’ white rice a little less 🙂

Fall Harvest Wild Rice Medley

To see more of Dana’s heart healthy recipes, visit her Instagram or Facebook feeds.

To share your rice recipes with us, tag us on Instagram with #floatingleaffoods and @floatingleaffoods!  We love to see your creations and share with our readers!

Print

Wild Rice Medley

This Fall Harvest Wild Rice Medley is packed with warming sweet and savory flavors that pair perfectly with anything you might be planning to put on your table this holiday season. Imagine roasted beets, apples, squash, crunchy pepitas, kale, juicy pomegranate arils, and nutty wild rice tossed in a tangy maple and apple cider vinaigrette.
Course Salad
Cuisine American
Keyword Wild Rice Medley
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Dana Sandonato

Ingredients

  • 1 cup Floating Leaf Fine Foods Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend
  • 3 1/4 cups vegetable broth
  • 1 cup cubed squash, roasted
  • 1 cup cubed apples, roasted
  • 1 cup cubed beets, roasted
  • 1 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp ground sage
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/3 cup toasted pepitas
  • 2 cups roughly chopped kale; washed, ribs removed

Maple and Apple Cider Vinaigrette

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • Juice of half a lemon
  • 1 tsp Dijon Mustard
  • 1/8 tsp Kosher salt
  • 1/8 tsp cracked black pepper

Garnish

  • Fresh pomegranate arils

Instructions

  1. Wild Rice Medley.
  2. Pre-heat the oven to 420°F.

    Transfer the squash, apples, and beets to a large bowl. Drizzle with 1 tsp of olive oil and add all of the spices listed from the salt through to the nutmeg. Stir until everything is evenly coated. Then, spread the squash, apples, and beets out onto a baking sheet and bake in the oven for about 20 minutes, o until the squash and beets are tender.  

  3. While the veggies roast, combine 1 cup of the wild rice blend with 3 1/4 cups of vegetable broth in a large pot. Bring it to a boil and let it boil, uncovered, for 5 minutes. Once 5 minutes has passed, reduce the heat to medium-low, cover, and cook for about 20 minutes. When done, remove the pot from the heat and let the rice stand for 5 minutes; then fluff with a fork.

Maple and Apple Cider Vinaigrette.

  1. Add all of the ingredients to a small jar or bowl and shake/whisk the mixture until it's well-blended; set aside.

Assembly

  1. In a large bowl, combine the rice blend with the roasted squash, apples, and beets. Add the toasted pepitas and kale, and drizzle the dressing over the salad. Toss to coat. Garnish the salad with pomegranate arils and serve warm

Recipe Notes

To toast the pepitas, place them in a dry sauce pan and heat them slowly over low heat with a lid partially covering the pan. Toss and stir the pepitas every 30-ish seconds to prevent them from burning. Once they start to brown and give off a toasty aroma, remove them from the heat.

A colorful rice side dish pairs beautifully with any entree. So much healthy goodness.  #eatwildrice #floatingleaffinefoods #plantbasedprotein

Easy Crockpot Chicken and Wild Rice is a protein-packed dump and go slow cooker casserole that’s family-friendly and comes together in minutes!

Easy Crockpot Chicken and Wild Rice is a protein-packed dump and go slow cooker casserole that's family-friendly and comes together in minutes!

Thank you to Marcie from Flavor the Moments for providing this especially easy recipe of goodness and flavor!

There are a lot of foods that take me back to my childhood, and rice is definitely one of them. Rice was served at the dinner table at least a few times a week, and my grandmother’s Armenian rice pilaf was something that we enjoyed at every single holiday.

I grew up on white rice, but these days I prefer to eat brown and wild rice for their added nutrition, fiber and heartiness.

I prepare crockpot chicken and rice on a regular basis, and I can’t think of a better way to give it a fall and winter vibe than by incorporating wild rice.

This Easy Crockpot Chicken and Wild Rice doesn’t just include any wild rice however! It’s made with Floating Leaf Fine Foods Sprouted Crimson Lentils, Wild Rice and Quinoa Prairie Blend.

Wild Rice from Floating Leaf Fine Foods

Floating Leaf Fine Foods provides nutritious alternatives to your table with it’s range of healthy rice, legume and grain products.

Each of the grain and legume blends provide high quality plant-based protein to meals, and are also perfect for those with specific dietary requirements including celiac, diabetes, heart health or anyone that desires optimum health.

These blends are a perfect fit for me as they help me incorporate more nutrition and fiber into my meals.

Those white rice days are over. 🙂

Crockpot Chicken and Rice

Easy Crockpot Chicken and Wild Rice

I prepare protein-packed meals for my high school boys often, and this healthy chicken and rice crockpot recipe delivered.

The Prairie Blend provides the heartiness that every casserole needs as well as a boost of nutrition and fiber.

You’ll be amazed how creamy this crockpot chicken and rice recipe is without canned soup! The starches from the Prairie Blend alone make this casserole perfectly creamy.

This Easy Crockpot Chicken and Wild Rice is reminiscent of my Slow Cooker Turkey Wild Rice Soup, which is a favorite of mine. I’ve incorporated the flavors from my soup into this casserole by adding celery, carrot, garlic, bay leaf and fresh herbs.

This meal is comfort food, pure and simple!

Wild Rice and Chicken make an easy healthy dinner.

This chicken and rice slow cooker recipe is family-friendly and couldn’t be easier to prepare.

Dump everything into your slow cooker, turn it on high and come back in about 2 1/2 hours to add the peas.

Wild Rice and Chicken in a Crockpot - Floating Leaf Fine Foods

Cook another 15-30 minutes or until the chicken is cooked through.

Once cooked, turn off the heat and discard the bay leaf and thyme sprig.

Remove the chicken and chop into bite-sized pieces, then stir the chopped chicken into the rice mixture along with half of the cheese.

Top the casserole with the remaining cheese, then cover just until the cheese melts.

Easy Crockpot Chicken and Wild Rice

Recipe Tips/Substitutions

This recipe has not been tested using any other types of rice. Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.

I’ve used low sodium chicken stock, vegetable stock and water in this recipe and every single one resulted in a delicious dish — the vegetables and herbs add all the flavor you need!

This recipe may be made vegetarian and even vegan! Simply omit the chicken and cheese and use vegetable broth or water.

Feel free to substitute using your favorite types of veggies. Cooked mushrooms and broccoli are also great options!

 

More crockpot recipe inspiration:

Easy Slow Cooker Turkey Chili

Slow Cooker Homemade Chicken Stock

Slow Cooker Greek Lemon Chicken Soup {Avgolemono}

 

Be sure to check out my Easy CrockPot Chicken and Wild Rice video to make this recipe even easier to prepare!

Print

Easy Crockpot Chicken and Wild Rice

Easy Crockpot Chicken and Wild Rice is a protein-packed dump and go slow cooker casserole that’s family-friendly and comes together in minutes!
Course Main Course
Cuisine American
Keyword Easy Crockpot Chicken and Wild Rice
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6
Author Marcie Bidou | Flavor the Moments

Ingredients

  • cooking spra
  • 1 large carrot, chopped into 1/4" thick pieces
  • 1 large stalk celery, trimmed and chopped into 1/4" thick pieces
  • 1 clove garlic, minced or 1/2 teaspoon garlic powder
  • 1 sprig fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup Floating Leaf Fine Foods Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend
  • 3 cups reduced sodium chicken stock, vegetable stock or water
  • 2 boneless skinless chicken breasts, seasoned with salt and black pepper, to taste
  • 1/2 cup green peas, fresh or frozen
  • 1 cup grated cheddar cheese
  • salt and pepper, to taste

Instructions

  1. Spray the inside of the the crockpot with cooking spray.
  2. Place the chopped carrot, celery, garlic, herbs, bay leaf, rice and stock or water into the slow cooker and stir to combine. Add the chicken, cover and cook on high, stirring occasionally. Add the peas after about 2 1/2 hours and continue cooking for an additional 15-30 minutes until the chicken is cooked through and the rice has absorbed most of the liquid.

  3. Turn the slow cooker off.
  4. Remove and discard the bay leaf, then remove the chicken and place on a cutting board. Cut into bite sized pieces, then add it back to the crockpot.

  5. Add half of the cheese, salt and pepper to taste, and stir it into the chicken and rice mixture. Top with the remaining cheese and cover just until the cheese melts.

  6. Serve and enjoy!

Recipe Notes

  • This recipe has not been tested using any other types of rice.  Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.
  • I've used low sodium chicken stock, vegetable stock and water in this recipe and every single one resulted in a delicious dish -- the vegetables and herbs add all the flavor you need!
  • This recipe may be made vegetarian and even vegan!  Simply omit the chicken and cheese and use vegetable broth or water.
  • Feel free to substitute using your favorite types of veggies.  Cooked mushrooms and broccoli are also great options!

An easy weeknight dinner with 15 minutes prep time. The addition of wild rice adds needed nutrients. #eatwildrice #floatingleaffinefoods #plantbased #protein #eatwild

 

 

A wild rice stuffing, perfect for chickens or for your holiday turkey. Packed with all the same flavors, this is a gluten free stuffing you won’t want to miss!

A platter arranged with wild rice stuffing and a baked chicken.Thanks to our friend Teri over at nocrumbsleft for an amazing recipe — the perfect inspiration to planning a healthy, gluten free Thanksgiving!

The Perfect Gluten Free Stuffing

I love Floating Leaf Rice Blends and Prairie Blends. They are so full of protein and they keep you full and satisfied. The combination of sprouted lentils, wild rice and quinoa with mushrooms, onions and pepper all simmered in chicken stock is magnificent.  You can take it up a notch with Shiitake mushrooms too. I think its fun to do two batches at the same time so that you have a perfect lunch to go the next day!

A bowl of wild rice with ingredients to make a wild rice stuffing.

Packed with Plant Proteins!

What’s fabulous about Floating Leaf Rice Blends and Prairie Blends are certified gluten free and their range of grains and legume blends are a great alternative for vegetable forward thinkers. There are several to choose from: Sprouted Brown Rice, Split Pea and Quinoa, Sprouted Black Bean and Organic Brown Rice are delicious but my favorite is Sprouted Crimson Lentils, Wild Rice and Quinoa. And our missions are aligned in the fair treatment of farmers and harvesters and sustaining the environment.

A pan showing how to make wild rice stuffing.For me, these blends are perfect for family cooking. I have a family member who is plant based and one who is gluten free and who doesn’t enjoy a lot of protein – so this is a home run for the whole group! It’s a wonderful jumping off point for anything from soup made with homemade chicken broth, a rice bowl, or for the bed of a stir fry.fullsizeoutput_8802Here are some tips for a successful Thanksgiving. This menu will allow you to handle all of the main dishes. You want to enjoy the holiday and that means spreading the love around so that everyone is part of pulling the party together.

Mini Thanksgiving Menu

  • Appetizer – Assign to a friend.
  • Heroine Chicken
  • Mashed Potatoes
  • Rice
  • Green beans
  • Rolls – Assign to a friend.
  • Wine and non-alcoholic beverages – Assign to a friend.
  • Desserts – Assign to a friend.

And, Don’t forget to add a can of cranberries to your spread for a bit of old school family flavor.

 

Print
A platter arranged with wild rice stuffing and a baked chicken.

Wild Rice Stuffing

A healthy, gluten free stuffing, packed with traditional holiday flavors. Great for a holiday turkey companion, but also great as a side dish for any meal!

Course Side Dish
Cuisine American
Keyword gluten free, rice stuffing, stuffing, thanksgiving, wild rice
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Author Teri @ nocrumbsleft

Ingredients

  • 1 1/4 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice, and Quinoa
  • 3 3/4 cup chicken stock
  • 1 bay leaf
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 8 ounces brown mushrooms sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cup yellow onion chopped
  • 1 Serrano pepper deseeded and finely chopped
  • 2 tablespoons fresh parsley chopped

Instructions

  1. Rinse the Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa under cold water.


  2. In a medium sauce pan over high heat, combine the chicken stock, rice and 1 bay leaf, stirring occasionally. Once boiling, continue to cook for 5 minutes. Then reduce the heat to medium low, cover and cook for 20 more minutes, or until done. Set aside.

  3. In a medium sauté pan, over medium high heat, combine 1 tablespoon butter and 1 tablespoon olive oil, stirring to combine. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally and until brown, about 5-7 minutes. When done, transfer to a bowl and set aside.

  4. Return the pan to the stove, over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, stirring until combined and melted. Add the onions and Serrano pepper and cook until caramelized, about 7 minutes. Turn off the heat. 

  5. Then add the mushrooms to the sauté pan and the cooked rice, stirring to combine. Top with chopped parsley. 

  6. Use to stuff a turkey or chicken, or serve as a dish dish.

This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish. An image showing the 3 Floating Leaf Prairie Blend products.

Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!

Get FREE shipping when ordering more than CAD $35 on the Floating Leaf website to either the United States or Canada.

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

Pin this image!

A healthy wild rice stuffing packed with tons of traditional flavor. The best gluten free stuffing for your turkey! | nocrumbsleft | @floatingleaf #eatwildrice #glutenfree

These Butternut Squash Wild Rice Enchiladas make for an awesome meatless meal and are filled with veggies, rice and plenty of cheese!

A top view of a pan of butternut squash and wild rice enchiladas.A thank you to Erin from The Almond Eater for creating and sharing this delicious plant-based recipe with us!

Easy Enchiladas for Meatless Mondays!

Tacos are my favorite food, which means that enchiladas are a close second. What’s not to love?! Taco shells filled with butternut squash and a wild rice blend and topped with enchilada sauce and cheese. YUM! It’s meat-free, so perfect for Meatless Mondays, but still super filling. I figured since my tofu enchiladas are such a big hit, it was about time to create another flavorful enchilada recipe.

But these wild rice enchiladas are extra special because they’re made with a new-to-me brand of rice called Floating Leaf. Floating Leaf’s Prairie Blends are a mix of rice, quinoa and/or legumes and are a nutritious way to add whole grains into a meal. Sprinkling cilantro on top of a pan of butternut and rice enchiladas.For this recipe, I opted to use one of their Prairie Blends—the split pea and quinoa sprouted brown rice—which is a mixture of brown rice, wild rice, split peas, quinoa, and millet. So basically, all the goods! The Prairie Blends are gluten free and an awesome way to add more protein to your diet.

A Healthy Vegetarian Enchilada Recipe

For this recipe, I opted to use the Sprouted Brown Rice, Split Pea, and Quinoa Prairie Blend, which is a mixture of brown rice, wild rice, split peas, quinoa, and millet. So basically, all the goods! The Prairie Blends are gluten free and an awesome way to add more protein to your diet.

A close up top view of the butternut enchiladas.These wild rice enchiladas are not only filled with rice, but also with butternut squash, black beans, tomatoes, onion, and cheese of course. You’ll cook the rice and butternut squash–the rice in a saucepan and the squash in a skillet–then add them to your taco shells. While those are cooking, you’ll chop up the onion and tomatoes (or, feel free to use canned tomatoes!), and combine the onion, tomatoes and black beans into a bowl. Then, you bake the enchiladas for 15 minutes or so or until the sauce is bubbly and the cheese has melted. Don’t forget the avocado! You gotta add the avocado on top for healthy fats and extra flavor.

If you make this recipe, be sure to share it with us by tagging @FloatingLeafFoods and @TheAlmondEater on IG!

Print
A pan of butternut and rice enchiladas.

Butternut Squash and Rice Enchiladas

These festive fall inspired enchiladas make for an awesome meatless meal and are filled with veggies, rice and plenty of cheese!

Course Main Course
Cuisine Mexican
Keyword brown rice, butternut squash, enchiladas, vegetarian enchiladas, wild rice
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Erin Alvarez @ The Almond Eater

Ingredients

  • 2 cups butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 cup Floating Leaf Sprouted Brown Rice, Split Pea & Quinoa cooked to package instructions
  • 1 can black beans rinsed and drained
  • 1 cup red onion chopped
  • 1/2 cup tomatoes diced, fresh or canned
  • 1 cup Mexican cheese blend shredded
  • 12 tortillas soft taco size
  • cilantro and avocado to garnish

Enchilada Sauce

  • 1 1/2 cups red enchilada sauce
  • 1/4 teaspoon chipotle seasoning
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 400°. 

  2. Cook butternut squash in a skillet over medium-high heat with a bit of oil, along with the garlic and paprika. 

  3. While the squash is cooking, combine beans, tomatoes, onion, and rice in a bowl and set aside. Add cooked butternut squash to the bowl as well; stir to combine. 

  4. Make the sauce by whisking all 3 ingredients together. Pour half of the sauce into the two baking dishes. 

  5. Next, assemble the enchiladas: fill a tortilla with the butternut squash mixture, then sprinkle some cheese inside. Roll tortilla up and place it into the baking dish. Repeat this process for all of the tortillas, then pour the rest of the sauce over the enchiladas.

  6. Sprinkle remaining cheese over top, then bake enchiladas for 15 minutes, or until cheese is bubbling. 

  7. Top with cilantro and avocado and enjoy!

A pan of enchiladas, with a plate with 1 enchilada next to it.This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish. An image showing the 3 Floating Leaf Prairie Blend products.

Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

Pin this image!

two images showing butternut squash and wild rice enchiladas.

Mediterranean Tomatoes Stuffed with Rice are my favorite hearty side dish recipe or healthy vegetarian main. They can be made either vegan or vegetarian and are absolutely bursting with flavor. Don’t be intimidated by the long list of ingredients, these stuffed tomatoes come together very easily!

A thank you to Kristen from The Endless Meal for this delicious and healthy recipe using Floating Leaf’s Crimson Red Lentil, Wild Rice and Quinoa blend. 
Cheesy rice baked tomatoes.I’ve made us tomatoes stuffed with rice! But not just rice, cause that wouldn’t be worth all the exclamation marks I’m about to use.

This is a stuffed tomato recipe that is easy to make, delicious, and healthy. All our favorite things!

Why these Mediterranean Tomatoes Stuffed with Rice are so amazing:

  • My newly discovered and much loved rice blend (Prairie Blends by Floating Leaf – more on that topic momentarily.)
  • Creamy toasted pine nuts. Or cashews. Or crunchy almonds. You do what you have in your pantry.
  • Salty green olives. (technically only mandatory if you love olives.)
  • Chopped dates for a tiny bit of sweetness.
  • Feta cheese or nutritional yeast – depending on your mood or what you love to eat. I’ve opted for both more than once.
  • Sauteed onions and garlic. Because hello, life.
  • All these delicious flavors nestled inside roasted stuffed tomatoes. Call them Mediterranean Stuffed Tomatoes or Greek Stuffed Tomatoes, or Italian Stuffed Tomatoes with Rice or simply The Best Dang Stuffed Tomato Recipe Ever.

Floating Leaf Prairie Blend mixed with Mediterranean flavors.So guys, this rice. As you might have noticed, there is a serious lack of rice recipes on the blog. Now that I’ve found a rice blend that I totally LOVE, expect to see a whole lot of rice popping up around here.

I normally don’t eat a lot of rice, so when I do, it means it must be really special. #truthFloating Leaf Sprouted Crimson Lentil, Wild Rice, and Quinoa with stuffed tomatoes.Floating Leaf makes three rice blends they call Prairie Blends. The one I’ve used to make these stuffed tomatoes is their Sprouted Crimson Lentils, Wild Rice, and Quinoa Blend.

The healthy, whole grains make a delicious plant-based side dish all on their own. Mix the Prairie Blend with Mediterranean flavors, stuff it inside juicy tomatoes, then roast them in the oven and magic happens.

Healthy bonus …

  • Floating Leaf’s Prairie Blends are a great way to add plant-based protein to your meal.
  • They’re gluten-free so perfect if you’re celiac or sensitive to gluten.
  • Whole grains = nutritious!
  • They make creating healthy, flexitarian meals super simple!

I love meals (like these stuffed tomatoes!) that give me a break between the hands on cooking time and the time we sit down to eat. It’s the perfect opportunity to pour a glass of wine/clean up the kitchen/relax with my family before dinner.

Enjoy, my friends!Fresh tomatoes stuffed with Mediterranean rice ready to be baked.

 

Print
Two tomatoes stuffed with rice on a white plate.

Mediterranean Tomatoes Stuffed with Rice

Mediterranean Tomatoes Stuffed with Rice are my favorite hearty side dish recipe or healthy vegetarian main. They can be made either vegan or vegetarian and are absolutely bursting with flavor. Don't be intimidated by the long list of ingredients, these stuffed tomatoes come together very easily!

Course Main Course
Cuisine Mediterranean
Keyword gluten free, rice, stuffed, tomatoes, vegan, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 tomatoes
Author Kristen from The Endless Meal

Ingredients

  • 8 tomatoes medium
  • 1 teaspoon olive oil
  • 1/2 onion medium
  • 3 cloves garlic minced
  • 1/2 cup tomato pulp chopped (reserved from coring tomatoes)
  • 1 cup Floating Leaf Sprouted Crimson Lentil, Wild Rice, and Quinoa
  • 2 3/4 cup vegetable broth
  • 1/4 cups pinenuts + 1 teaspoon olive oil
  • 1/4 cup green olives chopped
  • 1/4 cup Italian parsley chopped
  • 1/4 cup feta cheese *for vegetarian option
  • 2 tablespoons nutritional yeast *for vegan option
  • 2 teaspoons fresh oregano minced
  • 6 dates finely chopped (or sub 1/4 cup raisins or currants)
  • salt and pepper to taste

Instructions

  1. Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes.

  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more.

  3. Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes.

  4. Preheat your oven to 375 degrees.

  5. While the rice cooks, toast the pine nuts in 1 teaspoon of oil over medium heat for 3-4 minutes, until they are golden and fragrant. Chop the olives, parsley, and dates. When the rice is soft, add the pine nuts, olives, parsley, feta cheese or nutritional yeast, oregano, and dates and mix well. Season with salt and pepper, to taste.

  6. Stuff the rice into the tomatoes and place the tops on the tomatoes. Roast for 30 minutes, or until the tomatoes are soft and starting to brown on top.

Two tomatoes stuffed with rice on a white plate.This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish. An image showing the 3 Floating Leaf Prairie Blend products.Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

Pin this image!

Mediterranean Tomatoes Stuffed with Rice / A healthy recipe using a whole grain rice and lentil mix, and fresh baked tomatoes. Vegetarian or vegan options! | Floating Leaf Fine Foods | #rice #wildrice #plantprotein #tomatoes

 

This One Pan Mexican Quinoa and Rice will become a new staple in your household! The base recipe requires only a handful of ingredients, and simmers in 1 pot. Top with veggies, avocado, or herbs, based on what you have on hand. A great vegetarian quinoa recipe for busy nights!

One pan Mexican Quinoa topped with peppers, onions, avocado, cilantro and lime wedges.

Thank you to our partner, Michelle at Sunkissed Kitchen, for sharing this delicious gluten free and vegetarian meal with us! We love healthy meals that also cut down on time in the kitchen.

A One Pan Vegetarian Dinner

This easy meal is one that once you try it, it will become a part of your normal dinner rotation.

Perfect for meatless Mondays, but I certainly don’t need a Monday to create a grain and legume masterpiece for dinner.

Top it with cheese, and your whole family will be asking for this meal again and again!

The particular magic of this dish is a new rice and quinoa blend that I found. Floating Leaf’s Prairie Blends are wholesome mixes of wild rice, brown rice, quinoa, millet and legumes – either lentils, split peas, or sprouted beans. I love that they’ve taken grains already high in protein, and bolstered them with additional plant power.

The one I chose for this dish is the Sprouted Brown Rice, Split Pea & Quinoa, which is a mix of sprouted rice, quinoa, millet, split peas, and wild rice. Such a gorgeous celebration of vegetarian power foods!

Floating Leaf produces a wide range of whole grain and legume products, all designed to make it a little bit easier to bring delicious, nutritious, quality food to your table.

They are perfect for anyone on a gluten free diet (most products are certified gluten free), but also for anyone looking to improve their overall health through a healthy diet with lots of plant proteins.

Save Time in the Kitchen – Fewer Dishes!

I’ve elevated a typical Mexican Quinoa dish by loading it up with plenty of veggie toppings. I love sautéed peppers and onions, so those were a must for me.

To make this dinner all in 1 pan, I quickly sautéed the onions and peppers while preparing the other ingredients. Once the peppers and onions were browned, I removed them from the pan, and added the quinoa and rice blend, vegetable broth, crushed tomatoes, kidney beans (you can also use black beans or pinto beans!), and corn cut from the cob. Stir in some sea salt and spices, and then add a lid and let the pot simmer.

Once the rice had absorbed all the liquid, I gave it a quick stir, and then added a layer of cheddar. Nothing brings the family to the table like a thick layer of melty cheese!

One Pot Mexican Quinoa topped with a melted cheddar cheese.

Print
One Pan Mexican Quinoa topped with avocado, tomatoes and peppers.

One Pan Mexican Quinoa and Rice

A healthy vegetarian dinner that's made in 1 pan! This dish layers healthy whole grains and legumes, simmered in a spicy tomato sauce, with cheese, and lots of veggies! I add sauteed peppers and onions on top, but save time by skipping those and just adding lots of avocado, tomatoes and chopped cilantro. Customize the toppings and make this your own!

Course Main Course
Cuisine Mexican
Keyword brown rice, mexican, one pan, one pot, quinoa, vegetarian, wild rice
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 365 kcal
Author Michelle from Sunkissed Kitchen

Ingredients

  • 1 1/2 cups Floating Leaf Sprouted Brown Rice, Split Pea, and Quinoa
  • 3 cups vegetable broth
  • 1 15 ounce can crushed tomatoes
  • 1 15 ounce can kidney beans
  • 1 ear corn kernels cut off cob
  • 1 tablespoon chili powder *less if yours is very spicy!
  • 1 tablespoon cumin
  • 1 teaspoon Mexican oregano
  • 1 cup cheddar cheese shredded

Suggested Toppings

  • 1 tablespoon olive oil
  • 1 bell pepper sliced thinly
  • 1/2 onion sliced thinly
  • salt and pepper to taste
  • 1 avocado cubed
  • 1 cup cherry tomatoes halved
  • cilantro to garnish, optional
  • green onions to garnish, optional

Instructions

  1. In a large sauté pan with a lid, or a dutch oven, add a tablespoon of olive oil, and heat over medium high heat. Add sliced onions and peppers and sauté for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.

  2. To the same pan, add the rice and quinoa blend, crushed tomatoes, vegetable broth, salt, spices, kidney beans, and corn. Stir to combine, and then allow to come to a boil over medium high heat.

  3. Once the pot is boiling, reduce heat to low, and cover. Simmer for another 12-15 minutes, until most of the liquid is absorbed. Be sure to check, because the tomato sauce will rise to the top and the rice will be cooked below.

  4. Once your rice is cooked, stir the tomato sauce back into the rice, and top with shredded cheese. Place the lid back on top and let it sit for a couple of minutes until the cheese is melted.

  5. Top the dish with sautéed peppers and onions, avocado, tomatoes, cilantro and green onion, or any other toppings you desire!

Recipe Notes

The rice will continue to absorb the moisture in the pan, so the leftovers the next day might seem dry. Mix in a little salsa or vegetable broth, and heat, and it's as delicious as it was on the first day!

One Pan Mexican Quinoa topped with avocado, tomatoes and peppers.

This recipe uses Floating Leaf’s Prairie Blends. We recommend using either the Sprouted Brown Rice, Split Pea and Quinoa, or the Sprouted Crimson Lentils, Wild Rice and Quinoa in this dish. An image showing the 3 Floating Leaf Prairie Blend products.

Our products are available online, and also at the following grocers. Be sure to check out our wild rice, our grain and legume blends, and our gluten free rice pasta and pancake mixes!

We’d love to connect with you! Be sure you’re following Floating Leaf Fine Foods on Facebook and Instagram.

Pin this Recipe!

One Pot Mexican Quinoa and Brown Rice, a healthy vegetarian meal full of plant proteins!

Our Turkey Wild Rice Soup is an excellent source of protein and we’ve skipped the flour and dairy without sacrificing the flavor. Using extra veggies, spices and fresh herbs makes all the difference!

Turkey Wild Rice Soup | Floating Leaf Fine Foods

A Delicious Turkey Soup Recipe

This scrumptious soup makes it easy to say good-bye to summer and hello to cozy, cool weather dinners!

Making homemade soup was never easier with our Organic Wild Rice Ready in Minutes. Add it just 10 minutes before the end of your cooking time and you have perfectly cooked rice for your new family favorite!

Ingredients for turkey wild rice soup.

With Canadian and American Thanksgiving approaching, this will be the perfect answer to your leftover turkey. Of course, chicken can be used as well and why not make life easy and pick up a rotisserie chicken on your way home so that your dinner is ready in record time!

Turkey Wild Rice Soup made in 40 minutes!

Nutritious Rice Blends Make Healthy Meals Easy

Floating Leaf Fine Foods offers many delicious choices as compared to regular white rice. Not only is it healthier but many of our products are organic and gluten free.

Take a peek at just a few of our popular picks!

Prairie Blends

Gourmet Blends

Thank you to Robyn from Simply Fresh Dinners for creating this deliciously healthy, comfort food. You can find more of her fabulous recipes on her Instagram and Facebook feeds.

Turkey Wild Rice Soup with Organic Quick Cooking Rice

Print

Course Main Course
Cuisine American
Keyword turkey soup, wild rice soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 260 kcal

Ingredients

  • 8 cups chicken broth low sodium
  • 1 tablespoon italian seasoning dried
  • 1 clove garlic minced
  • 3 ribs celery chopped
  • 2 carrots peeled and sliced
  • 1 package Floating Leaf Organic Wild Rice Quick Cook
  • 1 cup broccoli chopped
  • 1 cup mushrooms sliced
  • 1/4 cup parsley chopped
  • 3 green onions chopped
  • fresh thyme optional, to garnish
  • pinch red pepper flakes optional

Instructions

  1. Pour chicken broth into pot and add Italian seasoning, garlic, celery, and carrots. Season with salt and pepper and cook for 15 minutes.

  2. Stir in the rice, turkey, green onions, parsley, basil, broccoli, mushrooms and crushed red pepper flakes. Cook on medium heat until veggies are tender and rice is cooked; about 10 - 12 minutes.

  3. Serve immediately.  

Robyn and her foodie friends will be creating many more healthy rice dishes for us in the coming months so stay tuned for some serious taste bud teasing and inspiration for your kitchen!

Stay connected! Follow Floating Leaf Fine Foods on Facebook or Instagram for daily healthy recipe inspiration!

 

A healthy way to use your leftover turkey with organic wild rice #plantbasedprotein, #turkeysoup #wildrice #organicwildrice

  1. In a large pot, combine 1 cup of Floating Leaf Wild Rice and 4 cups of water.  Bring to a boil.
  2. Reduce heat, cover & boil for 30 minutes.
  3. Turn off heat & let stand, covered for 30 minutes.
  4. Drain.

Yields 10 x 1/3 cup servings.