Though it's always a treat to try new dishes, most cooks have a ready supply of staple recipes on hand, and Lisa's Kitchen is no different. A balanced and satisfying vegetarian diet based on whole foods is relatively easy to sustain, so take care to serve up a grain with your beans, especially if your meal includes few dairy products.Brown Rice and Millet
1/2 cup brown rice
1/2 cup millet
2 cups of water
Soak the rice and millet in the water overnight.
Bring the rice and millet to a boil in the soaking water and immediately reduce to a simmer and cover the pot.
Cook for about 30 - 40 minutes, or until the water is absorbed.
Let sit for 5 minutes, fluff with a fork and serve as is or sprinkle with a bit of tamari or soy sauce.
4 comments:
Thank you for the lovely idea. I often cook brown rice or millet to give the family a break from potatoes, but I had never thought to have them together. They are especially delicious if I dry roast pumpkin and sesame seeds and add them after they are cooked. My husband likes to sprinkle paprika over his, and for the children I have to add raisins or dried fruit so that they will eat it.
Thank you for your comment Marla, and your ideas!
I eat brown rice as a staple... nearly every day. I would like to try your addition of millet.
I was using soy sauce until a couple of weeks ago when I finally read the label and saw how much sodium there actually is in it. Now I use a bit of salsa instead... either mild or spicey, depending on the mood I'm in. You can add a little mango chutney. I add it at the table as a condiment, as some might not enjoy my preferences.
Tom;
Instead of soy sauce, I use tamari sauce, which is a much healthier alternative. I also like your idea of salsa and mango chutney.
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