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.

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.

1 cup shelled raw chestnut meats 
2 cups uncooked white rice or brown rice 
4 cups vegetable broth or water 
1 tablespoon olive oil or butter 
10 ounce package of frozen chopped spinach, thawed 
1 cup grated cheddar cheese 
salt and pepper to taste 

Casserole Topping:
1/8 cup seasoned bread crumbs 
1/8 cup parmesan cheese 

Directions:

Boil shelled chestnut meats in liquid of choice about 9 minutes or until slightly crunchy, drain cooking liquid into a 2-quart glass microwave dish. Let meats cool and then coarsely chop the meats. Rinse thawed spinach in water and drain thoroughly in a small strainer. 
Combine the rice and olive oil with the liquid in the glass dish. Cook at full power in microwave for about 15 minutes. There will probably be some extra liquid after cooking rice, do not discard it. Add the spinach, chestnuts and cheddar cheese to the rice and liquid. Mix topping ingredients and sprinkle on top. Bake uncovered in oven at 350 degrees for 30 to 45 minutes. Makes 8 servings.

4 cups brown rice, washed and dried
1/2 cup rice wine (mirin)
1 teaspoon minced garlic
1/2 cup tamari soy sauce
1 teaspoon chopped fresh ginger

Directions:

Place the rice and 6 cups of water in a medium stockpot and bring to a boil. Uncover for 15 minutes, then reduce the heat to medium and simmer uncovered for another 15 minutes. Remove from the stove and cover the pot for 10 minutes.
Add the garlic, ginger, wine, and tamari to the rice. Mix thoroughly and cover an additional 5 minutes before serving.
Makes 8 servings.

12 ounces tempeh, crumbled
1/2 cup cooked brown rice
1/2 green bell pepper, chopped
1/4 cup salsa
1/2 teaspoon salt
1/2 envelope taco seasoning mix
6 corn tortillas
1/2 cup chopped tomato
1/2 chayote, peeled & grated
1/2 cup chopped onion
1-1/2 cups shredded lettuce

Directions:

Combine tofu, rice, green pepper, salsa, salt and taco seasoning,mixing thoroughly and heat on stove.
Heat skillet and warm tortillas until they are soft and hot.
Fill each tortilla with tempeh mixture and garnish with tomato, chayote, onion and lettuce. Sprinkle with hot sauce, if desired.
Makes 6 tacos.

by: Chico Juarez