This is another flexible recipe. It’s great using just the basic beans and rice, but also thrives with addition of halved cherry tomatoes and slices of roasted chicken. The biggest challenge was learning to cook brown rice well.
Most instructions I have seen call for a 2:1 ratio of liquid to rice. I tried a cup of brown rice and two cups of water in a regular rice cooker. Even though I cooked the rice for about fifty percent longer than the recommended 50 minutes, it was still too soupy. I thought maybe the rice cooker was the problem, so tried it again in a regular saucepan and got the same result. On the third attempt, I reduced the amount of liquid to 1½ times the amount of rice, which is the same as for white rice and got fluffy kernels of healthy, nutty flavored rice. Tossed with steamed green beans, the sesame dressing, some tomatoes, and a little leftover chicken, the rice made a good foundation for a one dish meal.
1 cup brown rice, cooked per instructions with 1 ½ cups water or low sodium chicken stock
1 teaspoon Dijon mustard
1 clove garlic, minced
1 ½ Tablespoons rice vinegar or lemon juice
1 Tablespoon low sodium soy sauce
1 Tablespoon toasted sesame oil
2 Tablespoons canola oil
Freshly ground pepper
1 pound green beans, ends trimmed and cut in 1 ½ inch long pieces
1 Tablespoon sesame seeds, toasted in a skillet until golden brown (these can change quickly from perfect to burnt little specs)
Optional peanuts, tomatoes, sliced chicken, arugula, or other good things you find in your vegetable bin.
While the rice is cooking, whisk together the mustard, rice vinegar, garlic, soy sauce, sesame oil, and canola oil in a small bowl. Season the dressing with ground pepper.
Steam the green beans for about 5 minutes or until bright green and still a bit crunchy.
Drain the beans, toss them with the dressing in a deep bowl and mix in the rice. Mix other things in if you wish. Garnish with the sesame seeds and serve.
Serves four
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A special brown rice recipe you might enjoy.
First I cook a whole chicken with veggies and pepper, erc. in a big pot on the stove for the broth. Otherwise, use canned chicken broth
In a 2 cup measuring cup, put 1 and a quarter cups
BROWN BASMATI RICE
one quarter cup round, nutty brown rice
one quarter cup wild rice
one quarter cup wheat berries
You cAN PLay with amounts. But brown basmati is main
dish
I put about a spoonful of sesame seed oil in bottom of largish pot...covering the bottom and add my rice
mixture stirring all the time as pot gets hot, covering each kernel with the oil.
Then I add my 4 cups of broth, sizzling and spitting at first until it quiets down, stirring all the while until it comes to a boil. Turn it down low.
At this point, you take (all of which is ready)AND 'THROW' INTO RICE A HANDRUL OF SUNFLOWER SEEDS, A HANDFUL OF SESAME SEEDS, A HANDFUL OF FLAX, A HANDFUL OF POPPY SEEDS And a handful of pine nuts, none of which require extra liquid AS THEY ARE NOT ABSRTANT.
When it all comes to a full boil, TURN DOWN LOW, cover and let cook for one hour.
I have never had soupy rice using the 2 TO 1 ratio, even without wild rice ???
tHE SEEDs AND PINE NUTS CAN ALSO BE ROASTED IN A LARGE IRON SKILLET ATOP THE STOVE UNTIL BROWN, BEING CAREFUL, AS YOU SAID ELSEWHERE, NOT TO BURN them, ESPECIALY THE sesame seeds. These can be eaten as is BY THE SPOONFUL, puT INTO THE RICE INSTEAD OF WHEN RAW, OR SPRINKLED ON TOP OF THE RICE REGARDLESS.
Bon appetit. Hope this is clear. It is healthy, hardy, most delicious and always enjoyed by all with frequent requests for the recipe.
Thank you Preston for your delight in food and your sweeetness to share it all with us. Your neighbor
Note: These ideas are wonderful. Thank you so much for sharing them with me and the readers of this site. Dr. M