Tag Archive: Broccoli slaw


Lucky’s (the sip and stroll store) had some beautiful sockeye salmon on sale that called out to me!  My surrogate daughter Beth, who is vegetarian, was over.  I wanted to make a hearty  side for her to join us!  We all loved the rice, and the lentils and garbanzo beans provided her with a little protien.  The color is not as pretty when you cook the veggies in the rice cooker as opposed to stir frying them and adding them in at the end.  It is, however, much easier to throw it all in the rice cooker and walk away!  It tastes yummy, but if I was having guests, I would opt for the stir fry method for prettier presentation.  I threw together some things I had on hand for the marinade and it was a hit!  The non-fish eaters had boneless chicken with the same marinade and said it was good too.

Rice and Lentils with Salmon

Marinade salmon filet in a mixture of Italian dressing and balasamic glaze (2 to 1 ratio), with a little minced ginger added.  My marinade was about 2 Tbsp. dressing, 1 Tbsp.  balsamic glaze and 1/2 tsp. ginger for each serving of fish.  The filet was 1.2 lbs. and I cut it into three servings.

Meanwhile preheat the oven to 350F and start the rice in the rice cooker, because it will take about twice as long as the salmon will.

For the rice:

2 C. brown rice

1/2 C. wild rice

1/2 C. dried lentils

1 small onion, chopped

1/2 bag broccoli slaw or other coarsely chopped vegetables

3 Tbsp. butter

2 Tbsp. seasoned salt or other seasoning blend

6 C. water

1 can garbanzo beans, drained and rinsed

Combine all except garbanzo beans and cook in a rice cooker (one of my favorite small appliances!).  It will take about 40-45 minutes, so set the timer for 20 minutes, then put the salmon in the oven in a shallow baking dish, pouring remaining marinade over it.

When the liquid in the rice cooker was almost gone, I stirred in the garbanzo beans.  My rice cooker has a tendency to overcook towards the end, causing some of the rice to stick and over cook, so I usually stir in a little olive oil while there’s still a little liquid left to keep this from happening.

 

 

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I had some Pearl couscous and was inspired to mix it with some broccoli slaw I had on hand.  The result was so yummy and so easy, I will definitely serve it again!

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Just cook the Pearl couscous according to directions, let it cool and then mix it with the broccoli slaw. Yummm.

Sweet Broccoli Slaw

2 bags broccoli slaw

Dressing:
1 c. vinegar (I used white, white wine and balsamic, mixed, but apple cider is good too)
1/2 c. sugar
salt and pepper
1/2 c. vegetable oil
3 Tbsp. dijon mustard

Mix dressing ingredients in large saucepan. Cook over low heat until sugar dissolves. Taste and add salt and pepper as needed.

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Add broccoli slaw to pan and stir to combine. Remove from heat and pour into bowl.

Cover and refrigerate at least 1 hour.

This was adapted from a recipe I found that was supposed to mimic the cole slaw at Primanti Brothers. My son in law doesn’t like cabbage, though, so I made it with broccoli slaw.  It paired really well with a chicken and brown rice dinner!

We liked it. Lots of dressing left over, though. I’ll have to think up a creative use for it! It would be good on cucumbers and onions.

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