LOW COST RECIPIES FOR BROWN RICE NEEDED

Budget101 Discussion List Archives Budget101 Discussion List LOW COST RECIPIES FOR BROWN RICE NEEDED

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      — In Budget101_@yahoogroups.com, “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 ¼ c water

      1 pc beef cube

      ¼ c carrots, cut into strips

      1/3 c cabbage, cut into strips

      1 t soy sauce

      ¼ c iodized salt

      1 T cornstarch

      Procedure:

      Cooking of vegetable mix

      Boil beef in 1 c water for 20 min

      Put additional 1 ¾ 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 ¼ 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 ¼ c of vegetable mixture.

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

      Serve warm.

      Preparation time: Approximately 1 ½ 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.

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Budget101 Discussion List Archives Budget101 Discussion List LOW COST RECIPIES FOR BROWN RICE NEEDED