|
|
|
|
|
|
|
Rice is really easy to cook.
The simple rules are 2 cups of water to every cup of rice. Bring it
to a boil, then reduce heat to low and let simmer with a lid on for
about 1/2 hour. Add wild rice for a nice flair and taste treat on holidays
and special occasions. CHEESY RICE
CASEROLE
|
 |
INGREDIENTS FOR
THE BOWL
4 cups cooked brown rice
1 cup beets, grated
1 cup carrots, grated
1/2 cup sliced almonds, toasted
1 cup spinach leaves
2 cups tofu, cubed
INGREDIENTS FOR
THE DRESSING
1/2 cup nutritional yeast flakes
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1 1/2 cups vegetable oil
2 Tbsp tahini butter
Cook your favorite brown rice and set aside. In a skillet saute the tofu cubes with 3 Tbsp. of tamari or soy sauce. Chop the spinach into small pieces.
To prepare
the dressing, combine the above dressing ingredients in a blender.
To assemble the bowls, place the cooked rice in 4 bowls, top with the
grated carrots and beets, spinach, almonds and sauteed tofu cubes. Drizzle
the dressing over the bowls, you will have leftover dressing for another
meal so store excess dressing in the fridge.... and enjoy this deliciously
healthy meal packed with nutrition!
Ingredients:
5-6 artichoke hearts, packed in brine
1 1/2 cups brown rice
1 teaspoon salt
1 pinch saffron
2 cups onions, minced
1 cup celery, finely chopped
2 cloves garlic, minced or pressed
1 tablespoon extra-virgin olive oil
1 red bell pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cup corn, frozen
1 1/2 cups fresh green peas or frozen green peas (10-ounce package)
1 cup chopped tomatoes
salt & fresh ground pepper
1/2 cup chopped chives or scallions
Drain the artichoke
hearts, reserving the brine. Quarter the artichoke hearts and set aside.
Add water to the artichoke brine to make 2 1/2 cups of liquid and combine
it with the rice, salt,and saffron in a heavy saucepan. Cover and bring
to a boil on high heat.
Reduce the heat and very gently simmer until the rice is tender and
the liquid has been absorbed, 45 to 60 minutes.
When the rice has simmered for about 25 minutes, saute the onions, celery,
and garlic in the olive oil on medium-high heat for about 5 minutes,
until the onions soften.
Add the bell peppers and cover, and saute on medium heat, stirring frequently
for 5 minutes. Add the peas, corn, tomatoes, and reserved artichoke
hearts, stir well, cover, and simmer for 5 to 10 minutes,until the vegetables
are tender. Add salt and pepper to taste.
To serve the paella, spread the rice on a large platter or serve in
a cast iron pan as is traditional in Spain. Top the rice with the vegetables
and their juices.
Sprinkle with chopped chives or scallions.
Enjoy!
Here is a chart that provides the information on how to cook different grains, proportion of grain to water and the length of cooking time.
|
Grain Type |
Cooking Time |
| Use 1 cup grain to 2 cups water for the following grains: | |
| Brown rice (short or long grain rice) | 45 minutes to 1 hour |
| Brown Basmati Rice | 40 45 minutes |
| White Basmati rice | 20 minutes |
| Buckwheat (Kasha) | 15 minutes |
| Bulgur wheat | 15 minutes. Bring water to boil add bulgur wheat, cover, turn off heat. Let sit for 15 min. |
| Quinoa | 15 minutes |
| Couscous | 15 minutes. Bring water to boil, add couscous, cover, turn off heat. Let sit for 15 min. |
| Use 1 cup grain to 3 cups water for: | |
| Amaranth | 25 minutes |
| Pearled Barley | 45 minutes to 1 hour |
| Millet | 40 minutes |
| Wild Rice | 1 hour |
Tips on
cooking grains:
~Rinse grains in a strainer
before using.
~For a nutty flavour, toast grains in a dry skillet before cooking.
~Boil water first, and slowly stir in grain. Reduce heat, cover, and
simmer until water in absorbed. Don't stir again until grain is done.
~For more flavorful grains, use vegetable broth in place of water or
add a vegetable bouillon cube to the cooking water.
~If grain is still too chewy, add a little extra water, bring back to
a boil, and simmer again.
| ©Copyright 2007 www.naturallyvegetarian.com recipes |