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Tag: brown rice

South Indian Style Brown Fried Rice with Red Pepper and Green Beans

I love south indian style lemon rice… and make it often… so I was in the mood but wanted to make it healthier and filled with veggies- so I came up with this recipe… I cooked it with brown rice and added peppers and green beans.. check it out- it is yummy!

  • 1 cup brown jasmine rice, rinsed
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 2 cups water

Transfer the rice to a heavy saucepan with the oil and sauté on medium heat for a minute. Add the salt and water, bring to a boil and cover partially with a lid and lower the heat to a low medium. Continue cooking, about 15 minutes till all the water is cooked off from the surface. Place the lid on the pan and lower the heat to a very low and continue cooking for at least 20 minutes or till cooked. Fluff with fork and let cool.

  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 12-15 curry leaves, chopped
  • 1 tablespoon white moong dal
  • 1 tablespoon channa dal
  • ¼ cup shredded unsweetened coconut
  • ½ cup roasted peanuts, chopped
  • 1 medium yellow onion, chopped
  • 1 inch fresh ginger, grated
  • 1 red pepper, chopped
  • 1 cup green beans, chopped
  • Salt
  • Juice of half a large lemon
  • ½ cup cilantro, chopped

Add the oil to a wok like saucepan with the mustard seeds, cumin seeds, curry leaves, moong dal, channa dal, coconut and peanuts. Saute on medium heat for 2 to 3 minutes, stirring constantly. Add the onion and ginger and sauté for another 2 to 3 minutes. Add the red pepper and green beans and sauté for another 2 to 3 minutes. Add the cooled brown rice, salt and lemon juice. Saute for 3 to 4 minutes, check for seasonings and finish off with the cilantro. Serve with grilled meats or lentils.

Garlic Fried Brown Rice

  • 1 cup brown rice, rinsed
  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 3 cups water
  • 1 teaspoon salt

Add the oil and butter to a saucepan. Add the rice and sauté over medium heat for 2 to 3 minutes. Add the water and salt and bring to a boil. Simmer for 20 minutes on medium heat with lid half on. Turn the heat down and cover with lid and continue cooking for another 20 minutes or till the rice is cooked through. Take out of the pan and let cool. Keep aside.

  • ¼ cup rice vinegar
  • 1 tablespoon fresh garlic, grated
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt

Mix the ingredients in a bowl and keep aside.

  • 2 tablespoons peanut oil
  • 2 tablespoons fresh garlic, grated
  • 3 to 4 green onions, chopped
  • ½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the garlic and green onions. Saute on medium heat for 2 to 3 minutes. Add the rice and sauté for another 2 to 3 minutes. Add the rice vinegar mixture and mix well and sauté for another 2 to 3 minutes. Garnish with cilantro and serve.

Crispy Tofu with Lemon Grass and Snow Peas

Crispy Tofu with Lemongrass

  • 1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
  • 3 tablespoons corn starch
  • 1 teaspoon salt

Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.

  • 2 tablespoons extra light olive oil

Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.

  • 4 stalks fresh lemon grass, tender part only, minced
  • 3 garlic cloves, minced
  • 1 large yellow onion, cut into 1 inch pieces

Sauce

  • 2 tablespoons tamari
  • 2 tablespoons fish sauce
  • 1 tablespoons chili paste
  • 2 tablespoons palm sugar (or 1 tablespoon honey)
  • Juice of one navel orange
  • 1 teaspoon corn starch

Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 cups snow peas
  • Juice of a lemon

Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.

Korean Style Shrimp Bowls with Brown Rice

In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup brown rice
  • 2 cups water
  • 1 teaspoon salt

Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.

Shrimp

  • 2 tablespoons gochujang (Korean condiment)
  • 2 tablespoons orange juice
  • Zest of one orange
  • 2 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 2 tablespoons tamari
  • 2 teaspoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Mix the ingredients, taste, adjust and keep aside.

  • 1 pound medium shrimp, peeled and deveined
  • 2/3 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt

Mushrooms

  • 2 tablespoons peanut oil
  • 10 ounces mushrooms, sliced
  • 2 garlic cloves, grated
  • 1 teaspoon salt
  • 1 teaspoon sesame oil

Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.

Broccolini

  • 2 tablespoons peanut oil
  • 1 bunch broccolini, ends cut off
  • 1 teaspoon salt

Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.

  • 4 eggs fried with a soft yolk if using

Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.

 

 

Brown Rice Vegetable Pulao
  • 1 tablespoon butter
  • 1 tablespoon extra light olive oil
  • 1 cup brown rice, rinsed
  • 2 ½ cups vegetable broth
  • 2 teaspoons salt

Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon ground cumin
  • 1 yellow pepper, chopped
  • 1 cup green beans, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped

Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.

 

Brown Rice Pilaf with Almonds and Currants

I’ve almost stopped cooking white rice… I am able to transform brown rice into so many different dishes, that I don’t end up missing white rice. Try this one and you will be surprised!

  • 1 tablespoon butter
  • 2 teaspoons salt
  • 2 cups brown rice, rinsed
  • 2 cups water

Heat a heavy saucepan with the butter, add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and salt. Bring to a boil and cook on a low medium heat with the lid mostly on the pan for 10 minutes or till the water has cooked off from the surface. Cover with lid and lower the heat to a very low and continue cooking for at least 20 minutes or till the rice is cooked through. Fluff the rice with a fork and let it cool.

  • 3 tablespoons olive oil
  • 4 to 5 green onions, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • ½ cup slivered almonds
  • ½ cup currants
  • ½ cup fresh parsley, chopped
  • ½ cup fresh mint, chopped
  • Salt

Heat a large frying pan with the olive oil. Add the green onions, garlic and cumin and sauté for 3 to 4 minutes on medium heat. Add the almonds and currants and sauté for a minute. Add the cooled rice and sauté on medium heat. Add salt, parsley and mint. Mix well and taste for seasonings. Serve warm.

 

Brown Rice with Arugula and Green Onions
  • 2 cups wild arugula
  • 4 green onions, chopped
  • 2 garlic cloves, chopped
  • ½ cup water

Add all the ingredients to a blender and blend till a smooth sauce is formed. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 1 cup brown rice, rinsed
  • 1 teaspoon salt
  • 2 cups water

Heat a medium saucepan with the oil and butter. Add the rice and salt and sauté on medium heat 1 to 2 minutes. Add the arugula sauce and the water and bring to a boil. Simmer on medium with lid almost covered, cook for 20 minutes or till the liquid has cooked off the surface. Cover with lid and lower the heat and cook for another 15 minutes or till the rice is cooked through. Mix well and serve warm.

 

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