Raw Brown Rice

this is raw brow rice

brown rice

Gluten free and nutritionally super. Good to fight cancer disease

Chinese brown rice

Chinese brown rice, healthy and good.

Brown Rice

I love Brown rice.

Brown Rice Penne and Eggplant

Brown rice pasta has a firm texture and nutty flavor that pairs well with hearty toppings such as this tomato-eggplant sauce.

brown rice

Gluten free and nutritionally super; where it is also being use to fight cancer.

Marc's Cashew Chicken

Ingredients 4 chicken breasts, skinless and boneless, cut into 1-inch cubes Peanut Oil Chili Powder (about 3 Tbsp) Tamari (about 1/2 cup) (use Wheat-free tamari if you need to cook gluten-free, and if you don't have access to tamari you can substitute soy sauce) Honey (about 1/2 cup) 2 cups raw cashews 3 cups roughly chopped onions 3 cups roughly chopped mushrooms Method 1 Marinate the chicken. Put the chicken cubes in a dish. Cover the chicken with peanut oil. Add tamari until the marinade turns brown (about 2 Tbsp per breast). Sprinkle the chili powder all over the top of the chicken. Stir, and sprinkle again. Stir and sprinkle again, stir. You should be able to see each piece of chicken with lots of sprinkles of chili powder. Add some honey, about 2 Tbsp for each breast. Marinate from anywhere from a half an hour to several hours, the longer the better. 2 Put cashews into a saucepan and cover with water. Bring to a boil and simmer until they are soft, (a couple of minutes - the water will get foamy.) Remove from heat. Strain and set aside. 3 In a large skillet, sauté chicken pieces on medium high heat until just cooked. Reserve any extra marinade. Remove chicken from skillet and set aside. 4 In the same skillet sauté onions on medium high to high heat with reserved marinade for several of minutes. (Elise's note: for food safety reasons you may want to simmer the marinade first, for several minutes before adding the onions. The marinade had been in contact with raw chicken and needs to thoroughly cook to kill any bacteria. Add a little water if the marinade reduces too much.) Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add additional marinade ingredients if necessary - peanut oil, tamari, chili powder, honey. 5 Combine chicken, mushrooms, onions, with the cashews. Serve over brown rice. Serves four.

Shrimp with Orange Beurre Blanc

Shrimp ngredients Fresh Gulf of Mexico shrimp - 6 per person, or about 1/4 pound per person Olive oil Salt and pepper Sauce ingredients (Sauce also posted here.) (Makes 1 cup, enough for 4-6 servings. Divide or multiply to needs.) 2 oranges 1/2 cup white wine 2 teaspoons minced shallots 1/2 pound (2 sticks) unsalted butter Salt and white pepper 1. Peel and de-vein the shrimp. Work with the shrimp one at a time, leaving the rest in a bowl of ice water. Holding on to the body of the shrimp, use your fingers to pull off head if it is still attached, and then the legs. Starting with the head end, gently peel back the shell. Use your fingernails or a knife to cut into the base shell segment. Remove the shrimp from its shell entirely. Place shrimp down flat on a cutting board and use a small sharp knife to make a shallow cut down the back of the shrimp. You may see a dark, vein-like intestinal tract running through the meat. Use your fingers, or the sharp tip of a knife to remove. As you complete each shrimp, put into a bowl of ice water to keep cool. Set aside while you prepare the sauce. 2 Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone. 3 On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil. Salt and pepper to taste. Keep warm while you continue with the shrimp. 4 Heat a skillet on medium high heat. Drain the shrimp and coat with olive oil. When the pan is hot, add the shrimp and sprinkle on some salt and pepper. Cook the shrimp about 45 seconds on each side. Add some more olive oil if necessary to keep the shrimp from sticking to the pan. Do not overcook or the shrimp will be tough and rubbery. Drizzle Beurre Blanc sauce over shrimp, or serve in a separate small container for dipping. Excellent accompanied by brown rice.

Spanish Rice

2 tablespoons olive oil (can use up to 1/4 cup) 1 onion, chopped fine 1 garlic clove, minced 2 cups of medium or long-grain white rice 3 cups* chicken stock (or vegetable stock if vegetarian) 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained Pinch of oregano 1 teaspoon salt*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. Serves 4 to 6.

rice

white and brown rice