Grain Dishes

Basic brown rice

Serves 4

Ingredients:

1 ½ cup brown rice
3 cups water
2 pinches of sea salt

Directions:

  1. Rinse rice and soak in 3 cups water 3-5 hours or overnight.
  2. Measure the discarded soaking water, and place the same amount of fresh water in a pot with the rice.
  3. Bring to a gentle boil over medium heat and add 2 pinches of sea salt.
  4. Cover and simmer for 45-50 minutes.
  5. Remove from heat and let stand for 10 minutes.
  6. Stir lightly with a wooden spoon.

Creamy Millet Porridge with Cauliflower

Serves 4-6

Ingredients:

1 ½ cup millet
6 cups water
⅛ t sea salt
2 cups bite size cauliflower florets
¾ cup shredded mochi
Sliced scallions for garnish

Directions:

  1. Rinse millet and place it in 6 cups water and soak for 6 hours or overnight.
  2. Place millet and soaking water in a pot, cover and bring to a boil over medium heat.
  3. Add the salt and simmer for 20 minutes.
  4. Add the cauliflower and cook for 15 minutes.
  5. Add the grated mochi and cook for 5 minutes or until mochi has melted.
  6. Garnish with sliced scallions.

Fried Pasta with Vegetables

Serves 4

Ingredients:

2 cups brown rice pasta
1 T sesame or olive oil
*½ clove garlic, minced (optional)
½ cup onion, diced
½ cup celery, sliced on a thin diagonal
½ cup carrots, cut into matchsticks
½ cup summer squash, sliced into half moons
1 cup bok choy or seasonal greens, chopped into bite-size pieces Scallions and nori strips for garnish

Dressing:

2 T water
1 t lemon juice
2-3 t shoyu or tamari
1 t toasted sesame oil

Directions:

  1. Cook pasta as per package.
  2. While pasta is cooking, heat oil a skillet.
  3. Add onions and sauté for 3 minutes,
  4. Then add celery and cook for 1 minute.
  5. Add carrots and cook for 1 minute.
  6. Add summer squash and cook for 1 minute.
  7. Add cooked pasta and mix gently.
  8. Add dressing and bok choy and gently mix everything together.
  9. Serve with scallions and nori strips for garnish.

*If you are using garlic, add garlic after sautéing the onions.  

Herbed Polenta

Serves 6

Ingredients:

1 cup polenta
4 cups water
⅛ teaspoon of sea salt
1 – 2 cloves garlic, sautéed in 1 T olive oil
½ cup onions, sliced in thin quarter moons
⅓ cup frozen or fresh corn
½ T dried sage or dried basil
Pinch of dried thyme
Safflower, grape seed or sunflower oil for frying

Directions:

  1. Heat 1 T olive oil in a small pan and sauté garlic on medium-low heat for 30 seconds, stirring constantly and being careful not to burn the garlic.
  2. In a large saucepan, bring the water to a boil with the sea salt. Add polenta, onions, garlic, corn and spices and whisk together until smooth.
  3. Cover and bring to a boil over medium heat stirring occasionally to prevent clumps.
  4. Place the pot on a flame tamer. Turn flame to low and simmer, covered for 30-35 minutes.
  5. Pour into a 9×12 dish and let cool.
  6. Cut the set polenta into squares.
  7. Heat safflower, grape seed or sunflower oil in a heavy pan.
  8. Pan fry polenta squares for 4-5 minutes on each side until lightly brown.
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