Baked Brown Rice Recipe courtesy Alton Brown, 2005 (adapted)
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon smart balance
1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
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Barley and Vegetable Soup
Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water as a tonic during convalescence, made by soaking barley in water. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) – it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!
3/4 cup pearl barley
11 cups vegetable stock (see recipe for Roasted Vegetable Soup)
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.
Serves 6
DrWeil.com
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NAVY BEAN SOUP, Marcella Lynch
Serve with a fresh vegetable salad and whole grain bread for a simple
dinner meal.
1 lb. navy beans, dry (2 1/4 cups)
1 bay leaf
1 tsp. salt
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, grated or chopped
1/3 cup chopped parsley (2 1/2 Tbsp. dry flakes)
2 tsp. seasoned salt or all-purpose seasoning
1 Tbsp. Chicken-like seasoning
2 Tbsp. margarine or olive oil
Sort, wash, and place beans in cooking pot. Cover with water at least two inches over top of beans. Soak beans overnight (or by quick soaking method: bring water and dry beans to boil, turn heat off,
wait one hour, then proceed with recipe).
Pour off water and add enough water to cover beans (two quarts or more). Bring to a boil and let simmer with the bay leaf and salt for one hour. Add onions, celery, carrots, and seasonings. Let simmer
until beans are tender (30-60 minutes more). Add parsley and margarine near the end of the cooking time. Give a taste test and add more seasonings as desired.
