Guest guest Posted November 3, 1999 Report Share Posted November 3, 1999 Basic Brown Rice Basic Couscous Basic Pearl Barley Basic Quinoa Basic White Rice * Exported from MasterCook * Basic Brown Rice Recipe By : One-Dish Vegetarian by Maria Robbins, page 161 Serving Size : 7 Preparation Time :0:00 Categories : Info/Tips Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups short-grain brown rice 4 cups boiling water 1 teaspoon salt -- (or more to taste) Makes 7 cups I like the chewy, moist texture of short-grain brown rice, but the long-grain brown rice will work just as well in this recipe. If you find that you don't have time for the preliminary soaking, simply add an extra cup of water to the rice and 15 minutes additional cooking time. 1. Wash the brown rice in several changes of cold water and soak it in cold water for 1 hour. 2. Drain the rice and pour into a heavy casserole or Dutch oven. Cook the rice, stirring with a wooden spoon, over medium-high heat until all the water evaporates and the rice starts to toast and is starting to brown slightly. 3. Add the water and salt, turn the heat to low, stir well, cover, and cook over low heat for 1 hour, or until the water has been absorbed and the rice is tender. Turn off the heat and let stand in covered pot for 10 to 15 minutes before serving. Note: Cooked rice can be refrigerated in a plastic container for a week or frozen for as long as 6 weeks. It reheats perfectly in a microwave oven, or in a nonstick pan with a few tablespoons 0f water. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Couscous Recipe By : One-Dish Vegetarian by Maria Robbins, page 163 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vegetable broth or water 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1 cup couscous Makes about 3 1/2 cups You can use either regular or whole wheat couscous in this recipe. Either way the grains are ready to eat in about 12 minutes. 1. In a medium-size saucepan, bring the broth or water, olive oil, and salt to a boil. Add the couscous, lower the heat slightly, and cook, stirring frequently, for 1 minute. 2. Remove saucepan from heat, cover, and let stand for 10 minutes, or until the couscous has absorbed all the liquid. Fluff the couscous with a fork and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Pearl Barley Recipe By : One-Dish Vegetarian by Maria Robbins, page 162 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1/2 teaspoon salt 1 tablespoon unsalted butter or canola oil -- (optional) 1 cup pearl barley -- rinsed Makes about 3 1/2 cups 1. In a medium-sized saucepan, bring the water, salt and butter or canola oil to a boil. Stir in the barley, lower the heat to a simmer, cover the saucepan and simmer gently for 45 minutes. 2. Remove from heat and let stand covered for 15 minutes before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Quinoa Recipe By : One-Dish Vegetarian by Maria Robbins, page 163 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quinoa 2 cups vegetable broth or water 1/2 teaspoon salt -- or to taste ***OPTIONAL SEASONINGS*** 1 garlic clove -- finely minced 1 shallot -- finely minced 1/4 teaspoon or more freshly ground black pepper Makes 3 1/2 to 4 cups Quinoa, pronounced KEEN-wah, may be a new grain for us, but its use goes back to the Inca civilization. The Incas referred to the tiny, oval seeds as their sacred mother grains. And nutritionally, it is in all ways a superior grain, extremely high in protein, also niacin, iron, phosphorous, and potassium. 1. Place the quinoa in a deep bowl, cover with plenty of cold water, and rub the quinoa between the palms of your hands for 5 to 10 seconds. Drain the quinoa in a strainer and repeat the process. 2. Bring the stock or water to a boil in a 1-quart saucepan, add the quinoa, salt, and any of the optional seasonings. Lower heat to a simmer, cover the pan, and cook for 15 minutes, until all the liquid is absorbed. Remove from heat and let stand, still covered, for 5 minutes. Fluff with a fork and serve, or let cool for use in a salad. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Rice Recipe By : One-Dish Vegetarian by Maria Robbins, page 160 Serving Size : 3 Preparation Time :0:00 Categories : Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup long-grain rice 1 3/4 cups water -- up to 2 1/2 teaspoon salt -- up to 1 1 tablespoon unsalted butter -- (optional) Makes 3 cups cooked rice This method applies to all varieties of long-grain rice, including basmati andjasmine. When cooking rice, remember that the larger amount of water will yield a soft, very moist rice, while the lesser amount will yield firmer, more separate grains. 1. Place the rice, water, salt, and butter in a heavy 1-quart saucepan. Bring to a boil over high heat. Stir once, reduce the heat to low, cover, and cook for 15 to 20 minutes, until the water has been absorbed. 2. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with a fork and serve. Any leftover rice can be refrigerated for several days or frozen in airtight containers for several months. Reheat in a double boiler or microwave. Basmati or Jasmine Rice Both basmati and jasmine rice are types of aromatic rice that have pronounced, very pleasing aromas. Basmati, originally from India and Pakistan, is now grown also in the United States, as is jasmine rice, originally from Thailand. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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