Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 I am new to the veggies cooking. DOes anyone have a relatively easy but kicked up recipe for brown rice (without beans)? Second question, does any one use the Silk " milk " products. I stopped actually drinking milk, but I have a terrible craving for some cereal. Thanks everybody! JL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 My husband loves Japanese seaweed-based topping for brown rice. You can get it at any Japanese market. They have different variations (some not vegetarian) and it comes in small jars. Laura-Marie --- Lyn <poet_atrabilious wrote: > > > I am new to the veggies cooking. DOes anyone have a > relatively easy > but kicked up recipe for brown rice (without beans)? > > Second question, does any one use the Silk " milk " > products. I stopped > actually drinking milk, but I have a terrible > craving for some cereal. > > Thanks everybody! > > > JL > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 I love silk! I use it almost everyday!!!!! --- Lyn <poet_atrabilious wrote: > > I am new to the veggies cooking. DOes anyone have a > relatively easy > but kicked up recipe for brown rice (without beans)? > > Second question, does any one use the Silk " milk " > products. I stopped > actually drinking milk, but I have a terrible > craving for some cereal. > > Thanks everybody! > > > JL > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Well, try cooking it in veggie broth that will help. Or try these recipes: Title: Basic Spanish Rice Yield: 4 Servings 4 md Tomatoes --,Quartered 2 1/4 c Water 1 sm Onion --,Chopped 1 c Brown rice 2 t Garlic paste 1 t Seasoned salt 5 dr Tabasco sauce 1 t Molasses 1 c tomatoes,Chopped 1/2 c fresh parsley,Chopped 1/2 c tomato sauce,Canned 1/2 lg Green pepper --,Diced Place quartered tomatoes and water in blender jar; puree. Pour into largepot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and molasses. Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40-45 minutes. Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover. Saute green pepper ; remove using slotted spoon and add to rice mixture. Mix well and remove from heat. Preheat oven to 350 degrees. Lightly oil bottom of 1-quart casserole;pour rice mixture into it and bake for 20 minutes, or until rice is tender. Yield: 3 cups. Title: Breakfast Mush Yield: 1 Servings 2 1/4 c Water 1/2 c Vanilla soy milk 1/8 c Brown rice 1/4 c Coarse corn meal (polenta) 1/4 c Wheat bran 1/2 c Thick oats 1/8 c buckwheat,Toasted 1 t Black strap molasses 2 T Honey 1 t Powdered ginger 1 1/4 t Cinnamon 1/8 t Sea salt 2 T Soy protein powder 1 t Vanilla extract 1/2 c Fresh blueberries Maple syrup In a medium-sized sauce pan: Overnight: soak rice in sea salted water.Morning: Bring same water to a boil. Add corn meal, oats, bran, molasses,honey, ginger, cinnamon. Reduce heat and simmer covered for 10 minutes;then add buckwheat, soy milk and protein powder. Return to a easy boil and cook uncovered over medium heat, stirring regularly, for 5-10 more minutes or until desired consistancy. Remove from heat, transfer to a large bowl and stir in vanilla and berries. Top with maple syrup if you have a sweet tooth. Title: Brown Rice Salad Categories: Salads Yield: 1 Servings 1/3 c oil,Vegetable 2 c brown rice,Uncooked 3 c stock (or water), 3/4 c French dressing (of choice) 2/3 c water chestnuts,Sliced 1/2 c Thinly red pepper,Sliced 1/4 c onion,Minced 1/4 t Garlic powder (optional) 1/8 t Italian seasoning (optional) 3/4 lb Snow peas tips & strings removed 1/2 lb Fresh mushrooms thinly,Sliced In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often.Stir in the vegetable stock, cover the pan and reduce the heat to low. Simmer until the liquid is absorbed about 1 hour. When the rice is cooked, toss it while still warm with 1/4 cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another 1/4 cup of dressing and toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water. Let them stand 1 minute, then drain. Rinse with cold water and pat dry. Cut the snow peas into 1 " pieces and toss them with 1/4 cup dressing with rice mixture. Source: Arrowhead Mills " Hearty Main Dish Meals without meat " tri-fold Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Here is how we make brown rice in our family. We add the three yummifiers. Those are crushed garlic, vegetable broth powder (bought in bulk at the health food store), and soy souce (shoyu). Then, if we have time, we might add a chopped onion too. So we cook that up covered for 40 minutes. Then, I like to fix mine like this--I add about half a teaspoon on flax oil and half a mashed avocado. Sometimes I add some shredded cheese also. This is a gourmet treat for me (though others might find me crazy). Here is another thing to do. Saute half a chopped red bellpepper, some sliced mushrooms, and a handful of spinach if you have it in some olive oil. Add a splash of soy sauce and a bunch of ground black pepper. Saute until the veggies are done. Then mix in a medium amount of cooked brown rice. My husband loves this, and so do I. best wishes, Laura-Marie --- ~Candace~ <carvers wrote: > > Well, try cooking it in veggie broth that will help. > Or try these recipes: > > Title: Basic Spanish Rice > Yield: 4 Servings > > 4 md Tomatoes --,Quartered > 2 1/4 c Water > 1 sm Onion --,Chopped > 1 c Brown rice > 2 t Garlic paste > 1 t Seasoned salt > 5 dr Tabasco sauce > 1 t Molasses > 1 c tomatoes,Chopped > 1/2 c fresh parsley,Chopped > 1/2 c tomato sauce,Canned > 1/2 lg Green pepper --,Diced > > Place quartered tomatoes and water in blender jar; > puree. Pour into > largepot, add onion, and boil. Add rice, garlic > paste, salt, Tabasco, and > molasses. Lower heat and simmer, covered, until rice > has absorbed > almost all the water, usually 40-45 minutes. Add > chopped tomatoes, parsley, > and tomato sauce, stir well, and cover. > > Saute green pepper ; remove using slotted spoon and > add to rice > mixture. Mix well and remove from heat. Preheat > oven to 350 degrees. Lightly oil bottom of 1-quart > casserole;pour rice mixture into it and bake for 20 > minutes, or until rice is tender. Yield: 3 cups. > > > Title: Breakfast Mush > > Yield: 1 Servings > > 2 1/4 c Water > 1/2 c Vanilla soy milk > 1/8 c Brown rice > 1/4 c Coarse corn meal (polenta) > 1/4 c Wheat bran > 1/2 c Thick oats > 1/8 c buckwheat,Toasted > 1 t Black strap molasses > 2 T Honey > 1 t Powdered ginger > 1 1/4 t Cinnamon > 1/8 t Sea salt > 2 T Soy protein powder > 1 t Vanilla extract > 1/2 c Fresh blueberries > Maple syrup > > In a medium-sized sauce pan: Overnight: soak rice in > sea salted > water.Morning: Bring same water to a boil. Add corn > meal, oats, bran, > molasses,honey, ginger, cinnamon. Reduce heat and > simmer covered for 10 minutes;then add buckwheat, > soy milk and protein powder. Return to a easy boil > and cook uncovered over medium heat, stirring > regularly, for 5-10 more > minutes or until desired consistancy. Remove from > heat, transfer to a large > bowl and stir in vanilla and berries. Top with maple > syrup if you have a > sweet tooth. > > > > Title: Brown Rice Salad > Categories: Salads > Yield: 1 Servings > > 1/3 c oil,Vegetable > 2 c brown rice,Uncooked > 3 c stock (or water), > 3/4 c French dressing (of choice) > 2/3 c water chestnuts,Sliced > 1/2 c Thinly red pepper,Sliced > 1/4 c onion,Minced > 1/4 t Garlic powder (optional) > 1/8 t Italian seasoning (optional) > 3/4 lb Snow peas tips & strings removed > 1/2 lb Fresh mushrooms thinly,Sliced > > In a heavy casserole, heat the oil over moderate > heat. Add the rice > and saute for about 5 minutes or until the rice > begins to darken; stir > often.Stir in the vegetable stock, cover the pan and > reduce the heat to low. > Simmer until the liquid is absorbed about 1 hour. > When the rice is > cooked, toss it while still warm with 1/4 cup french > dressing. Let > rice mixture cool. Add the water chestnuts, red > pepper, onion, mushrooms > and desired seasonings to the rice, then add another > 1/4 cup of dressing > and toss. Chill 1 hour. Meanwhile, cover the snow > peas with boiling water. > > Let them stand 1 minute, then drain. Rinse with > cold water and pat dry. > > Cut the snow peas into 1 " pieces and toss them with > 1/4 cup dressing > with rice mixture. > > Source: Arrowhead Mills " Hearty Main Dish Meals > without meat " tri-fold > > > > [Non-text portions of this message have been > removed] > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Ooooh, Candace, that Spanish rice recipe looks good. I've cooked/boiled " pasta " in veggie broth once and it was THE best pasta I've ever had. I myself am going to try the broth thing for rice too. Thanks. Shawn , " ~Candace~ " <carvers@c...> wrote: > Well, try cooking it in veggie broth that will help. Or try these recipes: > > Title: Basic Spanish Rice > Yield: 4 Servings > > 4 md Tomatoes --,Quartered > 2 1/4 c Water > 1 sm Onion --,Chopped > 1 c Brown rice > 2 t Garlic paste > 1 t Seasoned salt > 5 dr Tabasco sauce > 1 t Molasses > 1 c tomatoes,Chopped > 1/2 c fresh parsley,Chopped > 1/2 c tomato sauce,Canned > 1/2 lg Green pepper --,Diced > > Place quartered tomatoes and water in blender jar; puree. Pour into > largepot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and > molasses. Lower heat and simmer, covered, until rice has absorbed > almost all the water, usually 40-45 minutes. Add chopped tomatoes, parsley, > and tomato sauce, stir well, and cover. > > Saute green pepper ; remove using slotted spoon and add to rice > mixture. Mix well and remove from heat. Preheat oven to 350 degrees. Lightly oil bottom of 1-quart casserole;pour rice mixture into it and bake for 20 minutes, or until rice is tender. Yield: 3 cups. > > > Title: Breakfast Mush > > Yield: 1 Servings > > 2 1/4 c Water > 1/2 c Vanilla soy milk > 1/8 c Brown rice > 1/4 c Coarse corn meal (polenta) > 1/4 c Wheat bran > 1/2 c Thick oats > 1/8 c buckwheat,Toasted > 1 t Black strap molasses > 2 T Honey > 1 t Powdered ginger > 1 1/4 t Cinnamon > 1/8 t Sea salt > 2 T Soy protein powder > 1 t Vanilla extract > 1/2 c Fresh blueberries > Maple syrup > > In a medium-sized sauce pan: Overnight: soak rice in sea salted > water.Morning: Bring same water to a boil. Add corn meal, oats, bran, > molasses,honey, ginger, cinnamon. Reduce heat and simmer covered for 10 minutes;then add buckwheat, soy milk and protein powder. Return to a easy boil > and cook uncovered over medium heat, stirring regularly, for 5-10 more > minutes or until desired consistancy. Remove from heat, transfer to a large > bowl and stir in vanilla and berries. Top with maple syrup if you have a > sweet tooth. > > > > Title: Brown Rice Salad > Categories: Salads > Yield: 1 Servings > > 1/3 c oil,Vegetable > 2 c brown rice,Uncooked > 3 c stock (or water), > 3/4 c French dressing (of choice) > 2/3 c water chestnuts,Sliced > 1/2 c Thinly red pepper,Sliced > 1/4 c onion,Minced > 1/4 t Garlic powder (optional) > 1/8 t Italian seasoning (optional) > 3/4 lb Snow peas tips & strings removed > 1/2 lb Fresh mushrooms thinly,Sliced > > In a heavy casserole, heat the oil over moderate heat. Add the rice > and saute for about 5 minutes or until the rice begins to darken; stir > often.Stir in the vegetable stock, cover the pan and reduce the heat to low. > Simmer until the liquid is absorbed about 1 hour. When the rice is > cooked, toss it while still warm with 1/4 cup french dressing. Let > rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms > and desired seasonings to the rice, then add another 1/4 cup of dressing > and toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water. > > Let them stand 1 minute, then drain. Rinse with cold water and pat dry. > > Cut the snow peas into 1 " pieces and toss them with 1/4 cup dressing > with rice mixture. > > Source: Arrowhead Mills " Hearty Main Dish Meals without meat " tri-fold > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 It is good. What's even better is my sister's mil's recipe (she is Mexican) but it's in her head and mine NEVER tastes like hers.....so I settle for this one..a pretty good sub IMHO Candace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Hey JL - Brown rice can be tough...my kids who'll eat virtually anything healthy, veggie and otherwise, are not crazy about brown rice, and my hubby hates it...however, I can get the kids to eat it with Tahini. Tahini is good drizzled over veggies and brown rice, which is a fav of the kids. Also, I am not a fan of this, but my girlfriend loves minute rice brown rice - I think it is too fake and messed with - but she makes it for the kids for lunch and they love it, just plain...so.... m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Good point Shawn - I cook all rice in broth! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2005 Report Share Posted April 15, 2005 Here are some ways i like to eat brown rice: ~ Cook in a nice veg broth with some chopped scallions or minced leeks. ~ After cooking brown rice i stir in some minced garlic, onions and a spoonful of natural peanut butter. Sprinkle with red pepper flakes. ~ i add a pat of butter and a few shakes of tempura dipping sauce. ~ pt ~ In the time we have it is surely our duty to do all the good we can to all the people we can in all the ways we can. ~ William Barclay ~~~*~~~*~~~*~~~> , " Lyn " < poet_atrabilious> wrote: > I am new to the veggies cooking. DOes anyone have a relatively easy > but kicked up recipe for brown rice (without beans)? > Thanks everybody! > JL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2005 Report Share Posted April 17, 2005 IMHO silk is the best brand that I have tasted - Lyn Thursday, April 14, 2005 9:00 PM Making brown rice taste good? I am new to the veggies cooking. DOes anyone have a relatively easy but kicked up recipe for brown rice (without beans)? Second question, does any one use the Silk " milk " products. I stopped actually drinking milk, but I have a terrible craving for some cereal. Thanks everybody! JL Quote Link to comment Share on other sites More sharing options...
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