Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Hello, I am certain the idea behind this recipe is a good one and the convenience is appreciated. But how much better this all becomes if you can substitute at least some fresh ingredients for all the cans. If time is a factor remember that lentils, black-eyed peas and split green and yellow peas (legumes nutritionally equivalent to the beans) can all be set and cooked (even on a timer) in the rice cooker or slow cooker without needing to be soaked overnight. Also the addition of rice makes for a complete veggie protein. Slim's Brown Rice-Beans & Greens TNT (on the timer/cooking now!) INGREDIENTS: 350 gram brown rice 100 gram parboiled, jasmine, arborio or other fun style of white rice 300 gram lentils 50 gram split peas 1 Handful of Black-eyed peas for color Water to fill the rice cooker to the " 6-cup " mark on the brown rice scale 3 scoops pre-cooked black beans w/liquid (could use 1 can instead) 1 t salt Fresh ground black pepper to taste 1 t diced fresh or powdered garlic optional From the garden or market: 150 gram (5-6 oz) assorted leafy greens: kale, spinach, leaf-chard, malabar new zealand or strawberry spinach, mustard greens, mizuna, arugula, tat-soi -- whatever's growing good or on sale. (I'm stoked that my pentland brig kale and green-wave mustard seem unstoppable in my mild winter!) 1 or 2 medium carrots diced. 1 or 2 small peppers diced. (optional but worth it if you got em) or Celery and onions (to taste if you want to take the time to chop them too!) PROCEDURE: Put the DRY rice, lentils and peas in the rice cooker bowl. If you don't have a scale just use the rice cooker cup (6 oz) to measure 5 cups total and add in the water to the 6+ cup mark on the brown rice scale. A little extra water helps the mix cook tender. Scoop out and stir in the cooked black beans. Snip up the washed fresh greens, carrots, peppers into ribbons and bite size pieces. I use a kitchen scissors for most of this and it goes fast. Carrots and peppers may need some knife work. Set the timer on the (fuzzy logic) rice cooker to be done at supper time. Apart from a beverage, your meal is done! Prep time is 20 minutes or so. Cook time is usually a little over an hour, but since George does it, who cares? Go to work! Slim , " Penny " <unicorn37757 wrote: > > Beans and Greens > > " This recipe is great for vegetarians or people who just like beans, > .... > INGREDIENTS > > * 4 (14.5 ounce) cans vegetable broth > * 1 (10 ounce) package frozen chopped spinach > * 1 (15 ounce) can dark red kidney beans, drained and rinsed > * 1 (15 ounce) can light red kidney beans, drained and rinsed > * 1 (15 ounce) can black beans, with liquid > * 1 (15 ounce) can great Northern beans, with liquid > * 1 (15 ounce) can pinto beans, with liquid .... > Penny > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Who is George and please could he come over to Edinburgh to cook my dinner too? ;-) You are fortunate to have all these different types of greens, Slim - I am lucky to find asnything other than spinach, savoy cabbage and bok choy in the shops over here. Christie , " slim_langer " <slim_langer wrote: > > Hello, > I am certain the idea behind this recipe is a good one and the > convenience is appreciated. But how much better this all becomes if > you can substitute at least some fresh ingredients for all the cans. > If time is a factor remember that lentils, black-eyed peas and split > green and yellow peas (legumes nutritionally equivalent to the beans) > can all be set and cooked (even on a timer) in the rice cooker or slow > cooker without needing to be soaked overnight. Also the addition of > rice makes for a complete veggie protein. > > Slim's Brown Rice-Beans & Greens TNT (on the timer/cooking now!) > > INGREDIENTS: > 350 gram brown rice > 100 gram parboiled, jasmine, arborio or other fun style of white rice > 300 gram lentils > 50 gram split peas > 1 Handful of Black-eyed peas for color > Water to fill the rice cooker to the " 6-cup " mark on the brown rice scale > 3 scoops pre-cooked black beans w/liquid (could use 1 can instead) > 1 t salt > Fresh ground black pepper to taste > 1 t diced fresh or powdered garlic optional > > From the garden or market: > 150 gram (5-6 oz) assorted leafy greens: kale, spinach, leaf-chard, > malabar new zealand or strawberry spinach, mustard greens, mizuna, > arugula, tat-soi -- whatever's growing good or on sale. (I'm stoked > that my pentland brig kale and green-wave mustard seem unstoppable in > my mild winter!) > 1 or 2 medium carrots diced. > 1 or 2 small peppers diced. (optional but worth it if you got em) > or Celery and onions (to taste if you want to take the time to chop > them too!) > > PROCEDURE: > Put the DRY rice, lentils and peas in the rice cooker bowl. If you > don't have a scale just use the rice cooker cup (6 oz) to measure 5 > cups total and add in the water to the 6+ cup mark on the brown rice > scale. A little extra water helps the mix cook tender. > > Scoop out and stir in the cooked black beans. > > Snip up the washed fresh greens, carrots, peppers into ribbons and > bite size pieces. I use a kitchen scissors for most of this and it > goes fast. Carrots and peppers may need some knife work. > > Set the timer on the (fuzzy logic) rice cooker to be done at supper > time. Apart from a beverage, your meal is done! Prep time is 20 > minutes or so. Cook time is usually a little over an hour, but since > George does it, who cares? Go to work! > > Slim > > > , " Penny " <unicorn37757@> wrote: > > > > Beans and Greens > > > > " This recipe is great for vegetarians or people who just like beans, > > .... > > INGREDIENTS > > > > * 4 (14.5 ounce) cans vegetable broth > > * 1 (10 ounce) package frozen chopped spinach > > * 1 (15 ounce) can dark red kidney beans, drained and rinsed > > * 1 (15 ounce) can light red kidney beans, drained and rinsed > > * 1 (15 ounce) can black beans, with liquid > > * 1 (15 ounce) can great Northern beans, with liquid > > * 1 (15 ounce) can pinto beans, with liquid > ... > > > Penny > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 , " christie_0131 " <christie0131 wrote: > > Who is George and please could he come over to Edinburgh to cook my > dinner too? ;-) > Hi Christie, My appologies. " George " is actually British slang for the autopilot of an airplane. In my father's day there was a popular expression, " Let George do it. " This could be applied to anything that was by automatic machinery, or otherwise didn't need to be fretted over. I've touted the fuzzy logic rice cooker with it's countdown timer before. It does pre-set cereal and rice-legume suppers so well that it may threaten the culinary need for marriage. > You are fortunate to have all these different types of greens, Slim - > I am lucky to find asnything other than spinach, savoy cabbage and > bok choy in the shops over here. > Christie > In the states we've even had recent spinach scares with E. coli contaminated packages distributed over many states. With the temperate winters in our south, I decided last year to try to grow (some of) my own greens, peppers and tomatoes around the yard. I've been rewarded with both food for thought and body. Strangely I've read that Scotland historically was the land for kale. (!?) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 Thank you for the explanation, Slim. Perhaps I should have known that. The only George in my kitchen is my George Foreman grill and he needs frequent monitoring. I looked up those fuzzy logic rice cookers on the internet and they are fiercely expensive over here - they were wanting £150 for one which is something just under $300. I use my steamer to cook rice and it works really well for me. I think Scotland was once the land for kale and I used to be able to find it in the shops here twenty years ago but these days I rarely see it in the supermarket. Not far from my home there are some ethnic greengrocers which havre a greater variety of produce so I'll have to check them out. I live in a tenement which is a 19th century apartment block with only a small shared back drying green (garden with space to hang out your laundry to dry) so unfortunately I have no possibility of growing my own veggies. Christie , " slim_langer " <slim_langer wrote: > > > > , " christie_0131 " > <christie0131@> wrote: > > > > Who is George and please could he come over to Edinburgh to cook my > > dinner too? ;-) > > > > Hi Christie, > My appologies. " George " is actually British slang for the autopilot of > an airplane. In my father's day there was a popular expression, " Let > George do it. " This could be applied to anything that was by automatic > machinery, or otherwise didn't need to be fretted over. I've touted > the fuzzy logic rice cooker with it's countdown timer before. It does > pre-set cereal and rice-legume suppers so well that it may threaten > the culinary need for marriage. > > > > You are fortunate to have all these different types of greens, Slim - > > I am lucky to find asnything other than spinach, savoy cabbage and > > bok choy in the shops over here. > > Christie > > > > In the states we've even had recent spinach scares with E. coli > contaminated packages distributed over many states. With the temperate > winters in our south, I decided last year to try to grow (some of) my > own greens, peppers and tomatoes around the yard. I've been rewarded > with both food for thought and body. Strangely I've read that Scotland > historically was the land for kale. (!?) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 Fuzzy Logic cookers are fiercely expensive here, too. I have three, two are rice cooker/vegetable steamers. They don't cook brown rice so that it is edible, though. It comes out mushy or crunchy, never perfect, using the same amounts of water each time. I finially got an old one with an aluminum cooking pot to cook brown rice. It comes out perfect every time. The other steamers/rice cookers are equivalent, just differrent shapes. I really should get rid of one of them. Do any of you want a rival or a Black and Decker steamer/cooker. Katie christie_0131 <christie0131 wrote: Thank you for the explanation, Slim. Perhaps I should have known that. The only George in my kitchen is my George Foreman grill and he needs frequent monitoring. I looked up those fuzzy logic rice cookers on the internet and they are fiercely expensive over here - they were wanting £150 for one which is something just under $300. I use my steamer to cook rice and it works really well for me. I think Scotland was once the land for kale and I used to be able to find it in the shops here twenty years ago but these days I rarely see it in the supermarket. Not far from my home there are some ethnic greengrocers which havre a greater variety of produce so I'll have to check them out. I live in a tenement which is a 19th century apartment block with only a small shared back drying green (garden with space to hang out your laundry to dry) so unfortunately I have no possibility of growing my own veggies. Christie , " slim_langer " <slim_langer wrote: > > > > , " christie_0131 " > <christie0131@> wrote: > > > > Who is George and please could he come over to Edinburgh to cook my > > dinner too? ;-) > > > > Hi Christie, > My appologies. " George " is actually British slang for the autopilot of > an airplane. In my father's day there was a popular expression, " Let > George do it. " This could be applied to anything that was by automatic > machinery, or otherwise didn't need to be fretted over. I've touted > the fuzzy logic rice cooker with it's countdown timer before. It does > pre-set cereal and rice-legume suppers so well that it may threaten > the culinary need for marriage. > > > > You are fortunate to have all these different types of greens, Slim - > > I am lucky to find asnything other than spinach, savoy cabbage and > > bok choy in the shops over here. > > Christie > > > > In the states we've even had recent spinach scares with E. coli > contaminated packages distributed over many states. With the temperate > winters in our south, I decided last year to try to grow (some of) my > own greens, peppers and tomatoes around the yard. I've been rewarded > with both food for thought and body. Strangely I've read that Scotland > historically was the land for kale. (!?) > > > Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 I cook brown or white basmati rice in my steamer several times a week and to date it has always been successful. I cook it for 25 minutes and guess the amount of water to put in the rice bowl. Maybe I've just been lucky :-) Christie , Katie M <cozycate wrote: > > Fuzzy Logic cookers are fiercely expensive here, too. I have three, two are rice cooker/vegetable steamers. They don't cook brown rice so that it is edible, though. It comes out mushy or crunchy, never perfect, using the same amounts of water each time. I finially got an old one with an aluminum cooking pot to cook brown rice. It comes out perfect every time. The other steamers/rice cookers are equivalent, just differrent shapes. I really should get rid of one of them. Do any of you want a rival or a Black and Decker steamer/cooker. > Katie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2008 Report Share Posted January 12, 2008 Hello, The rice cooker I have is the Sanyo 10 cup ECJ-D100S that cost about $120 delivered (in the lower 48 states in USA) from Amazon.com. Also I've heard the Zojirushi cookers do excellent rice for ~$150-200. I nearyly bought the Zoji, because I had very good experience with the quality of some of their other appliances and they get terrific reviews. I bought the Sanyo because it came with a steamer basket and has program cycles for doing general cooking (so called slow cooking, soups, stews + beans) as well as making both brown and white rice. Also it had wonderful recommendations from people on the rice-cooker group as well as people on Amazon.com and Cooking.com. Paying so much for a rice cooker might seem an extravagance except for a) the great rice and b) the countdown timers that let you set up your meal quickly, up to a day ahead, then have it ready when you want it. Whether for hot cereal in the morning or supper at night, by the time the cooker has made 20 or 30 meals for you (I've had mine for about a year) it seems like the most wonderful kind of cheap labor. Though I do eat alot of rice. Still I'd have to think well before I paid 300 pounds for one! Also some of the less expensive cookers may be harder to clean at times. Cleaning the Sanyo has always been a snap, even after " experiments. " I did look on Amazon.co.UK and there seems like nothing in the way of " micom " fuzzy-logic cookers are being sold there, not by Sanyo, Zoji or even Panasonic, which is surprising, since Panasonic sells bread machines and other such devices in Britain. Maybe they could order one (?!) they should logically be no more than the 60-80 pound price of a bread maker machine. I see they do sell a number of the on-off-warm type traditional rice cookers for 20-50 pounds or so. A tip for making tender brown rice is to soak the rice for a few hours beforehand, if you can. The way I set up my cooker with rice, legumes and greens in the morning, the brown rice soaks all day and I can't tell the grains of brown rice from the white rice if I mix them. With the Sanyo cooker I don't use the brown rice cycle, but instead use the water level for brown rice, add just a little extra water, and cook it on the normal cycle. I could probably use less water on the brown rice cycle for the same result. I use (mostly) Lundgren brand long-grain brown rice and brown-basmati rice, Chef's Review (Smart & Final 25 lb bag) medium-grain brown rice and I love my rice. I've used short-grain brown rice, (California brand and Henry's market bulk-bin) which is good too, but tends to seem more fiberous and less tender. Slim , Katie M <cozycate wrote: > > Fuzzy Logic cookers are fiercely expensive here, too. I have three, two are rice cooker/vegetable steamers. They don't cook brown rice so that it is edible, though. It comes out mushy or crunchy, never perfect, using the same amounts of water each time. I finially got an old one with an aluminum cooking pot to cook brown rice. It comes out perfect every time. The other steamers/rice cookers are equivalent, just differrent shapes. I really should get rid of one of them. Do any of you want a rival or a Black and Decker steamer/cooker. > Katie > > christie_0131 <christie0131 wrote: > Thank you for the explanation, Slim. Perhaps I should have known > that. The only George in my kitchen is my George Foreman grill and he > needs frequent monitoring. I looked up those fuzzy logic rice cookers > on the internet and they are fiercely expensive over here - they were > wanting £150 for one which is something just under $300. I use my > steamer to cook rice and it works really well for me. > > I think Scotland was once the land for kale and I used to be able to > find it in the shops here twenty years ago but these days I rarely > see it in the supermarket. Not far from my home there are some ethnic > greengrocers which havre a greater variety of produce so I'll have to > check them out. I live in a tenement which is a 19th century > apartment block with only a small shared back drying green (garden > with space to hang out your laundry to dry) so unfortunately I have > no possibility of growing my own veggies. > Christie > Quote Link to comment Share on other sites More sharing options...
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