Health-Packed Brown Rice Recipe

This brown rice recipe is one of my favorites. Health-Packed Brown Rice – whole grain rice cooked with a combination of foods chosen for their health-giving properties. It’s a satisfying meal-in-a-dish which can boost your immune system.
Ingredients: 1 cup short grain brown rice 1 medium onion Garlic to taste 2 sticks celery 1 medium carrot
Small handful each of mung beans (or Aduki beans), sunflower seeds, Arame seaweed (or other sea vegetable), sultanas, wild rice 2 to 4 Shiitake mushrooms a few pieces each of Fu Ling and Codonopsis 2 tablespoons olive oil Salt and pepper to taste Method: Dice the vegetables. Break the mushrooms into small pieces. Crumble the arame. Use a pressure cooker or a heavy saucepan with a close-fitting lid. Gently fry the onions until they are beginning to soften. Add the rice and fry for a minute more. Add all remaining ingredients and sufficient water. You’ll need two cups for the rice, plus more for the dry foods – probably another cupful, roughly. Cover and bring to the boil. When the rice is done, everything else should be ready too.
I’ll admit right now that I’m not very good at giving exact quantities. I very rarely measure anything when I’m cooking, so don’t feel you have to be exact with my recipe.
You can substitute any whole grain rice – long grain, red or black, or a mixture. Add or leave out vegetables as it suits you.
Onion and garlic are immune boosters, as are shiitake mushrooms. Beans and sunflower seeds add protein. Sunflower seeds are also rich in iron and calcium. The vegetables are good sources of calcium and other alkalising minerals, as are Arame and other sea vegetables. Sultanas add sweetness, and are rich in iron. Fu Ling and Codonopsis are medicinal plants used in China. They are often prescribed for people who are feeling run down after an illness. These are the only ingredients that you might have trouble buying. You can make the dish without them, but try Chinese health centers, or buy from a herbalist who uses Chinese herbs.
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