Green Rice

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A good rice cooker is a great way to cut the time it takes to make dinner. I put rice, polenta, oatmeal, quinoa, etc. on to cook in the morning and my rice cooker keeps it perfectly warm until we’re ready for it at dinner time. This allows me to make longer-cooking whole grains without delaying dinner time.

Ingredients: 

1 1/4 cups Brown Rice
2 1/2 cups Water
1 cup Fresh or Frozen Green Peas
1 tablespoon Soy Sauce

Instructions: 

Method
1. Take peas out of the freezer, measure, and place in a colander to thaw.
2. Rinse rice.
3. Put water in sauce pan.
4. Add rice.
5. Bring to a boil and reduce heat.
6. Cook for 40 minutes.
7. When rice is done, stir in peas, put the lid back on and let them sit for five minutes before serving.

Nutritional Information: 

Servings: 4

Amount Per Serving
Calories: 224
Total Fat: 1.49g
Cholesterol: –
Sodium: 159mg
Total Carbs: 47.03g
Dietary Fiber: 2.60g
Sugars: 0.80g
Protein: 5.20g

Submitted By: 

Cheryl Greene

4.5
 
 
 
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Comments

Anonymous's picture
Submitted by Anonymous on Mon, 2011-01-31 11:41.

Brown rice recipe

4
My procedure is much the same; my ingredients are not. I use mixed frozen vegetables, a good smattering of black-eyed peas or refried beans (amount commensurate with that of the rice; objective is to obtain wider array of amino acids), flax seed, a good-quality cheese, ham (I don't get enough cholesterol without the meat; two thin slices), peanut butter or peanut oil (peanut butter has the capacity to slightly alter the effects of herbs and spices, thereby multiplying my flavor options),and serendipity selection of herb or spice. I have prepared this dish daily for more than four years; not even close to getting tired of it. You do not want to hear my oatmeal recipe. Ray Claude