Bill's Red Beans & Brown Rice

GG's Brown Rice, 4 cups
Red kidney beans, 2 lbs. dry
Water, enough to cover beans by 1/2 inch
Onion, 1 large sweet chopped
Celery, 2 stalks, chopped
Green bell pepper, 2 seeded and chopped
Garlic, 2 large cloves, chopped
Bacon fat or olive oil, about 1/4-1/2 cup
Green onion and parsley for garnish
Tabasco and cajun seasoning (optional)


Soak beans overnight.  Drain and put in extra large soup pot, cover with water and turn on medium heat.  In the meantime place bacon grease or olive oil in large saucepan.  Saute' onion until translucent, add peppers and celery, saute 5 minutes or so.  Add garlic and cook for 1 minute.  Add sauteed veggies to beans and bring whole thing to a boil.  Reduce heat and simmer for about 1 1/2 hours.  Salt and pepper generously to taste.  Cajun seasoning and some tabasco is great at this point too.  Remove about 2 cups of beans and mash with a fork until a paste forms.  Put back in pot to make the whole thing creamy.  Serve with hot brown rice and chopped tomatoes, topped with green onion and parsley. 

Brown Rice & Tofu W/Coconut Milk & Ginger

GG's Brown Rice, 3 cups, thawed
Coconut milk, 1 can
Tofu, 1 tub firm organic, drained and cubed
Ginger, 1 tbsp., chopped
Garlic, 4 cloves, chopped
Mushrooms, 10-15 crimini, porcini, or any type you prefer, sliced
Basil, one handful chopped
Soy sauce, 3-4 tbsps.
Chili flakes, 1 tbsp. (optional)


Saute' ginger for a few minutes in a bit of olive oil.  Add garlic and saute for 30 seconds.  Add mushrooms and stir.  Cook until mushrooms release their liquid.  Pour coconut milk and cubed tofu over mushroom mixture and cook on low boil for 15 minutes until mixture is thickened.  Add rice, soy sauce and chili flakes.  Cook for 5 minutes, or until very hot.  If mixture is too thin, continue to cook on low until moisture is absorbed to your liking. Toss with fresh basil before serving. Serve with roasted root vegetables (butternut squash pictured) or fresh greens. 

Brown Rice Apple Bars

GG's Brown Rice, 2 cups thawed
Buttermilk, 1 cup
Applesauce, 1 cup
Vegetable oil, 3/4 cup
Brown sugar, 1 cup
Eggs, 3
Baking soda, 1 tsp
Salt, 1 tsp.
Cinnamon, 1 tsp

Preheat oven to 350.  Grease bottom of baking pan, or muffin tins.  Combine GG's Brown Rice, buttermilk, applesauce and oil.  Beat sugar and eggs until smooth, add flour, baking soda, salt and cinnamon.  Stir in GG's Brown Rice mixture.  Spread in pan or fill muffin tins or paper cupcake liners.  Bake 23-28 minutes for pan or 18-23 minutes for muffins. Sprinkle with powdered sugar.  Healthy and delcious. Guilt-free kid snacks!

Brown Rice Buttermilk Cornmeal Cakes w/Spicy Sour Cream

GG's Brown Rice, 2 cups thawed
Cornmeal, 1/2 cup
Buttermilk, 1/2 cup
Chives, 2 tsp. chopped
Cayenne pepper, 1/4 tsp. divided
Sour Cream, 1/2 cup
Lime, 1 whole
Salt
Canola oil, 3 tbsp.


Pulse 1 cup of GG's Brown Rice in food processor until thick and sticky.  Add this to remaining brown rice, cornmeal, buttermilk, chives, 1/8 tsp. cayenne, salt & pepper.  Let sit for 15 minutes or so.  In the meantime stir together juice from half the lime, 1/8 tsp. cayenne and sour cream.  Form brown rice mixture into thick patties, about half the size of an average hamburger.  Heat canola oil in pan on med-high and cook brown rice cakes until lightly browned, about 4 minutes on each side.  Drizzle with sour cream and garnish with lime wedges.  Serve with red beans, fried chicken, or send in a lunch for a quick healthy snack.  Make the cakes small and toss them in with a ranch-dressed salad.  Make them big and put them between whole wheat buns topped with tomatoes for a delicious veggie burger! 

Brown Rice Cakes & Coconut Curry

Every Day Brown Rice Cakes (see recipe)
Coconut milk, 1 (14 oz.) can
Thai green curry paste, 3 tbsp’s
Fish sauce, 2 tbsp’s
Brown sugar, 1 tbsp
Zucchini, 2, cut into large cubes
Frozen peas, half small bag
Lime, juice from 1

Whisk coconut milk, curry, fish sauce and sugar over med-high heat in skillet.  Add zucchini and peas and cook until tender and sauce is thickened.  Stir in lime juice and serve with hot rice cakes.   Carrots, celery, squash, even tomatoes are delicious thrown in the skillet.

Brown Rice Cakes in Two Shakes

GG’s Brown Rice, 1 bag heated
Egg, 1
Flour, 2 tbsp’s
Vegetable oil, 2 tbsp’s

Pulse half GG’s Brown Rice in food processor until ground.  Transfer to bowl and mix with remaining rice, egg, flour, salt and pepper.  Form into 4-6 patties.  Heat oil in skillet to med-high heat.  Cook patties in oil until brown and crisp, about 3 minutes each side. 
These are a serious staple for any meal and they take to-go for lunch or a picnic so well!

Brown Rice Cakes in Two Shakes Breakfast

Brown Rice Cakes in Two Shakes (see recipe)
Egg, 1 poached or fried
Hot Sauce of your choice

Top hot Brown Rice Cake with poached egg and hot sauce.  A bit of fresh cilantro or basil finishes this off wonderfully.  Good morning!

Brown Rice Miso Salad

GG's Brown Rice, 3 cups, cold
Carrots, couple cut julienne
Radish, 4 sliced
Green onion, 3, sliced
Roasted peanuts, 1 cup

Miso Salad Dressing:
1/4 cup olive oil
1/4 cup miso paste
1/4 cup water
2 tbsp agave or brown rice syrup
2 tbsp rice vinegar
Blend or mix in food processor!


Toss all ingredients together and refrigerate at least 15 minutes to let flavors develop. Sprouts would have been really good in this. Topped with a couple fresh, cold shrimp this is an extravagant salad for dinner guests. Put a cup of this on a large lettuce leaf for dramatic presentation. What about chopped cold chicken and cashews instead of peanuts? Run with it. Run, Forest, run!

Brown Rice Salad with Bleu Cheese & Pear

GG’s Brown Rice, 3 cups, thawed
Pear, 1 firm, cubed
Green onions, small handful chopped
Bleu cheese or gorgonzola, crumbled, couple spoonfuls
Walnuts, big handful, toasted
Vinaigrette 1/3 cup or so (3 parts oil to 1 part vinegar)


Lightly toss all ingredients in a bowl.  Top with any tart dried fruit you may have around.  Bacon might send this to heaven.  As far as the vinaigrette goes, I prefer a red wine vinegar with extra virgin olive oil and any fresh herbs I've got.  Also, finely chop some shallots and a bit of garlic (and a pinch of sugar!) to make the vinaigrette extra special.  However, apple cider vinegar, white vinegar or even (half the amount) balsamic would be delish.

Brown Rice Stuffed Cabbage Rolls

GG's Brown Rice, 1 bag
Green Cabbage, 1 head
Green Pepper, 1 chopped
Onion, 1/2, chopped
Celery, 2 stalks, chopped
Apple, 1 green, chopped
Flat Leaf Parsley, 1/2 cup chopped
Tomato puree, 1 can
Tofu, Mushrooms, Turkey, ground beef (all optional)




Core cabbage. Place entire head in simmering pot of water. Carefully peel outer leaves off as they become softened, about 3 minutes each. Set aside softened, whole cabbage leaves. In saucepan saute onion, peppers and celery in a bit of oil over medium high heat for about 5 minutes until soft. Add rice and stir until heated through. Add parsley, apple, salt and pepper to taste. (add meats at this point if you are using~great way to use leftovers!). Take cabbage leaves and spoon about 3/4 cup of rice mixture onto leaf. Fold two sides in about half an inch vertically over filling, then roll the other way to form a "burrito" of cabbage and mixture. Place seam-side down in bottom of large pot. Roll the rest of the leaves and place side by side tightly in pot. Pour tomato puree over cabbage, salt and pepper. Shake around a bit so puree covers the rolls and gets under them a bit. Simmer for about an hour.

Cheesy Brown Rice Pesto Bake

GG’s Brown Rice, 3 cups, thawed
Parmesan, grated, 1 1/2-2 cups
Basil pesto, 1/2 cup
Goat cheese, 4 oz package
Roasted red peppers, 10 0z jar (or roast your own)

Combine GG’s Brown Rice and all but 1/2 cup of the parmesan cheese.  Press 1/2 the mixture into buttered bottom of glass 9x11 pan.  (use a smaller pan for a thicker dish if you’d like) Spread all of the red peppers over the rice mixture.  Sprinkle with goat cheese then top with remaining rice mixture.  Spread pesto over this and sprinkle with remaining parmesan cheese.  Bake 350 for 35 minutes until cheese and pesto are bubbly.  Total potluck star.

Crunchy Brown Rice and Veggie Salad

GG’s Brown Rice, 1 bag thawed
Zucchini, 1 cubed small
Celery, 2 sticks chopped
Carrot, couple chopped up
Yellow pepper, 1 (or less) chopped
Green onions, couple chopped
Dressing:
Lemon juice, 1 lemon (or 2-3 tbsps)
Coarse mustard, 1-2 tbsps
Olive oil, 1-2 tbsps


Toss GG’s Brown Rice and veggies together in a bowl.  Whisk dressing ingredients together and salt and pepper to taste.  Toss dressing with salad.  Add whatever other veggies you have on hand.  Got fresh herbs?  Salty hard cheese like feta or even cubed cheddar?  Black olives?  Run with this, it is delicious. 

Enchiladas Verde w/Quinoa & Goat Cheese

GG's Quinoa, 2 cups, thawed
Roma tomatoes, 2, chopped
Cilantro, 1 1/2 cups chopped, divided
Tomatillos, 2, chopped
Garlic, 3 cloves, chopped
Green enchilada sauce (verde sauce) 15 oz. can of your choice
Serrano chili, 1 chopped
Goat cheese, 6 ounces
Queso Fresca, 4 ounces
Lime, 1
Salt & Pepper

In a saucepan add the can of verde sauce, 1 cup of the cilantro,  garlic, serano chili and tomatillo. Bring to a simmer and it's done. For real, so insanely good and a beautiful, vibrant green color.

While the sauce heats, mash in a bowl with a quinoa, tomatoes, goat cheese, queso fresca and half cup chopped cilantro. Squirt the whole thing with some lime then salt and pepper a bit. Roll this filling into about 6 medium sized tortillas. See? Super easy.

Now place your rolls in a baking pan and bake at 400 for about 10 minutes. Using a spatula, carefully place 2 hot enchiladas each on 3 serving plates. Top each with 1/2 cup or so of verde sauce, then sprinkle with a grated cheese blend of your choice (like that Mexican blend you can buy already grated). Avocado is nice here, too. Serve with a side of brown rice and some black beans, both sprinkled with queso fresca and chili flakes and you've got gourmet enchiladas really quick-like. Taaa-Daaa!

Fancy Brown Rice "Any" Soup

GG's Brown Rice, 2 cups, heated
Soup: Any kind you've got around, homemade or canned, 2 servings
Garnish: Anything in your fridge! Chopped tomatoes, avocado, green onion, chili flakes, croutons, shredded cheese, sesame seeds....



This recipe is more of a technique to make simple food beautiful. Take a 1 cup measuring cup or ramequin and fill it with warm rice. Pack it in tightly. Turn it upside down into a bowl to make a nice tight mound. Carefully pour hot soup around rice. Place garnish on rice and sprinkle around soup. Green onion made into a nest on top of the rice make this particularly clever looking. I loooove simple ways to make easy food look beautiful. Try studding the rice with chopped veggies or seeds before packing it into the cup.

Gingered Brown Rice

GG’s Brown Rice, about 3 cups, frozen
Ginger, 2 tbsp’s grated fresh
Brown sugar, 1 tsp.
Salt, 1 tsp.

Heat GG’s Brown Rice in a saucepan.  Add remaining ingredients.  Stir and heat through.  Delicious with hearty wilted greens (with chopped bacon??), grilled chicken, tofu or pork.

Grains, Collards & Coconut Milk

GG's Quinoa, 1/2 bag (or Brown Rice or Wheat Berries!)
Collard greens, big ol' bunch
Coconut milk, half a can, more or less
Lemon, 1
Chili flakes (optional)


Chop the greens very coarsely. Put them in a saucepan with the coconut milk and a pinch of salt. Cook on medium for a about 5 minutes. Add quinoa (or GG's Brown Rice or Wheat Berries) and cook for another 5 minutes or so until you get the greens the consistency you prefer. I'm more of an 'al dente' greens girl. Plate your greens and squirt it all with some fresh lemon and sprinkle with chili flakes if you like. So good and simple. If you aren't in the mood for grains, chop the greens small and toss the coconut milk/greens mixture with some pasta or rice noodles.

Huevos Graincheros

GG’s Brown Rice or GG’s Quinoa, (or a blend)1 cup per person
Eggs, 1 poached per person
Salsa verde, as much as you prefer
Cilantro, small handful chopped
Lime, big squeeze

Distribute GG’s Quinoa or Brown Rice (or a mixture) evenly into two bowls.  Microwave for a few minutes until hot.  In the meantime poach eggs.  Top hot grains with generous amount of salsa verde and cilantro, then egg, then squeeze of lime.  Got avocado lying around?  Marinated tomatoes are a beautiful accompaniment.  Super hot sauce?  Super delish.  We use dinner leftovers with this all the time; roasted veggies, little bit of salmon or chicken all go nicely with hot grains and a poached egg.  Revolutionize your idea of breakfast!

Persian Brown Rice w/Yogurt, Mango & Saffron

GG's Brown Rice, 1 bag, thawed
Whole milk yogurt, 1 cup
Saffron threads, 1 pinch
Salt, 3/4 tsp.
Butter, 3 tbsp
Mango, Orange zest & raisins (for garnish)


Place saffron threads in 1/2 cup water and let sit for 5 minutes. Blend saffron water into yogurt. Add to rice and mix well. In heavy saucepan melt butter over medium heat. Spread rice mixture evenly over bottom of pan. Make 6 holes in the rice with the bottom of a mixing spoon. Cover tightly and cook for 20 minutes over medium heat. Reduce heat to medium low and cook another 20 minutes until the bottom is golden brown all around. Invert pan onto large serving plate. Garnish with raisins, orange zest, mint and a side of yogurt for dipping. Eat with your fingers!

Quinoa Brown Rice Timbales

For Timbales:
GG's Quinoa, 1 cup thawed
GG's Brown Rice, 1 cup thawed
Tomato, 1/2 chopped fine
Olive Oil, 3 tsp.
Lemon Juice, 3 tsp.
Chopped mint, 4 tbsp.

For Sauce:
Cucumbers, 2, seeded and peeled
Plain yogurt, scant cup
Milk, big splash (any kind you like)
Lemon juice, 1/4 cup
Olive oil, 3 tbsp
Salt, to taste


For Timbales:
Stir all ingredients, press into a 1/2 cup measuring cup.

For Sauce:
Puree all of the above until smooth.  Pour into 4 shallow bowls and invert a cup onto each plate.  Garnish with fresh cucumber and mint.  Beautiful, delicious and easy!!

Southwest Sombrero Brown Rice

GG’s Brown Rice, 2 cups more or less, frozen
Black beans, 1 can drained
Red pepper, ½ chopped
Corn, frozen or canned, 1 cup
Cumin, couple tsps
Chili powder, 1 tsp
Cilantro, fresh chopped handful
Lime, big squeeze

Heat GG’s Brown Rice in a large saucepan.  Add corn, red pepper and seasonings.  Gently stir in beans and heat thoroughly.  Plate your creation, squeeze lime and sprinkle generously with cilantro.  Serve with tortillas if you’d like.  Avocado?  Jalapenos?  Salsa?  No corn or red pepper lying around? Then leave em’ out!