TAKE YOUR MEDICINE RICE – ULTIMATE SEED EXPLOSION
The perfect non-sticky rice. Dry is good. Lots of nutrients. Just what the rice doctor ordered. Serve as is, or with sauteed veggies. Your choice!
Makes 12 cups
3 c. water
1 c. carrot juice – BOLTHOUSE FARMS I used
1/4 c. vinegar
1 t. salt
1 t. garlic powder
1 t. onion powder
2 t. mild curry
1 t. cumin
1 t. turmeric
1 t. dry mustard
1 t. smoked paprika
1 t. powdered ginger
1 t. fine grind fennel seed
1/4 t. celery seed
1 t. ground flax seed
1 t. ground caraway seed
1 T. organic Hemp seeds by HEALTHWORKS
2 T. black & white sesame seed
1/4 t. red cayenne pepper
1/4 t. ground allspice
fresh grind black pepper – as much as you want
1 T. Matcha Tea – culinary grade
2 T. light brown sugar
2 T. Liquid Aminos by BRAGG
2 T. unsweetened cocoa powder
6 oz. can BLUE DIAMOND BOLD ALMOND – Wasabi & Soy Sauce – evenly ground in processor
3 c. long grain parboiled Canilla rice – by GOYA – rinsed and drained well in wire mesh strainer
1- In large saucepan combine all ingredients except ground almonds and rice. Bring to boil over medium heat. Boil for 5 minutes, remove from heat, add ground almonds, stir and let set about 15 minutes, while you clean up the kitchen.
2- Return to heat, bring to boil, add rice all at once, stir well, then reduce heat to low.
3- Do not cover yet. Cook about 15 minutes, stirring up from bottom every 5 minutes, so seeds don’t stick.
- After each stir, rinse spoon well, so when you reinsert the spoon, the uncooked product on the spoon doesn’t return to the pot.
4- After 15 minutes, stir up from bottom. This time cover the pot, keep on low and cook another 15 minutes,
5- Remove cover, stir up from bottom.
6- Turn heat off, return cover and let set till you’re ready to package and refrigerate the rice when it’s at room temperature.
Notes: If prepared as instructed, the rice will be dry, yet still tender. Ever have rice that doesn’t stick together? This is it. All the minuscule do-dads that don’t dissolve, yet still soften to make edible, keep the rice grains separate. Didn’t plan on this nice surprise. Now, if I want to keep this feature I’ll have to not add additional liquid along with the veggies. Saute in oil the veggies I want. No sauces.
Recipe for Steve’s lunches.
Steve isn’t someone who thinks oils are bad for you. Quite the contrary. To him they’re helpful not hurtful to all his systems. So I put more oil in for him. Maybe he’s right, maybe he’s wrong, but I aim to please, so lots of oil it is. This recipe will make five large portions for five lunch days.
Set aside 5 cups MEDICINE RICE in an extra-large bowl.
2 T. extra-virgin olive oil
2 T. light sesame oil
2 T. SMART BALANCE Original Margarine
2 med. or 1 jumbo green peppers, cored and cut into 1/2 inch squares
3 large stalks celery, cut across into 3/8 inch segments – (add some chopped celery leaves if the celery came with them)
1 jumbo sweet or 4 yellow bagged onions, peeled, cut into 1/2 inch squares
2 t. salt
fresh grind black pepper
5-7 lg. garlic cloves, peeled and coarsely chopped
1- In extra-large skillet, over low heat, melt oils with margarine.
2- Add celery and green pepper, then saute till edges soften.
3- Add onion plus garlic, salt and pepper; stir to distribute. Saute on low heat, stirring every 5 minutes, uncovered, till soft.
4- Raise heat to medium, cook about 7 minutes till water from veggies evaporates and only oil remains. Remove from heat.
- The veggies are slow cooked to achieve the greatest amount of flavor from each – and that’s exactly what occurs. No char today. Keep the heat on low, except when evaporating the liquid from the pan when veggies reach the tenderness you want.
approx. 3/4 lb. fresh green beans – wash, snip ends off, cut into approx. 1 inch segments
Steam beans till tender-crisp, remove from steamer, place in cold water, drain, repeat to keep color bright.
2 peeled grated carrots
Assembly: Add veggie saute, green beans and grated carrot to
MEDICINE RICE. Stir to evenly disperse.
Pack into covered containers and refrigerate till ready to reheat and serve.