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GOOD GRAIN SIDE DISHES
Sweet Potato Oven Cakes (makes 4 servings)
Enjoy this baked version of the pan-fried potato pancake.
• 3 medium sweet potatoes, peeled and coarsely grated
• 1/2 onion
• 1/2 cup 100% applesauce (no sweeteners, thickeners, etc)
• 4 tbs whole wheat flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
Preparation:
1
Preheat oven to 400 degrees.
2
Lightly grease a cookie sheet with olive or coconut oil.
3
Grate potatoes and onion into a large bowl. Add applesauce, flour, baking
powder, salt, and pepper and mix thoroughly by hand.
4
Place rounded mounds of the mixture on cookie sheet (about 3” diameter).
5
Bake for 20 minutes, flip with a spatula, and bake on the other side for
another 20 minutes or until golden brown.
6
Serve with more applesauce and grated horseradish.
Chard and Pine Nut Risotto
This dish takes some time (and a couple of pots and pans) to prepare, but its
decadent flavor and nutritious goodness are well worth the time and effort!
• 1 quart vegetable broth
• 5 cups water
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, finely chopped
• 2 cups uncooked short-grain brown rice
• 4 cups coarsely chopped swiss chard leaves (about 1 bunch)
• Salt and pepper to taste
Preparation:
1
Mix broth and water together and simmer in a large pot. Leave simmering
and cover.
2
Toast pine nuts in a dry skillet over medium-low heat, shaking frequently to
brown evenly. Remove from heat when fragrant and brown. Transfer to a
separate plate to cool.
3
Heat oil in a medium pot over medium heat. Add onion and garlic and cook,
stirring occasionally, until softened, 4 to 5 minutes. Add uncooked rice and
chard and stir gently, until rice is toasted and fragrant, and chard is wilted
(roughly 4 to 5 minutes).
4
Add 1 cup of the broth-water mixture and cook, stirring constantly and
adjusting heat if needed to maintain a simmer, until liquid is almost
absorbed. Repeat process, adding about 1/2 cup of the broth-water mixture
each time until rice is tender, about 35 minutes.
5
Season to taste, transfer to a medium bowl, and sprinkle with toasted pine
nuts.
6
Enjoy!
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