Day 307 Mexican Brown Rice

Mexican Brown Rice

1 Cup Brown Rice
2 1/4 Cups Bean Stock
1 Cup Salsa
1 Cup Black Beans, cooked
Salt to taste

  Cook rice in the stock with salt for 30 -40 minutes, until the liquid is absorbed.  Add the salsa and beans and cook over medium till heated through.

Goes well with Tomato Corn Salad (Day 306)

Soundtrack Underworld Awakening - Motion Picture Soundtrack

Day 135 Wild Rice and Brown Rice Pilaf

Wild Rice and Brown Rice Pilaf

1/2 Cup Wild Rice
3 Cups Water
Salt
3 Tablespoons Olive Oil
1 Carrot, peeled and diced
1 Onion, finely diced
1 Bay Leaf
1 Cup Brown Rice
2 Cups Green Stock, heated

1.  Rinse the wild rice.  Bring 3 Cups Water and 1/2 Teaspoon salt to a boil.  Add the rice.  Cook slowly uncovered for 1/2 hour.

2.  While the wild rice is cooking, prepare the vegetables.  Add the olive oil to a large pot.  Add the carrot, onion and bay leaf.  Cook over medium heat, stirring occasionally for 4 minutes. Add the brown rice and 1/2 teaspoon salt and cook for 5 minutes.  Add the stock and bring to boiling. Add the wild rice, reduce heat and cover the pan.  Cook for 45 minutes.  If the rice dries out, add some of the cooking water from the wild rice.

Goes well with Artichoke and Fennel Stew

Pairs well with 2012  Pinot Blanc  from Alsace

Soundtrack - Day of the Dead by various artists

Day 134 Brown Rice Casserole

Brown Rice Casserole

4 Cups of Cooked Brown Rice (Day 133, you will need to double the recipe)
8 Ounces Extra Firm Tofu, cubed
1 Onion, chopped
2 Carrots, peeled and chopped
1 Green Bell Pepper, chopped
1 Zucchini, chopped
1 Summer Squash, chopped
6 Ounces Mushrooms, sliced
1 or 2 Collard Greens Leaves, sliced
1 Tablespoon Olive Oil
1 Tablespoon Earth Balance
3 Cloves Garlic, minced
1 Tablespoon Nutritional Yeast
1 Teaspoon Cumin Seeds, ground
1 Teaspoon Salt
1 Cup Stock
6 Ounces Vegan Cheese, shredded
Pepper to taste
Oregano and Rosemary to taste

1.  Preheat the oven to 350F. Heat the olive oil and Earth Balance, and fry the onion over medium heat until lightly browned, about 5 minutes.  Add the garlic, yeast, salt and cumin.  Stir until blended and cook one minute.  Add the carrots, and green pepper.  Add 1/2 cup of stock, cover the pan and braise the vegetables for 5 minutes, or until soft.  Add the squashes, collards and mushrooms and cook another 10 minutes.  Add the remaining liquid.

2.  Combine the vegetables with the rice and cheese.  Season with salt and pepper.  Mix in the tofu.  Add the herbs.  Cover the dish and bake for 45 minutes.

Works well as a breakfast dish when camping.  Just reheat in an oiled skillet.

Pairs well with a mimosa (Day 124)

Soundtrack Woody Lissauer - A Guest in the House of the Wind

Day 133 Perfect Brown Rice

The stock gives the rice a really rich flavor.

Perfect Brown Rice 

1 Cup Brown Rice, long grained
2 Cups No Beef Stock (Day 109)
1/2 Teaspoon Salt
1 Tablespoon Olive Oil

Rinse the rice well and drain it.  Put it in a heavy saucepan with the other ingredients.  Bring to a boil; then cover the pot with a tight fitting lid and reduce the heat to low.  Cook the rice for 45 minutes without disturbing it.  If the lid is opened, the steam which cooks the rice will be lost.  Just before serving, fluff the rice with a fork.

Soundtrack - Courtney Barnett - Sometimes I Sit and Think and Sometimes I Just Sit