Four of the world’s tastiest brown rice recipes!
Spicy Rice
Serves 2
1 cup rice
2/3 cup salsa sauce
2 cups water
1 chopped cooking onion
1/2 tsp. curry powder
1/2 cup mushrooms
1/2 cup diced bok choy
Cook rice, onions, bok choy and mushrooms together. When rice starts to dry out, add salsa. Stir and serve. Simple, convenient, cheap and far more nutritious than white flour dinners such as macaroni, spaghetti, or pop tarts.
Fragrance of India
1 cup Basmati rice
4 cups water
1 tsp. curry
pinch sea salt
Wash rice thoroughly under tap, removing starch. Soak rice in cold water for 30 minutes, then drain. Bring water to boil and stir in rice, simmering for 5 minutes, drain off water and add curry and salt. Let rice stand for 5 minutes and fluff gently with fork. Yields 3 cups of cooked rice.
That wonderful aroma that is so familiar with Basmati is due to the natural chemical 2-acetyl-1-pyroline that is found in all rice, but is found in higher concentrations in Basmati.
Rice Summer Salad
Servings 6-8
4 cups cooked, short grain, brown rice
1/2 cup cider or wine vinegar
1 green pepper, chopped
1/4 tsp. mustard powder
2 stalks celery, chopped
1 large tomato, chopped
6 green onions, finely chopped
1 tsp. tarragon
1 small zucchini, chopped
1-5 Tbs. diced pimiento
1 cup cooked green peas
1/4 cup chopped parsley
Serve plain as a main dish, or piled on lettuce leaves and garnished with tomatoes and watercress. Preparation time is 30 min. with 2 hours to chill.
Brown Rice Rapture
Serves 6
2 cups long grain brown rice
5 cups water
1 Tbs. low salt soy sauce
2 garlic cloves
2 Tbs. simulated chicken base
1/2 tsp. basil
1 cup fresh or frozen peas
1/2 tsp. cumin
2 celery sticks
pinch pepper
Rinse rice well. Process garlic, onion and celery into fine pieces. Add all ingredients to pot, cover, and simmer until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork. Cooking time can be reduced in half by soaking rice overnight.
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