Brown Rice Recipes

Stuffed Peppers: with Brown Rice, Chestnut Mushrooms,Potato and Pesto from the oven.

   Ingredients:

• (olive) oil
• red pepper
• 3 cloves garlic or bring to your own taste
• 250 grams chestnut champignons/button mushroom
• 300 grams (brown) rice
• 50 grams non-small nuts/seeds of your choice or use non-spring rice nuts
• 2 tablespoons pesto or bring it up to your own taste
• 2 Potatoes
• 4 red paprika's
• rucola

preparation:

Boil water for cooking the rice and potatoes. Peel the potatoes and cut them into small cubes. Cook the rice and potatoes together in a cooking pot. Wash and cut the red pepper in the meantime and make the mushrooms clean with brush or cloth and cut them to your liking. Heat the oil in a (small) pan / wok. Fry the red pepper and press the garlic on top of it using a garlic press.

Garlic Press

Fry the mushrooms. Meanwhile, make the peppers, cut them in half and remove the seeds. Turn on the oven. Add the mushrooms to the rice with potatoes (when cooked). Add the pesto and nuts / seeds. Place the pepper halves in a baking dish. Spoon the mixture on the pepper halves. Bake the peppers for 10 minutes until at 150 degrees C.

Brown Mixed Rice with Dill

Ingredients:  Recipe for 4 people

• Brown Rice (enough per person)
• A can of Peas
• Mushrooms, sliced
• 4 carrots, cut into small pieces
• 3 tomatoes, diced
• 1 red onion, cut into small pieces
• 1 garlic, crushed
• 4 tablespoons olive oil
• salt and pepper to taste (pink Himalayan salt)
• fresh dill about 3 sprigs cut into pieces

Dill

Preperation:

We start with Cooking Brown Rice read here how to cook brown rice.

After you Cook the Brown rice ad the peas and carrots with it. Just mix, cover the pan and allow to steam until tender.

In a pan, heat olive oil. Onion and garlic until sweat. Gently fry the Mushrooms. Fire out. Mix this with the rice, peas, carrot and fresh tomatoes. Dill through it and you are ready to dish up. Use enough Himalayan sea salt to taste.

A very easy to make meal that is both healthy and delicious!

 Brown Rice Risotto

Ingredients: for 2-3 people

• 150 grams of brown rice
• 100 grams mixed mushrooms
• 2 spring onions
• 1 red onion
• 1 clove of garlic
• 150 grams of organic chicken
• 1 (vegetable) bouillon cube (choose sugar-free variant)
• 75 grams parmiggiano, grated
• freshly ground pepper
• 1 tablespoon coconut oil or olive oil

Coconut Oil

+Preperation:

Put a large pan of water on the fire, and crumble the stock cube. Bring the water to a boil. Then chop the red onion, and chop the garlic.

In a big saucepan, heat the oil. Fry the onion and garlic until they are slightly soft. Add the rice.. Then add three to four spoons from the boiling stock  (I usually use a tablespoon). Let the rice simmer, while stirring. Once the rice boils slightly dry, add another scoop broth. Repeat this process for about 15 minutes. Meanwhile, chop the spring onions into rings and the chicken into cubes. Bake the chicken in a frying pan with some oil.

After the rice in the frying pan has simmered for about 15 minutes you can add the mushrooms. Let this boil for yet another 5-10 minutes. If necessary, add some broth, or if it's to moist, let it cook a bit drier. Taste the rice if it is cooked, then add the chicken cubes and half the parmiggiano and spring onions. Mix and stir this into the risotto.

Put the remaining spring onions and parmiggiano to sprinkle it on a plate. Season with Season it with freshly ground pepper. Eat the rice while it is. Still very hot Enjoy!