Last week Princess Know it All was featured on Big Blend’s Radio Show offering tips and tricks for students cooking in college, click here to listen to the radio interview!
Always soak your brown rice the night before with a small piece of Kombu seaweed.
Why eat brown rice instead of white? Well for starters, brown rice has 3 ½ grams of fiber while white rice has less than one! Brown rice also contains nutrients like magnesium, manganese and zinc. White rice has reduced levels of these nutrients, but is often fortified with iron and some B vitamins. Bringing B’s into our bodies aids our nervous system and can help relieve mental depression; filling our plates with food in its natural state is a sure way to regain our healthy selves!
I love brown rice and now that I’ve gotten hooked on the full flavor plain old white rice tastes void of substance.
I make brown rice at least once a week. I always make enough of it to last a few days and use it to thicken sauces. This staple makes mealtime cake- I always have a strong base to build with!
Pot-Boiled Brown Rice:
1 c. brown rice (short or long grain or brown basmati)
2 c. boiling water
1 pinch of sea salt
For larger batches, use less water: 3 c. rice with 5 ½ c. water
- Wash the rice by swirling it in a bowl of cool water. Drain in a large, fine-mesh strainer. Pat with a paper towel to remove excess water. Then place the rice in a pot with a snug-fitting lid.
- Add water & salt, and bring to a boil. Cover and simmer – without stirring or lifting the lid – for 50-60 minutes. Relax… dinner is cooking itself.
Pressure-cooked Brown Rice:
2 c. short grain brown rice
3 – 3 ½ c. water
1/8 tsp. sea salt
- Wash the rice and drain in a strainer (as in recipe above).
- Place in pressure cooker with water and salt, and start on medium-low heat for 20 minutes. Then, turn the heat up to high briefly until pressure valve jiggles. Put a flame spreader under the pot, to keep from burning rice on the bottom.
- Reduce the heat to a simmer and cook for 40 minutes (1 hour total).
Rice-Cooker Brown Rice:
This rice cooker has saved my life – when I don’t have enough time to stand over the stove, I sho’ do love this little machine. When making brown rice, be sure to add enough water. If you didn’t and the rice isn’t soft enough, just add more water and re – run the cycle. I also add sesame or olive oil and a pinch of salt before starting the rice cooker.
Since brown rice requires the most water, place a kitchen towel on top of the lid when making a full pot, so that the steam doesn’t spray everywhere.
Notes: If you are in the midst of digestive distress be sure to cook your rice to almost a porridge – the softer it is, the easier it is to digest. The first 3 months of my digestive distress, I ate my almost all of my grains this way.
What to do with leftover brown rice? Well, if your next question is “What can I take to a potluck that will satisfy me if there is NOTHING else healthy?” Here you go!
Skillet Fish with Ghee
This recipe is fast, quick and healthy! Ghee is clarified butter that is so old-school and ancestral that it has to come back to our tables. In fact, most African and Indian households feed their families meals made with Ghee. It has a strong butter flavor and its health benefits through the roof! It’s known to aid the healing of digestive ulcerations, balance the brain and add a glow to one’s skin. I’m all about Ghee! Plus, it cooks at a high heat with a slower rate of burning. Ghee also has a spiritual component – it has been a part of religious ceremonies for centuries!
2 tbsp. Ghee
4 cloves of garlic
Salt & Pepper
2 c. Sake
2 tbsp. sweet white miso – dilute this miso in a separate cup of super hot water to make a broth, this way you can work out the clumps.
Do the same deal with the fish, rinsing and soaking in salt water. While this is going on, chop up your garlic and slice your lemon. Heat the cast iron skillet and add the Ghee!
Again, I love my food processor. Add garlic, lemon, diluted miso, sake, salt & pepper. Plop the fish into the hot skillet, pour this slammin’ sauce on top, cover and cook on medium low for about 12 – 15 minutes.
Serve this dish over brown rice with a side of Bok Choy!
Gotta Get ‘Em – Green Beans!
I had NO clue why green beans were so good fo’ us; I’d been told as a kid that they were good for me and I HAD to eat them. Now I tell my kids what’s so great about green beans: Vitamin K, Vitamin A and Vitamin C. Be careful not to overcook ‘em ‘cause it will deplete the Vitamin C. Green beans are also a fabulous source of fiber, potassium, iron, and foliate. If that’s not enough, they’re also a good source of calcium, protein, magnesium, riboflavin, thiamin and cooper!
I buy green beans Organic and frozen if I can’t find them fresh.
1 – 2 tbsp. sesame oil
1 – 2 cloves crushed garlic
1 tsp. salt
If using fresh, WASH ‘em off. Heat up your cast iron skillet. Add sesame oil, crushed garlic and salt into the grill. Throw in your green beans and sauté.