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  1. #1
    kristieobra
    Guest

    Default LOW COST RECIPIES FOR BROWN RICE NEEDED

    So im eating healthy now and if I eat one more plate of bland brown

    rice im going to lose it !



    Any one have some low cost tasty recipies for brown rice dishes?



    THANKS KRISTIE








  2. #2
    Roxanne McLain
    Guest

    Default LOW COST RECIPIES FOR BROWN RICE NEEDED

    <div style="font-family:verdana, helvetica, sans-serif;font-size:10pt;">
    Many of the regular rice recipes workwith the brown rice. I've been using brown rice for about 4 years and I just made the substitutions. You may have to add a little more time for cooking, but notin all cases. Play around with your favorite white rice recipes and see what you come up with. You can also addreal butter, garlic, onion powder, chicken boullion, parsley and/or any other seasoning you like to the water and cook with the rice. It is a delicious spiced rice similar to any of the flavored rices in the stores. This is a good time to get creative. Brown rice even works in chinese fried rice.



    <FONT face="Lucida Handwriting" color="#800080">Roxanne McLain
    <FONT face="Verdana, Geneva, Arial, Sans-serif" color="#3366ff">Healthy Living Advocate
    <FONT face="Verdana, Geneva, Arial, Sans-serif" color="#0068cf">www.ineways.com/healthierliving

    <DIV style="FONT-SIZE: 10pt;FONT-FAMILY: verdana, helvetica, sans-serif;">


    ----- Original Message ----
    From: kristieobra <kristieobra@yahoo.com>
    To: Budget101_@yahoogroups.com
    Sent: Monday, October 15, 2007 8:19:02 PM
    Subject: Budget101.com : LOW COST RECIPIES FOR BROWN RICE NEEDED





    So im eating healthy now and if I eat one more plate of bland brown
    rice im going to lose it !

    Any one have some low cost tasty recipies for brown rice dishes?

    THANKS KRISTIE




    Tonight's top picks. What will you watch tonight? Preview the hottest shows on Yahoo! TV.


  3. #3
    M F
    Guest

    Default LOW COST RECIPIES FOR BROWN RICE NEEDED

    2 c cooked brown rice
    2 c grapes
    1 can mandarin oranges (drained)
    2 c tidbits pineapple in its own juice (drained)
    1 8 oz container of strawberry or peach yogurt
    1/2 c raisins
    1/2 c chopped walnuts

    mix with a spoon (wooden), chill and enjoy. i eat it for breakfast or as a dessert

    Melissa


    So im eating healthy now and if I eat one more plate of bland brown
    rice im going to lose it !

    Any one have some low cost tasty recipies for brown rice dishes?

    THANKS KRISTIE



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    o)
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  4. #4
    Kelly
    Guest

    Default LOW COST RECIPIES FOR BROWN RICE NEEDED

    --- In Budget101_@yahoogroups.com, "kristieobra" <kristieobra@...>

    wrote:

    >

    > So im eating healthy now and if I eat one more plate of bland brown

    > rice im going to lose it !

    >

    > Any one have some low cost tasty recipies for brown rice dishes?

    >

    > THANKS KRISTIE

    >

    Wild and Brown Rice with Sesame-Soy Glazed Salmon

    Serves 4



    Ingredients



    For the rice:

    1/2 cup wild rice

    3/4 ounce (about 20 medium) dried shiitake caps

    3 scallions, thinly sliced (keep white and green parts separate)

    1 cup short-grain brown rice

    2 to 3 teaspoons Japanese soy sauce (shoyu or tamari)

    1/2 to1 teaspoon toasted sesame oil

    1 tablespoon black sesame seeds



    For the salmon:

    2-inch chunk fresh ginger, peeled and cut into eighths

    2 large cloves garlic

    2 tablespoons Japanese soy sauce (shoyu or tamari), plus more to pass

    at the table

    1 tablespoon toasted sesame oil

    1 teaspoon molasses

    Peanut oil, for frying

    4 salmon steaks or skinned fillets (each about 1-inch thick)

    2 tablespoons rice vinegar

    1 large lemon, cut into 8 wedges, for serving



    Method



    To prepare the rice: Bring 3 cups of water to a boil in a medium pot.

    Add the wild rice and cook at a gentle boil, uncovered, until the

    rice is tender and some of the grains have burst open and curled, 45

    to 60 minutes. Drain well and set aside.



    While the wild rice is cooking, bring 2 cups of water to a boil in a

    heavy 2-quart saucepan. Press the dried shiitake into the water.

    Cover and let sit until the shitake are soft, about 15 minutes. Cut

    the caps into strips about 1/4-inch thick and return them to the

    soaking water.



    Return the water and shitake to a boil. Stir in the scallion whites

    and brown rice. Return to a boil, cover, and reduce the heat. Simmer

    until the rice is tender, 35 to 40 minutes. It's fine if there is

    some unabsorbed liquid. Stir in the wild rice, soy sauce, sesame oil

    to taste, and most of the scallion greens. (Save a few for garnish.)

    Turn off the heat, cover, and let the rice sit for 10 minutes, or

    until the fish is ready.



    To prepare the salmon: In a processor, finely chop the ginger and

    garlic. Add the soy sauce, sesame oil, and molasses, and blend well

    to create the glaze.



    Heat a thin slick of peanut oil in a large skillet over high heat

    until sizzling. Spread some glaze onto one side of each steak. Set

    the steak, glazed-side down, in the skillet. Reduce the heat to

    medium-high and cook uncovered for 1-1/2 minutes. Spread glaze on the

    top side of each steak, and flip over. Turn the heat to medium-low

    and continue cooking until the fish flakes easily and is almost

    opaque in the thickest section, 3 to 4 minutes longer. Remove to a

    platter and lightly tent with foil to keep warm. (The fish will

    finish cooking in the residual heat.) Stir the rice vinegar and any

    remaining glaze into the pan and cook over medium-high heat, stirring

    constantly, until the sauce develops a sheen, a minute or so. If

    there is any liquid left in the rice, bring it to a boil and cook

    while stirring until the liquid evaporates. Stir in the black sesame

    seeds.



    To serve: Divide the rice among four plates and set a salmon steak on

    top. Drizzle a little of the sauce onto the salmon and garnish with

    the remaining scallion greens. Set 2 lemon wedges alongside. Pass a

    small pitcher of soy sauce at the table.



    Wild Rice with Gingered Squash

    Serves 6 to 8



    Ingredients



    1 medium kabocha or butternut squash (about 2 pounds)

    Salt to taste

    1- to 2-inch piece of ginger, peeled and coarsely chopped (1/8 to 1/4

    cup)

    2 to 3 teaspoons honey

    2 cups cooked wild rice

    1 tablespoon unsalted butter

    1-1/2 teaspoons grated orange zest



    Method



    If using kabocha squash, there is no need to peel it. Pierce the

    squash in five or six places with a fork. Microwave on high for 4

    minutes. Let the squash sit undisturbed in the microwave for 5

    minutes. Slice the squash in half through the stem end and remove the

    seeds. Chop the squash into 2-inch chunks. If using butternut squash,

    omit the microwave step. Just peel, seed, and cut it into chunks.



    Pour 1 cup of water into a large, heavy saucepan. Add the salt and

    bring to a boil. Stir in half of the ginger. Add the squash and

    distribute the remaining ginger on top. Cover and cook over medium-

    high heat until the squash is tender, 5 to 8 minutes (or about 12

    minutes if you haven't microwaved it first). Check every few minutes

    and add boiling water, if needed, to maintain the water level.



    Use a slotted spoon to transfer the squash to a serving platter, and

    tent it with foil. Stir 2 teaspoons of the honey into the cooking

    liquid, and boil over high heat until reduced and slightly syrupy,

    about 5 minutes. Stir in the wild rice, butter, and orange zest, plus

    more honey, if desired. Lower the heat and simmer for another minute.

    Pour the mixture over the squash and serve immediately.



    Wild Rice Medley



    Ingredients



    3/4 cup wild rice

    3/4 cup short-grain brown rice

    1/4 cup red or beige quinoa

    1/3 cup hazelnuts, toasted and coarsely chopped

    1 tablespoon hazelnut or olive oil

    Salt and freshly ground black pepper to taste



    Method



    Bring 14 cups (3-1/2 quarts) of water to a boil in a large pot. Add

    the wild rice and boil over high heat, uncovered, for 10 minutes.

    Reduce the heat slightly. Stir in the brown rice and continue boiling

    uncovered for 35 minutes, stirring occasionally to prevent the grains

    from sticking to the bottom of the pot. At this point, if any of the

    wild rice has split open, stir in the quinoa. Otherwise wait until

    that point to add the quinoa. Cook until all of the grains are

    tender, usually 10 to 12 minutes longer. Drain. Return the grains to

    the hot pot, cover, and let sit.



    To serve, transfer the hot grains to a bowl. Toss in the hazelnuts

    and hazelnut oil, and season to taste with salt and pepper.



    Brown Rice with Vegetable Mix



    Ingredients:

    1 c brown rice

    2 c water

    1 pc beef cube

    c carrots, cut into strips

    1/3 c cabbage, cut into strips

    1 t soy sauce

    c iodized salt

    1 T cornstarch



    Procedure:

    Cooking of vegetable mix



    Boil beef in 1 c water for 20 min

    Put additional 1 c water to the boiling beef.

    Add beef cube and continue boiling for 2 min or until cube is

    dissolved.

    Remove 2 c of broth for soaking rice.

    Dissolve cornstarch in c broth and set aside.

    To the boiling beef, add carrot, cabbage, and sweet green pepper.

    Cook for 2 min.

    Add soy sauce, salt, and dissolved cornstarch. Stir well.

    Remove from heat and set aside.



    Cooking of brown rice

    Soak brown rice in 2 c beef broth for 1 hr.

    Cook brown rice under medium heat for 30 min.

    Switch to low heat and cook for 10 min longer.

    Switch off burner. Leave undisturbed for 15 min.

    Pack cooked brown rice tightly into a half cup and unmold onto a

    plate.

    Top with c of vegetable mixture.

    Repeat steps 5-6 until all cooked brown rice has been packed.

    Serve warm.

    Preparation time: Approximately 1 hr, excluding soaking time.



    Thai Inspired Brown Rice Salad

    Preparation time: 10 mins

    Makes 1 serving



    Ingredients:



    3/4 cup Brown Rice

    2 Tbsp. Chopped Red Onion

    3 Tbsp. Grated Carrot (I've also used diced orange peppers)

    2 oz. Silk Baked Thai Style Tofu (I used White Wave's version, which

    is carried in our supermarket's refrigerated organic section. I love

    buying from local companies!)

    1 Tbsp. Organic Spectrum Naturals Salad Dressing, toasted sesame, fat

    free (Try substituting teriyaki sauce or Paul Newman's Low Fat Sesame

    Ginger Dressing. It'll be more a few more calories.)

    Directions:



    Make brown rice and let cool to room temp or slightly warm. If you

    have a batch of brown rice already made up ahead of time, microwave

    it for 30 to 60 seconds to warm the rice up.

    Toss all ingredients together when ready to serve.










  5. #5
    The Victors
    Guest

    Default LOW COST RECIPIES FOR BROWN RICE NEEDED


    <font size="4" color="blue" face="Missy BT">14.0pt;font-family:"Missy BT";color:blue;font-weight:bold;font-style:italic;">I use it just like white rice, cook it with broth or stock
    instead of water, you can even make rice pudding with it! It makes it more
    filling to me. You can flavor it up like home-made rice-a-roni, cook it and
    add stir fried veggies and a little meat to it, make some soup. Chicken and
    rice sounds really good right now with the weather we are having! You can even
    add some barley to your soup to make it extra hardy.

    <font size="4" color="blue" face="Missy BT">14.0pt;font-family:"Missy BT";color:blue;font-weight:bold;font-style:italic;">
    <font size="5" color="blue" face="NokieBrushHMK">16.0pt;font-family:NokieBrushHMK;color:blue;">Melissa V.
    <font size="4" color="blue" face="NokieBrushHMK">13.5pt;font-family:NokieBrushHMK;color:blue;"><font face="NokieBrushHMK"><span style="font-family:NokieBrushHMK;font-weight:normal;">
    <font size="4" color="blue" face="NokieBrushHMK">13.5pt;font-family:NokieBrushHMK;color:blue;font-weight:normal;">
    <font size="4" color="blue" face="NokieBrushHMK">14.0pt;font-family:NokieBrushHMK;color:blue;">The LORD replied:
    <font size="4" color="blue" face="NokieBrushHMK">14.0pt;font-family:NokieBrushHMK;color:blue;">"My son, my
    precious child,
    <font size="4" color="blue" face="NokieBrushHMK">14.0pt;font-family:NokieBrushHMK;color:blue;font-weight:bold;">

    <font face="NokieBrushHMK"><span style="font-family:NokieBrushHMK;">I
    love you and I would never leave you.


    <font face="NokieBrushHMK"><span style="font-family:NokieBrushHMK;">During
    your times of trial and suffering,


    <font face="NokieBrushHMK"><span style="font-family:NokieBrushHMK;">when
    you see only one set of footprints,


    <font face="NokieBrushHMK"><span style="font-family:NokieBrushHMK;">it
    was then that I carried you."
    <font size="4" color="blue" face="NokieBrushHMK">14.0pt;font-family:
    NokieBrushHMK;color:blue;">








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  6. #6
    kristie obra
    Guest

    Default LOW COST RECIPIES FOR BROWN RICE NEEDED

    Yummmmm ! I never thought of eating it as a sweet dish ! Thanks so much. Ill defenitely try this.

    M F <milicaf35@yahoo.com> wrote: <DIV style="FONT-SIZE: 14pt;FONT-FAMILY: times new roman, new york, times, serif;"> <DIV style="FONT-SIZE: 14pt;FONT-FAMILY: times new roman,new york,times,serif;">2 c cooked brown rice
    2 c grapes
    1 can mandarin oranges (drained)
    2 c tidbits pineapple in its own juice (drained)
    1 8 oz container of strawberry or peach yogurt
    1/2 c raisins
    1/2 c chopped walnuts

    mix with a spoon (wooden),
    chill and enjoy. i eat it for breakfast or as a dessert

    Melissa

    <DIV style="FONT-SIZE: 12pt;FONT-FAMILY: times new roman,new york,times,serif;">
    So im eating healthy now and if I eat one more plate of bland brown
    rice im going to lose it !

    Any one have some low cost tasty recipies for brown rice dishes?

    THANKS KRISTIE



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    ----ooO-(_)-Ooo--------



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  7. #7
    kristie obra
    Guest

    Default LOW COST RECIPIES FOR BROWN RICE NEEDED

    Thanks so much for the ideas. Im not much of a creative cook but I find now that I am eating much more healthy, using different herbs and spices is mandatory.
    Kristie

    Roxanne McLain <irmclain@yahoo.com> wrote: <DIV style="FONT-SIZE: 10pt;FONT-FAMILY: verdana, helvetica, sans-serif;"> Many of the regular rice recipes workwith the brown rice. I've been using brown rice for about 4 years and I just made the substitutions. You may have to add a little more time for cooking, but
    notin all cases. Play around with your favorite white rice recipes and see what you come up with. You can also addreal butter, garlic, onion powder, chicken boullion, parsley and/or any other seasoning you like to the water and cook with the rice. It is a delicious spiced rice similar to any of the flavored rices in the stores. This is a good time to get creative. Brown rice even works in chinese fried rice.
    <FONT face="Lucida Handwriting" color="#800080">Roxanne McLain
    <FONT face="Verdana, Geneva, Arial, Sans-serif" color="#3366ff">Healthy Living Advocate
    <FONT face="Verdana, Geneva, Arial, Sans-serif" color="#0068cf">www.ineways.com/healthierliving
    <DIV style="FONT-SIZE: 10pt;FONT-FAMILY: verdana, helvetica, sans-serif;">

    <DIV style="FONT-SIZE: 12pt;BORDER-LEFT: #1010ff 2px
    solid;FONT-FAMILY: times new roman, new york, times, serif;">----- Original Message ----
    From: kristieobra <kristieobra@yahoo.com>
    To: Budget101_@yahoogroups.com
    Sent: Monday, October 15, 2007 8:19:02 PM
    Subject: Budget101.com : LOW COST RECIPIES FOR BROWN RICE NEEDED

    So im eating healthy now and if I eat one more plate of bland brown
    rice im going to lose it !

    Any one have some low cost tasty recipies for brown rice dishes?

    THANKS KRISTIE



    Tonight's top picks. What will you watch tonight? Preview the hottest shows on Yahoo! TV.


    &#32;_____________________________________________ _____





 

 

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