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It’s about rice today. There are several varieties of rice and today I’ve chosen brown rice.

Brown rice is a whole-grain rice with only the outer hull removed. The cooking time is longer than for regular white rice, taking about 40 minutes to cook compared to white rice, which generall speaking, takes 15 minutes to cook. Brown rice has a tasty, nutlike flavor. Rice is one of the few foods that can be used in any course of a meal. It can be added to soups, stuffing and breads; it can be a vegetable or be combined with meat and poultry; and it is the base of  the finest of desserts, rice pudding.

Rice contains carbs, protein, minerals and vitamins and is a great energy food.

Don’t wash rice before or after cooking since many valuable nutrients can be lost.

How much uncooked brown rice do you need when a recipe calls for two cups? Just one-half cup.

Let’s make foods using brown rice. This one is for two people.

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VEGETABLE RICE MEDLEY
2/3 c. cooked brown rice (1/4 c. uncooked)
3 T. minced onion
4 t. butter or margarine
2/3 c. sliced fresh mushrooms
1/3 c. each, julienned carrots and zucchini
2/3 c. fresh asparagus cut in one inch pieces
1/8 to 1/4 t. dried basil leaves
1/3 c. grated Parmesan cheese
Dash pepper

In a large skillet, saute onion in butter for four to five minutes, over medium heat, or until crisp-tender. Add mushrooms, carrots and zucchini; saute three to five minutes longer or until veggies are crisp-tender. Add asparagus and basil, cook over medium-low heat for five to seven minutes or until asparagus is crisp-tender. In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper. Makes two servings.
Note: You can cook 1/2 cup rice to make two cups cooked. Take 2/3 cups out for recipe and freeze the rest or refrigerate up to four days.

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CHINESE BEEF CASSEROLE
2 lbs. ground beef
1 c. each, diced celery and onion
2 cans cream of mushroom soup, undiluted
1-14 oz. can bean sprouts
1/4 c. soy sauce
1/2 t. pepper
1 c. uncooked brown rice (pre cook 20 minutes, drain)
1-8 oz. can sliced water chestnuts
2 c. frozen peas, thawed
2 c. chow mein noodles

In a large skillet, cook beef, onion and celery over medium heat until meat is no longer pink; drain. Return to skillet. Stir in soup, bean sprouts, soy sauce and pepper. Bring to a boil. Turn into a greased three quart baking dish. Stir in rice and water chestnuts. Cover and bake at 350 degrees for 30 minutes. Uncover, stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through. Makes eight servings.
Note: I prefer to use chow mein rice noodles.


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This is a good side dish to serve with fowl or pork.

SAUTEED BROWN RICE AND MUSHROOMS
1/2 c. minced onion
1/3 c. green pepper, minced
1/4 c. butter or margarine
1-4 oz. can mushroom stems and pieces, drained
3 c. cooked brown rice (scant one cup uncooked)
1/2 t. salt
1/8 t. black pepper
1/2 t. chili powder

Saute onion and green pepper in butter for five minutes. Add remaining ingredients; cook and stir gently until lightly browned. Makes four servings.

Note: Cooked rice can be refrigerated for four to five days and it freezes well. I cook two cups of rice, cool it completely and package it in 1-1/2 c. portions in freezer bags. This is my version of a quick side dish for us from the freezer to the table. In a small saucepan, combine two tablespoonfuls butter or olive oil, 1/4 c. diced celery and 2 T. diced onion. Saute five minutes. Stir in 1-1/2 c. cooked brown rice, a shake of garlic powder and salt and pepper to taste. Cook and stir over medium heat 4-5 minutes or until rice is hot.

Thought for the Day: He who plants a garden works hand and hand with God.

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