Free Giada's Feel Good Food by Giada De Laurentiis

chicken broth
    1 medium cucumber, peeled, seeded, and cut into ½-inch pieces
    1 packed cup arugula, chopped
    Â½ cup chopped fresh mint leaves
    Grated zest of 1 lemon
    Â½ cup slivered almonds, toasted (see Cook’s Note ) and coarsely chopped
    In a large saucepan or a high-sided skillet, heat 2 tablespoons of the oil over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt, and pepper. Cook until the bell pepper is tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes.
    Pour in the wine and cook until all of the liquid has evaporated, about 2 minutes. Pour in the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Remove from the heat, cover, and let sit for 10 minutes.
    Stir the cucumber, arugula, mint, lemon zest, and almonds into the quinoa and serve.
    cook’s note
    To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
    per serving: Calories 480; Protein 14g; Carbohydrates 54g; Dietary Fiber 7g; Sugar 3g; Total Fat 23g; Saturated Fat 3g; Sodium 332mg

brown and wild rice with brussels sprouts

    I first developed this recipe as a gluten-free Thanksgiving stuffing and it ended up being something I loved so much I didn’t want to save it for just once a year. Now I make it all the time for lunch. The different textures and nutty flavors of brown rice and wild rice complement each other so well. This dish is great warm or at room temperature! serves 6
    rice
    2 cups low-sodium chicken broth
    1½ tablespoons chopped fresh thyme
    Â¾ cup short-grain brown rice
    Â¾ cup wild rice
vegetables
    2 tablespoons extra-virgin olive oil
    7 ounces frozen pearl onions, thawed
    1 teaspoon kosher salt
    Â½ teaspoon freshly ground black pepper
    4 ounces portobello mushrooms (about 1½ large), thinly sliced
    4 ounces Brussels sprouts, thinly sliced
    Â¼ cup hazelnuts, toasted and coarsely chopped
    for the rice: In a heavy saucepan or Dutch oven, bring the broth, ¼ cup water, and the thyme to a boil over medium-high heat. Add the brown rice and wild rice. Cover the saucepan, lower the heat, and simmer until the rice is tender but still chewy, about 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
    for the vegetables: Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Add the onions and season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook, stirring occasionally, until light golden, about 5 minutes. Add the mushrooms, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining ½ teaspoon salt and ⅛ teaspoon pepper. Cook until the vegetables are tender, about 5 minutes.
    Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.
    per serving: Calories 277; Protein 8g; Carbohydrates 42g; Dietary Fiber 4g; Sugar 3g; Total Fat 9g; Saturated Fat 1g; Sodium 231mg

    Herbed Quinoa
herbed quinoa

    One of the ways I enhance flavor in food without adding salt and fat is with fresh herbs. This recipe has a ton of them! Not only do they add amazing flavor, they also lend their beautiful color here: The white flecks of quinoa mingle with bits of green herbs and the pretty pink of salmon. serves 4
    quinoa
    2 cups low-sodium chicken broth
    1½ cups quinoa
dressing
    Â¼ cup extra-virgin olive oil
    2 teaspoons grated lemon zest
    Â¼ cup fresh lemon juice (from 1 large lemon)
    Â¾ cup chopped fresh basil leaves
    Â¼ cup chopped fresh flat-leaf parsley leaves
    1 tablespoon