About Joe's Sabbath Rice, brown & wild rice

[Guest guest]

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

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" LaDonna " <teacups

Re: Jo's Sabbath Rice

 

A note about the Sabbath Rice recipe. I use Jo's guidelines as a starting

point, but make changes according to what I have on hand. This recipe is

exceptionally delicious!

 

You could substitute or add any of the following:

 

shredded carrots

raw broccoli pieces or shredded broccoli rabi

artichoke hearts

red pimento/peppers

kernels of corn

raw or defrosted peas

raisins

sesame seeds

flax seeds

chopped spinach or collards

red onions

raw garlic

instead of three types of rice, use two and add another grain like millet or

quinoa

baked tofu squares

olive oil and lemon juice

chopped parsley or cilantro

chopped mint leaves

Soy Curls

 

 

Jo's recipe as written:

Assemble a containter with any variation in amount of the following

ingredients:

 

Pine Nuts

Unsalted Sunflower Seeds

Chopped Olives

Finely chopped Mushrooms

Finely chopped small amount of RED Bell Pepper (if possible)

Green onions thinly sliced

Pumpkin seeds

Very small amount of chopped jalapeno pepper

 

When rice is done, mix all the ingredients in and fluff with a fork. Put the

lid back on and set it on the table. It will be gone in no time, people will

take seconds, will try and guess what's in it and will ask for receipe. Just

smile and be vague and say.... " oh it's whatever seemed like it would go

good "