Mixed Rice Pilaf

Ingredients:
1 cup chopped onion
2 tsp minced garlic
1/3 cup minced red bell pepper
1/2 cup minced celery
1/2 cup dry sherry or white wine
2 cups long-grain brown rice
1/2 cup wild rice
1/2 cup basmati rice
4 cups defatted chicken stock
1/2 tsp dried thyme
1/4 tsp dried sage
1 Tbs low-sodium soy or tamari sauce

Procedures:
In a heavy pot over medium-high heat, saute onion, garlic, red bell pepper, and celery in sherry until vegetables are soft (5 to 10 minutes).

Add brown, wild, and basmati rices. Cook, stirring, for 3 minutes. Add stock, thyme, and sage, and bring to a boil. Lower heat to medium and cook, uncovered, for 15 minutes.

Lower heat to low, cover pot, and let pilaf steam until rice is tender (about 25 minutes). Stir in soy sauce.

Servings: 6

Basix Cafe Salmon Burgers

Ingredients:
1 1/2 pounds boned and skinned salmon, cut into 1-inch cubes
1 tablespoon drained capers, chopped
2/3 cup panko (Japanese) bread crumbs
1 tablespoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1 egg, beaten
1 tablespoon butter, more as needed
4 brioche buns, toasted (hamburger buns)
tartar sauce
Prepared coleslaw

Procedures:
In the bowl of a food processor, pulse the salmon cubes several times until coarsely ground (there will still be flakes of salmon). Remove the ground salmon to a large bowl, and stir in the capers, bread crumbs, lemon juice, pepper, salt and egg until the mixture is uniform and fully combined. Divide the mixture into 4 patties.

In a large sauté pan, melt the butter over medium-high heat. Add the burgers (do not crowd, they can be cooked in batches) and sauté, adjusting the heat as needed, until the burgers are golden on the outside and cooked throughout, 2 to 2 1/2 minutes per side.

Prepare the burgers: Brush the insides of each toasted bun with tartar sauce, and spoon a little coleslaw on the base of the bun. Place a burger on the slaw, then the bun top. Serve immediately.

Serves 4

LeBron James Grilled Mahi Mahi Mango Salad

Ingredients:
3 lbs fresh Mahi Fillets skinned and portioned into 6-8 oz pieces.
1 T salt
1/2 t cayenne pepper
1 t Cracked black pepper
Fresh chopped cilantro
2 cloves minced garlic
3 T lemon juice

Procedures:
Preheat grill medium to high heat, clean grates and oil with towel.

Let fish stand in seasoning for at least 20 min before grilling.

Spray fish lightly with natural vegetable spray. Grill fish 2-3 minutes each side being delicate when turning. Reserve in pan for service.

Salad Ingredients:

1 bunch fresh spinach
1 head Romain lettuce
1 bunch watercress
1 ea mango peeled sliced thin
1 yellow bell pepper julienne cut
1 cup mung bean sprouts
1 cup chopped roasted almonds

Dressing Ingredients:

1/2 C champagne vinegar
1/2 C grape seed oil
1 C canola oil

1 peeled shallot

1 clove garlic
1 T sugar
1 t cracked black pepper
1/2 t salt
1 T lime juice
few sprigs fresh parsley

Dressing Prep Instructions:

Blend together with hand mixer or blender.

To serve:

Toss together the salad ingredients with the dressing.  Divide among 6 plates.  Place the grilled mahi mahi on top and serve.

Serves 6