Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Sunday, April 14, 2013

Nutritional Tips: Whole Grains


Notes from a very informative and tasty mini-class taught by neighbor and friend, Rachel Swan...

OATS
- Sweet grain perfect for breakfast and baking
- Easily ground into flour
- Choose steel-cut oats for more fiber, protein, and to stabilize blood sugar
- Store up to 1 year in a glass container if opened, 8 if unopened

POPCORN
- An inexpensive, versatile, and healthy snack
- Store in a glass container or plastic bag for up to 2 years

BROWN RICE
- Easy to make ahead on weekends in large batches for healthy meals all week long
- Great in soups, served as a breakfast grain with warm milk and cinnamon, or with roasted vegetables
- Store in glass container for up to 6 months

QUINOA
- Actually a seed, not a grain
- Complete protein and very high in iron and calcium - great for vegans!
- Make sure to rinse and soak for at least 20 minutes before preparing, or sprout overnight (soak in water) for increased nutritional benefit
- Can be made in a rice cooker
- Store in a glass container in the refrigerator for 3-6 months

BUCKWHEAT
- Gluten free
- Sometimes called "Kasha"
- Very accessible grain: Soba noodles, buckwheat groats, and buckwheat flour for pancakes
- Store flour in the refrigerator for up to 3 months, whole buckwheat can be stored up to 1 year kept in an airtight container in a cool, dry place

MILLET
- Primarily used as a bird seed in the U.S.
- Can be prepared as a cereal or groud into a flour for flat bread
- Full of protein
- Store in a cool, dark place for up to 6 months

MORE WHOLE GRAINS
Amaranth, Polenta, Kamuf, Teff, Farro, Barley, Bulgur, Spelt, Triticale, Sorghum, and Wild Rice

Basic Brown Rice

Recipe from Rachel Swan

2 cups long grain brown rice
2 Tbsp butter
2 Tbsp olive oil
3 cardamom pods, optional
4 cups water, vegetable or chicken broth
1/2 tsp sea salt

Heat butter and olive oil (and cardamom pods, if using) in a large, heavy pan. Saute rice in butter and oil, stirring constantly, until rice bgins to turn milky. Pour in liquid, add salt and bring to a rolling boil. Boil, uncovered for 10 minutes. Reduce to lowest heat, cover lightly and cook for at least 1 1/2 hours or as long as 3 hours. Do not remove lid during cooking.

Thursday, October 18, 2012

Bajio Sweet Rice

Yummy rice recipe from my sister-in-law, Paige

1/2 - 1 Tbsp vegetable oil
1/2 - 1 white onion, chopped
1/2 bunch of fresh cilantro, chopped
1 1/3 cup white rice, uncooked
3 cups chicken broth
1/4-1/2 cup white sugar

Warm oil in bottom of pan over medium heat. Sautee chopped onion until translucent. Add chopped cilantro (avoid large stems) and sautee for another minute. Add rice, cooking until golden brown -- be careful not to burn.

In a separate bowl, combine the chicken broth and sugar, letting sugar dissolve. Stir broth and sugar mixture into rice. Bring to a boil. Cover and let simmer on low until rice is done, about 25-30 minutes. Fluff with a fork before serving.

Friday, February 25, 2011

Creamy Mexican Rice

My good friend, Emily made this yummy baked rice casserole for a Christmas Eve Fiesta Dinner that we attended at their house. It was so good!! I've been thinking about it since then and finally asked her for the recipe.

Recipe from Emily Bevan

2 Cups cooked white rice (I used brown rice. It was a bit more chewy, but not too noticeable)
1 can cream of celery soup
1 4 oz. can of green chiles, drained
1/2 Cup shredded cheddar cheese
1/2 Cup shredded monterey jack cheese
1/2 Cup sour cream
3/4 tsp garlic powder
1/2 tsp ground cumin

Mix together all ingredients, except for 1/2 cup of cheddar to save for the top of the rice. Spoon mixture into greased 9 x 13 baking dish. Bake uncovered at 325 degrees for 20 minutes. Top with remaining cheese for the last five minutes.

Wednesday, July 21, 2010

Mexican Rice

Recipe from Michelle Christensen

1 Tbsp oil
1 cup uncooked rice
1 cup chopped onions
1/2 cup bell pepper
1 clove garlic or 1 tsp. minced garlic
1/2 tsp. cumin

Brown rice in oil on medium heat. Add all other ingredients (above). Cook on medium heat until veggies are tender.

Add:

2 cups water
1 tsp. salt
1/8 tsp. pepper
1 cup fresh chopped tomatoes

Bring to a boil and simmer covered for 20 minutes.

Monday, April 5, 2010

Wild Rice Salad

My friend, Emily made this salad for a bridal shower a few months ago and I thought it was amazing. I loved the texture and the combination of flavors -- with the crunch of the almonds. Mmm! I asked for the recipe so that I could attempt to make it myself.

Recipe from Emily Bevan

1 box Long Grain & Wild Rice Mix (Uncle Ben's)
3 chicken breasts, cooked and diced
4 green onions, diced
1 red bell pepper, diced
1 bunch asparagus, blanched and cut
2 small avocados, diced
1 cup slivered almonds, toasted
Fresh lemon juice

Dressing:
1/3 cup rice wine vinegar
1/3 cup vegetable oil
2 cloves garlic, minced
1 Tbsp. Dijon mustard
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper

Prepare rice according to box directions; cool. Add the rest of the salad ingredients except lemon juice and avocado. Mix dressing in the blender then combine with salad. Store in refrigerator until ready to serve. A few minutes before serving, add lemon juice and avocado.

Makes 6 servings.

Friday, February 26, 2010

How I Cook Brown Rice.


Several months ago I did an internet search on how to cook brown rice. Ever since then, this has been the way I cook it which is super easy and takes about 35 minutes from start to finish. And it always turns out just the way I like it. (Way better than the old minute rice I used to buy.)

You can find the original source here.

Instructions:
3 cups water
2 cups brown rice (long or short grain)
(Use the ratio of 1.5 cups water to 1 cup rice. Maybe 4.5 cups water and 3 cups rice for a larger batch.)

Combine both rice and water in a pot over High heat. Bring the water to a boil while uncovered. Then cover with a lid and reduce to low heat. Simmer for 20 minutes.

Turn off heat and let rice sit (still covered) for another 10 minutes. Fluff rice with a fork and ENJOY!

Saturday, November 28, 2009

Cafe Rio Chicken Salad

Recipes from Chalonn Redd

To assemble individual salads: warm a tortilla with melted cheese. Spread with lime rice, black beans, chicken, lettuce, pico de gallo salsa, tortilla strips, and tomatillo dressing. Serve with lime wedge and guacamole.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.



Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.


Cafe Rio Creamy Tomatillo Dressing
1 pkg dry Buttermilk Ranch Dressing (make as per recipe)
2 tomatillos (tomato-like vegetable with a husk)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeƱo (Use the seeds too if you like it spicy.)

Use a food processor to blend all the ingredients well. Refrigerate.

Sunday, July 6, 2008

Arroz Primavera

Marianela Gomez
2 c. Rice
3 Cooked Potatoes
1 pkd of Ground Beef
Chopped Onion
2 c. Peas
1 c. Corn
2 cubes of Chicken Bullion
Garlic Salt
Salt
4 c. Water

Rice and Pasta

¾ c. Butter, melted
1 c. Rice
2 heaping handfulls of Angel Hair noodles
2 ½ c. Water
3 Chicken Bullion cubes
Salt & Pepper

Melt butter, brown noodles. Add rice, bullion, salt and pepper, and water. Boil, cover, simmer for 20 minutes. Remove from heat. Put a paper towel under the lid.