Thursday, June 3, 2010

Toasted Herb Rice with Shiitake Mushrooms

DH really liked this one!  It has protien if you use the Bragg Amino Acid, but you could also add tofu or chicken.  We added chicken.  I was asked to put this on in the standard dinner roatation!

I also like the effect of toasting the brown rice before cooking it.  It gave a slightly nutty flavor.
Toasted Herb Rice with Shiitake Mushrooms

About 75 cents/serving.
Vegan, Vegetarian, and Gluten-free*.

6 servings.

*The Bragg Amino Acid is gluten-free, but the tamari/soy sauce option may not be.

3 cups short-grain brown rice
3-1/4 cups water
1-3/4 cups plus 1/2 cup vegetable broth
3 cups fresh shiitake mushrooms, sliced (or 1 cup dried, rehydrated in hot water)
1 teaspoon dried dill
1 teaspoon dried sage
1 teaspoon dired marjoram (or oregano)
1 teaspoon dried rosemary
1/2 cup sunflower seeds, toasted in a dry skillet
1-2 cloves of garlic, minced
Bragg Liquid Amino or low-sodium tamari, to taste (high quality soy sauce)

In a large saucepan, bring the water and broth (except 1/4 cup) to a boil.

In a small bowl, combine the dill, sage, marjoram (or oregano), and rosemary.

In a large, heavy skillet, toast the rice and half the herbs over medium-high heat, stirring constantly, until the rice is a shade darket (about 5 minutes).

When liquid comes to a boil, add the toasted sunflower seeds and the toasted rice-and-herb mixture.  Cover, lower the heat, and simmer until all of the liquid is absorbed, about 40 minutes.  Remove from the heat and let stand covered about 10 minutes.

Add the reserved 1/4 cup of vegetable stock, garlic, and Bragg Amino Acid (or tamari or soy sauce).  Cook covered over medium heat, stirring frequently, until the mushrooms are tender and heated through (7-10 minutes).

Add to the cooked rice, stir, and serve immediately.

Tuesday, June 1, 2010

Zesty Cous Cous with Black Beans and Carrots

Zesty Cous Cous with Black Beans and Carrots

About 60 cents/serving when ORGANIC.  Salad additional.
Serves 3-4
Vegetarian and Vegan as written.
For a Gluten-free option, replace cous cous with quinoa or rice.

1-1/4 cup vegetable broth (increase to 2 cups for gluten-free)
1 cup whole grain cous cous (replace with rice or quinoa for gluten-free)
15-ounce can of black beans, rinsed (or 6 oz. dried, soaked overnight, and boiled 1 hour)

1 cup carrots, finely diced
1/4 cup minced fresh parsley
1/2 teaspoon cumin
1/8 teaspoon ground nutmeg

In a large saucepan, combine the seasonings and broth.  Bring to a boil, then remove from the heat.  Stir in the cous cous, followed by the beans and carrots.  Let sit, covered, for about 10 minutes.  Serve with a salad that has lots of crisp greens.

Gluten-free Instructions:
Pre-cook the rice or quinoa with vegetable broth.  When cooked, combine with all other ingredients.  Serve with crisp salad.

Source: Recipes for Healthy Bliss: Using NatureFoods and Lifestyle Choices to Rejuvinate Your Body and Life, by Susan Smith Jones, Ph.D.