Posts Tagged ‘brown rice’

Curried Brown Rice Salad

Use either traditional brown rice or for a nice change, try Basmati brown rice for a rich, nutty flavor in a most aromatic rice. Serves 6

Ingredients:

1 Cup organic apple juice
1 Cup tap water
Salt and pepper to taste
1/2 Teaspoon turmeric
1 Tablespoon curry powder
1/4 Teaspoon cinnamon
1 Cup organic brown rice
2 Cups corn kernels, cut from about 2 ears of corn

Dressing:

2 Cloves garlic
1″ Piece peeled fresh ginger, coarsely chopped
1/4 Cup freshly squeezed orange juice, from about 1/2 orange
3 Tablespoons peanut oil or pumpkin seed oil
1 Teaspoon curry powder
A Pinch of cayenne
salt and pepper to taste
1/4 Cup organic raisins
1 Small red onion, cut into thin rings, separated
2 Small organic bell peppers,
1 each red and yellow, or other, seeded and diced

Methods:

Measure the apple juice, water, salt and pepper, turmeric, one tablespoon curry powder, the cinnamon, and brown rice into a medium sized pot. Cover and bring to a boil over high heat. As soon as it reaches a boil, reduce the heat to low-medium and simmer for about 18 minutes, until the liquid is nearly absorbed, then stir in the corn kernels. Cover and continue cooking for about 3 minutes, until the rice and the corn are tender.

Remove from the heat and turn into a large bowl. Using two wooden spoons, toss to cool down a bit. Set aside to cool for about 15 minutes, occasionally tossing to facilitate cooling. Meanwhile, prepare the dressing. Measure the garlic, ginger, and the orange juice into the bowl of a food processor fitted with a metal blade. Cover and process for about 20 seconds until smooth and creamy looking. With the motor running, add the oil, curry powder, cayenne, salt and pepper to taste. Set aside.

Add the raisins, onion, and bell peppers to the cooled rice and corn. Using two wooden spoons, toss to combine. Add the dressing and toss well to coat the salad. Taste for seasonings. Serve at room temperature or refrigerate for up to two days. Toss again just before serving.

Spicy Brown Rice with Eggplant and Tomatoes

Ingredients:

1/2 cup oil
1 tablespoon chopped cilantro
2 cloves garlic, minced
1 medium onion, chopped
1 cup long-grain brown rice
1 teaspoon ground cumin
1 eggplant
2 cups water
1/2 teaspoon salt
2 ripe medium tomatoes, peeled, seeded, and diced
1/4 teaspoon ground pepper
1 tablespoon chopped parsley

Methods:

In a skillet heat 2 tablespoons oil, add onion and cook over low heat until soft, but not browned. Add garlic and cumin, cook 1/2 minute. Add rice and cook until lightly browned.

Pour in water; bring to a boil. Cover and simmer over low heat 40 minutes or until tender. Meanwhile, peel eggplant and cut into 1 inch cubes. In another skillet, heat remaining oil.

Add eggplant cubes, saute about 10 minutes or until very tender. Remove and drain on paper towels. Remove any excess oil from skillet.

Add tomatoes to skillet used to cook eggplant, cook over medium heat, stirring, until liquid is completely absorbed. Using a fork, carefully stir in eggplant and tomatoes into rice.

Cover, let stand 10 minutes. Stir in salt, pepper, parsley and cilantro, taste for seasoning. Serve
immediately. Serves 6.