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.

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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