Although 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.
 Basic Brown Rice and Millet |
Recipe by Lisa Turner
Published on March 18, 2007
Quick, simple and nourishing grain combination as a side for a healthy meal
Cooking time: 30 to 40 minutes
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Ingredients:
- 1/2 cup brown rice
- 1/2 cup millet
- 2 cups water
Instructions:
Rinse the rice and millet and soak in the water overnight. Bring to a boil and immediately reduce the heat to low. Cover and simmer for 30 to 40 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve as is or sprinkle with a bit of tamari or soy sauce. Notes: You can season the finished grain dish with tamari or toasted sesame seeds. Alternately, you can add a small, finely chopped onion along with a teaspoon of curry powder and a dash a cayenne pepper. If you make this variation, fry the onion for a few minutes in a frying pan with a small amount of butter or oil before adding the spices. Add the onion and spices to the finished dish.
Makes 4 to 6 servings |
5 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.
I didn't have quite enough brown rice for tonight's dinner and wondered if I could extend it with millet. Your recipe to the rescue! Thanks much.
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