About Joe's Sabbath Rice, brown & wild rice

[Guest guest]

Good question, Holly. It may be that my rice cooker is able to cope with

the different cooking times. I blend, equal amounts, of wild, basmati

brown, and basmati white rice for this recipe. I've never had problems with

it not turning out. The white rice is done first, but it doesn't appear to

be bothered by the longer cooking time. Basmati white rice is a dry rice

and not sticky (like Jasmine and other types of white rice), so that may be

why I can get away with this. Choose the variety of white rice you use with

care.

 

I would suggest that you omit the white rice completely and just use wild

and basmati brown rice for this recipe. You could also cook each rice

separately and then mix them together right before serving.

 

I'm going to be making this recipe today. . .I'm using hazelnuts, sesame

seeds, sunflower seeds, broccoli, artichoke hearts, parsley, and ???? I'll

keep you posted.

 

LaDonna

 

 

About Joe's Sabbath Rice, brown & wild rice

 

 

When I make brown or wild rice, the 'done' time seems to go directly from

underdone, to mush, with not much time in between.

And I am following directions to the letter.

So, how can you cook white rice with a shorter cooking time together with

brown and wild, which take longer, and have everything turn out perfectly?

Unless, of course, you have the perfect steamer (mine is obviously not one

of them). Details, please!

Holly

[Guest guest]

LaDonna,

 

What brand of rice cooker do you have?

 

Thanks,

Tracy

 

 

 

[Guest guest]

>>>LaDonna,

What brand of rice cooker do you have?

Thanks,

Tracy

 

I have two. One is a Black and Decker steamer and the other is a regular 'rice

cooker' (not sure of the brand). Basically, I don't use either one. The B and

D steamer one doesn't hold enough rice for my family needs and it gets the

kitchen all steamed up. The rice cooker has an aluminum liner, and I don't like

to cook in aluminum, so only use it when traveling and we won't have access to a

stove.

 

What I do use is: a Revere Ware kettle with lid! It works fine! I made Jo's

Sabbath Rice (adapted version) for the potluck and blended together one cup of

Basmati white rice; two cups of Basmati brown rice; and one cup of wild rice. I

used 6 cups of salted water. After it came to a rolling boil, I added all the

rice all at once and stirred. I turned the burner down to the lowest

temperature on the stovetop (warm) and added the lid. I checked it after about

35 minutes to make sure I didn't need to add more water (sometimes I add another

cup at this point). Continue cooking until all the rice is done (abit over one

hour). All the types of rice cooked nicely and they were not gummy, but flakey

and perfect for this recipe. After the rice was cooked, I measured out the

amount I wanted for the Jo's Sabbath Rice recipe and added the other

ingredients. The remainder of the rice in the kettle was put in the fridge for

another day.

 

To the rice I added:

 

chopped pecans, hazelnuts, slivered almonds, whole flax seeds, unsalted

sunflower seeds

finely chopped mushrooms (canned)

whole kidney beans

tamari sauce

olive oil

lemon juice

salt

dehydrated garlic granules

chopped red onion

fresh chopped basil, Greek oregano, and parsley

chopped black olives

green Spanish olives (sliced) with pimento

finely chopped raw collard greens

chopped banana peppers

 

YUM! It was delicious! This recipe is great because it can be used either as a

pilaf or salad. . .and can be adapted so easily by whatever one has on hand!

 

LaDonna