Posted in Recipes
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No, I'm not actually advocating eating rice three times a day. However, an article I read in our local paper really inspired me about the versatility of rice. Also, rice is very nutritious, especially brown rice since it is a whole grain. Rice is gluten free and has a lower amount of phytates than other grains so it doesn't absolutely need to be soaked, although soaking a shorter period of time or cooking gently for 2 hours or more will neutralize some of the phytates. So I thought I'd share some recipes or meal ideas highlighting rice! BREAKFAST The most important meal of the day. Not many people think of rice for breakfast but it is very easy, nutritious and delicious! Start early and cook your rice slowly in water or in 1/2 water, 1/2 coconut milk. Simmer for 2 hours (make sure you have enough liquid- check often!) Then, stir in butter, maple syrup or sweetener of choice, and cream (preferably raw- not ultapasteurized). Sprinkle with nutmed and cinnamon. Or just stir in vanilla yogurt. It makes a delicious change from ordinary hot breakfast cereals! LUNCH Rice is easy to use in salads instead of pasta. If you have leftover rice, add chopped tomatoes, chunks of mozzarella or cheddar, cucumbers, fresh mint, and chopped red onion. Squeeze lemon juice over all and sprinkle with olive oil, sea salt, and pepper. Easy to add cold chicken chunks, too! Or use leftover cold rice mixed with canned tuna and a small amount of plain yogurt to stuff tomatoes for a salad. I like to mix my tuna and rice with salsa, then stuff the tomato. So good! One of my favorite rice dishes is Rice Lentil Polou from The New Laurel's Kitchen cookbook by Laurel Robertson, Carol Flinder, and Brian Ruppenthal. I start by soaking the rice and lentils (amounts below) for about 6-7 hours just covered with water and 2 Tablespoons whey. Then, follow the recipe: 1/2 medium onion 1 Tablesoon oil (I use coconut oil) 1 cup brown rice (soaked) 1 Tablespoon tomato paste 2-1/2 cups water or stock of choice (chicken is good) 1/4 teaspoon cinnamon 1/4 cup lentils (soaked) 1 teaspoon salt (I use sea salt) 1/2 cup raisins (1/2 cup pine nuts or chopped almonds) Chop onion and saute in oil until soft. Add rice and stir for several minutes. Combine tomato paste with water and cinnamon. Add this mixture, along with the rinsed lentils, to the rice. Bring to a boil, cover tightly, turn heat very low and simmer for 30 minutes. Preheat over to 350F. Stir in salt, raisins, and nuts. The mixture should still have a little water; if not, add 1/4 cup. (If too watery, I remove a bit, too.) Place in a greased baking dish. Cover and bake for 20 to 30 minutes. Serves 4 to 6. DINNER Many people serve rice plain with meals. Usually with a sauce to hide it's "blandness". But the wide variety of rices available make this sauce largely unnecessary. Brown rice and wild rice have a nuttiness that is greatly complemented by being cooked in beef broth. And mushrooms and onions are a wonderful earthy addition to these rices. I also like to half the simmering time of brown rice that I've cooked in beef broth. I then add parmesan cheese and sauteed onions and bake it for 40 minutes, covered for a cheesy rice side dish. Sticky jasmine and basmati rices are deliciously suited to curries with pinapples, raisins, and coconut milk. DESSERT For an easy dessert, combine equal amounts of cooked rice and milk or coconut milk and a pat of butter or coconut milk. Simmer, stirring constantly until thickened. Sweeten with maple syrup. I like this with raisins cooked in. Then stir unsweetened, finely chopped coconut into the "pudding." Whip some raw cream and fold it and some chopped pineapples in for a really special treat. Use the fruits that you like and see what you come up with. Strawberries would be lucious with basmati rice pudding. Or try apples and cinnamon. The results are really up to you! Hope you all enjoy looking at the possiblities of rice with me! Now get cooking! Eat well! Live well!
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