Posts Tagged ‘brown rice’
This recipe takes out the extra steps of spreading the rice, rolling the sushi, wetting the knife to ensure even cuts, and all the other sometimes frustrating steps of getting the perfect sushi roll. The results here are just as delicious but much easier. Refrigerating the rounds for a few hours and working with lightly sprayed hands helps set the balls and shape them, respectively.
Ingredients:
- 1.5 tablespoons of rice wine vinegar
- 1 teaspoon honey
- 1.5 cups sticky brown rice, cooked
- 2 tablespoons wasabi powder
- 5 Sushi Nori Sheets, cut into small strips
- 1 Ripe Avocado, cut into cubes
- 1 Cucumber, cut into small cubes
- pickled ginger
- ponzu soy sauce
Directions:
- Whisk together vinegar and honey. Stir into rice and set aside.
- Whisk together wasabi powder with two tablespoons of water. Set aside for 10 minutes.
- Combine together rice, nori, avocado and cucumber. Form balls with your hand and set aside. Refrigerate for at least an hour. Garnish with pickled ginger and serve with soy sauce and wasabi paste. Enjoy!
Baked Sticky Brown Rice Pudding with Maple Candied Walnuts
Posted by: EatFree
March 13th, 2012 >> Uncategorized
This recipe is a variation of the classic baked rice pudding made with short grain Arborio rice. In this recipe, I’ve substituted the white Arborio rice with sticky short grain sweet brown rice, which adds the same sticky, chewy textural element except in the whole grain form. As per the usual EatFree style of cooking, all refined sweeteners are replaced with their unrefined counterparts. In addition, I’ve replaced the heavy cream and/or whole milk typically used in rice puddings with low-fat evaporated milk, which has the same degree of milky creaminess without as much of the fat. This recipe is best served after completely chilled so make it the day before you plan to serve.
Ingredients:
- 2.5 cups 2% low-fat evaporated organic milk
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3/4 cup raw turbinado sugar
- 3 cups cooked sweet brown rice
- 1 cup walnuts, chopped
- 1/2 cup pure maple syrup
Directions:
- Preheat oven to 325 degrees Fahrenheit. Whisk together milk, yolks, vanilla, sea salt , and raw sugar. Stir in brown rice and let sit on counter top for 10 minutes.
- Meanwhile boil a kettle of water and toast walnuts in a dry skillet over medium-low heat until fragrant. Set aside.
- Pour rice mixture into greased 9 by 9 baking dish. Place over larger baking dish. Place in oven and pour boiling water into larger baking dish about halfway up the sides of the smaller one with the rice pudding mixture. Bake for 90 minutes or until slightly jiggly in the center and golden brown on top.
- Meanwhile bring maple syrup and 1/2 cup water to 250 degrees Fahrenheit on candy thermometer. Stir in walnuts and then pour over non-stick surface (such as a silicon mat) and let cool.
- Take out rice pudding and let cool completely to room temperature . Refrigerate for several hours. Serve with candied walnuts on top and enjoy!
This dish is very much like the traditional Latin-style rice and beans, except I replace the white rice with whole-grain brown rice. It’s important to use left-over rice here (and in most pilafs) when using brown rice as it allows the grains to remain separate as opposed to mushed together.
Ingredients:
- 4 tablespoons vegetable oil
- 1 medium red onion, diced
- 1 green pepper, diced
- salt and pepper to taste
- 2 tablespoons minced garlic
- 1 teaspoon regular chili powder
- 1 teaspoon dried oregano
- one 15 ounce can kidney beans
- 4 cups cooked brown basmati rice
- 1/2 cup cilantro, chopped
Directions:
- Heat oil. Cool onions and peppers over medium heat with salt and pepper until translucent and lightly golden. Stir frequently.
- Add garlic. Cook for another 2 minutes, stirring constantly. Add chili powder and oregano. Cook for another 2 minutes, stirring constantly. Add kidney beans off heat. Stir to combine. Add to brown rice along with cilantro, combine, and enjoy!
