1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…
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Archive for the ‘Rice and Grains’ Category
An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.
This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).
1C brown, wild, mixed rice (Tonite I used red rice from Lundberg)
1/2 leek, white part only. Slice, then dice into quarters…
1 3/4 cups vegetable broth
1-2 pinches saffron threads (or you can cheat and use turmeric…1/4 tsp or so)…
These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.
I made this up based on a recipe of Bryanna Clark Grogan’s that was posted on the beginners’ board at VegSource. She used sushi rice, which is very refined, but I used brown rice instead. I took it to a party last night, and people seemed to like it even though it was very lowfat.
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