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Travel Recipes

Easy CSA Freezer Rice Meals

Life is busy, often hectic, and sometimes downright exhausting. This is especially true when you have little ones interrupting every thought process you attempt to process. Honestly my thought processes usually only get to 1/4 fulfillment. This is true for meal planning as well. Meal planning results in healthier eating, lower grocery bills, and less stress overall. However, it takes a complete thought process to complete a meal plan. And this is why I think of meal planning and then I think of the Trader Joes easy freezer meals that lay in wait for exhausted mothers, just a mile down the road.

However, when I succumb to the Trader Joes simplicity, I end up ignoring the beautiful CSA veggies that I have already paid for, that also lay in waiting. So, I set out to make my own Trader Joes frozen rice meals using my tasty, locally produced produce. And you know what, it totally worked. And I dont mean to brag, but I think my CSA versions are tastier than the Trader Joes meals.

Multigrain Blend with CSA Vegetables

Ingredients:

1 cup rice blend (I used Lundberg Jubilee Rice blend)

-blend of sweet brown rice, short grain brown rice, long grain brown rice, whole grain

wehani rice (a Lundberg trademark), and whole grain black japonica rice

1/2 cup Spelt, rinsed and drained

1/2 cup Barley

1 quart broth (chicken or vegetable)

11/4 cups water

1 cup spring onion, chopped

2 Tb olive oil

I cup carrots, chopped

1 cup sugar snap peas, chopped

1 small bunch chard, de-stemmed and chopped

salt & pepper to taste

Method:

Boil 3 1/2 cups broth in a larger stock pot. Simultaneously boil (1/2 cups broth + 1 1/4 water) in a smaller saucepan or stock pot. Once boiling, add the spelt and barley to the large stock pot. Add the rice blend to the smaller pot. Bring both back to a boil, cover both, then reduce heat and simmer both the barley/spelt and rice blend for 40 minutes on low. After 40 minutes remove from heat. Let both steam in pots an extra 10 minutes (dont take lids off after removing from heat).

While the grains are simmering, heat olive oil in saute pan over medium heat. Add the onion and saute until they are soft and translucent (about 10 minutes). Add the carrot and saute and extra five minutes. Then add the sugar snap peas and saute another 5 minutes. Take off heat and stir in chard.

Once grains are finished, toss them together, and then mix in the vegetables. Add salt and pepper to taste.

I then separated the rice/veggie blend into two gallon sized ziploc bags, flattened the rice so that it would freeze conveniently and wrote the name of the meal and date on the bags with a sharpie.

In one hour, I was able to create two easy freezer meals!

To re-cook after freezing Add 1/4 cup water to a deep pan and heat to a simmer. Add the frozen rice mix, cover the pan, and steam for about five minutes or until the rice defrosts. Take off the lid and stir/fluff up the rice until it is completely re-cooked.

I served the rice with a bit of naan bread and the meal was very filling but chicken would be a great addition to the meal as well.

CSA Japanese Style Fried rice

Local Travel Food

 

 

 

 

 

 

 

Ingredients:

1 cup white rice (could also use brown rice)

2 cups broth (chicken or vegetable)

12 oz block firm tofu

1 Tb olive oil + 1 Tb sesame oil

Another Tb olive oil

1 cup sugar snap peas, chopped

1 cup carrots, chopped

1 cup dried nori seaweed, chopped

1/4 cup mirin

1/4 cup sake

1 Tb soy sauce

1 Tb sesame oil

Method:

Slice block of tofu into long thin slices (about 1/2 inch thick). Place slices on paper towel lined plate, cover with more paper towels and press out the water. I sit another plate with a weight (can of beans) on top of the tofu to press out the water. Let sit 10 minutes.

Heat 1 Tb olive+ 1 Tb sesame oil in a large fry pan. Add tofu slices and fry on both sides until golden brown. Slice into 1/2 x 1/2 inch pieces. Set aside.

Bring broth to a boil in a small saucepan. Add rice, bring back to a boil, reduce heat, cover, and simmer on low for 20 minutes or until rice is fluffy and broth is absorbed.

While the rice is cooking, heat the extra Tb olive oil over medium heat in a deep fry pan. Add carrots and saute 5 minutes. Add sugar snap peas and saute an extra 5 minutes.

Add mirin, sake, soy sauce, and sesame oil to the veggies and heat to simmering. Add the rice, turn up the heat a bit and stir rice, veggies, and sauce together over heat until the liquid has been absorbed by the rice mix. Take off the heat, stir in the seaweed, and done!

Once again, I placed the rice mix in a ziploc bag, flattened the rice so that it would freeze conveniently and wrote the name of the meal and date on the bag with a sharpie. This made one bag to freeze, so double the recipe if you would like to make more than one meal.

To re-cook after freezing Add 1/4 cup water to a deep pan and heat to a simmer. Add the frozen rice mix, cover the pan, and steam for about five minutes or until the rice defrosts. Take off the lid and stir/fluff up the rice until it is completely re-cooked.

I served this rice mix with salmon and it was a delicious meal!

I hope these recipes help you to make easy freezey CSA meals!

Categories: Travel Recipes

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